VEGETARIAN BAKED SPAGHETTI
Easy and delicious vegetarian baked spaghetti recipe with mushrooms, bell pepper, and onion.
Provided by Joy Shull
Categories Main Dish
Time 40m
Number Of Ingredients 14
Steps:
- Cook spaghetti according to package directions, set aside
- Combine onion, garlic, mushrooms, green pepper, olive oil, sea salt, pepper, basil and oregano in a large skillet.
- Sautee on medium high heat, stirring frequently for 10-15 minutes, or until mushrooms cook down and evaporate their liquid
- Add pasta sauce to veggie mixture and stir to combine
- Using a 9 X 13 baking dish, first lay down all of the cooked spaghetti on the bottom
- Top spaghetti with 1/2 cup mozzarella and 1 cup of parmesan cheese
- Pour sauce over top and mix up with tongs until well combined (add optional red pepper flakes here if desired)
- Top with remaining 1 cup of mozzarella cheese sprinkled over the top
- Bake at 450 degrees for 12-15 minutes, or until cheese is bubbly and starting to brown
Nutrition Facts : Calories 257 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 22 milligrams cholesterol, Fat 12 grams fat, Fiber 4 grams fiber, Protein 13 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 545 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
VEGETARIAN BAKED PASTA
Portobello mushrooms and Gorgonzola cheese add depth to this simple casserole. Use your favorite pasta shapes for variety.
Provided by BJBEAUDOIN
Categories Main Dish Recipes Pasta
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Pour a glass of ice water over the pasta to stop the cooking, but do not rinse thoroughly.
- Preheat oven to 350 degrees F (175 degrees C). Coat a 9 x 13 glass pan with olive oil. Heat 2 tablespoons olive oil in large skillet. Add mushrooms. Cook for 2 minutes then add basil, oregano and garlic and cook 1 minute more. Add sauce to mushroom mixture and stir.
- To assemble, pour enough sauce in the bottom of the pan to cover. Combine the remaining sauce and the pasta. Place one-third of sauced noodles on top of sauce in pan. Top with 1 cup of mozzarella and one-half of the gorgonzola. Repeat for a second layer. Put the final third of the noodles in the pan and top with the final 2 cups of mozzarella.
- Bake for 30 to 45 minutes, or until cheese is browned. Serve.
Nutrition Facts : Calories 571.5 calories, Carbohydrate 58.3 g, Cholesterol 68.1 mg, Fat 24.4 g, Fiber 5.1 g, Protein 29.8 g, SaturatedFat 12.2 g, Sodium 1036.4 mg, Sugar 11.7 g
VEGETARIAN SPAGHETTI
Who says spaghetti needs meat to be tasty? "I streamlined the original recipe for this deliciously different dish to reduce its 2-hour simmer time to just 10 minutes," comments Margaret Wilson from Hemet, California.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the onion, celery and garlic powder in oil until tender. Add the spaghetti sauce, beans, tomatoes, sugar, salt, oregano and bay leaf., Bring to a boil; cover and simmer for 10 minutes. Discard bay leaf. Drain spaghetti; top with sauce and cheese.
Nutrition Facts : Calories 511 calories, Fat 11g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 1225mg sodium, Carbohydrate 87g carbohydrate (17g sugars, Fiber 8g fiber), Protein 17g protein.
VEGETABLE SPAGHETTI BAKE
A delicious vegetarian dish, perfect alone or completed with a crisp green salad. Enjoyed by both vegetarians and non-vegetarians. Originally from Taste of Home's Light and Tasty, March 02.
Provided by LUv 2 BaKE
Categories One Dish Meal
Time 1h5m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- Cook spaghetti, drain, and place in a large bowl; Add 1 1/2 cups spaghetti sauce, set aside.
- Saute zucchini and next 5 ingredients in oil until tender.
- Spread 1/2 cup spaghetti sauce in a 13x19" baking dish coated with cooking spray.
- Layer with half of each the spaghetti mixture, cottage cheese, vegetables, and mozzarella cheese; repeat layers.
- Cover with remaining sauce and sprinkle with parmesan cheese.
- Cover and bake at 350F for 30 minutes; uncover and bake 10-15 minutes or until bubbly.
- Let stand 10 minutes before serving.
- Serves 9: 1 serving = 3/4 cup 290cal, 6g fat, 36g carb, 4g fibre, 18g protein.
BAKED (VEGETARIAN) CHILI SPAGHETTI
Mmmm, comfort food! I love this topped with chopped onions. Kinda reminds me of Steak N Shakes chili spaghetti, but so much better! Oh, and it's vegetarian too.
Provided by CallMeBubbles
Categories Spaghetti
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta according to package. Drain. While pasta cooks, mix sauce and next 4 ingredients in a medium saucepan. Bring to a boil; cover, reduce heat, simmer 10 minutes.
- Coat a 13" x 9" baking dish with spray. Add pasta and top with sauce. (May be covered and refrigerated at this point. Bake 35 minutes or until heated).
- Bake at 375F for 25 minutes. Remove from oven and sprinkle with cheese. Top with onions if desired.
Nutrition Facts : Calories 223.8, Fat 1.6, SaturatedFat 0.6, Cholesterol 2, Sodium 292.6, Carbohydrate 40.7, Fiber 4.6, Sugar 2.9, Protein 11.4
VEGETABLE SPAGHETTI BAKE
"This fresh-tasting main dish is loaded with vegetables, cheese, noodles and spaghetti sauce," write Laurie Messer of Bonifay, Florida. "I makes excellent use of garden produce, but my family enjoys it anytime of year."
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 9 servings.
Number Of Ingredients 11
Steps:
- Cook spaghetti according to package directions; drain and place in a large bowl. Add 1-1/2 cups spaghetti sauce; set aside. In a large nonstick skillet, saute the zucchini, celery, carrots, mushrooms and onion in oil until tender., Spread 1/2 cup spaghetti sauce in a 13x9-in. baking dish coated with cooking spray. Layer with half each of the spaghetti mixture, cottage cheese, vegetables and mozzarella cheese. Repeat layers. Cover with remaining sauce; sprinkle with Parmesan cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 290 calories, Fat 7g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 645mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges
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