This healthy baked spaghetti recipe is loaded with veggies and made with whole wheat spaghetti noodles for a nutritious meal.
When I was growing up, one of my very favorite things to eat was baked spaghetti. I don’t remember many meals that my mom made, but baked spaghetti was a regular in my house.
With my own kids now, one of my go to easy dinners now is baked spaghetti. It is endlessly customizable, relatively healthy, and packed with good for you veggies.
This version is extra veggie packed and I felt amazing after eating it! It has: garlic, onion, mushrooms, bell pepper, and a whole lot of frozen kale.
Frozen kale is one of those back pocket veggies that I almost always have on hand. From smoothies to dinners, it’s an easy way to add in more veggies with no work from me.
I also love using whole wheat spaghetti. It’s just as delicious and has added protein and fiber.
Once you mix everything up, you will bake it for 10 – 15 minutes, just long enough to get melty bubbly cheese and crispy edges which is the best part of baked spaghetti in my opinion!
This spaghetti casserole makes a huge 13 by 9 pan, which I love because I love leftovers. A meal that cooks once and feeds us more than one dinner is a winner in my book.
Every time I make pasta we eat on it 2-3 times. This recipe makes 6 generous servings, or more if you have small kids. I am a pasta lover at heart and this recipe hits the spot every time!
Healthy Baked Spaghetti
Ingredients
- 1 green bell pepper diced
- 8 oz mushrooms sliced
- 1 yellow onion diced
- 8 cloves garlic minced
- 10 oz frozen kale
- 1 lb whole wheat spaghetti
- 25 oz pasta sauce
- ½ teaspoon pepper
- 1 teaspoon salt
- 2 teaspoons basil
- powdered parmesan cheese
- 6 slices provolone cheese
Instructions
- Add bell pepper, mushrooms, onion, garlic, and 1 tablespoon of olive oil to a large skillet
- Saute on medium high heat for 12 – 15 minutes, or until mushrooms cook down and onions soften
- Meanwhile, cook spaghetti according to package instructions
- Once veggies are done, add pasta sauce, kale pepper, salt, basil, and ⅓ cup of powdered parmesan cheese
- Heat an additional 5 ish minutes, or until hot
- Once spaghetti is cooked, drain it and pour the cooked spaghetti into a large 13 X 9 casserole dish
- Add sauce mixture on top, and use tongs to combine
- Sprinkle an additional ¼ cup of powdered parmesan over the spaghetti
- Place 6 pieces of provolone cheese over the top
- Bake at 425 degrees for 10 – 15 minutes, or until cheese is bubbly
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