Low Sodium Baked Spaghetti

Enjoy all the comforting flavors of classic baked spaghetti with a heart-healthy twist in this Low Sodium Baked Spaghetti recipe. Made with whole wheat spaghetti, vibrant fresh vegetables, and a rich tomato-based sauce free of added salt, this dish is a guilt-free indulgence that's perfect for anyone watching their sodium intake. A medley of garlic, onion, zucchini, and red bell pepper enhances the dish for a wholesome, nutrient-packed meal, while mozzarella and Parmesan cheeses add irresistible creamy layers. Quick to prepare and baked to cheesy perfection, this dish is a family-friendly option that's great for weeknight dinners or meal prep. Garnished with fresh parsley for a pop of color and freshness, it's a low-sodium spaghetti bake that's as delicious as it is nutritious.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 12 ounces Whole wheat spaghetti
• 2 tablespoons Olive oil
• 3 large Garlic cloves, minced
• 1 medium Yellow onion, diced
• 1 medium Red bell pepper, diced
• 1 medium Zucchini, chopped
• 28 ounces Unsalted diced tomatoes, canned
• 15 ounces No-salt-added tomato sauce
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 0.5 teaspoon Ground black pepper
• 2 cups Part-skim mozzarella cheese, shredded
• 0.5 cup Parmesan cheese, grated
• 0.25 cup Fresh parsley, chopped

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cook the whole wheat spaghetti according to the package instructions. Ensure not to over-salt the boiling water. Drain and set aside.

Step 3

Heat olive oil in a large skillet over medium heat. Add minced garlic, diced onion, and red bell pepper. Sauté for about 5 minutes, or until the onion is translucent.

Step 4

Add the chopped zucchini to the skillet and cook for another 3 minutes, stirring occasionally.

Step 5

Pour the unsalted diced tomatoes and no-salt-added tomato sauce into the skillet. Stir in dried oregano, dried basil, and ground black pepper. Bring the mixture to a slight simmer and let it cook for 10 minutes, allowing flavors to blend.

Step 6

In a large bowl, combine cooked spaghetti with the sauce mixture. Mix well to ensure the spaghetti is well coated.

Step 7

Lightly grease a 9x13-inch baking dish. Pour the spaghetti and sauce mixture into the dish and spread it evenly.

Step 8

Sprinkle shredded mozzarella cheese evenly over the top followed by grated Parmesan cheese.

Step 9

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Step 10

Remove from the oven and let it cool slightly. Garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(2353.6g)

Amount per serving	% Daily Value*
Calories	1890.3

Total Fat 85.8g	0%
Saturated Fat 37.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 160.0mg	0%
Sodium 2282.7mg	0%
Total Carbohydrate 182.5g	0%
Dietary Fiber 38.1g	0%
Total Sugars 60.6g
Protein 108.2g	0%

Vitamin D 0IU	0%
Calcium 2510.2mg	0%
Iron 17.2mg	0%
Potassium 4602.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.9%

Protein: 22.4%

Carbs: 37.7%