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Baked Spaghetti Casserole

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Recipe

 

Yield

2 servings

Prep

10 min

Cook

1 hrs

Ready

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

Ingredients

Amount Measure Ingredient Features
3 ounces potatoes
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3 ounces spaghetti
cooked
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3 ounces tomatoes
finely chopped
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1 ½ ounces scallions, spring or green onions
finely chopped
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1 ½ ounces sesame seeds
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1 ½ tablespoons sesame oil
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¼ teaspoon thyme
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¼ teaspoon garlic
minced
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½ teaspoon salt
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Ingredients

Amount Measure Ingredient Features
86.7 ml/g potatoes
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86.7 ml/g spaghetti
cooked
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86.7 ml/g tomatoes
finely chopped
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43.3 ml/g scallions, spring or green onions
finely chopped
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43.3 ml/g sesame seeds
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23 ml sesame oil
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1.3 ml thyme
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1.3 ml garlic
minced
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2.5 ml salt
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Directions

Preheat oven to 400℉ (200℃).

Lightly grease 4x8 baking pan with sesame oil.

Bake potato for 40 minutes.

When cooled, cut into ½-inch cubes. Combine all ingredients together.

Lower heat to 375℉ (190℃).

Transfer to a baking pan and bake for 15 minutes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 123g (4.3 oz)
Amount per Serving
Calories 33846% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 597mg 25%
Total Carbohydrate 13g 13%
Dietary Fiber 4g 15%
Sugars g
Protein 17g
Vitamin A 7% Vitamin C 12%
Calcium 15% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
 

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