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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 340.5
  • Total Fat: 15.4 g
  • Cholesterol: 22.5 mg
  • Sodium: 460.9 mg
  • Total Carbs: 31.7 g
  • Dietary Fiber: 4.7 g
  • Protein: 18.9 g

View full nutritional breakdown of Baked Spaghetti and Meatballs with Veggies calories by ingredient
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Baked Spaghetti and Meatballs with Veggies

Submitted by: BEAKIEBEAN

Introduction

A great way to get your spaghetti and meatballs fix with a shot of veggies. Or omit the meatballs for a delicious vegetarian feast. A great way to get your spaghetti and meatballs fix with a shot of veggies. Or omit the meatballs for a delicious vegetarian feast.
Number of Servings: 4

Ingredients

    4 meatballs ( I use homemade but you can use frozen too.), cut up into small pieces
    1 jar traditional spaghetti sauce
    1 cup sliced zuchini
    1 cup fresh mushrooms, sliced
    1/2 cup red onion, chopped
    1 cup red bell pepper, chopped
    Barilla plus angel hair pasta (4 oz uncooked)
    1 T Olive oil
    1 1/2 cups shredded 2% mozzarella
    3-4 garlic cloves, minced

Directions

Heat olive oil in skillet over medium heat. Add in vegetables and garlic, cook until veggies are tender crisp. Cook pasta and drain. Mix with 1/2 of spaghetti sauce and veggies. Put half into bottom of a baking dish. Layer half the cheese and meatballs. Top with remaining pasta/veggie mix, meatballs, remaining sauce, and top with the rest of the cheese. Bake at 350 until hot and bubbly.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user BEAKIEBEAN.





TAGS:  Beef/Pork |

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