Here is an extra-thrifty, nutritious one-dish meal.
This meal is not only extra-thrift but can be halved. If you have the time to bake it, it tastes even better and freezes well.
- 1 pound (16-ounces) spaghetti
- 2 Tablespoons vegetable oil
- 2 1/2 cups make-ahead ground beef
- 1 medium onion, peeled and chopped
- 2 garlic cloves, pressed
- 1 (14-ounce) can fire roasted diced tomatoes, drained
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried sweet basil
- 1/2 teaspoon dried oregano
- 10 ounces fresh spinach leaves
- 1/2 cup grated Parmesan cheese
- Cook the spaghetti according to package instructions.
- Meanwhile, heat the oil in a large skillet over medium-high heat for about a minute. Add the onion and garlic. Add the make-ahead ground beef, stirring until all ingredients are combined. Add the tomatoes, salt, pepper, basil, oregano and spinach. Cover and simmer 10 minutes.
- Drain the spaghetti thoroughly in a colander, and toss with the sauce in the skillet. Sprinkle with cheese, and serve hot with a green salad or loaf of french bread.
*The make-ahead ground beef makes preparing this meal quick. However if you need to cook the ground beef, do so at step #2, push ground beef aside once browned then add the onion and garlic and continue to cook until onion is soft.
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