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Baked Spaghetti Florentine (Lowfat)

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“From "The Good Carb Cookbook". For variety, substitute broccoli for the spinach. Posted for safe-keeping.”

Ingredients Nutrition


  1. Cook the spaghetti al dente according to package directions, drain well and return to the pot.
  2. Combine the ricotta, milk, 1/2 cup of the Parmesan cheese, the egg substitute, garlic, pepper and nutmeg in a large bowl; stir with a wire whisk to mix well.
  3. Add the ricotta mixture to the spaghetti and toss to mix well. Add the spinach, mozzarella cheese, and if desired, bacon, and toss again.
  4. Preheat oven to 350. Coat a 9x13 inch pan with nonstick cooking spray and spread the spaghetti mixture evenly into the pan. Sprinkle the remaining 1/4 cup of Parmesan cheese over the top, then spray the top lightly with the cooking spray.
  5. Bake uncovered at 350 degrees for about 30 minutes or until the edges are bubbly and the top is lightly browned. Remove the dish from the oven and let sit for 10 minutes. Cut into squares and serve hot.

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