Balanced Baked Spaghetti

Savor the goodness of a Balanced Baked Spaghetti with this hearty recipe. Begin by browning 1 pound of Italian chicken sausage (casing removed) and 1 pound of lean ground chicken in a pan. Cook 16 ounces of chickpea or red lentil pasta according to package instructions.

In a mixing bowl, combine the cooked pasta with 2 jars (24 ounces each) of marinara sauce. Create layers in a baking dish, alternating the pasta mixture with dollops of low-fat cottage cheese. Top it off with 1/2 cup of shredded part-skim mozzarella and a sprinkle of Italian seasoning.

Bake until the cheese is golden and bubbly, creating a delicious and balanced baked spaghetti that's sure to please.

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INGREDIENTS

• 1 lb Italian chicken sausage, casing removed

• 1 lb lean ground chicken

• 16 oz chickpea or red lentil pasta (used 2 boxes @barilla )

• 2-24 oz jars marinara

• 8 oz low-fat cottage cheese @goodculture

• 1/2 c part-skim mozzarella, shredded

• 1 tsp Italian seasoning

STEPS

1. Cook pasta as recommend on package.

2. While that’s cooking, in a large skillet brown both meats until cooked through (remove the casing from links to brown and crumble).

3. Add 1 jar of marinara to cooked and drained pasta. Set aside.

4. Add other jar marinara to meat mixture.

5. In a small bowl combine cottage cheese, Italian seasoning, & 1/4 c mozzarella.

6. In a 9 x 13 glass dish. Layer 1/2 pasta, all cheese mixture, all meat mixture, other 1/2 pasta, and remaining 1/4 c mozzarella cheese.

7. Cover with foil and bake at 350° for 35-40 min.

Notes: DF swaps are 4 oz unsw dairy free yogurt and 4 oz vegan cream cheese

For keto/lower carb swap pasta for 3 cans of hearts of palm or spaghetti squash. You can also do 1/2 regular pasta (for the kids) and 1/2 any other pasta you enjoy. My kids will all eat the pasta I used here.

If you’re an “I can’t do cottage cheese texture” person, it really bakes out to a smooth consistency. Promise but you can also blend it first in the blender or food processor if that floats your boat!

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🍑Nourishment Breakdown

PROTEIN chicken, chickpea pasta, cottage cheese

FAT some in chicken sausage, cheese

FIBER some in this pasta, marinara

CARB/STARCH pasta

362cal/8fat/38carb/10fiber/37pro

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Balanced Baked Spaghetti

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Servings: 10

Author: The Peachie Spoon

Prep time: 5 MinCook time: 55 Min: 1 Hour

Ingredients

• 1 lb Italian chicken sausage, casing removed
• 1 lb lean ground chicken
• 16 oz chickpea or red lentil pasta
• 2-24 oz jars marinara
• 8 oz low-fat cottage cheese
• 1/2 c part-skim mozzarella, shredded
• 1 tsp Italian seasoning

Steps

1. Cook pasta as recommend on package.
2. While that’s cooking, in a large skillet brown both meats until cooked through (remove the casing from links to brown and crumble).
3. Add 1 jar of marinara to cooked and drained pasta. Set aside.
4. Add other jar marinara to meat mixture.
5. In a small bowl combine cottage cheese, Italian seasoning, & 1/4 c mozzarella.
6. In a 9 x 13 glass dish. Layer 1/2 pasta, all cheese mixture, all meat mixture, other 1/2 pasta, and remaining 1/4 c mozzarella cheese.
7. Cover with foil and bake at 350° for 35-40 min.

Nourishment Breakdown

Calories

362

Fat

8 g

Starch/Carbs

38 g

Protein

37 g

Fiber

10 g

PROTEIN chicken, chickpea pasta, cottage cheese

FAT some in chicken sausage, cheese

FIBER some in this pasta, marinara

CARB/STARCH pasta

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