Low Sodium Baked Spaghetti
Get ready to indulge in the comforting flavors of **Low Sodium Baked Spaghetti**, a heart-healthy twist on a classic favorite! This wholesome recipe combines tender whole wheat spaghetti with a rich, garlic-infused tomato sauce featuring vibrant veggies like zucchini, red bell pepper, and onion. Seasoned with aromatic dried herbs and topped with a perfectly gooey layer of part-skim mozzarella and Parmesan cheese, this dish delivers big flavor without the extra salt. Easy to prepare and baked to bubbly perfection, it's a crowd-pleasing option for anyone managing sodium intake or simply looking for a healthier pasta bake. Garnished with fresh parsley, this recipe is perfect for weeknight dinners or meal prep and will leave everyone asking for seconds! Keywords: low sodium baked spaghetti, healthy baked spaghetti, low sodium pasta recipe, heart-healthy spaghetti bake.
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Recipe Information
Ingredients
- 12 ounces Whole wheat spaghetti
- 2 tablespoons Olive oil
- 3 large Garlic cloves, minced
- 1 medium Yellow onion, diced
- 1 medium Red bell pepper, diced
- 1 medium Zucchini, chopped
- 28 ounces Unsalted diced tomatoes, canned
- 15 ounces No-salt-added tomato sauce
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Ground black pepper
- 2 cups Part-skim mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 0.25 cup Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Cook the whole wheat spaghetti according to the package instructions. Ensure not to over-salt the boiling water. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add minced garlic, diced onion, and red bell pepper. Sauté for about 5 minutes, or until the onion is translucent.
Add the chopped zucchini to the skillet and cook for another 3 minutes, stirring occasionally.
Pour the unsalted diced tomatoes and no-salt-added tomato sauce into the skillet. Stir in dried oregano, dried basil, and ground black pepper. Bring the mixture to a slight simmer and let it cook for 10 minutes, allowing flavors to blend.
In a large bowl, combine cooked spaghetti with the sauce mixture. Mix well to ensure the spaghetti is well coated.
Lightly grease a 9x13-inch baking dish. Pour the spaghetti and sauce mixture into the dish and spread it evenly.
Sprinkle shredded mozzarella cheese evenly over the top followed by grated Parmesan cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it cool slightly. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.8 g | 110% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 2283 mg | 99% | |
| Total Carbohydrate | 182.5 g | 66% | |
| Dietary Fiber | 38.1 g | 136% | |
| Total Sugars | 60.6 g | ||
| Protein | 108.2 g | 216% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2510 mg | 193% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 4603 mg | 98% | |
*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.
