Today’s recipe is definitely in the category of comfort food, but it’s not terribly unhealthy!
Spaghetti is my favorite food. I have loved it since I was a little girl, and my mother made it once a week when I was growing up.
Some of you may think this is totally gross, but I actually love to drink a tall glass of milk with my spaghetti! And yes, I like pizza and milk too! I hope this recipe will be helpful to your family! It is also great for church fellowships, family reunions, or any place you need to take a covered dish!
Recipe Tip: One important rule I like to follow in the kitchen is rinsing ground beef, even if it is extra lean! Rinsing off the extra grease is just much better for the body!
Ingredients for Spaghetti Bake with Spinach and Zucchini:
12 oz. box pasta (ziti, spaghetti, etc.)
6-8 oz. fresh spinach
1-2 small zucchini, chopped
2, 24 oz. jars spaghetti sauce
1 lb. extra lean ground beef
8 oz. light sour cream
8 slices provolone cheese or 2 c. of extra sharp cheddar shredded cheese
Recipe Prep for Spaghetti Bake:
Preheat oven to 375 degrees Fahrenheit.
Boil and drain pasta according to package instructions.
Sauté zucchini and spinach, adding ½ jar spaghetti sauce.
Brown and rinse ground beef.
Spray 9x13 glass dish with cooking spray.
Pour remaining jar of sauce into glass dish. Add pasta. (You may not use it all, depending on the type of pasta selected and the depth of your dish.) Add spinach/zucchini on top.
Mix sour cream into the ground beef and add as the next layer.
Pour second jar of sauce on top.
Add cheese, cover with foil, and bake 45 minutes at 375 degrees Fahrenheit. Tip: Spray the foil with cooking spray to avoid the cheese sticking to the foil. Remove foil for the last 15-20 minutes of baking time.
Top with fresh tomatoes before serving.
Additional Recipe for those who heart Italian food… Meat and Veggie Lasagna...(spinach, zucchini, and beef)
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