Cheesy Beef and Spinach Pasta Bake | One Pot Chef
Spaghetti Bolognese | Cheesy Spinach Casserole Recipe
Yields: 8 servings | Calories: 372 | Total Fat: 13g | Saturated Fat: 6g | Trans Fat: 0g | Cholesterol: 59mg | Sodium: 820mg | Carbohydrates: 36g | Fiber: 3g | Sugar: 7g | Protein: 26g | SmartPoints: 11
- 10 ounces whole grain spaghetti, broken in half
- 1 pound lean ground turkey, optional beef
- 1 (25-ounce) jar basil marinara sauce, no-sugar added
- 2 cups loosely packed baby spinach, chopped
- 1 teaspoon kosher or sea salt, divided
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 tablespoon chopped fresh basil leaves
- 1 cup low-fat cottage cheese
- 1 cup part-skim mozzarella cheese
- 1/2 cup grated low-fat parmesan cheese
- Bring a large pot of water to a rolling boil. Add 1/2 teaspoon salt, then pasta. Cook until "al dente," according to package directions. Drain and set aside.
- In a large skillet over medium-high heat, add ground turkey, breaking up with a fork as it cooks. Continue cooking until it loses its pink color, drain off excess fat. Add marinara and spaghetti, toss to combine.
- Preheat the oven to 375°F
- Combine in a mixing bowl baby spinach, 1/2 teaspoon salt, pepper, oregano, basil, and all cheese.
- In a 9 x 13-inch casserole dish, layer 1/2 spaghetti and meat sauce mixture, then 1/2 of spinach cheese mixture. Repeat the layering.
- Cover with foil and bake 25 minutes.
- Remove foil and bake an additional 5 minutes, or until the cheese is hot and bubbly.
Video: Cheesy Pasta Bake | Pasta Casserole | Ramadan Recipes
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