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Bake and Freeze Spaghetti Casserole

Bake and Freeze Spaghetti Casserole
Bake and Freeze Spaghetti Casserole
This healthy recipe comes from NDSU Extension Service.


8 ounces uncooked pasta (elbow macaroni, bow ties or spaghetti)

1 Tbsp. canola oil or other oil

1 1/2 c. canned chicken (drained)

2 cloves garlic (chopped)

1 tsp. dried oregano (optional)

1/4 tsp. black pepper

2 (15-ounce) cans low-sodium tomatoes, not drained

3/4 c. reduced-fat cheddar cheese (shredded)


Preheat oven to 350 degrees F. Cook pasta according to package directions. Drain and place in a 9- by 9-inch baking dish. In a large skillet over medium heat, combine chicken, garlic and pepper. If using oregano, add that, too. Cook in oil until hot, about five minutes. Stir in tomatoes. Lower the heat and cook for 10 minutes. Spoon tomato and chicken mixture over the pasta in the baking dish. Sprinkle with cheese. Bake for 30 minutes or until hot and bubbling. Serve immediately or cool to room temperature, then freeze up to three months.

Makes six servings. Each serving has 340 calories, 12 grams (g) fat, 22 g protein, 35 g carbohydrate, 4 g fiber and 360 milligrams sodium.

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