Vegetarian Baked Spaghetti Recipes
VEGETARIAN SPAGHETTI
Who says spaghetti needs meat to be tasty? "I streamlined the original recipe for this deliciously different dish to reduce its 2-hour simmer time to just 10 minutes," comments Margaret Wilson from Hemet, California.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the onion, celery and garlic powder in oil until tender. Add the spaghetti sauce, beans, tomatoes, sugar, salt, oregano and bay leaf., Bring to a boil; cover and simmer for 10 minutes. Discard bay leaf. Drain spaghetti; top with sauce and cheese.
Nutrition Facts : Calories 511 calories, Fat 11g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 1225mg sodium, Carbohydrate 87g carbohydrate (17g sugars, Fiber 8g fiber), Protein 17g protein.
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
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
VEGETABLE SPAGHETTI BAKE
A delicious vegetarian dish, perfect alone or completed with a crisp green salad. Enjoyed by both vegetarians and non-vegetarians. Originally from Taste of Home's Light and Tasty, March 02.
Provided by LUv 2 BaKE
Categories One Dish Meal
Time 1h5m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- Cook spaghetti, drain, and place in a large bowl; Add 1 1/2 cups spaghetti sauce, set aside.
- Saute zucchini and next 5 ingredients in oil until tender.
- Spread 1/2 cup spaghetti sauce in a 13x19" baking dish coated with cooking spray.
- Layer with half of each the spaghetti mixture, cottage cheese, vegetables, and mozzarella cheese; repeat layers.
- Cover with remaining sauce and sprinkle with parmesan cheese.
- Cover and bake at 350F for 30 minutes; uncover and bake 10-15 minutes or until bubbly.
- Let stand 10 minutes before serving.
- Serves 9: 1 serving = 3/4 cup 290cal, 6g fat, 36g carb, 4g fibre, 18g protein.
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."
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 9 servings.
Number Of Ingredients 11
Steps:
- 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 13x9-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.
Nutrition Facts : Calories 290 calories, Fat 7g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 645mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges
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