By Mayo Clinic Staff
Dietitian's tip:
The fiber in whole-wheat pasta is insoluble. During the digestive process it maintains its bulk and holds on to water.
Number of servings
Serves 6
- Diabetes meal plan
- DASH diet
- Low-sodium
- Heart-healthy
- Weight management
- Healthy-carb
- High-fiber
Ingredients
- 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
Heat 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 and set aside.
Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente, 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
Serving size: About 1 cup
- Cholesterol 32 mg
- Calories 269
- Sodium 125 mg
- Total fat 9 g
- Total carbohydrate 32 g
- Saturated fat 3 g
- Dietary fiber 4 g
- Trans fat Trace
- Total sugars 6 g
- Monounsaturated fat 3 g
- Added sugars 0 g
- Protein 15 g
- Grains and grain products 2
- Meats, poultry and fish 1
- Vegetables 1
- Protein and dairy 1/2
- Vegetables 2
- Carbohydrates 2
- Meat and meat substitutes 1
- Nonstarchy vegetables 1
- Starches 2
June 15, 2019Original article: https://www.mayoclinic.org/healthy-lifestyle/recipes/baked-macaroni-with-red-sauce/rcp-20049637