This is an alternative way to get a little "good" food in your family without them realizing it. Tastes good too!
- 8 ounces spaghetti, uncooked
- 2 eggs
- 1⁄2 cup skim milk
- 3 cups shredded part-skim mozzarella cheese
- 8 ounces fresh spinach, cooked and chopped or 1 (10 ounce) package frozen spinach, defrosted and drained well
- 1⁄2 teaspoon garlic powder
- 1 (32 ounce) jar spaghetti sauce, uncooked
- 2 cups cooked broccoli florets
- 1 medium zucchini, sliced thin
- Break spaghetti into 2-inch pieces and cook according to package directions; drain.
- In a large bowl, beat eggs.
- Gradually add milk, 1 cup Mozzarella cheese, spinach and garlic powder.
- Stir in spaghetti pieces.
- Lightly oil a 13 x 9 baking pan.
- Spread spaghetti mixture into pan, building up sides slightly.
- Bake at 425 for 15 minutes.
- Remove from oven.
- Spread spaghetti sauce over spaghetti"crust.
- "Spread broccoli and zucchini over sauce and sprinkle with remaining Mozzarella cheese.
- Bake at 350 for 35 minutes.
- Let stand 5 minutes before cutting.
My dh loved this recipe--and he didn't even miss the meat. He thought it was a very good choice for vegi night. However,it took longer for prep than I expected--the prep time was closer to 30 minutes for me, but that included time for cooking the spaghetti and broccoli, shredding the cheese and cutting the veggies.
i absolutely love this recipe! telling kids its a spaghetti pizza and them eating it is so much easier than getting them to eat what it is.. baked spaghetti!
Total winner here! I did make a few changes. I halved the recipe and was torn as to how much sauce I should use. The can of sauce that I had was 24 oz. I used all 24 ozs rather than only 16 and it worked. I also added oregano and Penzy's Italian sausage seasoning to the crust mixture and would do that again. Lastly, I added thinly sliced mushrooms and onion to the veggie mix and baked it longer than called for. I took it out once it looked like the moisture had been absorbed. DH really liked this and didn't miss the meat one bit. I'm looking forward to making this as a regular rotation in our menu and add even more veggies. Thanks so much for posting this recipe!