8 oz spaghetti
2 eggs
1 (16 oz) container cottage cheese (you may use Ricotta as well)
1 (12 oz) package Italian cheese blend
1/2 cup mozzarella cheese, shredded
1 (32 oz) jars spaghetti sauce (pick your flavor or make your own – yum!)
1 zucchini (diced)
1 cup mushrooms (diced)
2 carrots (diced)
1/2 small onion (diced)
1 tbsp Garlic
Italian seasoning (to taste


Cook spaghetti according to package directions. At the same time, boil carrots so they soften.

Once spaghetti is done, drain. Add eggs, Italian cheese blend, cottage cheese, and a cup or two of your spaghetti sauce. Stir until well blended.

In a separate bowl, stir together the remaining sauce and all of your veggies, garlic, and seasoning.

Lightly grease a 9×13 inch glass baking dish with cooking spray.

Put your spaghetti mixture in the dish. Top with sauce/veggie mix.

Bake at 350 degrees for 25-30 minutes. 5-10 minutes before it is done baking, sprinkle with mozzarella cheese. Let cool for a few minutes, then cut into wedges and serve.

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