Vegetable Spaghetti Bake Recipe

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Vegetable Spaghetti Bake
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Ingredients:

Directions:

  1. Cook spaghetti, drain, and place in a large bowl; Add 1 1/2 cups spaghetti sauce, set aside.
  2. Saute zucchini and next 5 ingredients in oil until tender.
  3. Spread 1/2 cup spaghetti sauce in a 13x19 baking dish coated with cooking spray.
  4. Layer with half of each the spaghetti mixture, cottage cheese, vegetables, and mozzarella cheese; repeat layers.
  5. Cover with remaining sauce and sprinkle with parmesan cheese.
  6. Cover and bake at 350F for 30 minutes; uncover and bake 10-15 minutes or until bubbly.
  7. Let stand 10 minutes before serving.
  8. Serves 9: 1 serving = 3/4 cup 290cal, 6g fat, 36g carb, 4g fibre, 18g protein.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 346.75 Kcal (1452 kJ)
Calories from fat 104.71 Kcal
% Daily Value*
Total Fat 11.63g 18%
Cholesterol 34.63mg 12%
Sodium 1066.44mg 44%
Potassium 709.81mg 15%
Total Carbs 34.96g 12%
Sugars 9.56g 38%
Dietary Fiber 2.16g 9%
Protein 25.01g 50%
Vitamin C 21.3mg 35%
Vitamin A 0.1mg 5%
Iron 2mg 11%
Calcium 511.3mg 51%
Amount Per 100 g
Calories 115.08 Kcal (482 kJ)
Calories from fat 34.75 Kcal
% Daily Value*
Total Fat 3.86g 18%
Cholesterol 11.49mg 12%
Sodium 353.92mg 44%
Potassium 235.56mg 15%
Total Carbs 11.6g 12%
Sugars 3.17g 38%
Dietary Fiber 0.72g 9%
Protein 8.3g 50%
Vitamin C 7.1mg 35%
Iron 0.7mg 11%
Calcium 169.7mg 51%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.5
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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