Fully Loaded Spaghetti Bake

Hello everyone and happy Friday!

Earlier this week, I tried out another new recipe! I tweaked the recipe from Six Sisters Stuff blog and added in some veggies to make this delicious recipe!


  • 1 box whole wheat spaghetti noodles (16 oz)
  • 1 pound ground turkey
  • 1/3 cup Parmesan cheese
  • 1 cup carrots, chopped
  • 1 cup broccoli, chopped
  • 1 jar spaghetti sauce (26 oz)
  • 2 cups cottage cheese
  • 2 eggs
  • 3 cups shredded mozzarella cheese

The first thing I did was boil water on the stove top so I could cook the noodles. While I waited for the water to boil and for the noodles to cook, I started to chopped up my veggies and get the coating ready for the noodles. This is made by whisking the Parmesan cheese and eggs together.

Then I cooked the ground turkey until it was golden brown. I added some Italian seasoning and garlic powder to the turkey while it cooked. Once the meat was cooked, I added the spaghetti sauce to it and set the pan off to the side.

After the noodles were cooked, I drained them and put them in the bowl with the coating. Stir the noodles until they are evenly coated.

The next step is to place half of the noodles into a greased 9×13 glass cooking pan.


Top the noodles with half of the meat sauce mixture, followed by all of the cottage cheese. Place half of the carrots and half of the broccoli on top of the cottage cheese and finish that layer off with 1 cup shredded cheese. Then, repeat the steps. Pour the rest of the noodles into the pan. Followed by the rest of the meat mixture, then the carrots and broccoli. Top it off with 2 cups shredded cheese.

Cover the pan with foil and place into the oven at 350 degrees for 40 minutes.

After 40 minutes, remove the foil and place the spaghetti bake back into the oven for 20  minutes or until the cheese is melted.

This would be an excellent meal to make up on the weekend and place in the freezer until you want to cook it on a week night!

Happy weekend, everyone!



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