Vegetable Spaghetti Bake Recipes

VEGETARIAN BAKED 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

FRESH AND EASY VEGGIE SPAGHETTI

Steps:

• Heat olive oil in a wide skillet with sides over medium heat. Add onion and cook, stirring occasionally until translucent; 3 to 5 minutes.
• Add zucchini, yellow squash, garlic, oregano, red pepper flakes, and a generous pinch of salt then cook, stirring occasionally until softened but still with some crunch; 5 to 8 minutes. Stir in the tomato paste and cook another minute. (When making this sauce, we usually end up using between 1 and 1 1/2 teaspoons of fine sea salt.)
• Add the roasted red peppers, tomatoes, and mushroom powder. Bring to a low simmer and cook until the liquid has thickened and reduced by half; about 10 minutes. As the sauce cooks, use a spoon to break up the whole tomatoes into smaller pieces for a chunky sauce.
• While the sauce simmers, bring a large pot of salted water to the boil then cook pasta according to package directions.
• Take the sauce off of the heat, and then stir in the spinach and basil. Taste then adjust with additional salt if needed. Toss in the cooked pasta, and then leave for a minute so that the pasta absorbs some of the sauce and the spinach wilts. Toss again, and then serve with parmesan or nutritional yeast sprinkled on top.

VEGETABLE SPAGHETTI BAKE

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.

BAKED PENNE WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 450 degrees F.
• On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
• In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
• Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

VEGETABLE PASTA BAKE

Steps:

• Mix spaghetti sauce, pasta, vegetables and 1/2 cup of the parmesan cheese.
• Spoon into 13x9-inch baking dish or 3-quart casserole.
• Sprinkle with mozzarella cheese and remaining 1/4 cup parmesan cheese.
• Bake at 375 degrees for 20 minutes.