Description
– 12 ounces dry spaghetti
– 24 ounces marinara sauce
– 15 ounces ricotta cheese
– 2 cups shredded mozzarella cheese
– ½ cup grated Parmesan cheese
– 1 cup chopped bell peppers or zucchini
– 1 cup fresh spinach or kale
Ingredients
– 12 ounces dry spaghetti
– 24 ounces marinara sauce
– 15 ounces ricotta cheese
– 2 cups shredded mozzarella cheese
– ½ cup grated Parmesan cheese
– 1 cup chopped bell peppers or zucchini
– 1 cup fresh spinach or kale
Instructions
1. Cook spaghetti in boiling salted water until al dente (8-10 minutes). Drain and set aside.
2. In a skillet, sauté diced onions and garlic in olive oil until translucent. Add chopped vegetables and cook until tender. Stir in marinara sauce and simmer for 10 minutes.
3. In a bowl, mix ricotta, half the mozzarella, Parmesan, salt, pepper, and dried herbs.
4. Layer half the marinara sauce in a greased baking dish, followed by half the spaghetti, dollops of the ricotta mixture, and remaining veggies. Repeat layers ending with marinara and remaining mozzarella.
5. Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake for an additional 15 minutes until golden.
Notes
– Feel free to add seasonal vegetables like zucchini or squash for added flavor.
– For a healthier twist, use whole grain spaghetti and low-fat cheese options.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 380
- Fat: 14g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 18g