HIGH PROTEIN SPAGHETTI CASSEROLE AMAZING

Imagine twirling a forkful of perfectly cooked spaghetti, coated in a rich, savory tomato sauce, punctuated by bites of lean protein and a generous blanket of melted cheese – all baked to bubbly, golden perfection. This isn’t just any comfort food; it’s a High Protein Spaghetti Casserole designed to satisfy your cravings and fuel your body. Get ready to discover a new family favorite that’s both delicious and good for you!

Ingredients

For the Spaghetti

• 1 pound whole wheat spaghetti (or your favorite pasta)
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Sauce

• 1 pound lean ground beef (or ground turkey or chicken)
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 (24 ounce) jar marinara sauce (no sugar added preferred)
• 1 (15 ounce) can diced tomatoes, undrained
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste

For the Protein Boost

• 1 (15 ounce) can cannellini beans, rinsed and drained (optional, for extra protein)
• 1 cup cottage cheese (low-fat or fat-free)

For the Cheese Topping

• 2 cups shredded mozzarella cheese (part-skim)
• 1/4 cup grated Parmesan cheese

Let’s Talk Protein: Why This Casserole Rocks

Okay, friend, let’s get real. We all know how much easier it is to grab something quick and often less-than-healthy when we’re short on time. But what if I told you that you could have a ridiculously delicious, comforting meal that *also* packs a serious protein punch? That’s exactly what this High Protein Spaghetti Casserole is all about! It’s not just spaghetti; it’s a strategic blend of ingredients designed to keep you feeling full, satisfied, and energized.

We’re using lean ground beef (you can totally swap in ground turkey or chicken if you prefer!), which is a fantastic source of protein. And, for an extra boost, I love adding cannellini beans. They’re mild in flavor and blend seamlessly into the sauce while adding even *more* protein and fiber. Plus, the cottage cheese? Don’t knock it ’til you try it! It adds a creamy texture and a huge dose of protein without a ton of fat. We’re aiming for a Healthy Spaghetti Casserole here, remember?

Step-by-Step Instructions

Get Started: Cook the Spaghetti

1. Preheat your oven to 375°F (190°C).
2. Cook the spaghetti according to package directions until al dente. Drain well and toss with olive oil, salt, and pepper. Set aside.

Make the Sauce

1. In a large skillet or pot, brown the ground beef over medium-high heat. Drain off any excess grease.
2. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the marinara sauce, diced tomatoes, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally, to allow the flavors to meld.
4. If using, stir in the cannellini beans during the last 5 minutes of simmering.

Assemble the Casserole

1. In a large bowl, combine the cooked spaghetti, meat sauce, and cottage cheese. Mix well to ensure everything is evenly coated.
2. Pour the spaghetti mixture into a greased 9×13 inch baking dish.
3. Sprinkle the mozzarella cheese and Parmesan cheese evenly over the top.

Bake It to Perfection

1. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
2. Let the casserole cool for a few minutes before serving. This allows the cheese to set up a bit and prevents it from being too runny.

Tips, Tricks, and Troubleshooting (Because We’re Friends!)

Okay, so you’re probably thinking, “This sounds pretty straightforward,” and you’re right, it is! But even the simplest recipes can have their little quirks, so let’s talk about some common issues and how to avoid them.

• Watery Casserole: This is usually caused by not draining the spaghetti properly or using a marinara sauce that’s too thin. Make sure your spaghetti is well-drained. If your sauce seems thin, simmer it for a bit longer to reduce the liquid. You can also add a tablespoon of tomato paste to thicken it up.
• Dry Casserole: Nobody wants a dry casserole! To prevent this, make sure you have enough sauce to coat all the spaghetti. You can also add a splash of pasta water (the starchy water left over from cooking the spaghetti) to the sauce for extra moisture.
• Cheese Not Melting Evenly: This usually happens if the cheese is too cold. Let your shredded cheese sit at room temperature for about 15-20 minutes before sprinkling it on top of the casserole. This will help it melt more evenly.
• Spice It Up (or Tone It Down): Feel free to adjust the seasonings to your liking. If you like a little heat, add more red pepper flakes or a dash of hot sauce. If you prefer a milder flavor, omit the red pepper flakes altogether.

Variations to Make It Your Own

The beauty of a casserole is its versatility. Feel free to get creative and customize this High Protein Dinner Casserole to your liking! Here are a few ideas to get you started:

• Veggie Power: Add chopped bell peppers, mushrooms, zucchini, or spinach to the sauce for extra nutrients and flavor.
• Cheese, Please! Experiment with different types of cheese. Provolone, Monterey Jack, or cheddar would all be delicious.
• Italian Sausage: Swap the ground beef for Italian sausage for a richer, more flavorful casserole.
• Spice it up!: Add a can of Rotel tomatoes for a little zing.
• Add more protein: Stir in some cooked chicken, chickpeas, or lentils.

Serving Suggestions and Sides

This High Protein Spaghetti Casserole is a complete meal on its own, but it’s even better with a few simple sides. A crisp green salad with a light vinaigrette is always a great choice. Garlic bread or breadsticks are also classic accompaniments. If you’re looking for something a little different, try serving it with roasted vegetables like broccoli, asparagus, or Brussels sprouts. The Cheesy Garlic Chicken Wraps also would make a wonderful side.

More Casserole Inspiration

If you’re a casserole lover like me, you’re always on the lookout for new and exciting recipes. Here are a few of my other favorites that you might enjoy:

• For a comforting and hearty meal, try the Cheesy Hamburger Potato Casserole.
• Craving something with chicken? The Monterey Chicken Spaghetti is a winner!
• Need a super easy slow cooker option? Check out the Slow Cooker Cowboy Casserole.
• If you are in the mood for a cheesy, beefy dish, the Ultimate Cheeseburger Macaroni is a great choice.
• And for a quick and easy chicken spaghetti dish, try the Crockpot Chicken Spaghetti.

Storage and Reheating

This High Protein Spaghetti Casserole is perfect for meal prepping because it stores and reheats beautifully. Here’s how to do it:

• Storage: Let the casserole cool completely before covering it tightly with plastic wrap or transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.
• Reheating: You can reheat the casserole in the oven or microwave. For the oven, preheat to 350°F (175°C) and bake for 15-20 minutes, or until heated through. For the microwave, heat individual portions for 1-2 minutes, or until heated through.
• Freezing: This casserole can also be frozen for longer storage. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Make It a Habit!

So, there you have it! A delicious, satisfying, and protein-packed spaghetti casserole that’s perfect for busy weeknights. I hope you give this recipe a try and make it a regular part of your meal rotation. Enjoy!

High Protein Spaghetti Casserole

Amelia Chen-Morrison

This High Protein Spaghetti Casserole is a delicious and comforting meal packed with lean protein and topped with melted cheese. It’s a perfect weeknight dinner that’s both satisfying and good for you, offering a healthy twist on a classic comfort food.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 450 kcal

Equipment

• Large pot
• Colander
• Large skillet or pot
• 9×13 inch baking dish
• Large bowl
• Measuring cups and spoons
• Oven

Ingredients

  

• 1 pound whole wheat spaghetti
• 1 tablespoon olive oil
• Salt to taste
• Pepper to taste
• 1 pound lean ground beef
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• ¼ teaspoon red pepper flakes optional
• Salt to taste
• Pepper to taste
• 1 cup cottage cheese
• 2 cups shredded mozzarella cheese
• ¼ cup grated Parmesan cheese

Instructions

 

• Preheat your oven to 375°F (190°C).
• Cook the spaghetti according to package directions until al dente.
• Drain well and toss with olive oil, salt, and pepper. Set aside.
• In a large skillet or pot, brown the ground beef over medium-high heat. Drain off any excess grease.
• Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
• Stir in the marinara sauce, diced tomatoes, oregano, basil, red pepper flakes (if using), salt, and pepper.
• Bring to a simmer and cook for 15 minutes, stirring occasionally, to allow the flavors to meld.
• If using, stir in the cannellini beans during the last 5 minutes of simmering.
• In a large bowl, combine the cooked spaghetti, meat sauce, and cottage cheese. Mix well to ensure everything is evenly coated.
• Pour the spaghetti mixture into a greased 9×13 inch baking dish.
• Sprinkle the mozzarella cheese and Parmesan cheese evenly over the top.
• Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
• Let the casserole cool for a few minutes before serving.

Notes

To prevent a watery casserole, ensure the spaghetti is well-drained and simmer the sauce to reduce excess liquid. For a dry casserole, add pasta water to the sauce for extra moisture. Let the shredded cheese sit at room temperature before sprinkling it on top for even melting. Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 2-3 months. Reheat in the oven or microwave. Variations include adding chopped vegetables, different cheeses, Italian sausage, or Rotel tomatoes.