Yield: One 9 x 13 casserole pan

Classic Baked Spaghetti

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Classic Baked Spaghetti is reborn with fresh zucchini noodles and veggie crumbles in a savory tomato sauce served up with lots of fresh grated Parmesan cheese. This is one of my wife’s favorites, it’s hardy and satisfying. Four star comfort food, sit down, shut up and tuck in. We use spiral cut zucchini for pasta and a meat substitute like BOCA. However, you can use pasta and ground beef or turkey. Either way, we recommend copious amounts of fresh grated Parmesan cheese for sprinkling.

Prep Time: 45 minutes

Cook Time: 1 hour

Total Time: 1 hour 45 minutes

Ingredients

• 1/4 cup olive oil
• 1 cup red bell pepper, diced
• 1 cup onion, diced
• 10oz. fresh button mushrooms, diced
• 12oz bag of BOCA crumbles
• 28oz can fire roasted tomatoes, crushed
• 1 TBS oregano
• 1-2 large zucchini, spiral sliced
• 2 cups cheddar cheese, grated
• 10oz can mushroom soup
• 1/4 cup water
• Salt and pepper to taste

Instructions

Preheat your oven to 400 degrees.

Add olive oil to your Dutch oven and sauté the red bell pepper, onions, mushrooms and BOCA crumbles until soft. Add the tomatoes and oregano, simmer for 10-minutes uncovered.

While your pot simmers, spiral slice the zucchini and grate the cheddar cheese.

Cover the bottom of a 9 x 13 casserole pan with zucchini spirals, then add a layer of “meat” sauce then a layer of cheese. Then start over, layering zucchini, “meat” sauce and cheese.

Top with the mushroom soup, sprinkle with Parmesan and bake for 1-hour.

Notes

You can easily substitute a pound of lean ground beef (or ground turkey) for the BOCA crumbles.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 166Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 19mgSodium: 389mgCarbohydrates: 9gFiber: 3gSugar: 4gProtein: 6g

Nutrition information isn’t always accurate.

Classic Baked Spaghetti is reborn with fresh zucchini noodles and veggie crumbles in a savory tomato sauce served up with lots of fresh grated Parmesan cheese.

Classic Baked Spaghetti is reborn with fresh zucchini noodles and veggie crumbles in a savory tomato sauce is served up with lots of fresh grated Parmesan cheese remains one of my wife’s favorites, it’s hardy and satisfying. Four star comfort food, sit down, shut up and tuck in.

We use spiral cut zucchini for pasta and a meat substitute like BOCA. However, you can also use pasta and ground beef or turkey instead. Either way, we recommend copious amounts of fresh grated Parmesan cheese for sprinkling.

Yum
Classic Baked Spaghetti

Prep Time: 1-hour
Cook Time: 1-hour

Tools You’ll Need:
A spiral vegetable slicer (or buy already cut zucchini at grocery store)
9 x 13 baking dish
Large Dutch oven

Ingredients:
1/4 cup olive oil
1 cup red bell pepper, diced
1 cup onion, diced
10oz. fresh button mushrooms, diced
12oz bag of BOCA crumbles
28oz can fire roasted tomatoes, crushed
1 TBS oregano
1-2 large zucchini, spiral sliced
2 cups cheddar cheese, grated
10oz can mushroom soup
1/4 cup water
Salt and pepper to taste

Instructions:
Preheat your oven to 400 degrees.

Add olive oil to your Dutch oven,

sauté the onions and red bell pepper,

add the mushrooms,

and BOCA crumbles and sauté until soft.

Add the tomatoes

and oregano and simmer for 10-minutes uncovered.

While your pot simmers, spiral slice your zucchini and grate the cheddar cheese.

Line the bottom of a 9 x 13 casserole pan with zucchini spirals,

add a layer of “meat” sauce

and then a layer of cheese. Repeat this layering process of zucchini, “meat” sauce and cheese.

Top with the mushroom soup, sprinkle with Parmesan and bake for 1-hour.

Note: You can easily substitute a pound of lean ground beef (or ground turkey) for the BOCA crumbles.