Brenda's Baked Spaghetti

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 290.8
  • Total Fat: 13.3 g
  • Cholesterol: 49.2 mg
  • Sodium: 396.4 mg
  • Total Carbs: 24.7 g
  • Dietary Fiber: 2.6 g
  • Protein: 17.8 g

View full nutritional breakdown of Brenda's Baked Spaghetti calories by ingredient
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Introduction

All the vegetables add bulk without calories. Using ground chicken cuts the calorie and fat content even more. All the vegetables add bulk without calories. Using ground chicken cuts the calorie and fat content even more.
Number of Servings: 16

Ingredients

    1 small package of spaghetti (about 400 grams)
    1 package of ground chicken (approx 550 grams) or extra lean ground beef
    1/2 large onion - diced
    seasoning to taste
    2 zucchini with peel - chopped
    1 zucchini with peel - finely grated
    1 large red pepper - chopped
    20 medium mushrooms quartered
    1 portabella mushroom cap - diced (optional)
    1 can 680 ml can spaghetti sauce - I use Hunt's Thick and Rich Garlic
    12 1/2 ounces marble cheese

Tips

I am able to buy a ground chicken that contains both dark and white meat. It is cheaper than ground beef but contains almost no fat. If I can't find the ground chicken I will use extra lean ground beef instead.


Directions

1 small package of spaghetti (about 400 grams)
boiling water

Cook until done then drain. Pour into roaster or large casserole dish.

1 package of ground chicken (approx 550 grams) - can use extra lean ground beef
1/2 large onion - diced
seasoning to taste

Brown ground chicken. Then add:

2 zucchini - chopped
1 zucchini with peel - finely grated
1 large red pepper - chopped
20 medium mushrooms quartered
1 portabella mushroom cap - diced (optional)

Cook until vegetables start to soften.

Add 1 can 680 ml can spaghetti sauce to the chicken/vegetable mix and stir.

Add sauce to spaghetti in roaster and mix well.

Top with grated cheese.

Bake at 450 degrees for 10 minutes or until cheese melts and starts to brown.

Serving Size: Makes 16 - 1 cup servings

Number of Servings: 16

Recipe submitted by SparkPeople user BLSCT123.

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