Spinach Spaghetti Bake

Oxmoor House
6 servings


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1 (7-ounce) package spaghetti, uncooked
1 cup preshredded carrot
Cooking spray
1 (26-ounce) jar fire-roasted tomato and garlic pasta sauce (such as Classico)
1 cup part-skim ricotta cheese
1 large egg, lightly beaten
3/4 teaspoon salt, divided
1 teaspoon olive oil
4 garlic cloves, minced
1 (10-ounce) package trimmed fresh spinach
1 cup (4 ounces) shredded part-skim mozzarella cheese


Prep: 13 Minutes
Cook: 25 Minutes

Cook spaghetti in a Dutch oven according to package directions, omitting salt and fat. Add carrot to spaghetti during last 2 minutes of cooking time. Drain. Place pasta mixture in an 11- x 7-inch baking dish coated with cooking spray; stir in pasta sauce. Set aside.

Combine ricotta cheese, egg, and 1/2 teaspoon salt in a small bowl; stir until smooth. Spread ricotta mixture over pasta mixture.

Heat olive oil in Dutch oven over medium-high heat until hot; add garlic, spinach, and remaining 1/4 teaspoon salt. Cover and cook 2 minutes or until spinach begins to wilt; cook, uncovered, stirring constantly, 3 minutes or until liquid evaporates. Arrange spinach over ricotta mixture. Sprinkle mozzarella cheese over top of spinach.

Cover and bake at 350° for 20 minutes. Uncover and bake an additional 5 minutes or until thoroughly heated and mozzarella cheese melts.

Created date

January 2010

Nutritional Information

Calories 337
Fat 10.4 g
Satfat 5.0 g
Protein 18.5 g
Carbohydrate 41.6 g
Fiber 4.6 g
Cholesterol 61 mg
Iron 2.6 mg
Sodium 919 mg
Calcium 388 mg