We never plan on making spaghetti bakes (we’re either out of penne or one of us accidentally dumps spaghetti into the pot) but they always turn out SO good and it’s nice to switch things up! Just like baked ziti this is a super easy meal to prepare and is great made ahead.
Recipe notes:
- You can use feta or ricotta instead of goat cheese if it’s not your thing
- I used 1 lb of mozzarella for this recipe but if you don’t have ricotta and have enough mozzarella, I’d bump it up to 1.5 lbs for max cheesiness
- Feel free to add sautéed or thawed frozen veggies!
Fueling notes:
- This recipe makes about eight servings and each packs about 40 grams of carbs, 26 grams of protein and 17 grams of fat
- Pre-climbing this would be best paired with as much extra carbs as you’re hungry for (like garlic bread) at least 2 hours before a session to give you enough time to digest
- Post-climbing pair a serving with ~40 grams of extra carbs (like garlic bread, a fruit smoothie or something else for dessert) for that 3:1 carb to protein ratio
The Stuff
- 1 lb of spaghetti
- 1 teaspoon of salt
- 2, 24-oz jars of tomato sauce (or you can make your own)
- 8 oz of goat cheese
- 1-1.5 lb of shredded mozzarella
The Steps
- Preheat the oven to 350 degrees Fahrenheit
- Boil a pot of water with 1 teaspoon of salt
- If you’re making a homemade sauce, do this now
- Cook pasta until just before it is al dente (it will finish cooking in the oven)
- Take a 13×9 Pyrex and spoon enough sauce into it to lightly cover the bottom
- Add half of the pasta and cover with half of the sauce. Stir it slightly to make sure all the pasta is sauced up. Add 4 oz of goat cheese in small chunks and then add half of the mozzarella
- Do the same for the top layer with the rest of the pasta, sauce, goat cheese, and then mozzarella
- Bake for about 30 minutes until bubbly
Did you make it? I’d love to see how it turned out! Tag @climbingdietitian on instagram.
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