Vegetarian Million Dollar Baked Spaghetti
The absolute best vegetarian baked spaghetti filled with vegetables, marinara, and lots of cheese!
Servings: 8 servings
Calories: 614kcal
Ingredients
- 1 lb spaghetti cooked according to package directions
- 2 tablespoon olive oil
- 1 red onion, diced
- 1 red bell pepper, stem and seeds removed, diced
- 1 large zucchini, cut the lengthwise and then sliced thinly
- ½ teaspoon salt
- 3 cloves garlic, minced
- 2 teaspoon Italian seasoning
- 32 ounces marinara (about 4 cups)
- 16 ounces cottage cheese
- 8 ounces cream cheese, at room temperature
- 3 cups shredded Italian cheese, divided use
- 4 tablespoon butter very thinly sliced
- fresh parsley, chopped, for topping
Instructions
- Preheat the oven to 350 degrees F.
- Cook the spaghetti according to package directions.
- While you are waiting for the water to boil and spaghetti to boil, cook the vegetables.
- In a large skillet, add the olive oil over medium-high heat.
- Add the onion, red bell pepper, and zucchini. Season with
- Cook until the vegetables are softened, about 7-10 minutes, stirring occasionally.
- Add the garlic and 1 teaspoon Italian seasoning, and cook another minute.
- Add the pasta sauce, stirring to combine. Remove from heat.
- In a medium bowl, combine the cottage cheese, cream cheese, 1 cup of Italian cheese, and remaining 1 teaspoon Italian seasoning. Mix well to combine.
- Spray a 9x13" baking dish with cooking spray.
- Add ½ of the spaghetti to the bottom of the dish.
- Top with the cottage cheese mixture, spreading it out evenly on top of the spaghetti noodles.
- Top with remaining noodles.
- Top the noodles with the thin slices of butter, spacing them out evenly.
- Pour the vegetable marinara on top of the butter and noodles evenly.
- Finally, top with the remaining 2 cups of cheese.
- Bake in the preheated oven for 35-40 minutes, until the top is golden brown.
- Let cool for about 5 minutes.
- Serve topped with fresh parsley, and enjoy!
Nutrition
Calories: 614kcal | Carbohydrates: 56g | Protein: 27g | Fat: 32g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 1357mg | Potassium: 759mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1933IU | Vitamin C: 33mg | Calcium: 333mg | Iron: 3mg