This Loaded Spaghetti Bake is tasty and hearty comfort food, layered like a spaghetti lasagna!

Ingredients

    • 12 oz dry thin spaghetti
    • 1 lb 99% lean ground turkey breast
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • 1 medium oniondiced
    • 1 medium zucchinishredded
    • 3 garlic clovesminced
    • 1 teaspoon Better Than Bouillon Beef Base
    • 24 oz jar pasta sauce
    • 1 tablespoon Italian seasoning
    • ½ teaspoon seasoned salt
    •  teaspoon crushed red pepper flakes
    • 2 large eggs
  • 8 oz can tomato sauce
  • 1 ½ oz Parmesan cheesefinely shredded
  • 2 cups nonfat cottage cheese
  • 6 oz (1 ½ cups) shredded 2% milk Mozzarella cheese

Instructions

    • Pre-heat the oven to 350 degrees Fahrenheit. Lightly mist a 9×13 baking dish with cooking spray and set aside.
    • Cook the spaghetti to al dente according to package directions*, then drain.
    • *While the spaghetti is cooking, mist a large sauté pan or skillet with cooking spray and bring over med-high heat. Add the ground turkey and break into small chunks using a cooking spoon or spatula. Sprinkle the meat with salt and pepper. Once the chunks start to brown a bit, add the chopped onion and shredded zucchini and stir together. Cook for around 10 minutes total, draining as needed as the zucchini will release water, until the meat is cooked and the onions are softened. Add the minced garlic and the Better Than Bouillon Beef Base and stir into the meat mixture. Allow to cook for another minute. Add the pasta sauce, Italian seasoning, seasoned salt, and crushed red pepper and stir together. Reduce the heat to low until needed in step five.
    • Crack the eggs into a large mixing bowl and beat with a fork or whisk. Add the can of tomato sauce and the shredded parmesan and stir together. When the spaghetti is drained but still hot, add the spaghetti to the bowl and stir or toss to coat the pasta in the tomato sauce mixture.
    • Transfer half of the sauced spaghetti to the prepared baking dish and spread into an even layer across the bottom. Take one cup of the cottage cheese and drop spoonfulls over the spaghetti in the dish and then smooth it out into an even layer using a spatula. Top that with half of the meat sauce mixture made in step three and spread into a smooth layer. Sprinkle a half cup of the Mozzarella cheese over the top. Repeat the layers with the remaining spaghetti mixture, cottage cheese, and meat sauce, and then sprinkle the remaining cup of Mozzarella over the top.
  • Cover the dish with foil and bake for 35-40 minutes. Remove the foil and continue to bake uncovered for another 20 minutes until heated through and bubbly. Let sit for 15 minutes before serving. I like to cut it into 8 equal pieces when the resting period is complete.

Notes

W-W Points per (1 ½ cup) piece: 9* (SP calculated using the recipe builder on weightwatchers.com) 

*10 Points if following the diabetic Weight War’s plan

Nutrition Information per (1 ½ cup) piece: 413 calories, 48 g carbs, 10 g sugars, 8 g fat, 3 g saturated fat, 37 g protein, 4 g fiber, 1175 mg sodium (from myfitnesspal.com)

Weight War’s Points Plus: 10 per (1 ½ cup) piece (PP calculated using a Weight War’s Points Plus calculator and the nutrition info below)

Adapted from Taste of Home

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By Admin

Welcome! I’m Anosh the owner and founder of Low Carb Diet World. I created this website back in 2013 as a way to save keto-low carb recipes and share them with others.