Can I use a different type of noodle in this recipe?

Absolutely! Any spaghetti will work—whole wheat, regular, gluten-free, or even vegetable-based pastas. Chickpea noodles add protein, but feel free to choose what you love or have on hand.

What if I don’t have ricotta cheese?

No worries! Cream cheese or cottage cheese can be swapped in for similar creaminess. Even a splash of heavy cream or a dollop of sour cream will work in a pinch.

Is it necessary to use an oven-safe skillet?

If a cast iron or oven-safe skillet isn’t available, simply prepare the sauce in a regular pan, toss with the pasta, then transfer everything to a baking dish before adding cheese and baking.

How can I make this meatless or lighter?

For a vegetarian take, skip the meat altogether—just bulk up the sauce with extra veggies or plant-based crumbles. Want it even lighter? Use low-fat cheeses and load up with more fresh herbs and greens.

Fried Spaghetti Recipe

Description

This Fried Spaghetti recipe is a delicious, high-protein twist on classic baked pasta, featuring lean ground beef, chickpea spaghetti, and gooey mozzarella, baked to perfection for a crispy-topped, hearty meal everyone will love.

Ingredients

Units Scale

Main Ingredients

1 lb. lean ground beef (96/4)
1 tbsp. olive oil
1/2 yellow onion, chopped
1 garlic clove, minced
24 oz. Rao’s Homemade Tomato Basil Sauce
1/4 cup part skim ricotta cheese
1/2 tsp. dried oregano
1/2 tsp. Italian Seasoning
1/2 tsp. salt
1/4 cup fresh parsley, chopped
8 oz. Banza Chickpea Spaghetti Noodles (full box)
1 cup low moisture part skim mozzarella cheese, shredded (112g)

Toppings

Fresh chopped parsley
Parmesan cheese

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Instructions

Preheat the Oven – Preheat your oven to 350 degrees Fahrenheit to ensure even baking for the spaghetti later on.
Cook the Noodles – Prepare the Banza Chickpea Spaghetti Noodles according to the directions on the package. Once cooked, drain and set aside.
Prepare the Beef and Veggies – In a cast iron skillet or other oven-safe pan, heat the olive oil over medium heat. Add chopped onion and minced garlic, sautéing for a few minutes until fragrant and translucent. Add ground beef, breaking it into small pieces, and cook until browned and no longer pink.
Add Sauce and Seasonings – Pour the jar of tomato basil sauce into the pan with the cooked beef mixture. Add dried oregano, Italian seasoning, salt, and chopped parsley. Stir everything together thoroughly to incorporate the seasonings evenly.
Stir in Ricotta – Add the part skim ricotta cheese to the meat sauce, mixing well until the ricotta is fully melted and combined.
Combine Noodles and Sauce – Add the drained spaghetti noodles to the pan with the beef sauce. Use a fork or tongs to gently mix so the noodles are evenly coated and distributed throughout the pan.
Add Cheese and Bake – Sprinkle shredded mozzarella cheese evenly over the top. Transfer the skillet to your preheated oven and bake for about 10 minutes, or until the cheese is melted and bubbling and the tops of the noodles begin to brown.
Serve – Remove from the oven, garnish with fresh chopped parsley and parmesan cheese as desired, and serve hot.

Notes

Nutrition facts are an estimate and may vary based on brands and substitutions.
Feel free to substitute any type of ground meat for the beef, such as turkey or chicken.
You can use any type of noodle; chickpea noodles add extra protein.
If you don’t have an oven-safe skillet, transfer mixture to a baking dish before baking.

Nutrition

Serving Size: 1/6 of recipe
Calories: 340
Sugar: 6g
Sodium: 740mg
Fat: 11g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 6g
Protein: 30g
Cholesterol: 50mg