Mayo Clinic Health Library

Recipe: Baked macaroni with red sauce

Updated: 06-01-2013

Dietitian's tip: The type of fiber in whole-wheat pasta is insoluble — during the digestive process it maintains its bulk, holds on to water and, as a result, helps prevent constipation.

Ingredients

Serves: 6

  • 1/2 pound extra-lean ground beef
  • 1 small onion, diced, about 1/2 cup
  • 1 box (7 ounces) whole-wheat elbow macaroni
  • 1 jar (15 ounces) reduced-sodium spaghetti sauce
  • 6 tablespoons Parmesan cheese

Directions

Preheat the oven to 350 F. Lightly coat a baking dish with cooking spray.

In a nonstick frying pan, cook ground beef and onion until the meat is browned and the onion is translucent. Drain well.

Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly.

Add the cooked pasta and spaghetti sauce to the meat and onions. Stir to mix evenly. Spoon the mixture into the prepared baking dish. Bake until bubbly, about 25 to 35 minutes.

Divide the macaroni among individual plates. Sprinkle each with 1 tablespoon Parmesan cheese. Serve immediately.

Nutritional Analysis per serving
  • Calories: 290
  • Total carbohydrate: 33 g
  • Cholesterol: 29 mg
  • Dietary fiber: 5 g
  • Monounsaturated fat: 3 g
  • Protein: 15 g
  • Saturated fat: 4 g
  • Sodium: 94 mg
  • Sugars: 0 g
  • Total fat: 11 g
  • Trans fat: 0 g
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Mayo Clinic Healthy Weight Pyramid Servings
Diabetes Meal Plan Exchanges
DASH Eating Plan Servings

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