adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Five-Vegetable Spaghetti Casserole
Five-Vegetable Spaghetti Casserole
0 Likes
Prep Time:
25 minutes
Total Time:
1 hour
Delicious veggie-loaded spaghetti with zucchini, kale, mushrooms, onions, and tomatoes in a creamy marinara sauce. Customize with meat or keep it meatless for a satisfying meal.
Ingredients:
  • 2 cups shredded zucchini
  • 1 cup chopped fresh kale or spinach leaves
  • 1 medium onion, chopped (1/2 cup)
  • 1 package (8 oz) sliced fresh mushrooms (about 3 cups)
  • 1 1/4 cups chopped tomatoes or 1 can (14.5 oz) diced tomatoes, drained
  • 1 jar Muir Glen™ classic marinara pasta sauce or fire roasted tomato pasta sauce (any meatless variety)
  • 4 oz (from 8-oz package) cream cheese, cubed
  • 3 cups cooked spaghetti
  • 3 tablespoons chopped fresh chives
  • 1 cup shredded mozzarella cheese (4 oz)
Instructions:
  • Preheat the oven to 350°F and generously coat an 11x7-inch glass baking dish or 2-quart casserole with cooking spray.
  • In a medium to large saucepan, heat oil over medium-high heat. Sauté zucchini, kale, onion, and mushrooms for 4 to 6 minutes until onions are crisp-tender. Drain excess liquid. Return veggies to the pan, add tomatoes and marinara sauce, and heat until hot.
  • In a large microwave-safe bowl, heat cream cheese on Medium (50%) for 1 to 2 minutes, stirring halfway through, until melted. Stir in spaghetti and 2 tablespoons of chives until fully combined. Transfer the spaghetti mixture to a baking dish and top with the vegetable mixture.
  • Bake uncovered for around 30 minutes until bubbly. Top with mozzarella cheese and bake for an additional 5 minutes until melted. Finish by sprinkling with the remaining 1 tablespoon of chives.

Similar Recipes