Lightened Up Baked Spaghetti

I really like spaghetti! I think it’s because I remember my dad making big batches of homemade spaghetti sauce when we were growing up. When I say big, I mean big! We had a spaghetti feast, and then his friends and family were also treated to his famous sauce. I think you could talk to any of our childhood friends and they can recall dad’s famous spaghetti. My husband on the other hand, while he loved dad’s sauce, he doesn’t care for spaghetti. He does however love lasagna. Unfortunately, that is one dish I haven’t mastered yet. So we comprise, with a little blend of both of our favorites, baked spaghetti. I decided to try my hand at making baked spaghetti a bit healthier. I want to be able to enjoy leftover baked spaghetti without worrying about eating such a rich meal too often. I think you will enjoy this skinny version of baked spaghetti and you won’t feel guilty eating the leftovers. You might even share it with a friend!

Baked Spaghetti

12 servings at 4SP each

Preheat oven to 350.

Marinara Sauce

1 28 oz can crushed tomatoes

2 teaspoons diced garlic (I use garlic from a jar)

1 teaspoon basil

1 teaspoon oregano

1/2 teaspoon thyme

1 teaspoon black pepper

1 teaspoon salt

1 tablespoon erythritol

2 bay leaves

Mix all together and simmer 15 minutes.

Meat Sauce

1 pound of chicken breast ( grind in a food processor and then brown in a skillet over med-high heat)

1/2 cup diced onion

1/2 cup diced green pepper

1 cup sliced mushrooms (fresh)

1 can of black bean rinsed and puréed

After you brown the chicken add the veggies and sauté.

Add 2 teaspoon garlic

1 teaspoon basil

1 teaspoon oregano

1/2 teaspoon thyme

1/2 teaspoon salt

1/2 teaspoon pepper

Mix together with marinara and remove the bay leaves.

Cook 1 – 12 ounce package of Kroger reduced calorie spaghetti

Drain the spaghetti and let it cool about 5 minutes.

Noodle Filling

2 eggs

1&1/2 cups plain nonfat Greek yogurt

1/2 cup fat fat cottage cheese

3/4 cup low-fat mozzarella

1/2 teaspoon salt

1/2 teaspoon pepper

2 teaspoon chopped garlic

1/2 teaspoon salt

1/2 teaspoon pepper

Beat 2 eggs in a bowl, add 1&1/2 cups plain nonfat Greek yogurt , 1/2 cup fat free cottage cheese and 3/4 cup low-fat mozzarella. 1/2 teaspoon salt, 1/2 teaspoon pepper and 1 teaspoon chopped garlic. Stir in pasta and toss to coat.

Spray a 9×13 baking dish with cooking spray. Pour noodle mixture in the pan and press down slightly.

Top with meat sauce.

Top with 1&1/4 cups low-fat mozzarella cheese.

Top with 20 turkey pepperoni slices.

Cover and bake 45 minutes, uncover and bake an additional 15 minutes.

Remove from the oven and let it rest 5-10 minutes.

Enjoy!

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