calories carbs Dinner food recipes

Baked Spaghetti Casserole

Lisa Eirene

About Lisa Eirene Lisa lost 110 pounds through calorie counting and exercise. She swims, bikes, runs, hikes and is enjoying life in Portland, Oregon. Her weight loss story has been featured in First Magazine, Yahoo Health, Woman's Day and

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  1. Carbzilla

    Looks pretty delicious!

    For spice, you can never go wrong with a little crushed red pepper.

    I just saw that Trader Joe’s has a Swiss/Gruyere shredded cheese mix. I bet that would be yummy on there with the parmesan. I’ve been holding off going to TJ’s while we eat down the pantry, but I got their flyer yesterday and it’s mighty tempting!

    I might try this recipe with spaghetti squash.

    Glad you had a fun night.

    1. Lisa Eirene

      Gruyere is a good suggestion!

  2. Christi

    I would hold off on the soups all together. Hunt’s Traditional spagetti sauce is inexpensive and has a great base flavor that is easy to build on. The trick to bringing out a garlic flavor is salt. I’d brown some minced garlic with some garlic powder and a couple of pinches of salt (vs. garlic salt so you can control the amount of garlic flavor/salt ratio). Throw in a can of Italian seasoned diced tomatoes and top with a mix of moz, provalone and parm. Bake until ooey gooey!

    1. Lisa Eirene

      Thanks for the tips! I always forget about salt.

      1. Christi

        I am not a big fan of salt. That’s why I suggest getting rid of the canned soups. Way to much sodium! The key to good cooking is remembering to add a little salt along the way. Always, ALWAYS add salt to your meat, as you are cooking it. The salt draws the moisture out of the food you are cooking, thus drawing out the flavors. Also, if you are adding the salt by hand, be generous. It is going to take way more salt than you are willing going to put in to even get close to the sodium levels of canned soup. I love to cook and I love to help people get in touch with their inner cook.

        1. Christi

          Instead of saying “drawing out the flavor”, I should have said “brings to the surface the flavor”

        2. Lisa Eirene

          Salt was never been something I’ve thought to add, so it’s a good reminder. And yes, the sodium in canned soups is bad! I try to buy low sodium soups when I can.

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