Low Sodium Spaghetti with Meat Sauce and Cheese
Indulge in the comforting flavors of this Low Sodium Spaghetti with Meat Sauce and Cheese, a heart-healthy twist on a classic Italian favorite. Perfectly al dente low-sodium spaghetti is paired with a rich and savory meat sauce made from lean ground beef, no-salt-added crushed tomatoes, and aromatic Italian herbs like basil and oregano. A touch of garlic and onion brings depth to the dish, while a sprinkle of low-sodium Parmesan cheese and fresh parsley adds a finishing flourish to every serving. Ready in just 50 minutes, this recipe is ideal for weeknight dinners, offering a deliciously hearty meal without compromising on flavor. Whether you're managing sodium intake or seeking a healthier spin on a traditional comfort food, this dish delivers satisfaction in every bite.
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Recipe Information
Ingredients
- 12 oz Low-sodium spaghetti
- 1 lb Ground lean beef (90% lean or higher)
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 28 oz No-salt-added crushed tomatoes
- 2 tbsp Tomato paste (no salt added)
- 2 tsp Dried Italian seasoning
- 1 tsp Dried basil
- 0.25 tsp Crushed red pepper flakes (optional)
- 0.5 tsp Black pepper, freshly ground
- 0.25 cup Grated Parmesan cheese (low-sodium, if available)
- 2 tbsp Fresh parsley, chopped (for garnish)
- 2 tbsp Olive oil
- 4 quarts Water (for the pasta)
Instructions
Bring a large pot of water to a boil for the spaghetti. Once it boils, cook the low-sodium spaghetti according to the package instructions (typically 8–10 minutes). Drain and set aside.
While the pasta is cooking, heat a large skillet or saucepan over medium heat. Add the olive oil.
Sauté the chopped onion for 3–4 minutes, or until translucent. Add the minced garlic and cook for an additional 1 minute, stirring to prevent burning.
Add the ground lean beef to the skillet. Cook for 6–8 minutes, breaking it apart with a wooden spoon, until browned and no longer pink. Drain any excess fat if necessary.
Stir in the no-salt-added crushed tomatoes, tomato paste, dried Italian seasoning, dried basil, crushed red pepper flakes (if using), and black pepper. Mix well to combine.
Reduce the heat to low and let the sauce simmer for 20 minutes, stirring occasionally to prevent it from sticking.
Taste the sauce and adjust the seasoning with additional black pepper or herbs as needed. Remember to avoid adding salt to keep the recipe low-sodium.
To serve, divide the cooked spaghetti into individual bowls or plates. Top each serving with the meat sauce.
Sprinkle each dish with grated Parmesan cheese and garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
2171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.4 g | 131% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 337 mg | 112% | |
| Sodium | 753 mg | 33% | |
| Total Carbohydrate | 162.2 g | 59% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 33.7 g | ||
| Protein | 144.5 g | 289% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 940 mg | 72% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 3751 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
