Healthy Million Dollar Spaghetti

This healthier take on Million Dollar Spaghetti Casserole brings all the rich, comforting flavors you expect without the heavy calories. It’s a great way to reinvent leftover spaghetti noodles or enjoy familiar pasta flavors in a new baked form that feels both cozy and nourishing. The creamy, cheesy sauce combined with lean ground beef and fresh herbs makes it a crowd pleaser any night of the week.

I first made this casserole when I was looking for a lighter comfort meal and it quickly became my family’s favorite way to enjoy spaghetti. It’s one of those recipes that feels indulgent but leaves you feeling good about what you ate.

Ingredients

• Spaghetti noodles: Very versatile and perfect for using up leftovers. Choosing smart pasta boosts fiber without the density of whole wheat
• Extra lean ground beef: Provides hearty protein with less fat for a lighter sauce
• Pasta sauce: Any type will do but I like Classico for fewer Weight Watchers points and balanced flavor
• Parmesan cheese: Adds sharp, nutty notes and helps thicken the sauce. Opt for fatfree to keep it light
• Sharp cheddar cheese: Brings creaminess and melting goodness. Use lowfat versions to reduce calories without losing flavor
• Cream cheese: Creates silky richness without heaviness. Fatfree works great here
• Onion and green pepper: Fresh aromatics that build flavor and add texture
• Mushrooms: A meaty vegetable that complements the beef and sauce well, canned or fresh both work
• Garlic: Adds warmth and depth to the sauce so don’t skip it
• Italian seasoning: Brings classic herb flavor that ties everything together
• Fresh cilantro: Brightens the casserole with a touch of freshness and color
• Green onions: Used as garnish for a fresh crunch and mild onion flavor

Instructions

Preheat the Oven and Prepare the Pan:

Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Lightly spray an 11 by 13inch lasagna pan with nonstick cooking spray. This helps the casserole release easily after baking.

Cook the Spaghetti Noodles:

If not using leftovers, cook the spaghetti noodles according to package directions until they are just al dente. This means the pasta should still have a slight bite since it will cook more in the oven. Drain thoroughly and set aside so they don’t get mushy.

Brown the Meat and Vegetables:

In a large skillet over mediumhigh heat, cook the extra lean ground beef with finely chopped onion and chopped green bell pepper. Stir frequently until the beef is fully browned and onions and peppers are softened. Drain any excess grease and return the mixture to the skillet or a pot.

Combine Sauce Ingredients:

Reduce heat to mediumlow and add the pasta sauce, fatfree cream cheese, parmesan cheese, minced garlic, and Italian seasoning to the cooked beef mixture. Stir or whisk continuously to melt the cheeses and evenly combine all ingredients, creating a creamy, flavorful meat sauce.

Add Mushrooms and Fresh Cilantro:

Stir in the 10ounce can of mushrooms and the chopped fresh cilantro to the sauce mixture. Remove the pan from heat so that the cilantro stays bright and fresh without wilting too much.

Mix Noodles and Sauce:

Either mix the cooked spaghetti noodles directly in the sauce pot or transfer both to the prepared lasagna pan and combine well, ensuring every strand of spaghetti is coated evenly with the meaty creamy sauce.

Add Cheese and Bake:

Sprinkle grated lowfat sharp cheddar cheese evenly over the top. I prefer to finely grate the cheese as it melts more evenly. Bake the casserole uncovered for 20 minutes. For the final two minutes, switch your oven to broil at 500 degrees Fahrenheit or 260 degrees Celsius, watching carefully so the cheese bubbles and browns without burning.

Garnish and Serve:

Once out of the oven, garnish with freshly chopped green onions. Let the casserole rest for 10 to 15 minutes before cutting to allow it to set properly. Serve warm and enjoy the perfect blend of creamy, cheesy, hearty comfort.

The sharp parmesan cheese is my favorite part of the sauce. It adds a nutty depth that complements the creamy texture perfectly. I remember when my kids first tried this casserole they thought it was a special treat because it tasted so rich. It quickly became a regular comfort meal in our house.

Storage Tips

You can keep this casserole refrigerated in an airtight container for up to three days. For longer storage, freeze it in a sealed container or freeze it in the lasagna pan itself wrapped tightly with cling wrap and foil. To reheat, thaw overnight in the fridge then cover it with foil and bake at 350 degrees until warmed through. Removing the cover and broiling for a minute or two brings back the bubbly crust.

Ingredient Substitutions

Ground turkey or chicken can replace the beef for an even lighter option. Turkish or Italian sausage works if you want more spice and flavor. Mozzarella cheese can swap with cheddar if you prefer a milder melt. Use fresh mushrooms instead of canned for a meatier bite. You can also experiment with zucchini or spaghetti squash instead of pasta for a low carb variation.

Serving Suggestions

Pair this casserole with a crisp Caesar salad or a simple garden salad to add freshness. Garlic bread or crusty Italian bread is perfect for soaking up any extra sauce. For a Weight Watchers friendly side, try the Everything Bagel Cloud Bread or a refreshing cucumber kimchi.

Let the casserole rest for a few minutes before slicing so it holds together. Serve warm and enjoy a creamy, comforting family favorite.

Common Recipe Questions

→ Can I use gluten-free noodles?

Yes, gluten-free noodles work well and can be substituted to suit dietary needs without affecting the baking process.

→ How do I prevent the dish from becoming watery?

Drain excess grease from cooked meat thoroughly and avoid adding too much liquid to the sauce before baking.

→ What cheeses are best for this dish?

Part-skim or low-fat cream cheese, parmesan, and sharp cheddar melt well and keep the dish creamy yet lighter.

→ Can this be made ahead of time?

Yes, assemble it the day before, refrigerate, and bake when ready. You may need extra baking time if baking cold.

→ What’s the best way to reheat leftovers?

Defrost overnight in the fridge, then warm covered with foil at 350°F until heated through, finishing with a quick broil if desired.