When I was getting married, my matron of honor gave me some of her favorite recipes. One of her recipes was for making Baked Spaghetti. This dish was one of the first meals I made for my husband after we were settled in our small apartment, and we both thought it was a great dish.
Baked Spaghetti is full of veggies! It also has plenty of cheese, mayo, and sour cream to make it yummy, but of course you can substitute yogurt for sour cream and make it a bit less fattening. I like to bring this dish to families in my church who’ve just recently had a new baby, and many of them ask for the recipe afterwards. I think you will be quite pleased with this dish. If you have a small family like I have, you may want to use two baking dishes instead of one large one; when you bake this recipe you can make half one night and freeze the other for another week. Here’s how to make it:
Ingredients:
- 1 small onion, chopped
- 1 large bell pepper, chopped
- 1 large sliced zucchini
- 4 oz. mushrooms
- 1 small can olives
- 28 oz. diced tomatoes (2 cans)
- 1 Tbsp butter
- 3 tsp Italian seasonings, or Oregano
- 16 oz. whole wheat spaghetti
- 2 cups cheddar cheese, shredded
- 1/2 cup mayo
- 3/4 cup sour cream or plain yogurt
- 1/4 cup water
- 1/4 cup Parmesan cheese
Directions:
- Boil spaghetti in large pot.
- Saute fresh veggies; add canned veggies and seasonings in large skillet. Simmer 10 minutes.
- Mix cheddar cheese, mayo, sour cream or yogurt, and water in mixing bowl.
- Set oven to 350 degrees F.
- Spray 9″x13″ baking dish (or two smaller dishes)
- In baking dish, layer half of the spaghetti, half the veggies, and half of the cheese mixture. Then again layer the rest of the spaghetti, the rest of the veggies, and the rest of the cheese mixture. Top with Parmesan cheese.
- Bake at 350 degrees for 30 – 40 minutes.
Serves well with a tossed salad and garlic bread. Hope your family enjoys!