spaghetti casserole

Wednesday, September 14, 2011

Remember casseroles of the past… based from a can of soup and processed ingredients? This dish is fresh, updated comfort food with a family-friendly, healthy twist!  It’s loaded with veggies, protein and good carbs!   Tomatoes, onion, bell pepper, garlic & ground beef top creamy Parmesan noodles.  If you want to make it vegetarian, omit the beef (you can replace with soy crumbles or sauté a cup of veggies).  

Most kids love spaghetti!  And almost every Mom (like me), loves a dinner recipe that is both delicious & nutritious (and makes enough for two nights… a definite bonus!).  This spaghetti casserole fits the dinner bill and will quickly become a family favorite.  Move on over processed casseroles and say hello to fresh, healthy and easier versions!

8-ounce box of wheat, vegetable or regular spaghetti noodles
1/3 cup Parmesan cheese
1 egg, beaten
1 Tablespoon olive oil
2 cups cottage cheese
1 pound ground beef
1 onion, chopped
1 bell pepper, chopped
1 garlic clove, minced
1 14.5-ounce can diced tomatoes
1 6-ounce can tomato paste
1 teaspoon Italian seasoning
1 teaspoon sugar
1 1/2 cups mozzarella cheese

1.)  Cook spaghetti according to package directions.  Toss spaghetti with Parmesan cheese, egg and olive oil.  Evenly place in a lightly greased (with olive oil) 13x9 glass baking dish.
2.)  Evenly spread cottage cheese over spaghetti mixture.
3.)  In a large skillet, cook ground beef, onion, bell pepper and garlic over medium to medium-high heat until beef is thoroughly cooked and vegetables are tender.
4.)  Stir in diced tomatoes, tomato paste, Italian seasoning and sugar.  Cook until thoroughly heated.
5.)  Evenly spoon over cottage cheese.  Evenly spread mozzarella cheese over dish.
6.)  Bake at 350 degrees for 25-30 minutes.

What dinner dish would you like to see updated with a fresh, healthier twist?

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