One-Pan Beef Spaghetti

This single-pan meal offers a balanced mix of lean protein and carbohydrates, making cleanup easy while keeping you fueled and satisfied.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (10 servings), not per serving.

• 1 pound 90% lean ground beef · 698 kcal in the whole recipe
• 1 medium onion, chopped · 44 kcal in the whole recipe
• 3 1/2 cups water
• 1 can (15 ounces) low-sodium tomato sauce · 146 kcal in the whole recipe
• 1/2 teaspoon sugar · 8 kcal in the whole recipe
• 2 teaspoons dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon rosemary
• 1/4 teaspoon black pepper
• 16 ounces spaghetti noodles, broken · 1849 kcal in the whole recipe
• 1 cup Parmesan cheese, shredded · 426 kcal in the whole recipe

Method

1. In a large skillet over medium-high heat, brown the ground beef and chopped onion until the meat is fully cooked, then carefully drain any excess fat.

   

2. Stir in the water, tomato sauce, sugar, oregano, garlic powder, rosemary, and black pepper, and bring the mixture to a boil.

   

3. Add the broken spaghetti noodles, cover the skillet, and reduce heat to simmer for 10 to 15 minutes, stirring frequently to prevent sticking.

   

4. Once the spaghetti is tender and has absorbed most of the liquid, sprinkle the shredded Parmesan cheese on top and serve warm.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.