Looking for a new spaghetti recipe your family will love? This is a veggie-loaded version that comes to us from Betty Crocker The Smart Dinner cookbook. Packed with the goodness of zucchini, kale, mushrooms, onions and tomatoes, the veggie-marinara sauce is served over spaghetti that's been tossed with cream cheese and chives. Isn't that a delicious change of pace? You can make it meatless or add meat, with our helpful tips.
Five-Vegetable Spaghetti Casserole
- Prep Time 25 min
- Total 60 min
- Servings 8
- Ingredients 11
Ingredients
- 2 tablespoons olive oil
- 2 cups shredded zucchini
- 1 cup chopped fresh kale or spinach leaves
- 1 medium onion, chopped (1/2 cup)
- 1 package (8 oz) sliced fresh mushrooms (about 3 cups)
- 1 1/4 cups chopped tomatoes or 1 can (14.5 oz) diced tomatoes, drained
- 1 jar Muir Glen™ classic marinara pasta sauce or fire roasted tomato pasta sauce (any meatless variety)
- 4 oz (from 8-oz package) cream cheese, cubed
- 3 cups cooked spaghetti
- 3 tablespoons chopped fresh chives
- 1 cup shredded mozzarella cheese (4 oz)
Instructions
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Step1Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish or 2-quart casserole with cooking spray.
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Step2In 3- to 4-quart saucepan, heat oil over medium-high heat. Cook zucchini, kale, onion and mushrooms in oil 4 to 6 minutes, stirring frequently, until onions are crisp-tender; drain well. Return vegetables to saucepan. Stir in tomatoes and marinara sauce; heat until hot.
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Step3In large microwavable bowl, microwave cream cheese on Medium (50%) 1 to 2 minutes, stirring once, until melted. Add spaghetti and 2 tablespoons of the chives; mix well. Spread spaghetti evenly in baking dish. Spoon vegetable mixture over spaghetti.
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Step4Bake uncovered about 30 minutes or until bubbly. Sprinkle with mozzarella cheese; bake 5 minutes longer or until cheese is melted. Sprinkle with remaining 1 tablespoon chives.
Nutrition
290
Calories
13g
Total Fat
10g
Protein
31g
Total Carbohydrate
10g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 290
- Calories from Fat
- 120
- Total Fat
- 13g
- 21%
- Saturated Fat
- 5g
- 26%
- Trans Fat
- 0g
- Cholesterol
- 25mg
- 8%
- Sodium
- 460mg
- 19%
- Potassium
- 620mg
- 18%
- Total Carbohydrate
- 31g
- 10%
- Dietary Fiber
- 3g
- 14%
- Sugars
- 10g
- Protein
- 10g
% Daily Value*:
- Vitamin A
- 30%
- 30%
- Vitamin C
- 20%
- 20%
- Calcium
- 15%
- 15%
- Iron
- 10%
- 10%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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