Macro Friendly Baked Spaghetti
User Reviews
4.9
Macro Friendly Baked Spaghetti
Description
The recipe starts by sautéing diced yellow onions and finely chopped button mushrooms in olive oil, building a tender vegetable base. Lean ground beef is browned and combined with garlic and dried herbs including basil, oregano, Italian seasoning, and bay leaves, adding aromatic depth before the addition of marinara sauce and water to form a rich red sauce. Simmering allows flavors to meld and thicken.
The pasta is cooked separately to al dente and drained. A bechamel sauce is made from butter, flour, and low-fat milk, seasoned with salt, pepper, and nutmeg, creating a creamy complement without heavy cream. The cooked spaghetti is layered in a greased baking dish with the meat sauce, then topped with the bechamel and grated Parmesan cheese.
Baked at 375°F, the cheese melts and the sauces combine, producing a dish with tender noodles, meaty sauce, and a creamy topping. Optionally, dried parsley flakes can garnish the finished casserole. This baked spaghetti suits a family meal and can be served warm alongside simple salads or steamed vegetables.
Ingredients
For the Sauce--
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 8 oz. button mushrooms finely chopped
- 1 lb. ground beef 95% lean, grass fed
- 2 cloves garlic minced
- 2 teaspoons basil dried
- 1 teaspoon oregano dried
- 1/2 teaspoon Italian seasoning
- 2 bay leaves dried
- salt to taste
- black pepper to taste
- 32 oz marinara sauce I used Rao's brand
- 1 cup water
For the Bechamel White Sauce--
- 1 tablespoon butter salted
- 1 tablespoon all-purpose flour
- 1 cup milk low fat
- salt to taste
- black pepper to taste
- pinch nutmeg
- 14.5 oz spaghetti pasta I used Barilla brand, Protein Plus brand
- 1/2 cup Parmesan Cheese grated
- dried parsley flakes for garnish, optional
Instructions
- Heat olive oil over medium heat in a large, deep pot. Saute onion and mushroom until tender, about 6 minutes. Add in ground beef and break apart as it browns. Stir in minced garlic and seasonings.
- Pour in sauce and water. Stir, cover, bring to boil then reduce to simmer, and cook 30 minutes to 1 hour, adding in a little water if the sauce gets too thick.
- Cook pasta according to pasta directions in salted boiling water. Drain and set aside.
- Melt butter over medium heat in a small pot. Sprinkle flour over top and whisk to create a paste. Cook 1 minute. Whisk in milk slowly in three parts, allowing the sauce to thicken and bubble before adding in each additional splash. Stir in salt, pepper, and nutmeg to taste.
- Pour cooked spaghetti into a lightly greased 9x13 glass baking dish. Top with pasta sauce evenly. Drizzle bechamel sauce over top the red sauce and any pasta noodles that didn't get covered. Sprinkle with cheese and bake at 375 degrees for 20-25 minutes or until hot and bubbly.
- Cut into 12 squared and serve hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 17g | 34% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 507mg | 21% |
| Potassium | 574mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 419IU | 8% |
| Vitamin C | 7mg | 8% |
| Calcium | 103mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
