Baked Vegetable Spaghetti

By jeenikeen

Simple to make and clean up is a breeze, the whole family loves this meatless baked spaghetti dish loaded with veggies and cheese!

Ingredients

• 8 ounces uncooked spaghetti
• 2 cups pizza sauce, divided
• 1 1/2 cups zucchini, sliced 1/2-inch
• 1 cup celery, sliced
• 1 cup carrots, thinly sliced
• 1 cup fresh mushrooms, sliced
• 1 medium onion, chopped
• 1 tablespoon olive oil
• 2 cups ricotta cheese
• 2 cups mozzarella cheese, shredded
• 2 tablespoons Parmesan cheese, grated
• 1/2 to 3/4 cup heavy cream

Preparation

Step 1

Cook spaghetti according to package directions; drain and place in a large bowl. Add 1 1/2 cups spaghetti sauce; set aside.

In a large nonstick skillet, saute the zucchini, celery, carrots, mushrooms and onions in oil until tender.

Spread 1/2 cup spaghetti sauce in a 13-inch x 9-inch baking dish coated with cooking spray. Layer with half each of the spaghetti mixture, ricotta cheese, vegetables and mozzarella cheese. Repeat layers. Cover with remaining sauce; sprinkle with Parmesan cheese. Pour heavy cream around edges of the dish. Bake at 350°F for 35 to 40 minutes, until bubbly. Let stand 10 minutes before serving.