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Five-Vegetable Spaghetti Casserole

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  • Prep 25 min
  • Total 60 min
  • Servings 8
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Looking for a new spaghetti recipe your family will love? This is a veggie-loaded version that comes to us from Betty Crocker The Smart Dinner cookbook. Packed with the goodness of zucchini, kale, mushrooms, onions and tomatoes, the veggie-marinara sauce is served over spaghetti that's been tossed with cream cheese and chives. Isn't that a delicious change of pace? You can make it meatless or add meat, with our helpful tips.
By Betty Crocker Kitchens
Updated Feb 20, 2024
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Ingredients

  • 2 tablespoons olive oil
  • 2 cups shredded zucchini
  • 1 cup chopped fresh kale or spinach leaves
  • 1 medium onion, chopped (1/2 cup)
  • 1 package (8 oz) sliced fresh mushrooms (about 3 cups)
  • 1 1/4 cups chopped tomatoes or 1 can (14.5 oz) diced tomatoes, drained
  • 1 jar Muir Glen™ classic marinara pasta sauce or fire roasted tomato pasta sauce (any meatless variety)
  • 4 oz (from 8-oz package) cream cheese, cubed
  • 3 cups cooked spaghetti
  • 3 tablespoons chopped fresh chives
  • 1 cup shredded mozzarella cheese (4 oz)

Steps

  • 1
    Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish or 2-quart casserole with cooking spray.
  • 2
    In 3- to 4-quart saucepan, heat oil over medium-high heat. Cook zucchini, kale, onion and mushrooms in oil 4 to 6 minutes, stirring frequently, until onions are crisp-tender; drain well. Return vegetables to saucepan. Stir in tomatoes and marinara sauce; heat until hot.
  • 3
    In large microwavable bowl, microwave cream cheese on Medium (50%) 1 to 2 minutes, stirring once, until melted. Add spaghetti and 2 tablespoons of the chives; mix well. Spread spaghetti evenly in baking dish. Spoon vegetable mixture over spaghetti.
  • 4
    Bake uncovered about 30 minutes or until bubbly. Sprinkle with mozzarella cheese; bake 5 minutes longer or until cheese is melted. Sprinkle with remaining 1 tablespoon chives.

Tips from the Betty Crocker Kitchens

  • tip 1
    Any leftover cooked pasta can be used in this casserole. And other greens—such as collard greens, beet greens or mustard greens—can be substituted for the kale or spinach.
  • tip 2
    Not in the mood for meatless? If you have extra cooked ground beef, chicken or sausage, just stir it in with the pasta sauce.

Nutrition

290 Calories, 13g Total Fat, 10g Protein, 31g Total Carbohydrate, 10g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
120
Total Fat
13g
21%
Saturated Fat
5g
26%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
460mg
19%
Potassium
620mg
18%
Total Carbohydrate
31g
10%
Dietary Fiber
3g
14%
Sugars
10g
Protein
10g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
20%
20%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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