SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 323.7
  • Total Fat: 10.8 g
  • Cholesterol: 42.3 mg
  • Sodium: 730.2 mg
  • Total Carbs: 37.8 g
  • Dietary Fiber: 6.0 g
  • Protein: 21.9 g

View full nutritional breakdown of Baked Spaghetti calories by ingredient
Report Inappropriate Recipe

Baked Spaghetti

Submitted by: BRIGHT_WRITER

Introduction

I actually made this with Italian turkey sausage but I couldn't find it in the list of ingredients. I included the amount I used to make about 8-10 portions. My boyfriend loved this! I actually made this with Italian turkey sausage but I couldn't find it in the list of ingredients. I included the amount I used to make about 8-10 portions. My boyfriend loved this!
Number of Servings: 8

Ingredients

    Whole Wheat Spaghetti - 2 large handfuls for large casserole dish.
    Classico Tomato & Basil spaghetti sauce - 2 jars
    Tomato paste
    Turkey Sausage - 6 links or ground turkey, 93% lean - 6 oz.
    Mushrooms - 6 large or as many as you like
    Green bell pepper - 1 or as many as you like
    Red bell pepper - 1 or as many as you like
    Onion - 1 cup chopped
    Oikos Organic Greek Yogurt, vanilla, 6 oz
    Splenda - 1 tablespoon (to taste) - Optional
    Splenda brown sugar blend - 1 tablespoon (to taste) - Optional
    Mozzarella finely shredded cheese - 1 cup
    Cheddar cheese - 1 cup shredded
    Pam cooking spray
    Olive oil
    Large casserole dish

Directions

Makes 8 generous 1 cup servings.

Boil whole wheat spaghetti as directed. Drain. In a separate large pot, add olive oil to coat the bottom. Take turkey sausage out of their casings, break up and cook in the pan. Add sliced mushrooms, diced onions, and chopped green and red bell peppers to the same pot. Cook until onions are see through and veggies are softened. Make sure turkey is done. Add 2 jars of spaghetti sauce and tomato paste. Stir ingredients to mix thoroughly. If tomato sauce is too bitter for your taste, add Splenda or Splenda brown sugar.

In a large casserole dish, coat the bottom and sides with Pam. Pour small amount of sauce mixture into the dish. Take half of the cooked spaghetti and line the bottom. Smooth Greek yogurt onto spaghetti. Pour sauce mixture over this layer. Add cheeses over the sauce. Start another layer of spaghetti with the what you have left. Smooth remaining yogurt onto spaghetti. Pour the rest of the sauce onto this layer. Top off the dish with the rest of the cheeses.

Cover with aluminum foil and bake at 385 for 30-35 minutes. For the last 10 minutes of baking, uncover to brown the top.

Let sit for about 10 - 15 minutes. Cut into 1 cup portions.

ENJOY!

Number of Servings: 8

Recipe submitted by SparkPeople user BRIGHT_WRITER.






Great Stories from around the Web


Rate This Recipe