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3-Cheese Veggie and Spaghetti Casserole
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3-Cheese Veggie and Spaghetti Casserole

1 Hr(s) 10 Min(s)
25 Min(s) Prep
45 Min(s) Cook
Give spaghetti casserole a boost with ricotta, mozzarella and Parmesan. 3-Cheese Veggie and Spaghetti Casserole is a fabulous dish your family will love.
What You Need
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12 servings
Original recipe yields 12 servings
1 pkg. (1 lb.) spaghetti , uncooked
2 cups OLIVO by CLASSICO Traditional Pasta Sauce
1 container (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
1 pkg. (8 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese
1/2 cup KRAFT Tuscan House Italian Dressing
1 cup KRAFT Parmesan Cheese, divided
1 pkg. (16 oz.) frozen Italian-style vegetable blend, thawed, drained
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Let's Make It
1
Heat oven to 350°F.
2
Cook spaghetti as directed on package, omitting salt. Meanwhile, mix pasta sauce, ricotta, mozzarella, dressing and 1/2 cup Parmesan.
3
Drain spaghetti; toss with vegetables and sauce. Spoon into 13x9-inch baking dish; top with remaining Parmesan.
4
Bake 40 to 45 min. or until heated through.
Kitchen Tips
Tip 1
Variation
Prepare using POLLY-O Natural Part Skim Ricotta Cheese, KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese and KRAFT Lite Zesty Italian Dressing.
Tip 2
Make Ahead
Prepare as directed except for baking. Refrigerate up to 24 hours. Bake, uncovered, 40 to 45 min. or until heated though.
Nutrition
Calories
330
Calories From Fat
0
% Daily Value*
Total Fat 12g
15%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 30mg
10%
Sodium 470mg
20%
Total Carbohydrates 35g
13%
Dietary Fibers 3g
11%
Sugars 4g
8%
Protein 20g
40%
Vitamin A
40%
Vitamin C
2%
Calcium
25%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
12 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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