Baked Black Bean Spaghetti

If it isn’t broken, don’t fix it. Besides, there’s nothing easier than a traditional spaghetti dinner. Just add a side salad and some dinner rolls to round out the meal. So instead of patching up the starchy pasta plate, give it a quick remodel. With low carbs and loads of protein, iron and fiber, Baked Black Bean Spaghetti makes for much more nutritious noodles. Simplicity, saved. Dinner, served.

Baked Black Bean Spaghetti

gluten-free * high-protein * low-carb * high-fiber * iron-rich

Ingredients

1 package (7.05 oz) black bean spaghetti noodles
1 jar (26 oz) Vitacost Certified Organic Marinara Pasta Sauce
1 can (14.5 oz) organic fire-roasted diced tomatoes, no salt added
1 lb. lean ground turkey (can omit for a vegetarian dish)
2 cups shredded cheese (either mozzarella or a blend)
¾ tsp. organic garlic powder
Salt and pepper to taste

Directions

Preheat oven to 350 degrees F.
In a medium pot, bring about 8 cups of water to a boil. Once boiling, add spaghetti and lower heat to simmer. Let simmer 6-8 minutes, or until noodles are tender. Drain and rinse with cold water.
In the same pot (without the noodles), add pasta sauce and diced tomatoes. Turn heat to low.
In a medium skillet over medium-low heat, add ground turkey, season with garlic, salt and pepper and cook until no longer pink. Use a spoon or spatula to break into smaller pieces as the meat cooks.
Drain cooked turkey and spoon into pot with pasta sauce. Stir until combined.
In a 9” x 13” baking dish, pour in half of the meat sauce. Top with half of the spaghetti. Sprinkle about 1 cup of cheese over spaghetti. Repeat layers, using up the remaining sauce and noodles. Leave off cheese for now.
Bake 30 minutes. Remove from oven and top with remaining cheese. Bake another 5 minutes, or until cheese is melted and noodles on top are crisp.
Let cool slightly before serving.

Note: I made a meatless version, and it tasted just as delicious. The sauce may become a little more watery, but it’s still a home run!