Baked Spaghetti Florentine (Lowfat) Recipe

Name: Baked Spaghetti Florentine (Lowfat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces thin spaghetti; 15 ounces fat-free ricotta cheese or 15 ounces reduced-fat ricotta cheese; 2 cups skim milk or 2 cups low-fat milk; ¾ cup grated parmesan cheese; ¼ cup fat free egg substitute; 1 ½ teaspoons crushed garlic; ½ teaspoon black pepper, coarsely ground; 1 pinch ground nutmeg; 10 ounces frozen chopped spinach, thawed and squeezed dry; 2 cups shredded fat free mozzarella cheese or 2 cups reduced-fat mozzarella cheese; 8 slices extra-lean turkey bacon, cooked, drained, and crumbled (optional); nonstick butter-flavored cooking spray

Servings: persons

12 ounces thin spaghetti
15 ounces fat-free ricotta cheese or 15 ounces reduced-fat ricotta cheese
2 cups skim milk or 2 cups low-fat milk
¾ cup grated parmesan cheese
¼ cup fat free egg substitute
1 ½ teaspoons crushed garlic
½ teaspoon black pepper, coarsely ground
1 pinch ground nutmeg
10 ounces frozen chopped spinach, thawed and squeezed dry
2 cups shredded fat free mozzarella cheese or 2 cups reduced-fat mozzarella cheese
8 slices extra-lean turkey bacon, cooked, drained, and crumbled (optional)
nonstick butter-flavored cooking spray

1
Cook the spaghetti al dente according to package directions, drain well and return to the pot.
2
Combine the ricotta, milk, 1/2 cup of the Parmesan cheese, the egg substitute, garlic, pepper and nutmeg in a large bowl; stir with a wire whisk to mix well.
3
Add the ricotta mixture to the spaghetti and toss to mix well.
4
Add the spinach, mozzarella cheese, and if desired, bacon, and toss again.
5
Preheat oven to 350.
6
Coat a 9x13 inch pan with nonstick cooking spray and spread the spaghetti mixture evenly into the pan.
7
Sprinkle the remaining 1/4 cup of Parmesan cheese over the top, then spray the top lightly with the cooking spray.
8
Bake uncovered at 350 degrees for about 30 minutes or until the edges are bubbly and the top is lightly browned.
9
Remove the dish from the oven and let sit for 10 minutes.
10
Cut into squares and serve hot.

621

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 ounces thin spaghetti, 15 ounces fat-free ricotta cheese or 15 ounces reduced-fat ricotta cheese, 2 cups skim milk or 2 cups low-fat milk, ¾ cup grated parmesan cheese, and more.

Yes, Baked Spaghetti Florentine (Lowfat) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Spaghetti Florentine (Lowfat)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions