Who doesn’t love spaghetti and lasagna? This Skinny Spaghetti Casserole is a mix between a classic lasagna and baked spaghetti- a perfect combination!  This recipe is a family favorite! 

Makes 9 (1 cup) servings

THIS POST IS SPONSORED BY LAURAS LEAN, ALL OPINIONS ARE 100% MY OWN.   

 I’ve teamed up with Carusele to participate in the LaurasLean campaign, to make this Skinny Spaghetti Casserole using Laura’s 96% Lean Ground Beef.

What makes Laura’s Lean Beef different than other brands of beef?

 Unlike most other “natural” beef, Laura’s Lean product is a “Never Ever” offering, meaning their protein is sourced from suppliers that raise their cattle without ever using added hormones or antibiotics and are always vegetarian fed.

 Laura’s 96% Lean Beef is certified through the American Heart Association heart check program and meets USDA standards for “Extra Lean?”  That means each 4 oz. serving of Laura’s Lean contains less than 10 grams of fat, 4.5 grams or less of saturated fat, and less than 95 mg of cholesterol per 100 grams serving. 

Where can I find Laura’s Lean ground beef, patties or plant-based burgers?

Find Laura’s Lean ground beef or plant-based products near you using the Store Locator HERE.

 

What Ingredients do I need to make this Skinny Spaghetti Casserole? 

• Spaghetti noodles or whole wheat noodles- I use Barilla Protein plus or Barilla Whole Grain Noodles, since they are lower in points than most regular pasta and have additional protein to help keep you full.
• 96% ground beef– I use 96% Laura’s Lean ground beef. 
• Seasonings- salt, black pepper, Italian seasoning, garlic powder, onion powder, and dried parsley
• Worcestershire sauce- adds flavor to the spaghetti sauce
• White granulated sugar substitute- helps balance out the acidity from the tomatoes for the spaghetti sauce. I use Lakanto Monkfruit Classic Sweetener
• Cornstarch- helps thicken the spaghetti sauce
• Tomato sauce- used as a base for the spaghetti sauce
• Crushed canned tomatoes-adds texture for the spaghetti sauce
• Shredded reduced fat mozzarella cheese-I use “Market Pantry” reduced fat mozzarella from Target
• Reduced fat cream cheese- I use reduced fat “Green Mountain Farms” whipped Greek cream cheese
• Fat free ricotta cheese or cottage cheese-I like to use fat free ricotta cheese but either of them will work great

 

How do I make this Skinny Spaghetti Casserole? 

Preheat oven to 350 degrees.

Spray 13×9-inch or 3-quart baking dish with non stick cooking spray.  Spray a large skillet with non stick cooking spray. 

Cook the lean ground beef over medium heat until browned and cooked through. Break up the meat into small pieces as it cooks.

Meanwhile, in a medium mixing bowl combine the tomato sauce, sugar substitute, and crushed tomatoes.

Whisk in 1 Tbsp cornstarch. Stir until well combined. 

Add salt, pepper, onion powder, Italian seasoning, garlic powder, and Worcestershire sauce.

Pour sauce mixture into the skillet with the meat. Stir and simmer 30 minutes.

Cook spaghetti to al dente- that is cooked to be firm to the bite. Drain and pour noodles into a large mixing bowl. 

Place 2 cups of meat sauce into the bowl with the cooked spaghetti. Mix until well combined.

In a small bowl, mix cream cheese, 1/2 cup mozzarella, fat free ricotta cheese or cottage cheese, and dry parsley until blended.

Spread 1/2 cup meat sauce at bottom of the prepared baking dish. 

Layer the dish with 1/2 spaghetti noddles

then spread cream cheese mixture over the top of noodles, top with remanning spaghetti.

Lastly spread the remaining meat sauce over the top of the noodles.

Top casserole with remaining 1/2 cup reduced fat mozzarella cheese.

Cover with foil and bake for 30 minutes.

Uncover and bake for an additional 5 minutes or until cheese is melted and bubbly.

Makes 9 (1 cup) servings 

 

Ingredients:

• 12 oz. spaghetti noodles or whole wheat noodles ( I use Barilla Protein plus or Barilla Whole Grain Spaghetti) 
• 1 lbs Laura’s Lean 96% ground beef
• 1 tsp salt
• 1/2 tsp black pepper
• 1 Tbsp dry parsley 
• 2 tsp Italian seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 Tbsp Worcestershire sauce
• 2 Tbsp white granulated sugar sweetener ( I use Lakanto Monkfruit Classic Sweetener) 
• 1 Tbsp cornstarch 
• 2 (15 oz.) can tomato sauce 
• 1 ( 15 oz.) can crushed tomatoes 
• 1 cup shredded reduced fat mozzarella cheese, divided ( I use Market Pantry from Target) 
• 8 oz. reduced fat cream cheese, softened ( I use Kroger light cream cheese)
• 1/4 tsp dried parsley
• 1 cup fat free ricotta cheese or cottage cheese ( I use fat free ricotta cheese) 
• garnish with fresh or dried parsley, if desired 

Directions:

1. Preheat oven to 350 degrees.
2. Spray 13×9-inch or 3-quart baking dish with non stick cooking spray. 
3. Spray a large skillet with non stick cooking spray. 
4. Cook the lean ground beef over medium heat until browned and cooked through. Break up the meat into small pieces as it cooks.
5. Meanwhile, in a medium mixing bowl combine the tomato sauce, sugar substitute, and crushed tomatoes. Whisk in 1 Tbsp cornstarch. Stir until well combined. Add salt, pepper, onion powder, Italian seasoning, garlic powder, and Worcestershire sauce.
6. Pour sauce mixture into the skillet with the meat. Stir and simmer 30 minutes.
7. Cook spaghetti to al dente-that is cooked to be firm to the bite. Drain and pour noodles into a large mixing bowl. 
8. Place 2 cups of meat sauce into the bowl with the cooked spaghetti. Mix until well combined.
9. In a small bowl, mix cream cheese, 1/2 cup mozzarella, fat free ricotta cheese or cottage cheese, and dry parsley until blended.
10. Spread 1/2 cup meat sauce at bottom of the prepared baking dish.
11. Layer the dish with 1/2 spaghetti noddles, then spread cream cheese mixture over the top of noodles, top with remanning spaghetti. Lastly spread the remaining meat sauce over the top of the noodles.
12. Top casserole with remaining 1/2 cup reduced fat mozzarella cheese.
13. Cover with foil and bake for 30 minutes.
14. Uncover and bake for an additional 5 minutes or until cheese is melted and bubbly.

Makes 9 (1 cup) servings 

8 Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Notes:

This Skinny Spaghetti Casserole can be made 24 hours ahead of time, covered and refrigerated. When you are ready to eat, remove the casserole from the fridge and leave on the counter while the oven is pre-heating.