One Pan Spaghetti

Apr 23 2014

Easy family dinner that everyone will enjoy. Recipe courtesy of Oregon State.

Serves 10

Dietitian's Tip: 

This recipe is a good source of calcium, which keeps bones and teeth strong. DASH it up by adding frozen peas or chopped spinach. Be sure to pour a cold glass of milk with dinner.


1/2 pound lean ground beef

1 medium onion, chopped
3 1/2 cups water
1 can (15-ounce) tomato sauce
2 teaspoons dried oregano
1/2 teaspoon each sugar, garlic powder, rosemary
1/4 teaspoon pepper
2 cups (12 ounces) broken spaghetti
1 cup (4 ounces) shredded parmesan cheese

Brown meat and onions in a large skillet over medium-high heat (300

degrees in an electric skillet.) Drain fat.
Stir in water, tomato sauce, and spices; bring to a boil.
Add spaghetti, cover pan, and simmer 10-15 minutes, stirring often to
prevent sticking.
When spaghetti is tender, top with grated cheese.
Refrigerate leftovers within 2-3 hours.
Nutrition Information: 

230 Calories, 6 g total fat, 2.5 g saturated fat, 31 g carbohydrates, 13 g protein, 3 g fiber, 410 mg sodium