This skinny baked spaghetti recipe is a lightened up version of a classic spaghetti casserole. Both healthy and hearty, this wholesome dinner recipe favorite uses ancient grain pasta and the best spaghetti sauce ever. This sauce has tons of vegetables, light cheese (part skim mozzarella), and both ground turkey and turkey Italian sausage. A healthy baked spaghetti recipe is within reach, add it to your meal plan!
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Skinny Baked Spaghetti

This skinny baked spaghetti recipe is a lightened-up version of a classic spaghetti casserole. Both healthy and hearty, this wholesome dinner recipe favorite uses ancient grain pasta and the best spaghetti sauce ever. This sauce has tons of vegetables, light cheese (part skim mozzarella), and both ground turkey and turkey Italian sausage. A healthy baked spaghetti recipe is within reach, add it to your meal plan!
Course Main Course
Cuisine American
Keyword baked spaghetti, skinny baked spaghetti
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 9 servings
Calories 491kcal
Author Randa Derkson

Ingredients

  • 1 box Catelli Ancient Grains Spaghetti
  • 2 tbsps olive oil
  • 1 lb ground turkey
  • 1 lb turkey hot Italian sausage casings removed
  • 1 large onion diced
  • 1 green bell pepper diced
  • 4 cloves garlic minced
  • 1 cup white wine I used Pinot Grigio, but chicken broth works too
  • 1 28oz can crushed tomatoes
  • 1 6 oz can tomato paste
  • 1 jar marinara sauce I used a fire roasted tomato and basil variety
  • 1 tbsp oregano
  • 1 tbsp sugar
  • 2 bay leaves
  • 1 tsp sea salt
  • ½ tsp – 1 tsp crushed red pepper start small and increase the heat by taste
  • 2 tbsp dried parsley
  • ½ cup parmesan cheese
  • 1 1/2 cups part skim mozzarella
  • Optional: additional 1/2 cup parmesan cheese.

Instructions

  • In a large pot, over medium heat, add 1 tbsp of the olive oil.
  • Add the ground turkey and squeeze the turkey and hot Italian sausage from the casings.
  • Once the turkey is cooked, toss to a strainer and get rid of any additional fat.
  • Add the last tablespoon of the olive oil back into the pan (leaving some of the hot Italian sausage fat) and add the onion and green pepper. Saute until onion is see-through and add the garlic. Stir around for a minute and add the wine. Let the wine deglaze the pan and reduce until there isn’t much left.
  • Add the crushed tomatoes, tomato paste, marinara, oregano, sugar, salt and bay leaves. Bring to a simmer.
  • Add the meat, stir and cover. Cook for 90 minutes, stirring occasionally.
  • Add the parmesan cheese and parsley. Cook for another 30 minutes. Discard bay leaves.
  • In the last 10 minutes of cooking the sauce, cook the Catelli Ancient Grains spaghetti, following the instructions on the box.
  • Pre heat oven to 350.
  • Scoop two cups of the sauce onto the bottom of a casserole pan. Lay half the pasta over, add another couple of cups of sauce, and sprinkle with ½ cup part skim mozzarella cheese.
  • Repeat for one more layer.
  • On the top layer, add 1 cup of part skim mozza and ½ cup parmesan.
  • Bake until the cheese browns and bubbles.

Nutrition

Serving: 1g | Calories: 491kcal | Carbohydrates: 47.4g | Protein: 37.6g | Fat: 16.3g | Saturated Fat: 4.8g | Cholesterol: 86.6mg | Sodium: 883mg | Fiber: 5.1g | Sugar: 12.5g