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Spaghetti Casserole

WholeFood.Chef's picture
  Boiling water 2 Cup (32 tbs)
  Whole wheat spaghetti/Buckwheat spaghetti 400 Gram
  Unrefined corn germ oil 1 Tablespoon
  Onion 1 Large
  Mushrooms 1 Cup (16 tbs)
  Green pepper 1
  Tomatoes 6
  Sliced olives 1⁄2 Cup (8 tbs)
  Sea salt 1 Teaspoon
  Tamari soy sauce 2 Tablespoon
  Grated cheese 2 Cup (32 tbs)

Cook spaghetti in 2 cups boiling water until all the liquid is absorbed.
Heat a skillet.
Add the oil and onion and saute until browned.
Mix all the ingredients except cheese and place in an oiled 2 quart casserole dish.
Cover and bake 30 minutes at 350 Degree.
Sprinkle the cheese on top and bake uncovered for 5 more minutes.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3115 Calories from Fat 827

% Daily Value*

Total Fat 113 g174.1%

Saturated Fat 45.9 g229.4%

Trans Fat 0.1 g

Cholesterol 219.6 mg73.2%

Sodium 8080.6 mg336.7%

Total Carbohydrates 388 g129.2%

Dietary Fiber 17.9 g71.6%

Sugars 40.6 g

Protein 172 g343.6%

Vitamin A 156.7% Vitamin C 399.1%

Calcium 370.4% Iron 242.3%

*Based on a 2000 Calorie diet

Spaghetti Casserole Recipe