Skinny Baked Spaghetti

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This Skinny Baked Spaghetti is a higher protein, lower fat version of Million Dollar Spaghetti that still tastes amazing and will fill that pasta craving while keeping your eating habits on track. Or if you just want traditional Spaghetti, I have a recipe for that too!

Baked Spaghetti | Million Dollar Spaghetti

Baked Spaghetti, or sometimes referred to as Million Dollar Spaghetti, is a huge spaghetti casserole that is covered with sauce, cheese, and butter (!!!) and baked until hot and bubbly. It is pretty phenomenal, but since we’re all looking to be a bit healthier in the new year, I thought I’d create a lighter version with more protein and much less fat. Carbs, yes, but much more figure-friendly than the original.

If you love baked pasta dishes try these other recipes out: Classic Baked Ziti, Baked Rigatoni Pasta, The Best Lasagna Recipe, and Baked Ravioli with Brown Butter Alfredo.

Main Ingredients Needed

This ingredients might be long but it’s actually quite simple! Don’t be intimidated, here’s everything you’ll need to make Baked Spaghetti:

• Protein Plus Spaghetti Pasta – this pasta is a spaghetti high in protein and fiber. You can replace this with regular spaghetti pasta if desired.
• Parmesan Cheese – to be melted on top! Use the real stuff people, it makes a difference.
• Parsley Flakes – used as a garnish and is optional.

For the Red Sauce

Of course, if you have a better tomato sauce you’d prefer than this one I used, feel free to use that instead. This or this are great options. Also, just using straight-up jarred marinara with a few veggies would work too. You do you, buttercup 🙂

• Olive Oil – used to cook the onion and mushrooms.
• Yellow Onion + Button Mushrooms – cooked together for maximum flavor!
• Ground Beef (95% lean) – you could also use ground turkey if that is a healthier option for you.
• Garlic – for flavor.
• Basil, Oregano, Italian Seasoning, Bay Leaves, Salt + Pepper – all of the seasonings that elevate this sauce to the next level.
• Marinara Sauce + Water – I used Rao’s brand of marinara sauce which I think is definitely worth the price. And some water to thin it out.

For the Bechamel Sauce (White Sauce)

• Butter + Flour – to make a roux which is the base of this sauce.
• Milk (Low Fat) – added to then make a bechamel sauce. Be sure to turn the heat to low before adding the milk so it doesn’t curdle or separate.
• Salt + Pepper – season to taste.
• Nutmeg – for a bit of nuttiness.

How to Make Baked Spaghetti

For full details on how to make baked spaghetti see the recipe card down below 🙂

Make the Sauce

Heat olive oil over medium heat in a large, deep pot. Saute onion and mushroom until tender, about 6 minutes. Add in ground beef and break apart as it browns. Stir in minced garlic and seasonings. Pour in sauce and water. Stir, cover, bring to boil then reduce to simmer, and cook 30 minutes to 1 hour, adding in a little water if the sauce gets too thick.

Cook Pasta

Cook the pasta according to pasta directions in salted boiling water. Drain and set aside.

Make the Bechamel Sauce

Melt butter over medium heat in a small pot. Sprinkle flour over top and whisk to create a paste. Cook 1 minute. Whisk in milk slowly in three parts, allowing the sauce to thicken and bubble before adding in each additional splash. Stir in salt, pepper, and nutmeg to taste.

Assemble + Bake

Pour cooked spaghetti into a lightly greased 9×13 glass baking dish. Top with pasta sauce evenly. Drizzle bechamel sauce overtop the red sauce and any pasta noodles that didn’t get covered. Sprinkle with cheese and bake until hot and bubbly.

Serve

Cut into 12 squared and serve hot.

Storing Instructions

Baked Spaghetti can be stored in the fridge for up to 3 days, stored in an airtight container, of course. Which makes this a great make-ahead meal to enjoy for lunch for a couple of days.

Freezing Baked Spaghetti

Alternatively, you can freeze this dish for up to 3 months!

I’d recommend storing it in an aluminum baking dish to make things easier. Then to reheat, thaw in the fridge overnight, then either nuke it in the microwave or bake until heated through.

More Spaghetti Recipes to Try!

• Cheesy Chicken Spaghetti Recipe
• 45-Minute Spaghetti and Meatballs
• Lemon Spaghetti
• Spaghetti Carbonara from the Carnival Sunshine
• Gluten-Free Spaghetti

Printable recipe card below!

Enjoy!! xoxo

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4.91 from 21 votes

Macro Friendly Baked Spaghetti

This Baked Spaghetti recipe is a higher protein, lower fat version of the original Million Dollar Spaghetti that still tastes amazing and will fill that pasta craving while keeping your eating habits on track.

servings 12 servings

Prep Time 20 minutes mins

Cook Time 1 hour hr 25 minutes mins

Total Time 1 hour hr 45 minutes mins

Cook ModePrevent your screen from going dark

Ingredients

For the Sauce–

• ▢ 2 tablespoons olive oil
• ▢ 1 medium yellow onion diced
• ▢ 8 oz. button mushrooms finely chopped
• ▢ 1 lb. grass fed ground beef 95% lean
• ▢ 2 cloves garlic minced
• ▢ 2 teaspoons dried basil
• ▢ 1 teaspoon dried oregano
• ▢ 1/2 teaspoon Italian seasoning
• ▢ 2 dried bay leaves
• ▢ salt & pepper to taste
• ▢ 32 oz marinara sauce I used Rao’s brand
• ▢ 1 cup water

For the Bechamel White Sauce–

• ▢ 1 tablespoon salted butter
• ▢ 1 tablespoon all purpose flour
• ▢ 1 cup low fat milk
• ▢ salt & pepper to taste
• ▢ pinch nutmeg
• ▢ 14.5 oz Protein Plus Spaghetti Pasta I used Barilla brand
• ▢ 1/2 cup parmesan cheese grated
• ▢ dried parsley flakes for garnish, optional

US Customary – Metric

Instructions

• Heat olive oil over medium heat in a large, deep pot. Saute onion and mushroom until tender, about 6 minutes. Add in ground beef and break apart as it browns. Stir in minced garlic and seasonings.
  
• Pour in sauce and water. Stir, cover, bring to boil then reduce to simmer, and cook 30 minutes to 1 hour, adding in a little water if the sauce gets too thick.
  
• Cook pasta according to pasta directions in salted boiling water. Drain and set aside.
• Melt butter over medium heat in a small pot. Sprinkle flour over top and whisk to create a paste. Cook 1 minute. Whisk in milk slowly in three parts, allowing the sauce to thicken and bubble before adding in each additional splash. Stir in salt, pepper, and nutmeg to taste.
  
• Pour cooked spaghetti into a lightly greased 9×13 glass baking dish. Top with pasta sauce evenly. Drizzle bechamel sauce over top the red sauce and any pasta noodles that didn't get covered. Sprinkle with cheese and bake at 375 degrees for 20-25 minutes or until hot and bubbly.
  
• Cut into 12 squared and serve hot.
  

Nutrition

Calories: 266kcal | Carbohydrates: 33g | Protein: 17g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 507mg | Potassium: 574mg | Fiber: 3g | Sugar: 6g | Vitamin A: 419IU | Vitamin C: 7mg | Calcium: 103mg | Iron: 3mg

Course: Dinner

Cuisine: Italian

Keyword: baked spaghetti