You will LOVE this best spaghetti bake without meat!
I’m not kidding.
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This is one of our new family favorites!
Point Information:
WW Personal Points™ Plan = 7 Points
*** For the most accurate points count, enter this recipe into the W.W. app recipe builder. WW Personal Points™ is tailored to each individual, so your points values may be different. ***
WW Blue Plan = 8 Points
WW Green Plan = 8 Points
WW Purple Plan = 4 Points
Serving Size = 1/8 of the casserole dish (Cut final spaghetti bake into 8 pieces, each piece is one serving)
I remember eating something like this many years ago when I was following Weight Watchers™.
I had the recipe printed out and it became so stained and old that I threw it out.
After all, I firmly believed I had it tucked away in my mind.
However, years went by and I never made it and…I can’t remember the original recipe.
So I made a new version!
The one that I used to make had cottage cheese and meat in it.
When I went to experiment in my kitchen to try and make something similar, I was out of ground beef and turkey, and I had no cottage cheese.
So, I created a delicious Weight Watchers™ friendly spaghetti bake without meat and cottage cheese!
I wasn’t too upset about not having the meat for the recipe because I’m trying to really reduce the amount of meat I eat.
My husband loved this recipe and didn’t miss the meat either!
That says a lot!
I added some mushrooms and YUM.
If you’re an avid reader of mine, you know I love mushrooms.
Feel free to add any vegetables to this dish or omit any that I added.
The flavor in this recipe comes very heavily from the seasoned tomato sauce, so if you decide to remove mushrooms, it won’t make that much of a difference.
This recipe is fairly easy to make, but assembly can get tricky if you don’t handle the pasta correctly.
Make sure that you drain the pasta but then fill the pasta pot back up with cold water to keep the cooked pasta in until you are ready to assemble.
I didn’t do this and even though I had the lid on the pasta pot after draining, it got all stuck together and it was hard to separate to assemble.
If you’re looking for a more traditional spaghetti bake, you can omit the mushroom soup, but I loved this touch because it is a good replacement for the cottage cheese.
The best part about this recipe is the serving size. Holy cow….these portion sizes are NOT a tease!
This would be a great meal to make for those days you are STARVING.
We all have those days.
I have those days a lot.
Who am I kidding??
This recipe is such a good starter recipe.
What I mean by that is that you could add virtually any vegetable to this dish for zero points and some more flavor.
I had some baby spinach in the fridge and I thought about adding that, but I chose not to because I knew my son would totally disregard the whole thing if he saw something green in it.
I had some black olives, but my husband hates olives so I thought I’d be a good, loving wife and leave them out, but a bonus for me was that it lowers the points 🙂
If you want to add 3 tablespoons of sliced black olives, add 0 points for purple plan, 1 point for blue plan, and 1 extra point per serving to green plan.
This best spaghetti bake without meat goes wonderfully with a side salad.
This recipe makes it really easy to have a low point dinner and be completely satisfied when you’re finished eating this best spaghetti bake without meat.
If you feel the serving size is too big, feel free to cut it in half for half of the points.
If you’re low on points but you are craving some comfort food or pasta, one way to overcome that craving would be to cut this large size portion into two for half of the points and then fill up on mainly salad or veggies/fruit.
Another thing I love about this recipe is that you don’t have to add meat to add flavor.
Eating less meat has been a bit of a struggle.
This best spaghetti bake without meat was a nice change though.
I hope you love it just as much as I do.
Let me know what you think and any variations you make!
Enjoy!
(P.S. Do you like enchiladas? Check out my low point enchilada recipe here!)
Ingredients
- 1 pound of angel hair or vermicelli pasta
- 1 tablespoons butter
- 1/2 cup diced onion
- 1 teaspoon minced garlic
- 1 large can (28 ounce) tomato sauce – make sure no sugar is added
- 2 cups fresh mushrooms, diced – I used baby Portobello mushrooms
- 2 teaspoons of this seasoning (click link)
- 2 cups fat free cheddar – shredded
- 1 can (10.5 oz) 98% Fat Free Cream of Mushroom Soup
- 1/3 cup skim milk
- 1/4 cup grated parmesan
Directions
- Preheat oven to 350 degrees.
- Coat a 9 x 13 baking dish with non-stick cooking spray. Set aside.
- Cook the whole box of pasta according to the directions on the box. When it is finished cooking, drain the pasta and replaced the drained water with cold water. Cover and set aside.
- While the pasta is cooking, sauté the onions and garlic in the butter over medium high heat.
- Once onions are translucent, add the tomato sauce, mushrooms, and seasoning. Simmer for 10 minutes.
- Mix the milk with the mushroom soup well and add to the sauce. Simmer for 5 minutes or until heated through. You can also mix the soup and pour it over the top of the pasta like I did in the picture. I was hoping it would melt through to the bottom of the dish but it didn’t. Whichever version makes you happy is the way to go!
- In the baking dish you set aside, make a layer half of the pasta (make sure you drain again), then half of the sauce, then half of the cheddar cheese. Repeat this with the other half of the ingredients.
- Sprinkle the top with parmesan cheese and bake for 30 minutes.
- When this is done baking, I like to sprinkle a touch of fresh parmesan on top as well.
- Cut this best spaghetti bake without meat into eight pieces. Each piece is one serving.
- Enjoy!
Points per Serving Information:
WW Personal Points™ Plan = 7 Points
*** For the most accurate points count, enter this recipe into the W.W. app recipe builder. WW Personal Points™ is tailored to each individual, so your points values may be different. ***
8 Points Blue WW Plan
8 Points Green WW Plan
4 Points Purple WW Plan
The Best Spaghetti Bake Without Meat
This meat free spaghetti bake is a real crowd pleaser! Easy to make and even easier to eat, you won't be let down.
Ingredients
- 1 pound of angel hair or vermicelli pasta
- • 1 tablespoons butter
- • 1/2 cup diced onion
- • 1 teaspoon minced garlic
- • 1 large can (28 ounce) tomato sauce - make sure no sugar is added
- • 2 cups fresh mushrooms, diced - I used baby Portobello mushrooms
- • 2 teaspoons of Italian Seasoning
- • 2 cups fat free cheddar - shredded
- • 1 can (10.5 oz) 98% Fat Free Cream of Mushroom Soup
- • 1/3 cup skim milk
- • 1/4 cup grated parmesan
Instructions
Preheat oven to 350 degrees.
Coat a 9 x 13 baking dish with non-stick cooking spray.
Set aside.
Cook the whole box of pasta according to the directions on the box. When it is finished cooking, drain the pasta and replaced the drained water with cold water. Cover and set aside.
While the pasta is cooking, sauté the onions and garlic in the butter.
Once onions are translucent, add the tomato sauce, mushrooms, and seasoning. Simmer for 10 minutes.
Mix the milk with the mushroom soup well and add to the sauce. Simmer for 5 minutes or until heated through. You can also add the soup to the top of the bake once you assemble everything and before you put in the oven, but I prefer to add it in the sauce.
In the baking dish you set aside, make a layer half of the pasta (make sure you drain again), then half of the sauce, then half of the cheddar cheese. Repeat this with the other half of the ingredients.
Sprinkle the top with parmesan cheese and bake for 30 minutes.
When this is done baking, I like to sprinkle a touch of fresh parmesan on top as well.
Enjoy!
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 269Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 15mgSodium 713mgCarbohydrates 36gFiber 3gSugar 7gProtein 18g