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Baked Spaghetti

Think of this baked spaghetti as a cousin to lasagna. Instead of layering ingredients, spaghetti is tossed with ricotta cheese, ground beef, veggies and marinara sauce before it's topped with cheese and baked until set. Serve this family-friendly casserole with a Caesar salad on the side.

Active Time
40 mins
Total Time
1 hr 10 mins
Yield
Serves 6

How to Make It

1. Step
Preheat oven to 350℉. Coat a 9-by-13-inch baking dish with cooking spray. Bring a large pot of water to a boil.
2. Step
Cook spaghetti according to package directions until al dente; drain and transfer to a large bowl; let cool slightly, about 10 minutes.
3. Step
Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add ground beef; cook, stirring and breaking up the beef with a wooden spoon, until no longer pink, about 6 minutes. Stir in Italian seasoning, salt, crushed red pepper and pepper; cook, undisturbed, until fragrant, about 1 minute. Use a slotted spoon to transfer the mixture to a medium bowl. (Do not wipe the pan.)
4. Step
Add the remaining 1 tablespoon oil to the pan and heat over medium heat. Add onion; cook, stirring occasionally, until soft and translucent, about 2 minutes. Add mushrooms and garlic; cook, stirring occasionally, until fragrant, about 5 minutes. Add spinach; cook, tossing often with tongs, until wilted, about 2 minutes. Stir in marinara sauce and the reserved ground beef mixture. Bring to a simmer over medium heat; simmer, undisturbed, until slightly reduced, about 5 minutes.
5. Step
Whisk eggs, ricotta and 1/4 cup each mozzarella and Parmesan in a large bowl. Add the spaghetti and toss until coated.
6. Step
Stir the marinara mixture into the spaghetti mixture, tossing until completely coated. Transfer to the prepared baking dish and top with the remaining 1/4 cup each mozzarella and Parmesan. Bake until the cheeses are melted and the pasta is warmed through, about 20 minutes. Let stand for 10 minutes. Garnish with basil, if desired.

Ingredients

  • 10 ounces whole-wheat spaghetti
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 pound 90%-lean ground beef
  • 2 tablespoons Italian seasoning
  • ¾ teaspoon salt
  • ½ teaspoon crushed red pepper
  • ½ teaspoon ground pepper
  • 1 cup finely chopped yellow onion
  • 2 cups sliced cremini mushrooms
  • 2 tablespoons finely chopped garlic
  • 6 cups baby spinach
  • 1 (24 ounce) jar lower-sodium marinara sauce
  • 2 large eggs, lightly beaten
  • 8 ounces part-skim ricotta cheese
  • ½ cup shredded part-skim mozzarella cheese, divided
  • ½ cup grated Parmesan cheese, divided
  • Chopped fresh basil for garnish

Tags

Healthy PregnancyHigh-ProteinNut-FreeSoy-Free

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