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Garden Spaghetti Casserole
Brimming with colorful, fresh-picked summer vegetables, this casserole makes a great meatless entrée or, in smaller portions, a hearty side dish.
19
1 hr 10 min
TOTAL TIME
477
CALORIES
$1.21
PER SERVING
Ingredients
14 INGREDIENTS
8 SERVINGS
2 large eggs
lightly beaten
1/2 cup shredded mozzarella cheese
1/8 tsp red pepper flakes
sea salt and ground black pepper
to taste
12 oz whole wheat spaghetti
1 whole yellow onion
cut into 1/2-inch dice
3 tbsp olive oil
divided
2 golden zucchini
green and golden zucchini, halved lengthwise and sliced
1 green bell pepper
each red and green cut into 1/2 - inch dice
2 cups tomatoes
1/2-inch diced
5 tbsp fresh basil
divided
1 cup shredded parmesan cheese
1/2 cup whole-wheat panko bread crumbs
3/4 cup whole milk ricotta cheese
Directions
16 STEPS
45 min
PREP TIME
25 min
COOK TIME
1 hr 10 min
TOTAL TIME
View Directions on Clean Eating
Health Info
Macros
45g
CARBS
25g
FAT
22g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
Contains these allergens
MILK
EGGS
WHEAT
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Frequently Asked Questions
How to perfectly pair spaghetti with the right sauce?
How do I prevent my spaghetti pasta from sticking together?
What's the best way to cook spaghetti to al dente?
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Can I use any type of pasta for my spaghetti dish?
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