Spaghetti Casserole

Reader Contribution by Faith Moser
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Faith Moser is the creator of eco ike {organic baby t’s + cookbooks full of yummy, healthy and quick recipes for kids and grown-ups}! If you want your kids to grow, live, eat & play green, visit

Remember casseroles of the past, based from a can of soup and processed ingredients? This dish is a fresh, updated comfort food with a family-friendly, healthy twist!  It’s loaded with veggies, protein and good carbs! Tomatoes, onion, bell pepper, garlic and ground beef top creamy Parmesan noodles. If you want to make it vegetarian, omit the beef (you can replace with soy crumbles or sauté a cup of veggies).  

8-ounce box of wheat, vegetable or regular spaghetti noodles
1/3 cup Parmesan cheese
1 garlic clove, minced
1 14.5-ounce can diced tomatoes
1 6-ounce can tomato paste
1 teaspoon Italian seasoning
1 teaspoon sugar
1 1/2 cups mozzarella cheese

1. Cook spaghetti according to package directions. Toss spaghetti with Parmesan cheese, egg and olive oil. Evenly place in a lightly greased (with olive oil) 13×9 glass baking dish.

2. Evenly spread cottage cheese over spaghetti mixture.

3. In a large skillet, cook ground beef, onion, bell pepper and garlic over medium to medium-high heat until beef is thoroughly cooked and vegetables are tender.

4. Stir in diced tomatoes, tomato paste, Italian seasoning and sugar. Cook until thoroughly heated.

5. Evenly spoon over cottage cheese. Evenly spread mozzarella cheese over dish.

6. Bake at 350 degrees for 25-30 minutes.

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