Low Fat Spaghetti Casserole
Indulge in a wholesome and guilt-free dinner with this mouthwatering Low Fat Spaghetti Casserole, featuring lean ground turkey, whole wheat spaghetti, and creamy layers of low-fat cottage cheese and Greek yogurt. This lightened-up version of a classic comfort food is packed with Italian flavors from robust crushed tomatoes, savory garlic, and fragrant Italian seasoning. A generous sprinkle of low-fat mozzarella and Parmesan cheese creates a perfectly melty topping, while fresh basil adds a touch of brightness. Ready in just an hour, this easy-to-make, protein-packed casserole is ideal for busy weeknights or meal prep. With just 20 minutes of prep time, it’s a hearty and healthy crowd-pleaser your family will love!
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Recipe Information
Ingredients
- 8 ounces Whole wheat spaghetti
- 1 cup Low-fat cottage cheese
- 0.5 cup Plain non-fat Greek yogurt
- 2 large Egg whites
- 1 cup Low-fat mozzarella cheese, shredded
- 0.25 cup Parmesan cheese, grated
- 1 pound Lean ground turkey (93% lean or higher)
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 28 ounces Canned crushed tomatoes (no salt added)
- 2 tablespoons Tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh basil, chopped (optional, for garnish)
- as needed Olive oil cooking spray
Instructions
Preheat your oven to 375°F (190°C). Spray a 9x13-inch baking dish with olive oil cooking spray and set aside.
Cook the whole wheat spaghetti according to the package instructions until al dente. Drain, rinse with cool water, and set aside.
In a large skillet over medium heat, cook the lean ground turkey, breaking it up with a spoon, until browned, about 5-7 minutes. Add the diced onion and minced garlic, cooking until softened, about 3 minutes.
Stir in the crushed tomatoes, tomato paste, Italian seasoning, salt, and black pepper. Reduce the heat to low and simmer for 10 minutes, stirring occasionally.
In a medium bowl, mix together the low-fat cottage cheese, non-fat Greek yogurt, and egg whites until well combined.
Layer half of the cooked spaghetti on the bottom of the prepared baking dish. Spread half of the cottage cheese mixture over the pasta, followed by half of the tomato and turkey sauce.
Repeat the layers with the remaining spaghetti, cottage cheese mixture, and turkey sauce. Sprinkle the shredded mozzarella cheese evenly over the top.
Cover the baking dish with aluminum foil and bake for 20 minutes. Uncover and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it sit for 5 minutes before serving. Optional: garnish with chopped fresh basil for added flavor.
Serve hot and enjoy your delicious low-fat spaghetti casserole!
Nutrition Facts
Calories |
2011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.4 g | 88% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 429 mg | 143% | |
| Sodium | 4742 mg | 206% | |
| Total Carbohydrate | 147.6 g | 54% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 58.9 g | ||
| Protein | 210.9 g | 422% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1744 mg | 134% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 4670 mg | 99% | |
*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.
