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!
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.
Chop your veggies into rustic (ie chunky) pieces.
Add your onion and 2 gloves or garlic to a heated skilled with Extra Virgin Olive Oil.
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.
Cook until tender.
Add spaghetti sauce. You can make your own or take some help from the store like I did!
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.
Top with fresh cheese. I am a huge fan of cheddar on spaghetti so that is what I used (2%).
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!
This makes 8 VERY hearty servings.
I topped mine with a touch of parmesan and red pepper flakes for a little kick.
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?