Baked Vegetarian Chili Spaghetti Recipes

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CHILI SPAGHETTI



Chili Spaghetti image

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

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

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.

CHILI SPAGHETTI CASSEROLE RECIPE



Chili Spaghetti Casserole Recipe image

Leftover spaghetti? Don't worry because you can turn things around with it by cooking up this chili spaghetti casserole recipe.

Provided by Recipes.net Team

Categories     Pasta Recipes

Time 45m

Yield 4

Number Of Ingredients 11

8 oz spaghetti
1 lb ground beef
1 medium chopped onion
1/4 tsp salt
1/8 tsp ground black pepper
15 oz chili with beans
15 oz undrained Italian style stewed tomatoes
1 1/2 cup, shredded, divided sharp Cheddar cheese
1/2 cup sour cream
1 1/2 tsp chili powder
1/4 tsp garlic powder

Steps:

  • Preheat oven to 350° F. Spray 13x9-inch baking dish with cooking spray.
  • Cook pasta according to package directions. Drain and place in prepared dish.
  • Meanwhile, place beef and onion in large skillet; sprinkle with salt and pepper.
  • Brown beef over medium-high heat until beef is no longer pink, stirring to separate.
  • Drain fat. Stir in chili, tomatoes with juice, 1 C. cheese, sour cream, chili powder, and garlic powder.
  • Add chili mixture to pasta; stir until pasta is well coated. Transfer contents to baking dish. Sprinkle with remaining half C. cheese.
  • Cover tightly with foil and bake 30 minutes or until hot and bubbly. Let stand 5 minutes before serving.

Nutrition Facts : Calories 782.00kcal, Carbohydrate 66.00g, Cholesterol 155.00mg, Fat 35.00g, Fiber 8.00g, Protein 52.00g, SaturatedFat 19.00g, ServingSize 4.00, Sodium 1,362.00mg, Sugar 9.00g

CHILI CHEESE SPAGHETTI BAKE



Chili Cheese Spaghetti Bake image

A delightfully delicious chili piled onto spaghetti noodles, topped with cheese, and then baked in the oven to create a super easy and delicious dinner!

Provided by Star @ the skinny-ish dish

Categories     Main Course

Time 45m

Number Of Ingredients 19

1 pound lean ground turkey (93% lean/ 7% fat) uncooked
1 medium sweet onion (chopped)
1 medium bell pepper (chopped)
4-5 cloves garlic (minced)
1 14.5 ounce can tomato sauce
1 14.5 ounce can diced tomatoes
1 14.5 ounce can pinto beans, drained but not rinsed ((about 1- ½ cups))
1- 1/2 cups sweet corn kernals (fresh, frozen, or canned will work )
1 tsp Kosher Salt (reduce by half if using table salt or fine salt)
1 tsp Oregano
1- 1/2 tbsp Cumin
2 tbsp Chili Powder
3 tbsp Worcestershire Sauce
dash or two of your favorite hot sauce (I use Frank's)
3/4 cup non-fat greek yogurt
6 ounces (dry) spaghetti noodles (broken up into pieces )
4 oz Colby Jack or Cheddar made with 2% milk
cooking spray
salt & pepper (to taste)

Steps:

  • Preheat oven to 350 degrees. In a large skillet over medium-high heat add ground turkey, sprinkle kosher salt on, and break up with spatula.
  • Add the chopped bell peppers, onions, and garlic to the ground turkey. Cook together until turkey is cooked through and vegetables are softened.
  • Add diced tomatoes, pinto beans, tomato sauce, corn, Worcestershire sauce, oregano, cumin, chili powder, hot sauce, and salt. Stir the non fat greek yogurt into the chili. Bring to boil then return to low and cover.
  • While the chili is simmering prepare spaghetti noodles according to package to directions.
  • When the noodles are done, strain, and add to a lightly sprayed 9x13 casserole dish. Layer the chili on top of the noodles and then sprinkle the cheese over the chili. Cover with tin foil and bake for about 30 minutes.
  • Let set for at least 5 minutes before cutting into. Serve and enjoy!

VEGETARIAN BAKED SPAGHETTI



Vegetarian Baked Spaghetti image

Easy and delicious vegetarian baked spaghetti recipe with mushrooms, bell pepper, and onion.

Provided by Joy Shull

Categories     Main Dish

Time 40m

Number Of Ingredients 14

1 large onion, diced
8 large garlic cloves, minced
16 oz mushrooms, diced
1 green bell pepper, diced
2 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon pepper
2 teaspoons dried basil
1 teaspoon dried oregano
1 (25 oz) jar pasta sauce
1 cup parmesan cheese, freshly grated
1 1/2 cups shredded mozzarella cheese
1 teaspoon crushed red pepper flakes (optional - see notes)
16 oz whole wheat spaghetti

Steps:

  • Cook spaghetti according to package directions, set aside
  • Combine onion, garlic, mushrooms, green pepper, olive oil, sea salt, pepper, basil and oregano in a large skillet.
  • Sautee on medium high heat, stirring frequently for 10-15 minutes, or until mushrooms cook down and evaporate their liquid
  • Add pasta sauce to veggie mixture and stir to combine
  • Using a 9 X 13 baking dish, first lay down all of the cooked spaghetti on the bottom
  • Top spaghetti with 1/2 cup mozzarella and 1 cup of parmesan cheese
  • Pour sauce over top and mix up with tongs until well combined (add optional red pepper flakes here if desired)
  • Top with remaining 1 cup of mozzarella cheese sprinkled over the top
  • Bake at 450 degrees for 12-15 minutes, or until cheese is bubbly and starting to brown

Nutrition Facts : Calories 257 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 22 milligrams cholesterol, Fat 12 grams fat, Fiber 4 grams fiber, Protein 13 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 545 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

BAKED SPAGHETTI



Baked Spaghetti image

A comforting baked spaghetti casserole with plenty of melted cheese is the perfect dish for potlucks, family gatherings, or a week-night dinner.

Provided by CALLIKO

Categories     Main Dish Recipes     Casserole Recipes     Noodles

Time 1h25m

Yield 8

Number Of Ingredients 10

1 (16 ounce) package spaghetti
1 pound ground beef
1 onion, chopped
1 (32 ounce) jar meatless spaghetti sauce
½ teaspoon seasoned salt
2 eggs
⅓ cup grated Parmesan cheese
5 tablespoons butter, melted
2 cups small curd cottage cheese, divided
4 cups shredded mozzarella cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
  • Heat a large skillet over medium heat; cook and stir beef and onion until meat is browned and onions are soft and translucent, about 7 minutes. Drain. Stir in spaghetti sauce and seasoned salt.
  • Whisk eggs, Parmesan cheese, and butter in a large bowl. Mix in spaghetti to egg mixture and toss to coat. Place half the spaghetti mixture into baking dish. Top with half the cottage cheese, mozzarella, and meat sauce. Repeat layers. Cover with aluminum foil.
  • Bake in preheated oven for 40 minutes. Remove foil and continue to bake until the cheese is melted and lightly browned, 20 to 25 minutes longer.

Nutrition Facts : Calories 728 calories, Carbohydrate 61.9 g, Cholesterol 150.2 mg, Fat 33.6 g, Fiber 4.9 g, Protein 42.5 g, SaturatedFat 17.3 g, Sodium 1250.5 mg, Sugar 12.9 g

VEGETABLE SPAGHETTI BAKE



Vegetable Spaghetti Bake image

"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

8 ounces uncooked spaghetti
1 jar (28 ounces) meatless spaghetti sauce, divided
1-1/2 cups cut zucchini (1/2-inch pieces)
1 cup sliced celery
1 cup thinly sliced carrots
1 cup sliced fresh mushrooms
1 medium onion, chopped
1 tablespoon olive oil
2 cups fat-free cottage cheese
2 cups shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese

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

BAKED (VEGETARIAN) CHILI SPAGHETTI



Baked (Vegetarian) Chili Spaghetti image

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

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)

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

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