Low Fat Spaghetti with Meat Sauce and Cheese
Indulge in a comforting and guilt-free classic with this Low Fat Spaghetti with Meat Sauce and Cheese, a hearty yet health-conscious dish perfect for family dinners or meal prep. Made with whole wheat spaghetti and lean ground turkey, this recipe delivers all the rich flavors of traditional spaghetti while keeping things lighter. The savory homemade sauce, featuring crushed tomatoes, garlic, oregano, and a hint of spice, simmers to perfection before being layered with part-skim mozzarella for a satisfying cheesy finish. Baked to bubbly, golden perfection, this dish pairs wholesome ingredients with a quick and simple prep time, making it ideal for busy weeknights. Garnish with fresh parsley for a vibrant touch, and enjoy a lighter take on a classic pasta bake that doesn't skimp on flavor.
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Recipe Information
Ingredients
- 12 ounces Whole wheat spaghetti
- 1 pound 93% lean ground turkey
- 1 teaspoon Olive oil
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 28 ounces Canned crushed tomatoes (no salt added)
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.75 cup Part-skim shredded mozzarella cheese
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the whole wheat spaghetti and cook according to package instructions until al dente (about 8-10 minutes). Drain and set aside.
Heat the olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
Add the minced garlic to the skillet and cook for an additional 1 minute, stirring frequently to prevent burning.
Add the lean ground turkey to the skillet. Use a wooden spoon to break the meat into small pieces as it cooks. Continue to cook for 5-6 minutes, or until the turkey is fully browned.
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, crushed red pepper flakes (if using), salt, and ground black pepper. Mix everything well to combine.
Reduce the heat to low and let the sauce simmer for 20 minutes, stirring occasionally to prevent sticking. Taste and adjust seasoning if necessary.
Preheat the oven to 375°F (190°C).
Transfer the cooked spaghetti into an oven-safe casserole dish. Pour the meat sauce over the spaghetti and toss gently to coat the pasta evenly.
Sprinkle the shredded mozzarella cheese evenly over the top of the spaghetti mixture.
Bake the casserole in the preheated oven for 10 minutes, or until the cheese is melted and bubbling.
Remove from the oven and let sit for 5 minutes. Garnish with fresh parsley if desired. Serve warm.
Nutrition Facts
Calories |
1896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.7 g | 102% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 467 mg | 156% | |
| Sodium | 2256 mg | 98% | |
| Total Carbohydrate | 159.9 g | 58% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 44.6 g | ||
| Protein | 153.7 g | 307% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 966 mg | 74% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 4499 mg | 96% | |
*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.
