Baked Beefaroni

This baked beefaroni will bring out your inner child. With only 5 ingredients, making this dish will be as simple as it is delicious.


  • 1/2 pound extra-lean ground beef (96% lean, 4% fat)
  • 1 small onion, diced, about 1/2 cup
  • 1 box (7 ounces) whole-wheat elbow macaroni
  • 1 jar (15 ounces) reduced-sodium low-sodium or no salt added spaghetti sauce
  • 6 tablespoons Parmesan cheese (low-sodium if possible)


  • Serves 6
  • 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 Value

  • Serving size is about 1 cup.
  • 33g carbohydrates
  • 1 meat
  • 2 non-starchy veggies
  • 2 starches

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