Try this School Cafeteria Spaghetti recipe, or contribute your own.
Suggest a better descriptionSchool Cafeteria Spaghetti
A tasty nostalgic recipe, this School Cafeteria Spaghetti is an easy homemade dinner meal that will bring you back to the good old days. With simple ingredients and tons of flavor, this is a recipe your family will make over and over!
Prep Time: 5minutes
Cook Time: 25minutes
Total Time: 30minutes
Servings: 8
Calories: 443kcal
Author: Brandie @ The Country Cook
Ingredients
1 pound ground beef
¼ cup minced yellow onion
1 packet dry spaghetti sauce mix
56 ounces whole tomatoes, undrained (2-28 ounce cans )
6 ounce can tomato paste
1 Tablespoon granulated sugar
1 teaspoon Worcestershire sauce
1 teaspoon Italian seasoning
1 teaspoon dried basil
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon pepper
1 pound spaghetti
½ cup shredded parmesan cheese
Instructions
In a large skillet over medium heat, brown ground beef with minced onions. Be sure to smash beef into small pieces while cooking.
While meat is cooking, prepare tomatoes. Remove whole tomatoes from can and dice them to your preferred size (keep the tomato juice in the can for the next step).
Add diced tomatoes and juice from tomatoes, tomato paste, sugar, Worcestershire sauce, Italian seasoning, basil, garlic powder, salt, and pepper to a large bowl.
Stir the mixture together well.
When meat is done, drain any fat. Stir in dry spaghetti sauce mix.
Add tomato mixture to meat and stir together.
Bring to a slow boil. Allow to simmer for 10-15 minutes or until the sauce thickens.
While the meat/tomato mixture is simmering, prepare spaghetti noodles according to package directions and drain.
When sauce is thickened, stir cooked pasta in.
Sprinkle parmesan cheese on top. Serve and enjoy.
Notes
You can use other meats: ground chicken, turkey or Italian sausage.
Other pasta can be used, just make sure that you use a pound.
This can be frozen, see above on how to do that.
You can use canned diced tomatoes if you’d like. This original recipe was made with canned whole tomatoes that are then diced up by hand.
The sugar is used to cut the acidity of the tomatoes. I highly recommend using it.
Nutrition
Calories: 443kcal | Carbohydrates: 58g | Protein: 22g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 910mg | Potassium: 902mg | Fiber: 5g | Sugar: 11g | Vitamin A: 617IU | Vitamin C: 24mg | Calcium: 154mg | Iron: 5mg
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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