Spaghetti with a veggie twist

I, like most humans, looooove pasta. My body does not which honestly is going to be interesting when I’m in Italy for a week soon. Anyway, I try to find ways to incorporate some simple pasta dishes in to my meal plan just by substituting the starchy typical pasta noodle for a veggie one. If you haven’t had veggie noodles they are actually very delish, and per my recipe taster last night (Mattie you da real MVP) you can’t taste that much of a difference. Heyyooooo!

For Monday night dinner I always like to have not only food that is easy to make, but also comforting because I’m still mourning the loss of the weekend. This super easy baked spaghetti fills all of those requirements, AND it’s healthy to boot so you don’t hate yourself after you’ve eaten dinner. It also makes for great leftovers, and the bonus to the noodles being veggie versus regular is that you’re not eating the starchy carbs that turn in to sugar in your body and leave you feeling like you need a long nap an hour later when you’re in the middle of your workday.

If you don’t like your spaghetti baked with cheese (who are you), then you can just as easily serve this up the good old fashioned way 🙂

Ingredients:

  • 1 lb ground beef (ground beef can be very high in fat even at a ratio of 90/10 so look for the lowest you can find.. I use 96/4)
  • 8 oz Spaghetti veggie noodles (be sure to read the ingredient list on the box, if you can’t pronounce something or have no idea what it is look it up before proceeding)
  • 1/2- 1 c. preferred red sauce flavor (again, read the nutrition label because many sauces are very high in sugar and sodium)
  • 1 c. mozzarella cheese
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp parsley
  • salt & pepper to taste

Preheat the oven to 350 degrees F. Fill a saucepan with 2 cups of water and bring to a boil. When the water starts to boil, add the noodles and cook per box instructions (typically 7-8 minutes). While the noodles are cooking, add your ground beef to a medium sized skillet, season with garlic, onion, salt & pepper, and cook until all of the pink is gone. Drain the meat if necessary (for 96/4 I don’t usually need to do this), and add in the red sauce and 1/4 c mozzarella Stir to combine. Drain the veggie noodles and mix in to the meat sauce. Top with the remaining mozzarella, sprinkle with parsley, and bake for 7 minutes.

 

What is your favorite veggie noodle dish??

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