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Baked Spaghetti

 

69

Yield

10

servings

Prep

45

min

Cook

45

min

Ready

90

min

Low Cholesterol, Trans-fat Free, Good source of fiber
 

Ingredients

1 pound spaghetti
1 tablespoon salt
1 medium onions
chopped
4 tablespoons vegetable oil
15 ounces tomato sauce
16 ounces tomatoes, canned
chopped
1 x salt
to taste
*
1 x black pepper
to taste
*
9 ounces cheddar cheese
¼ cup seasoned dry bread crumbs

Directions

Boil spaghetti for 15 minutes in salted water; drain. Make tomato gravy by frying onion in oil, adding tomatoes and salsa, then salt and pepper.

Cook 20 minutes. Cut up cheese; ⅓ package in small pieces and ⅔ package in strips.

Grease large glass baking dish with oleo. Place ½ spaghetti in dish. Add small pieces cheese, half the gravy and then sprinkle bread crumbs on top. Add remaining spaghetti, cheese pieces and gravy. Top with cheese strips and breadcrumbs.

Bake at 350℉ (180℃) for 25 minutes.

Makes 10 servings

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 172g (6.1 oz)
Amount per Serving
Calories 30531% of calories from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 905mg 38%
Total Carbohydrate 14g 14%
Dietary Fiber 3g 12%
Sugars g
Protein 21g
Vitamin A 7% Vitamin C 19%
Calcium 13% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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