Creamy and spaghetti baked with mozzarella.
Servings: 6 people
- 1/2 lb spaghetti
- 1/2 lb. mozzarella cheese
- 4 ounces quick melt cheese
- 1 1/2 teaspoons parsley chopped
- 1 lb ground beef
- 1 Knorr Beef Cube
- 15 ounces tomato sauce
- 15 ounces diced tomato
- 1 teaspoon Italian seasoning
- 1 onion chopped
- 2 cloves garlic minced
- Salt and ground black pepper to taste
Cook spaghetti based on package instructions. Set aside.
Make the sauce by browning the ground beef in a pan until beef fat gets rendered. Separate the oil from the meat using a sieve or colander. Note: leave around 2 tablespoons of oil for sauteing.
Heat remaining oil in the pan and then saute garlic and onion.
Add the ground beef back into the pan and saute for 3 minutes.
Pour diced tomato and tomato sauce into the pan. Cook for 2 minutes.
Add Italian seasoning and Knorr Beef Cube. Stir and cover the pan. Adjust heat to low setting and continue cooking for 25 minutes. Note: add water if needed. Season with salt and ground black pepper.
Combine spaghetti and sauce. Toss until all ingredients are well distributed. Arrange the mixture on a baking pan and top with mozzarella. Bake at 350F for 30 minutes.
Serve with buttered toast or garlic bread.
Calories: 562kcal | Carbohydrates: 38g | Protein: 33g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 947mg | Potassium: 741mg | Fiber: 3g | Sugar: 7g | Vitamin A: 843IU | Vitamin C: 13mg | Calcium: 392mg | Iron: 4mg