📋 Healthy Million Dollar Spaghetti Casserole Recipe
This healthier version of Million Dollar Spaghetti Casserole has all the creaminess of a million dollar casserole, minus the calories! It's easy to make, a great way to enjoy spaghetti in a different form and you can also use up leftover spaghetti noodles!
Servings 12 servings
Calories 301kcal
Equipment
Ingredients
- 3 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
- 1 ½ tablespoon fresh cilantro, 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 according to package directions, until al dente (if not using leftover noodles). Drain and set aside.450 g spaghetti noodles
- 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.1 lb extra lean ground beef, 1 onion, finely chopped, 1 green pepper, chopped
- 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.3 cups pasta sauce, 1 teaspoon Italian seasoning, ¼ cup parmesan cheese (fat-free), 3-4 cloves garlic, minced, ½ cup cream cheese (fat-free)
- Add mushrooms and cilantro. Remove from heat.10 oz - can of mushrooms, 1 ½ tablespoon fresh cilantro, chopped
- 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.3 cups low-fat sharp cheddar cheese, grated
- 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.3 green onions, chopped
Notes
Storage:
This Million Dollar Spaghetti recipe can be stored in an airtight 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 for any pasta casserole- it prevents the casserole from drying out.
- Simply bring million-dollar spaghetti 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)
- Cook the pasta just until al dente. This prevents it from becoming mushy during baking, especially since it will continue cooking in the oven.
- Drain the meat mixture thoroughly before layering. Excess moisture can make the casserole watery and/or greasy, so make sure to drain any grease or liquid from the skillet.
- Use part-skim or light cheeses to reduce fat without sacrificing flavor. These options still melt well and maintain a creamy texture but keep the dish healthier.
- Layer ingredients evenly for consistent texture in every bite. Spread each layer to the edges of the dish so each serving gets the full flavor combo.
- Let the casserole rest before cutting into it. Allowing it to sit for 10–15 minutes after baking helps it firm up and hold its shape better when served.
- Add a little pasta water to your sauce if it's too thick. This trick loosens the sauce without diluting flavor and helps it cling better to the noodles.
- Use a high-protein pasta to increase the nutritional value. Lentil, chickpea, or other legume-based pastas are great for boosting protein and fiber.
- Make it ahead for easy weeknight meals. Assemble it the day before, refrigerate, and bake when ready. You may need to add a few extra minutes of baking time if it's cold from the fridge.
- Sprinkle fresh basil or parsley on top before serving for added flavor and color. Fresh herbs brighten up the dish and give it a more finished, restaurant-style feel.
Nutrition
Serving: 1cup | Calories: 301kcal | Carbohydrates: 37g | Protein: 24g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 701mg | Potassium: 660mg | Fiber: 3g | Sugar: 6g | Vitamin A: 540IU | Vitamin C: 16mg | Calcium: 181mg | Iron: 3mg
