Creamy Baked Veggie Spaghetti

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 389.5
  • Total Fat: 17.2 g
  • Cholesterol: 20.0 mg
  • Sodium: 648.9 mg
  • Total Carbs: 52.9 g
  • Dietary Fiber: 8.1 g
  • Protein: 11.0 g

View full nutritional breakdown of Creamy Baked Veggie Spaghetti calories by ingredient
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Submitted by: LIBRARIAN3309

Introduction

This recipe is my take on the baked spaghetti casserole. I use tub low-fat cream cheese. (this is my first recipe entered on this site!!) This recipe is my take on the baked spaghetti casserole. I use tub low-fat cream cheese. (this is my first recipe entered on this site!!)
Number of Servings: 6

Ingredients

    *Ronzoni Healthy Harvest Whole Wheat Extra Wide Pasta, 6 cups
    *Spaghetti Sauce, Classico Tomato & Basil, 4 cup
    Eggplant, fresh, 1 cup, cubes
    Green Peppers (bell peppers), 1 cup, strips
    Onions, raw, 1 cup, chopped
    Low fat cream cheese, 1 cup
    Olive Oil, .25 cup

Directions

Prepare pasta as directed on package. Saute vegetables in olive oil. Add cream cheese until well blended. Combine half of spaghetti sauce and cream cheese mixture with cooked pasta. Place in 2 quart baking dish. Top with the rest of the cream cheese mixture and then with the remaining spaghetti sauce. Bake covered at 350 degrees for 25 minutes.

Number of Servings: 6

Recipe submitted by SparkPeople user LIBRARIAN3309.





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