This Low Calorie High Protein Baked Spaghetti Recipe is easy, healthy and delicious! Plus I have included a vegetarian or a meaty version for you to choose from. And because I know everyone is looking to add more protein and lower their carbs these days, I have included tips on how to do that too.

Ingredients You’ll Need:

1 package 16 ounces spaghetti (regular or gluten-free protein pasta)
1 medium onion chopped
2 cups mushrooms chopped
1 red bell pepper chopped
1 zucchini chopped
3 cups marinara sauce (homemade or organic store-bought)
½ teaspoon garlic salt
2 large eggs
¼ cup grated Parmesan cheese
2 cups low fat ricotta cheese
1 cup shredded skim mozzarella cheese

Low Calorie High Protein Baked Spaghetti

Healthy High Protein Baked Spaghetti Meal Prep and Storage

Meal Prep: I love to meal prep this healthy recipe! I make it ahead of time (often for dinner- then store the leftovers as meal prep dinners) and move to either individual meal prep containers, or family sized containers.
Storage: Will hold for 5 days in the fridge or 1 month in the freezer.
Reheating: Reheat in the microwave for 1-2 minutes.

Low Calorie Baked Spaghetti

More Low Calorie Pasta Recipes:

Low Calorie High Protein Baked Spaghetti

Lose Weight By Eating

This baked spaghetti recipe is just 388 calories and can be made many different ways!

I included a vegetarian, veggie packed version, and a meaty version. And I added lots of optional add-ins… so you can double the meat, add some spice, or fresh herbs. The possibilities are endless.

Special Tip: If you don't like ricotta cheese, you can swap it out for cottage cheese.

5 from 1 vote

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Prep Time 10

Cook Time 1

Total Time 1 10

Course dinner, Main Course

Cuisine American, Italian

Servings servings

Calories 388 kcal

Ingredients

Vegetarian Baked Spaghetti:

1 package 16 ounces spaghetti (regular or gluten-free protein pasta)
1 medium onion chopped
2 cups mushrooms chopped
1 red bell pepper chopped
1 zucchini chopped
3 cups marinara sauce (homemade or organic store-bought)
½ teaspoon garlic salt
2 large eggs
¼ cup grated Parmesan cheese
2 cups low fat ricotta cheese
1 cup shredded skim mozzarella cheese

Meaty Baked Spaghetti:

1 package 16 ounces spaghetti (regular or gluten-free protein pasta)
1 medium onion chopped
2 Italian sausages
3 cups marinara sauce homemade or organic store-bought
½ teaspoon garlic salt
2 large eggs
¼ cup grated Parmesan cheese
2 cups low fat ricotta cheese
1 cup shredded skim mozzarella cheese

Optional Add-Ins:

1 pound ground meat (beef, turkey, chicken or vegan crumbles)
1 pint cherry tomatoes
1 teaspoon red pepper flakes
1 tablespoon Italian Seasoning
Chopped fresh basil for topping
Chopped Italian Parsley for topping

Instructions

Preheat oven to 350 degrees.
In a large pot cook spaghetti according to package directions to al dente. Drain, move to a large bowl, and set aside.
Meanwhile, in a large skillet, cook onion, and any additional veggies or meat, over medium heat until the onion is tender and any meat is cooked thought, 6-8 minutes.
Remove sausages (if using) and cool until you can handle, then chop and add back to the pan.
To the pan, add pasta sauce and garlic salt, plus any additional seasonings (Italian seasoning or red pepper flakes). Turn off the heat and set aside.
In a large bowl, whisk the eggs and the Parmesan cheese together.
To the cooked and drained spaghetti add to egg mixture and mix together to coat.
Place half the spaghetti mixture in a greased 9×13 baking dish. Top with half the ricotta cheese, then the (veggie or meaty) sauce and 1/2 the mozzarella cheese.
Repeat layers, topping with the remaining cheese.
Place baking dish on a rimmed baking sheet (it may bubble over and make a mess- we don’t want that!)
Cover with foil and bake for 30 minutes.
Remove the foil cover, and bake an additional 30 minutes.
Remove from the oven and let stand 15 minutes before serving (this helps it hold together in slices).
Top with basil or parsley and serve hot.

Nutrition

Serving: 1.5cupsCalories: 388kcalCarbohydrates: 51.5gProtein: 20.4gFat: 10.7gSaturated Fat: 4.7gCholesterol: 116mgSodium: 596mgPotassium: 596mgFiber: 3.4gSugar: 13.6gCalcium: 286mgIron: 4mg

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About the Author

Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.

After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.