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Low Calorie Baked Spaghetti is a comforting dish perfect for a family dinner. This easy recipe is delicious and is sure to become a regular in your dinner rotation.
This low calorie baked spaghetti is a hearty meal that combines spaghetti noodles, meat sauce, and cheese into a single, delicious casserole.
This recipe makes for a great family dinner, as it can be easily scaled up or down depending on the number of servings you need. It also makes for great leftovers, as it tastes just as good the next day (if not better!).
Why You’ll Love This Recipe
It’s incredibly easy to make and requires just a few simple ingredients. You can prepare it in advance and store it in the refrigerator or freezer for a quick and convenient meal.
This recipe is budget friendly and is a great option without breaking the bank.
This casserole is warm and comforting, making it the perfect meal to enjoy on a chilly evening.
Ingredients You’ll Need
Spaghetti Noodles: Serves as the base of the casserole and provide a tender and chewy texture.
93/7 Ground Beef, Onion & Bell Pepper: Makes up the meat sauce, providing a rich and savory flavor. The veggies add bulk and flavor without adding many calories. You can use 99% lean ground turkey for a lighter protein option.
Cream of Mushroom Soup, Condensed Tomato Soup & Tomato Sauce: The sauce is made even creamier and more flavorful with the addition of these.
Water: Added to thin out the sauce.
Brown Sugar Substitute (I use Swerve Brown Sugar Replacement): Added to balance out the acidity of the tomato sauce.
Salt, Dried Basil, Garlic Salt, Dried Oregano, Dried Rosemary: Adds flavor and depth to the sauce, making it a well-rounded and delicious addition to the casserole.
Reduced Fat Mozzarella Cheese: Sprinkled on top of the casserole, creating a gooey and melted layer to the casserole.
Step-By-Step Instructions
Step 1: Preheat oven to 375 ℉. Grease a 9×13-inch baking dish.
Step 2: Cook spaghetti noodles according to package instructions. Drain and set aside.
Step 3: In a large skillet, cook ground beef over medium heat until browned. Drain excess fat.
Step 4: Add diced onion and bell pepper to the skillet and cook until softened, about 5 minutes.
Step 5: Stir in cream of mushroom soup, condensed tomato soup, tomato sauce, water, brown sugar, salt, dried basil, garlic salt, dried oregano, and dried rosemary.
Step 6: Spread a thin layer of the sauce mixture in the bottom of the prepared baking dish.
Step 7: Layer half of the cooked spaghetti on top of the sauce. Spoon half of the remaining sauce mixture over the spaghetti. Repeat with another layer of spaghetti and sauce.
Step 8: Sprinkle shredded mozzarella cheese on top of the casserole.
Step 9: Bake for 30-45 minutes, or until cheese is melted and bubbly.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
Be sure to cook the spaghetti noodles just until they are tender, but still have a bit of bite. Overcooked spaghetti will become mushy and won’t hold up well in the casserole
After browning the ground beef, be sure to drain off any excess fat. This will help to prevent a greasy casserole and also prevent the sauce from becoming too thick.
Let the casserole cool for a few minutes before serving. This will help the casserole to firm up and make it easier to cut into neat portions.
Variations
Vegetarian: To make a vegetarian version of this casserole, you can replace the ground beef with mushrooms, eggplant, or a meat substitute such as crumbled tofu or tempeh.
Meatless Monday: To make a meatless version of this casserole, you can omit the ground beef and add in additional vegetables, such as zucchini, carrots, and yellow squash.
Leaner protein: Use 99% lean ground turkey instead of beef.
Cheesy: For an extra cheesy casserole, you can add an additional layer of cheese on top of the spaghetti and meat sauce before baking, or sprinkle some grated parmesan cheese on top.
Storing & Freezing
Storing: Allow the casserole to cool completely. Once it’s cool, wrap it tightly with plastic wrap or aluminum foil. It can be stored in the refrigerator for up to 4 days.
Freezing: Once the casserole is cool, wrap it tightly with plastic wrap or aluminum foil. Place the wrapped casserole in a freezer safe container. It can also be frozen for up to 3 months.
Reheating: When you’re ready to thaw and reheat the casserole, remove it from the freezer and place it in the refrigerator to thaw overnight. Once it is fully thawed, you can place it in a preheated oven and bake at 350 ℉ for about 20-25 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
Recipe FAQ’s
Can I use a different type of meat in this recipe?
Yes, you can use any ground meat you prefer, such as turkey, chicken, or even sausage.
Can I use a different type of noodle?
Yes, you can use any type of pasta noodle you prefer, such as penne, rigatoni, or even ziti.
Can I add vegetables to this recipe?
Yes, you can add any vegetables you like to this casserole, such as mushrooms, zucchini, or carrots.
Other Recipes You’ll Love
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Low Calorie Baked Spaghetti
Low calorie baked spaghetti is a comforting dish perfect for a family dinner. This easy recipe is delicious and is sure to become a regular in your dinner rotation.
Prep 25 minutesmins
Cook 45 minutesmins
Total 1 hourhr10 minutesmins
Servings 12Servings
Calories 292kcal
Ingredients
16ouncepackage spaghetti
1 ½pounds93/7 ground beefor use 99% lean ground turkey
1medium onionchopped
1small green bell pepperchopped
10.75ouncescondensed cream of mushroom soup
10.75ouncescondensed tomato soup
8ouncestomato sauce
1cupwater
2tablespoonsbrown sugar substituteI use Swerve Brown Sugar Replacement
Preheat oven to 375°F. Grease a 9×13-inch baking dish.
Cook spaghetti noodles according to package instructions. Drain and set aside.
In a large skillet, cook ground beef over medium heat until browned. Drain excess fat.
Add diced onion and bell pepper to the skillet and cook until softened, about 5 minutes.
Stir in cream of mushroom soup, condensed tomato soup, tomato sauce, water, brown sugar, salt, dried basil, garlic salt, dried oregano, and dried rosemary.
Spread a thin layer of the sauce mixture in the bottom of the prepared baking dish.
Layer half of the cooked spaghetti on top of the sauce. Spoon half of the remaining sauce mixture over the spaghetti. Repeat with another layer of spaghetti and sauce.
Sprinkle shredded mozzarella cheese on top of the casserole.
Bake for 30-45 minutes, or until cheese is melted and bubbly.
Notes
Be sure to cook the spaghetti noodles just until they are tender, but still have a bit of bite. Overcooked spaghetti will become mushy and won’t hold up well in the casserole.
After browning the ground beef, be sure to drain off any excess fat. This will help to prevent a greasy casserole and also prevent the sauce from becoming too thick.
Let the casserole cool for a few minutes before serving. This will help the casserole to firm up and make it easier to cut into neat portions. It also allows the flavors to meld and develop, making the casserole even more delicious.
Storing: Allow the casserole to cool completely. Once it’s cool, wrap it tightly with plastic wrap or aluminum foil. It can be stored in the refrigerator for up to 4 days.
Freezing: Once the casserole is cool, wrap it tightly with plastic wrap or aluminum foil. Place the wrapped casserole in a freezer safe container. It can also be frozen for up to 3 months.
Reheating: When you’re ready to thaw and reheat the casserole, remove it from the freezer and place it in the refrigerator to thaw overnight. Once it is fully thawed, you can place it in a preheated oven and bake at 350 ℉ for about 20-25 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Tried this recipe?Give it a star rating and leave a comment below!
Jeannie notes.. Above is curated for evaluation and recommendation from simplylowcal.com
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