Low Fat Baked Spaghetti
Enjoy a comforting, guilt-free twist on a classic with this **Low Fat Baked Spaghetti** recipe. Made with wholesome whole wheat spaghetti, lean ground turkey, and nutrient-packed spinach, this dish delivers rich Italian flavors while being light on calories. A savory tomato-based sauce, enhanced with aromatic garlic, onions, and Italian seasoning, ties the ingredients together, while a creamy blend of part-skim ricotta, low-fat mozzarella, and parmesan creates the perfect gooey topping. Baked to golden, bubbly perfection in just under an hour, this healthier spin on a family favorite is ideal for busy weeknights or meal prep. Packed with protein, fiber, and bold flavors, this dish is proof that indulgence doesn’t have to compromise nutrition. Serve it warm with a fresh side salad or steamed veggies for a balanced and satisfying dinner. **Keywords: low fat baked spaghetti, healthy baked pasta, lean ground turkey recipes, easy family dinner, reduced-fat Italian dish.**
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Recipe Information
Ingredients
- 8 ounces whole wheat spaghetti
- 1 pound lean ground turkey
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 15 ounces low sodium tomato sauce
- 14.5 ounces diced tomatoes, no salt added
- 1 teaspoon Italian seasoning
- 0.5 teaspoon red pepper flakes
- 2 cups fresh spinach leaves
- 1 cup part-skim ricotta cheese
- 1 cup low-fat mozzarella cheese, shredded
- 0.5 cup parmesan cheese, grated
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with a bit of olive oil and set aside.
Cook the spaghetti according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, heat olive oil and add the chopped onion. Sauté for 3-4 minutes, or until translucent.
Add the minced garlic and sauté for an additional 30 seconds until fragrant.
Add the lean ground turkey to the skillet, breaking it up with a spatula. Cook until browned, about 5-7 minutes.
Stir in the tomato sauce, diced tomatoes, Italian seasoning, red pepper flakes, salt, and black pepper. Let the sauce simmer for 10 minutes, stirring occasionally.
Once the sauce has simmered, stir in the fresh spinach leaves and cook until wilted, about 2 minutes.
In a large mixing bowl, combine the cooked spaghetti, ricotta cheese, and the turkey tomato sauce.
Spread the spaghetti mixture evenly into the prepared baking dish.
Sprinkle the shredded mozzarella cheese and grated parmesan cheese evenly over the top.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
Remove from oven and let cool slightly for 5 minutes before serving.
Serve warm, garnished with fresh basil or parsley, if desired.
Nutrition Facts
Calories |
2124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.9 g | 129% | |
| Saturated Fat | 42.6 g | 213% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 524 mg | 175% | |
| Sodium | 3643 mg | 158% | |
| Total Carbohydrate | 141.6 g | 51% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 49.0 g | ||
| Protein | 190.5 g | 381% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2185 mg | 168% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 4319 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
