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Skinny Spaghetti Casserole

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! 

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, they are lower in points than most regular pasta and have additional protein to help keep you full. If you follow the myWW purple plan you may use whole wheat spaghetti noodles which are zero points on that plan.  
  • 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 sauceI 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.

Servings: Makes 9 (1 cup) servings 

 

Ingredients:

  • 12 oz. spaghetti noodles or whole wheat noodles ( I use Barilla Protein plus) 
  • 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 substitute ( 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 reduced fat Green Mountain Farms whipped Greek 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.

Servings: Makes 9 (1 cup) servings 

GREEN/ BLUE: 8 SmartPoints per serving 

PURPLE: 5 SmartPoints per serving of using whole wheat spaghetti noodles or 8 SmartPoints if using regular noodles 

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.

 

Yield: 9

Skinny Spaghetti Casserole

Skinny Spaghetti Casserole

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! 

Author: thepounddropper.com

Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 20 minutes
Total Time 1 hour

Ingredients

  • 12 oz. spaghetti noodles or whole wheat noodles ( I use Barilla Protein plus) 
  • 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 substitute ( 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 Marker Pantry from Target) 
  • 1/4 tsp dried parsley
  • 8 oz. reduced fat cream cheese, softened ( I use reduced fat Green Mountain Farms whipped Greek cream cheese) 
  • 1 cup fat free ricotta cheese or cottage cheese ( I use fat free ricotta cheese) 
  • garnish with fresh or dried parsley, if desired

Instructions

    1. Preheat oven to 350 degrees.
    2. Spray 13x9-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.

    Servings: Makes 9 (1 cup) servings 

    GREEN/ BLUE: 8 SmartPoints per serving 

    PURPLE: 5 SmartPoints per serving of using whole wheat spaghetti noodles or 8 SmartPoints if using regular noodles 

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 heating the oven.

Nutrition Information:

Yield:

9

Amount Per Serving: Calories: 319Total Fat: 9gSaturated Fat: 3gCholesterol: 56mgSodium: 887mgCarbohydrates: 43gNet Carbohydrates: 39gFiber: 4gSugar: 3gProtein: 25g

Kelsey

Wednesday 26th of May 2021

If I use Carba-Nada Egg Fettuccine noodles for the Blue plan, how does this change the points? I can have 1 1/2 cup for 4 points if I use these noodles. Thank you!!

Janelle

Wednesday 14th of April 2021

I love one pan dinners that are so easy to throw together, and are yummy too!

Marji

Thursday 11th of March 2021

This recipe is a keeper! Tried it for the first time this week, and it was soooo good . I will definitely be making this again.

Pat

Wednesday 21st of October 2020

This was really really delicious. I like it better than lasagna and it is so much easier. I followed your recipe to the letter except I used Impossible plant based loose meat instead of ground beef. To die for! Thank you for sharing. Made so much we froze the rest. Even better thawed and reheated. Thank you so much for sharing.

Carol

Sunday 3rd of January 2021

Could I use no fat Greek yogurt instead of ricotta?

Toni

Monday 13th of July 2020

This is one thing that always confuses me...you posted low fat mozzarella. Is that the same as skim mozzarella? I know a silly question, but I [email protected] to be counting my points correctly. BTW, I post a lot of my successful meals on WW and always refer everyone to YOU. Thank you for being so awesome!

Lindsay Kehl

Tuesday 14th of July 2020

Hi Toni

Thank you!

Yes, they are the same. Skim is considered low fat-so skim mozzarella would be the one you use. Thank you!

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