Savor the goodness of a Balanced Baked Spaghetti with this hearty recipe. Begin by browning 1 pound of Italian chicken sausage (casing removed) and 1 pound of lean ground chicken in a pan. Cook 16 ounces of chickpea or red lentil pasta according to package instructions.
In a mixing bowl, combine the cooked pasta with 2 jars (24 ounces each) of marinara sauce. Create layers in a baking dish, alternating the pasta mixture with dollops of low-fat cottage cheese. Top it off with 1/2 cup of shredded part-skim mozzarella and a sprinkle of Italian seasoning.
Bake until the cheese is golden and bubbly, creating a delicious and balanced baked spaghetti that's sure to please.
INGREDIENTS
1 lb Italian chicken sausage, casing removed
1 lb lean ground chicken
16 oz chickpea or red lentil pasta (used 2 boxes @barilla )
2-24 oz jars marinara
8 oz low-fat cottage cheese @goodculture
1/2 c part-skim mozzarella, shredded
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1 tsp Italian seasoning
STEPS
Cook pasta as recommend on package.
While that’s cooking, in a large skillet brown both meats until cooked through (remove the casing from links to brown and crumble).
Add 1 jar of marinara to cooked and drained pasta. Set aside.
Add other jar marinara to meat mixture.
In a small bowl combine cottage cheese, Italian seasoning, & 1/4 c mozzarella.
In a 9 x 13 glass dish. Layer 1/2 pasta, all cheese mixture, all meat mixture, other 1/2 pasta, and remaining 1/4 c mozzarella cheese.
Cover with foil and bake at 350° for 35-40 min.
Notes: DF swaps are 4 oz unsw dairy free yogurt and 4 oz vegan cream cheese
For keto/lower carb swap pasta for 3 cans of hearts of palm or spaghetti squash. You can also do 1/2 regular pasta (for the kids) and 1/2 any other pasta you enjoy. My kids will all eat the pasta I used here.
If you’re an “I can’t do cottage cheese texture” person, it really bakes out to a smooth consistency. Promise but you can also blend it first in the blender or food processor if that floats your boat!
🍑Nourishment Breakdown
PROTEIN chicken, chickpea pasta, cottage cheese
FAT some in chicken sausage, cheese
FIBER some in this pasta, marinara
CARB/STARCH pasta
362cal/8fat/38carb/10fiber/37pro
Balanced Baked Spaghetti
Ingredients
- 1 lb Italian chicken sausage, casing removed
- 1 lb lean ground chicken
- 16 oz chickpea or red lentil pasta
- 2-24 oz jars marinara
- 8 oz low-fat cottage cheese
- 1/2 c part-skim mozzarella, shredded
- 1 tsp Italian seasoning
Steps
- Cook pasta as recommend on package.
- While that’s cooking, in a large skillet brown both meats until cooked through (remove the casing from links to brown and crumble).
- Add 1 jar of marinara to cooked and drained pasta. Set aside.
- Add other jar marinara to meat mixture.
- In a small bowl combine cottage cheese, Italian seasoning, & 1/4 c mozzarella.
- In a 9 x 13 glass dish. Layer 1/2 pasta, all cheese mixture, all meat mixture, other 1/2 pasta, and remaining 1/4 c mozzarella cheese.
- Cover with foil and bake at 350° for 35-40 min.
Nourishment Breakdown
Calories
362Fat
8 gStarch/Carbs
38 gProtein
37 gFiber
10 gPROTEIN chicken, chickpea pasta, cottage cheese
FAT some in chicken sausage, cheese
FIBER some in this pasta, marinara
CARB/STARCH pasta