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Vegetable Spaghetti Bake

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."
9 ServingsPrep: 20 min. Bake: 40 min. + standing

Ingredients

  • 8 ounces uncooked spaghetti
  • 1 jar (28 ounces) meatless spaghetti sauce, divided
  • 1-1/2 cups cut zucchini (1/2-inch pieces)
  • 1 cup sliced celery
  • 1 cup thinly sliced carrots
  • 1 cup sliced fresh mushrooms
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 2 cups (16 ounces) fat-free cottage cheese
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 2 tablespoons grated Parmesan cheese

Directions

  • 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 13-in. x 9-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. Yield: 9
  • servings.
© Taste of Home 2013

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Vegetable Spaghetti Bake (continued)

Nutrition Facts: One serving (3/4 cup) equals 290 calories, 7 g fat (3 g saturated fat), 20 mg cholesterol, 645 mg sodium, 36 g carbohydrate, 4 g fiber, 18 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013