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Spinach Spaghetti Bake

Prep time 13 mins
Cook time 25 mins
Yield 6 servings


  • 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

Nutrition 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

How to Make It

  1. 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.

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

  3. 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.

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

Oxmoor House Healthy Eating Collection