Garden Veggie Spaghetti-Bake

About five years ago was my first time on Weight Watchers. I had lost about 35 lbs that time. I’ll admit I didn’t cook as much as I do now because I worked a lot. However, I did have a few staple meals that I loved to have on hand! This is one of them. Even when I wasn’t doing weight watchers this continued to be one of my favorite ways to eat spaghetti!

The bake is one’a of my favorite recipes. It’s creamy, cheesy, packed full of yummy nutrient rich veggies, and quick and easy to prepare! People will think you spent HOURS in the kitchen. But you didn’t, and it’ll be our little secret.

This can also be one of those casseroles that you have to “clean out the left over vegetables in the fridge quickly” type of deals. I’ve added different things over the years, but the zucchini, spinach, tomato, and onion combo is my favorite. I’m sure Eric would love if I were to put mushrooms in it, but not on my watch. I’d throw it out the window.

 Also, I have some incredibly lovely friends who are vegetarians. This can also EASILY be turned into a vegetarian meal or a Meatless Monday meal. I add lean ground beef or turkey because I like meat and the extra protein kicks it gives me. Plus, I’m from the midwest, and we like our meat and potatoes.



I hope you enjoy!


5 from 1 vote

Garden Veggie Spaghetti Bake

A delicious way to get all those veggies in!
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 6
Author MamaCupcake


  • 8 oz Whole Wheat Spaghetti broken up into pieces
  • 1 lb Extra Lean Ground Beef
  • 3/4 cup Mozzarella, shredded
  • 1 cup non fat cottage cheese
  • 4 cups Marinara Sauce*
  • 2 cloves garlic (minced)
  • 1 medium onion (chopped)
  • 2 medium zucchinis (chopped)
  • 2-3 cups fresh Spinach torn into small pieces
  • 1 14.5 oz can diced tomatoes
  • cooking spray
  • salt & pepper to taste


  1. Preheat oven to 350 degrees. Lightly spray a 9x13 casserole dish with cooking spray.
  2. In a skillet over medium-high heat add ground beef and season with kosher salt. When meat is broken up add onions and garlic. Continue to cook until the meat is browned and garlic and onions are soft. Drain any excess grease. 

  3. While the meat is cooking, boil spaghetti noodles according to package instructions.

  4. In the pan with your ground beef, onions, and garlic. Add the diced tomatoes and zucchini. Cook for 5-8 minutes until veggies are softened. Add spinach and cook for another couple minutes, until it's lightly wilted.

  5. Add your marinara and cottage cheese to the skillet and mix together well. 

  6. Finally, transfer your spaghetti noodles and your marinara/meat/vegetable mixture into the 9x13 casserole dish. Mix together until combined. Top with mozzarella, and bake for 30-35 minutes until cheese is melted and slightly browned. Let sit for a few minutes before cutting into six servings.

Recipe Notes

Serving size: 1/6 of the casserole

7 Freestyle Smart Points (calculated with Weight Watchers Recipe Builder)

7 Smart Points (calculated with Weight Watchers Recipe Builder)
7 Points Plus (calculated with My Score Plus)
342 Calories 9.5g Fat, 36g Carbs, 5g Fiber, 5g Sugars (Calculated with My Fitness Pal)


*I use my homemade marinara sauce which you can find in the recipe section under Sauces, If you choose to use a jar of sauce note that the points may change!


  1. Made this dish for dinner. It was absolutely delicious!! Even my fiancé who is picky about veggies at 2 1/2 servings. This will definitely become a staple in our household.

    Thank you for sharing your creativity and healthy dishes. It helps people like me who are starting out on WW believe.

    • mamacupcake

      Yay! I am SO happy you and your fiancé enjoyed! I absolutely love sneaking lots of veggies into something and making them taste so yummy. Thank you so much for the compliments too! 🙂

  2. I made this tonight. Soooooooo good! I loved it! Will definitely be in our rotation. Also toddler and husband approved!

  3. This is my first recipe of yours that I’ve made and now I’m scrolling through to pick out all the other ones I want to try. The only problem with this dish is that it was TOO good! I wanted to just keep eating it because it was so Delicious! Thank you for such wonderful recipes to help me on my WW journey!

    • It’s funny that you say that because I am 99% positive this is the first recipe I ever wrote a VERY long time ago! I hope you enjoy all the others and thanks for stopping by to rate and review it! Let me know what else ya try. =)

  4. Hannah Barnes

    Do you think this would work with spaghetti squash instead of spaghetti? It looks so yummy but I try to stay away from pasta. But I wanna eat this!! Lol

  5. april peters

    I was wondering what would you use in place of zucchini. I know that is a silly question. I avoid all recipes that call for zucchini and thought maybe I should just ask what to use instead. I am allergic.
    Thanks so much. I have really enjoyed your blog.

    • Hi April! You can leave it out. Some people love mushrooms and add those. You can really add any veggies that you really love in sauce. I use zucchini, green pepper, and spinach because I love those with a red sauce. I hope that helps. It won’t change the points or calories/serving size if leaving it out or adding a different veggies. Just cut the casserole into 6 servings and one piece will be your serving size. I hope that helps and I hope you enjoy!

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