Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 8 oz. button mushrooms, finely chopped
- 1 lb. grass-fed ground beef (95% lean)
- 2 cloves garlic, minced
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon Italian seasoning
- 2 dried bay leaves
- Salt & pepper to taste
- 32 oz. marinara sauce (Rao’s brand recommended)
- 1 cup water
- 1 tablespoon salted butter
- 1 tablespoon all-purpose flour
- 1 cup low-fat milk
- Pinch of nutmeg
- 14.5 oz. Protein Plus Spaghetti Pasta (Barilla brand recommended)
- 1/2 cup grated Parmesan cheese
- Dried parsley flakes for garnish (optional)
Instructions
- Heat olive oil and sauté diced onions and chopped mushrooms until tender.
- Add ground beef, breaking it apart, then stir in garlic and seasonings until beef is browned.
- Pour marinara sauce and water, stir, cover, and simmer for 30 minutes to an hour.
- Cook spaghetti in boiling salted water according to package instructions, drain, and set aside.
- Prepare béchamel sauce by melting butter, sprinkling flour, whisking in milk, and seasoning.
- Assemble by placing spaghetti in a greased baking dish, topping with meat sauce, béchamel, and parmesan.
- Bake at 375°F for 20-25 minutes until golden and bubbly.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use lean ground beef to keep the dish light.
Do not skip the béchamel sauce, as it elevates the flavor.
Adjust spices according to personal taste preferences.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Calories: 320
- Sugar: 6
- Sodium: 650
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 5
- Protein: 20
- Cholesterol: 50