Low Sodium Spaghetti Casserole
Satisfy your cravings for hearty comfort food with this Low Sodium Spaghetti Casserole, expertly designed to be both flavorful and heart-healthy. Featuring lean ground turkey, whole wheat spaghetti, and a savory tomato sauce made with low-sodium ingredients, this dish is bursting with robust flavors while keeping salt content in check. The rich combination of mozzarella and Parmesan cheeses creates a gooey, golden topping, perfectly balanced with fresh parsley for a vibrant finish. Quick to assemble and baked to perfection in just under an hour, this recipe is ideal for family dinners or meal prep, proving that healthy eating doesn’t have to compromise on taste. Tailored for those seeking a low-sodium lifestyle, this spaghetti casserole is a satisfying, nutritious twist on a classic favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz whole wheat spaghetti
- 28 oz low-sodium canned diced tomatoes
- 15 oz no salt-added tomato sauce
- 1 lb ground turkey (lean)
- 1 large onion, diced
- 3 cloves garlic cloves, minced
- 1 tbsp olive oil
- 1 tbsp Italian seasoning
- 0.5 tsp crushed red pepper flakes
- 0.25 tsp black pepper
- 1 cup part-skim mozzarella cheese, shredded
- 0.25 cup Parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of water to a boil. Cook the whole wheat spaghetti according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
Add the minced garlic to the skillet and cook for 1 minute, stirring frequently to avoid burning.
Add the ground turkey to the skillet and cook until it is no longer pink, breaking it up into small pieces as it cooks, about 5-7 minutes.
Stir in the low-sodium canned diced tomatoes, no salt-added tomato sauce, Italian seasoning, crushed red pepper flakes, and black pepper. Let the sauce simmer for 10 minutes, stirring occasionally.
In a large mixing bowl, combine the cooked spaghetti and the meat sauce. Mix until the spaghetti is evenly coated with the sauce.
Lightly grease a 9x13-inch baking dish with a small amount of olive oil or cooking spray. Spread the spaghetti mixture evenly in the dish.
Top the casserole with shredded mozzarella cheese and grated Parmesan cheese.
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
1879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.2 g | 102% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 398 mg | 132% | |
| Sodium | 1554 mg | 68% | |
| Total Carbohydrate | 146.7 g | 53% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 33.3 g | ||
| Protein | 154.4 g | 309% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1388 mg | 107% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 3405 mg | 72% | |
*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.
