Ultimate Vegetarian Baked Spaghetti

Today was a typically busy Tuesday. Work was bustling, there is tons going on at home, and applying for jobs in Tampa has become like a part time job. I was definitely in comfort food mode by the time I wiggled my feet into my Hello Kitty slippers!

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Since last week’s cheese-less pasta left something to be desired (Im thinking that something was cheese) I decided to make another vegetarian casserole-ish dish tonight…Ultimate Vegetarian Baked Spaghetti.

This literally could not be easier! Just start with whatever fresh (or frozen) veggies you have on hand.

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Chop your veggies into rustic (ie chunky) pieces.

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Add your onion and 2 gloves or garlic to a heated skilled with Extra Virgin Olive Oil.

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As the onions soften toss in your other veggies along with 1 more clove of chopped garlic, salt, pepper, and whatever other Italian spices you love.

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Cook until tender.

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Add spaghetti sauce. You can make your own or take some help from the store like I did!

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While the sauce is heating through cook 1 box of whole grain pasta and drain. Then combine with the sauce. Pour the entire mixture into a lightly oiled casserole dish.

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Top with fresh cheese. I am a huge fan of cheddar on spaghetti so that is what I used (2%).

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Bake at 425 degrees for 10 minutes covered in foil and 10–15 additional minutes without foil. Then pull the delicious bubbling veggie masterpeice out of the oven!

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This makes 8 VERY hearty servings.

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I topped mine with a touch of parmesan and red pepper flakes for a little kick.

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This was incredibly filling and just the comforting meal I was craving. Depending on the cheese and pasta used this dish (if cut into 8 servings) varies from 7–9 Weight Watchers points per serving. Enjoy!!

Do you have a go to comfort food meal?

 

 

4 comments

  1. Arlene says:

    My husband and I made this last night. It is so incredibly good! We added a touch of cinnamon, but followed the recipe exactly. We had to freeze half the pan, and there is still about 4 servings left — so altogether, we are thinking this recipe serves 12!

  2. Nick says:

    Enjoyed the dish very much. Loved the photos in the directions. Got hungry just reading! Added some white beans for extra protein.

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