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Skinny Baked Spaghetti. By Tina Aray

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Serves | Prep Time | Cook Time

Why I Love This Recipe

Cut into 12 squares and serve hot

Ingredients You'll Need

For Sauce:
2 Tbsp. olive oil
1 medium yellow onion diced
8 oz. mushrooms finely chopped
1 lb. grass feed 95% lean ground beef
2 cloves garlic minced
2 tsp. dried basil
1 tsp. dried oregano
½ tsp. Italian seasoning
2 dried bay leaves
Salt & Pepper to taste
1 (32 oz.) jar Marinara sauce (I used Rao’s brand)
1 cup water

For the Bechamel White Sauce:
1 Tbsp. salted butter
1 Tbsp. all purpose flour
1 cup low fat milk
Salt & Pepper to taste
Pinch of nutmeg
1 (14.4 oz) box Protein Plus Spaghetti Pasta (I used Barilla)
½ c grated Parmesan Cheese
Dried Parsley flakes for garnish (Optional)


Make the sauce: heat olive oil over medium heat in large, deep pot. Sauté onion and mushroom until tender, about 6 minutes. Add the ground beef and break apart as it browns. Stir in minced garlic and seasonings. Pour in the sauce and water. Stir, cover, bring to a boil then reduce to simmer and cook for 30 minutes to 1 hour. Add in a little water if sauce gets too thick.

Cook Pasta according to the package direction. Drain and set aside.

Bechamel Sauce: Melt butter over medium heat in a small pot. Sprinkle flour over top and whisk to create a paste. Cook for 1 minute. Whisk in milk slowly in three parts, allowing sauce to thicken and bubble before adding in each additional splash. Stir salt, pepper and nutmeg to taste.

Assemble: pour cooked spaghetti into a lightly greased 9x13 glass baking dish. Top with pasta sauce evenly. Drizzle Bechamel sauce overtop the red sauce and any pasta noodles that didn’t get covered. Sprinkle with cheese and bake at 375 degree oven for 20 – 25 minutes or until hot and bubbly.

Pairs Well With

Red wine

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