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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 152.5
  • Total Fat: 6.3 g
  • Cholesterol: 11.0 mg
  • Sodium: 141.0 mg
  • Total Carbs: 19.3 g
  • Dietary Fiber: 3.3 g
  • Protein: 7.5 g

View full nutritional breakdown of Baked Vegetable Spaghetti calories by ingredient
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Baked Vegetable Spaghetti

Submitted by: KIMBERLY.ANN

Introduction

A vegetarian-friendly spaghetti dish that's fun to prepare and loaded with yummy veggies! A vegetarian-friendly spaghetti dish that's fun to prepare and loaded with yummy veggies!
Number of Servings: 12

Ingredients

    1/2 pound whole wheat spaghetti
    2 tablespoons extra virgin olive oil
    1 clove garlic, minced
    1.5 onions, chopped
    1.5 teaspoons tomato paste
    1/2 teaspoon ground black pepper
    1/2 teaspoon ground cumin
    1/2 teaspoon dried thyme
    2 tomatoes, chopped OR juiced (you choose)
    1/2 cup water
    2 tablespoons low-calorie ketchup
    1 cup shredded mozzarella cheese (part skim milk), divided
    2 tablespoons canned black olives, drained
    1 cup green bell pepper, chopped
    1 cup snap peas, chopped
    1 cup green beans, chopped
    Plus any other vegetable(s) you want!

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large skillet over medium heat, heat olive oil. Saute garlic and onions in oil until tender. Stir in tomato paste, black pepper, cumin, thyme, tomatoes, snap peas, green beans, water, ketchup, and salt. Reduce heat to low, and let simmer for 15 minutes.

3. While sauce is simmering, bring a large pot of lightly salted water (salt is optional) to a boil. Add pasta and cook for 8-10 minutes. Drain the pasta when it is done (soft and tender).

4. Stir the cooked pasta into the sauce. Stir in 1/2 of the shredded mozzarella. Pour all into a 9x13 inch baking dish. Top with the remaining mozzarella, black olives, and bell peppers.

5. Bake in preheated oven 20-30 minutes, until hot and bubbly.

Makes 12 servings.

Number of Servings: 12

Recipe submitted by SparkPeople user KIMBERLY.ANN.






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  • Incredible!
    1 of 1 people found this review helpful
    Made this for my vegetarian daughter and her roommate. They both loved it as did I! It is great warmed up. I might try adding some other veggies next time - spinach? zucchini? Thanks for the recipe! - 1/2/09

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  • This is SO good...but sooooooooooooooo filling! After eating it for lunch, I was barely hungry for dinner when the time came! I love it! - 6/12/08

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