Baked Rutabaga Spaghetti and Mozzarella

Baked Rutabaga Spaghetti and Mozzarella

When you think about tomato sauce and cheese, what’s missing?

Pasta!

Well, today, you get it all – tomato sauce, basil, cheese, and rutabaga spaghetti.

This is one of those servable dishes that your family and friends will beg you to make over and over again.

The mozzarella cheese is gooey enough to satisfy our cheese craving, the tomato sauce is bubbly and fragrant with the basil, and the rutabaga spaghetti mimics the exact texture of real spaghetti, except it has a beautiful nutty flavor that brings out the sweetness in the tomatoes AND of course, it’s gluten-free and a vegetable!

Baked Rutabaga Spaghetti and Mozzarella

When you divide this dish up, you can do it two ways: split it up into 6 big portions, or treat each mozzarella slice as a “serving” and in that case, you’ll get 9 servings out of this dish (for instance, if you want to serve it to kids who don’t eat as much as us adults or if you’re serving it as a side dish, alongside salad or something like that.)

Whatever way you serve it up, this spaghetti bake has all those classic Italian flavors – garlic, basil, tomatoes, mozzarella and won’t send your blood sugar spiking, thanks to the use of the spiralized rutabaga!

Baked Rutabaga Spaghetti and Mozzarella

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Watch our video to learn how to spiralize a rutabaga using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

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Nutritional Information & Recipe

Weight Watchers SmartPoints*: 10 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Baked Rutabaga Spaghetti and Mozzarella

Yields 6

15 minPrep Time

55 minCook Time

1 hr, 10 Total Time

Save Recipe

Ingredients

  • 2 cans (28oz) whole peeled tomatoes
  • 2 medium rutabagas, peeled, Blade D, noodles trimmed
  • salt and pepper
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, minced
  • 2 cups packed basil leaves
  • 9 ¼” slices of fresh mozzarella cheese

Instructions

  1. Preheat the oven to 400 degrees.
  2. In a food processor, pulse tomatoes until coarsely chopped.
  3. Meanwhile, heat a large non-stick skillet over medium-high heat. Once heated, add the rutabaga noodles, season with salt and pepper and cook until wilted and cooked through, about 15 minutes. You may need to do this in batches. Once cooked, set aside in a large mixing bowl.
  4. Place the skillet back over medium-high heat and add the oil. Once oil is shimmering, add the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and bring to a boil. Lower the heat to medium and let cook at a solid simmer until sauce thickens, 12-15 minutes.
  5. In the large mixing bowl with the rutabaga, add the prepared tomato sauce, basil, and half the mozzarella and toss to combine. Transfer the mixture to a 3-quart baking dish and top with the remaining cheese. Bake in the oven until cheese is golden and edges are bubbling, about 25 minutes.
  6. Serve immediately.

Notes

Serving: 1 Calories: 282 Total Fat: 14g Carbohydrates: 24g Fiber: 7g Sugars: 13g Protein: 16gS

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Comments

  1. Any substitution ideas for the rutabaga?

  2. Ali, is the nutritional breakdown information based on the 6-serving option or the 9-serving one? I’ll be trying the recipe soon — dinner doesn’t get any easier than this!

  3. What is the large pot of salted water in step 2 used for? Is it a mistake?

  4. When it says to add half the mozzarella, do I need more than the 9 slices that are going on top of the dish? Thanks — love your recipes!

  5. I saw this recipe yesterday. Stopped off at the store on my way home to pick up needed items (who has rutabaga in their pantry?) and made this for dinner last night. Totally awesome! I would give it 5+ stars on a 1-5 rating system. I am not particularly fond of rutabaga, but this was the perfect vegetable for this dish! And, Ali is correct in saying it is just like pasta with a bit of a nutty flavor. I always love to “tweak” a recipe, but only after I have tried it as written. Next time, I might tweak it with some Andouille sausage and maybe some capers, but, the recipe, as given is absolutely yummy!

  6. Hi Ali! Any reccomendations for spiralizing a rutabaga ? I tried with blade D and it came out all stuck together like chips. I moved up to a larger blade and that worked perfectly. Any tips for the future !?

  7. Can I assemble earlier in the day and then cook for dinner, or will noodles be too soggy?

  8. I tried this recipe yesterday. I did the sauce a bit differently, using canned chopped tomatoes and tomato paste just because of what was in the pantry, but essentially followed your recipe. The family loved it and it is definitely a keeper ( I never imagined we would ever eat rutabaga!). Also, it fits into our lower carb vegetarian diet and re-heats beautifully. Thank you so much!

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