You will love this lighter and healthier version of Million Dollar Spaghetti Casserole. It has all the creaminess and flavor of a million dollar casserole, minus the calories. And it's a great way to enjoy spaghetti in a different form. You can also use up leftover spaghetti noodles because if you're anything like me, you always cook too much spaghetti!
This Baked Spaghetti Casserole was inspired by my Secret Ingredient Spaghetti & Meat Sauce (also WW friendly) and pairs well with this Everything Bagel Cloud Bread Recipe and Quick Cucumber Kimchi for a light meal. Or you can serve it with a simple garlic toast and garden salad. A typical Million Dollar Spaghetti Casserole has 20-25 WW points and is loaded with fat and calories! This easy Million Dollar Baked Spaghetti combines lean ground beef, pasta sauce, fat-free cream cheese and parmesan cheese, green onions and spaghetti noodles in light, WW friendly (7 WW points on my plan), delicious and healthy comfort food. You can click HERE to find out how many WW points this recipe is on your WW plan!
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🥘Ingredients
For this Million Dollar Casserole recipe, you'll need:
- spaghetti noodles *I use smart pasta (see Top Tip)
- pasta sauce
- Italian seasoning
- onion
- extra lean ground beef
- canned mushrooms
- garlic
- green onions
- green pepper
- parmesan cheese (fat-free)
- cream cheese (fat-free)
- sharp cheddar cheese (low-fat)
See recipe card for quantities.
🔪Instructions
- Preheat oven to 350 degrees F/175 degrees C and spray a 11X13 lasagna pan with non-stick cooking spray. Cook spaghetti noodles in pot until done (if not using leftover noodles). Drain and set aside. Cook ground beef, onions and green pepper on stovetop, in frying pan until ground beef is browned. Drain and return to pot.
- Add pasta sauce, cream cheese, parmesan cheese, garlic and Italian seasoning to pot with cooked ground beef. Cook over medium-low on stovetop, whisking until everything is incorporated.
- Add mushrooms and cilantro. Remove from heat.
- Mix spaghetti with sauce in lasagna pan (or in pot, then transfer to lasagna pan)
- Spread evenly.
- Sprinkle grated cheese on top, evenly distributed. *I like to finely grate the cheese for this recipe. Bake for 20 minutes (uncovered), then turn up to broil (500 degrees F/260 degrees C for last 2 minutes or until it begins to bubble and brown a little (be sure to watch it very carefully as low-fat cheese burns quickly) Garnish with green onions and serve.
HINT: When you are broiling the cheese at the end, watch it closely because low-fat cheese has a tendency to burn more quickly than regular cheese.
📖Substitutions
- Cheese - you could use mozzarella cheese instead of cheddar
- Mushrooms - use fresh if you prefer
- Cilantro - you can use dried (use 1 tsp) but I highly recommend you use fresh
- Green onions- I add them raw as a garnish, but you can bake them in (just mix them in when you are mixing the sauce with the noodles) or you could use chives
📖Variations
- WW Friendlier - use spaghetti squash instead of pasta to make it even more WW friendly and/or use ground turkey instead of ground beef to make it even lighter. * If you can find fat-free cheddar cheese you can use that as well.
- Pasta Sauce - you can use any type you like, but Classico is less WW point. You could also simply use my Weight Watchers friendly Spaghetti & Meat Sauce
- Spicy - add chili pepper flakes
- Vegetarian -Skip the meat all together
- Kid friendly - you may want to skip the green peppers if your kids don't like them
- Pasta -I use 'smart pasta," because it cooks faster than whole wheat pasta and has more fibre than white pasta (see Top Tip)
👪 Serving Size
This Healthy Million Dollar Spaghetti Casserole recipe makes 12 servings (about a cup each). However, you can also cut this recipe in half and put it in a smaller pan (8X8). Or you can double it and freeze one pan for another dinner (that's what I do) by adjusting the serving size on the recipe card. Just click on the blue serving size (it's highlighted in blue) and select the number of servings you’d like and the ingredient amounts will adjust accordingly.
💭Top tip
If you're wondering which spaghetti noodles to use, although whole wheat is healthy, it takes a long time to cook. And personally, I find it a bit too dense. I prefer to use "smart pasta" because it cooks faster than the whole wheat but you still get 4X as much fibre than if you ate white pasta. Although it's not quite as healthy as the whole wheat, you are still getting that fibre. If you're not a fan of whole wheat, it's a good alternative. You can learn more about smart pasta HERE!
🍽Equipment
l love to cook this Million Dollar Spaghetti bake in a lasagna pan with a lid (affiliate link) so I can pop it the whole dish into the fridge or freezer once it's done. It's great for both cooking and storing.
🌡️Storage
This recipe can be stored in a sealed container for up to 3 days. It can also be frozen in a sealed container for up to 3 months. If I'm going to freeze the entire recipe, I freeze it in this lasagna pan (affiliate link) then seal it with Glad Press n' Seal (affiliate link) before I put the cover on the pan to freeze.
TO REHEAT:
I love using this casserole reheating technique - it prevents the casserole from drying out.
- Simply bring the casserole out of the freezer the night before and let it defrost (preferably in the fridge). Ideally, you want to keep it at room temperature for about 30 minutes to an hour before you put it in the oven.
- Then heat the oven to 350 degrees F/175 degrees C, remove the lid and plastic wrap, then tightly seal your casserole dish with aluminum foil (shiny side in) and put it in the oven for 20 - 30 minutes, until it's warmed through. *you can remove the foil and broil it for the final 2 minutes if you desire.
- You can use an instant read thermometer (affiliate link) to make sure it's done (165 degrees F/75 degrees C)
🦺FOOD SAFETY
- Double check expiry dates on ingredients
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
If you're looking for a healthier version of Million Dollar Spaghetti Casserole, but don't want to sacrifice taste, you'll love this recipe!
⭐ Reviews
Did you make this recipe? Please RATE THE RECIPE below
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📋 Healthy Million Dollar Spaghetti Casserole Recipe
Ingredients
- 4 cups pasta sauce * you can use any type- *Classico is less WW points
- 450 g spaghetti noodles *I used half of a 900 package
- 1 lb extra lean ground beef
- 1 onion, finely chopped
- 1 green pepper, chopped
- 1 teaspoon Italian seasoning
- ¼ cup parmesan cheese (fat-free)
- ½ cup cream cheese (fat-free)
- 10 oz - can of mushrooms
- 3 cups low-fat sharp cheddar cheese, grated
- 3-4 cloves garlic, minced
- 3 green onions, chopped
Instructions
- Preheat oven to 350 degrees F/175 degrees C and spray a 11X13 lasagna pan with non-stick cooking spray. Cook spaghetti noodles in pot until done (if not using leftover noodles). Drain and set aside.
- Cook ground beef, onions and green pepper (and mushrooms IF using fresh) on stovetop, in frying pan until ground beef is browned. Drain and return to pot.
- Add pasta sauce, cream cheese, parmesan cheese, garlic and Italian seasoning to pot with cooked ground beef. Cook over medium-low on stovetop, whisking until everything is incorporated.
- Add mushrooms and cilantro. Remove from heat.
- Mix spaghetti with sauce in lasagna pan (or in pot, then transfer to lasagna pan)
- Sprinkle grated cheese on top, evenly distributed. *I like to finely grate the cheese for this recipe.
- Bake for 20 minutes (uncovered), then turn up to broil (500 degrees F/260 degrees C for last 2 minutes or until it begins to bubble and brown a little (be sure to watch it very carefully as low-fat cheese burns quickly)
Garnish
- Garnish with green onions and serve.
Notes
- Cheese - you could use mozzarella cheese instead of cheddar
- Mushrooms - use fresh if you prefer
- Cilantro - you can use dried (use 1 teaspoon) but I highly recommend you use fresh
- Green onions- I add them raw as a garnish, but you can bake them in (just mix them in when you are mixing the sauce with the noodles) or you could use chives
- WW Friendlier - use spaghetti squash instead of pasta to make it even more WW friendly and/or use ground turkey instead of ground beef to make it even lighter. * If you can find fat-free cheddar cheese you can use that as well.
- Pasta Sauce - you can use any type you like, but Classico is less WW point. You could also simply use my WW friendly Secret Ingredient Spaghetti & Meat Sauce
- Spicy - add chili pepper flakes
- Vegetarian -Skip the meat all together
- Kid friendly - you may want to skip the green peppers if your kids don't like them
- Pasta -I use 'smart pasta," because it cooks faster than whole wheat pasta and has more fibre than white pasta (see Top Tip)
Bernice
Such a great idea! I always have a little extra bolognese because I always make a huge pot. This would be a great way to use it up and I'm sure the boys would love it.
Vanessa
The whole family loved it! The only thing I changed was swapping the canned mushrooms with some sautéed fresh mushrooms that needed to go.
Colleen
I'm making this tonight with a spaghetti squash I need to use. I know it's going to be a hit. Thanks for sharing, Terri!
Shelby
This meal is the best of both worlds: comfort food in casserole form 😀
nancy
the kid loved this spaghetti casserole! thanks for sharing this idea!
Terri Gilson
So glad to hear that, Nancy! My kids love it too!