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
  1. Healthy carb
  2. Low Sodium
  3. High Fiber


  1. 1/2 pound extra-lean ground beef
  2. 1 small onion, diced (about 1/2 cup)
  3. 1 box (7 ounces) whole-wheat elbow macaroni
  4. 1 jar (15 ounces) reduced-sodium spaghetti sauce
  5. 6 tablespoons Parmesan cheese


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
June 15, 2019