Skinny Heirloom Tomato & Veggie Spaghetti Bake



Those words are music to my ears. 

I love carbs. It's not a secret. I was somehow blessed with the strength and capabilities to turn down any sort of sweet that comes my way... cookies, cake, muffins. It's nothing to me. But if you put a piece of toast in front of my face, or potatoes, or PASTA. Game over. I'm definitely eating it. 


For that reason, it is always important for me to focus on creating "skinny" alternatives to carb dishes, like pasta! Because let's be real - I'm not giving up carbs. And thanks to recipes like this one, you don't have to either :)

When making a light pasta, the first thing I focus on is the type of noodles I'm going to use. (Obviously, Cortney). Please, please, please do not think that all pastas are created equal. They SO aren't. 



I like to buy brown rice spaghetti pasta. It's like $1.99 at Trader Joe's. They also have whole wheat, gluten free, and quinoa pasta. All much healthier alternatives! Go with these kind of pastas instead.

The next step in creating healthy pasta is to use real ingredients and real sauce. I love using fresh veggies in my pasta, especially spinach and tomato. The flavor is amazing, even if you were to leave all seasoning out, plus it makes for a really elegant dish. 

For sauce, consider making your own rather than store bought every once in awhile! I've been using this olive oil "sauce" that you'll find in this recipe in almost all of my pasta dishes lately. It's incredibly light but the flavoring is unbelievable. You probably won't believe me until you try it... so try it!! ;)


You can see in the pictures about just how stunning these veggies are all on their own. I mean really they could be a dish all by themselves! To be honest, I was a little sad to mix in the pasta and break up the pretty-party. 

As for this dish as a whole, it's not winning any beauty contests. I sliced up some tomatoes to put on top for some extra flare. It wasn't quite the stunner I thought it would be, but the taste MOST DEFINITELY IS. 

If you love pasta, or delicious food in general, you're going to want to try this. 

This recipe yields a good amount of food. So if you're looking for a new recipe to add to your family's dinner rotation, this might be perfect for you. Or if you're a smaller household, it makes delicious leftovers ;)


What are your favorite baked pasta dishes? Let me know if the comments below!

xoxo - cort

print recipe
Skinny Heirloom Tomato Veggie Spaghetti Bake
  • 1 pound whole wheat spaghetti
  • 5 tablespoons extra virgin olive oil
  • 6 cloves garlic, sliced
  • 1 pound mini hierloom tomatoes
  • 1, 8 ounce package white mushrooms
  • 5 cups spinach
  • to taste, salt and pepper
1. Preheat oven to 350 degrees F. Oil a large baking dish and set aside. 2. Fill a large pot with water and bring to a boil. Add a pinch of salt and a drop of olive oil if desired for extra flavor. Add pasta and cook until the pasta has softened but not al dente, about 5-6 minutes. (the pasta will continue to cook in the oven so we don't want to over cook it). 3. In the meantime, add the oil and garlic to a large skillet. Cook over medium-low until the garlic is gold and fragrant, about 4-5 minutes. Add the mushrooms and tomatoes. Increase heat to medium and cook for an additional 5 minutes. All of your veggies should we softened and slightly darker in color. Stir in spinach and remove from heat. 4. Drain the pasta and add it to the large skillet of veggies. Stir until the pasta and veggies are well combined. Transfer the pasta and veggies to your baking dish. 5. Cover the dish and bake for 30 minutes. Remove the cover and bake for an additional 10 minutes to allow the tomatoes to roast and the top of the spaghetti to get slightly crispy. 6. Serve hot with fresh basil, chili peppers, vegan parmesan, or garlic bread. Enjoy!
Prep time: Cook time: Total time: Yield: 8 servings