Baked Vegetarian Chili Spaghetti Recipes

CHILI SPAGHETTI

My husband often requested that his grandma make this dish.-Pam Thompson, Girard, Illinois

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 10

Chili Spaghetti image

Steps:

Preheat oven to 350°. In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Transfer to a greased 2-1/2-qt. baking dish; stir in the remaining ingredients. , Cover and bake for 65-70 minutes or until spaghetti is just tender. Let stand, covered, for 10 minutes.

Nutrition Facts : Calories 321 calories, Fat 8g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 1042mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 5g fiber), Protein 23g protein.

Ingredients

1 pound ground beef
1/2 cup chopped onion
2 garlic cloves, minced
3 cups tomato juice
1 can (16 ounces) kidney beans, rinsed and drained
6 ounces spaghetti, broken into 3-inch pieces
1 tablespoon Worcestershire sauce
2 to 3 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon pepper

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

Baked (Vegetarian) Chili Spaghetti image

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

Ingredients

8 ounces spaghetti, uncooked
26 ounces fat free spaghetti sauce
15 ounces vegetarian chili
4 ounces mushrooms, drained
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 cup shredded reduced-fat sharp cheddar cheese
chopped onion (optional)

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