High Protein Spaghetti Casserole
Elevate your weeknight dinner game with this hearty and nutritious High Protein Spaghetti Casserole! Packed with lean ground turkey, protein-rich lentil spaghetti, and a creamy blend of Greek yogurt, cottage cheese, and part-skim mozzarella, this recipe is a satisfying and wholesome twist on a classic comfort food. Infused with aromatic garlic, onion, Italian herbs, and a touch of spice, this dish bakes to perfection in layers of bold flavors and gooey goodness. With just 15 minutes of prep time, it’s an easy-to-make, family-friendly dish that's as nutritious as it is delicious. Perfect for meal prep or serving a crowd, this protein-packed casserole is a balanced, flavorful meal you’ll want to make again and again.
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Recipe Information
Ingredients
- 12 ounces lentil spaghetti
- 1 pound lean ground turkey
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 15 ounces crushed tomatoes (no salt added)
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 0.5 teaspoons red pepper flakes (optional)
- 1 cup nonfat plain Greek yogurt
- 1 cup low-fat cottage cheese
- 1 cup shredded part-skim mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (optional)
- 0.75 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with nonstick spray or a small amount of olive oil.
Cook the lentil spaghetti according to the package instructions until just al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 2-3 minutes until softened.
Add the minced garlic to the skillet and cook for an additional 1 minute, stirring frequently to avoid burning.
Add the ground turkey to the skillet and cook, breaking it up with a spoon, until browned and fully cooked through, about 6-7 minutes.
Stir the crushed tomatoes, tomato paste, Italian seasoning, red pepper flakes (if using), salt, and black pepper into the skillet. Simmer for 10 minutes, stirring occasionally, to let the flavors combine.
In a medium bowl, mix together the Greek yogurt, cottage cheese, shredded mozzarella cheese, and Parmesan cheese until well combined.
Layer the prepared baking dish with half of the cooked lentil spaghetti. Spread half of the turkey-tomato sauce over the spaghetti, then dollop half of the cheese mixture on top. Repeat the layers with the remaining spaghetti, turkey-tomato sauce, and cheese mixture.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the casserole is bubbling and the top is lightly golden.
Garnish with fresh parsley (optional) and let the casserole sit for 5 minutes before serving.
Serve warm and enjoy!
Nutrition Facts
Calories |
3250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.0 g | 154% | |
| Saturated Fat | 41.5 g | 208% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 533 mg | 178% | |
| Sodium | 4157 mg | 181% | |
| Total Carbohydrate | 274.9 g | 100% | |
| Dietary Fiber | 45.8 g | 164% | |
| Total Sugars | 49.7 g | ||
| Protein | 305.8 g | 612% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 2154 mg | 166% | |
| Iron | 32.7 mg | 182% | |
| Potassium | 6151 mg | 131% | |
*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.
