Description
A simple baked spaghetti dish loaded with vegetables.
Ingredients
Scale
- 1 pound spaghetti
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium zucchini, diced
- 1 cup sliced mushrooms
- 1 red bell pepper, chopped
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish.
- Cook spaghetti according to package directions until al dente. Drain well.
- Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes.
- Add garlic, zucchini, mushrooms, and bell pepper to the skillet. Cook until vegetables soften, about 7 minutes.
- Stir in crushed tomatoes, tomato sauce, oregano, and basil. Season with salt and pepper. Simmer for 10 minutes.
- In a large bowl, combine the cooked spaghetti and the vegetable sauce. Mix gently.
- Spread half of the spaghetti mixture into the prepared baking dish. Sprinkle with half of the mozzarella cheese.
- Top with the remaining spaghetti mixture. Sprinkle with the remaining mozzarella and all of the Parmesan cheese.
- Bake for 20 to 25 minutes, or until the cheese is melted and bubbly and the edges are lightly browned.
- Let stand for 5 minutes before serving.
Notes
- You can substitute any firm vegetables you have on hand, such as carrots or spinach.
- For extra flavor, add 1/2 teaspoon of red pepper flakes to the sauce while simmering.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10
- Sodium: 650
- Fat: 18
- Saturated Fat: 9
- Unsaturated Fat: 5
- Trans Fat: 0.5
- Carbohydrates: 55
- Fiber: 6
- Protein: 25
- Cholesterol: 40
Keywords: spaghetti bake, vegetable pasta, baked pasta, vegetarian dinner, cheesy pasta