Spaghetteroni and Cheese

De.Ma.Cuisine's picture

May. 01, 2012


Pasta 1/2 Pound
Beef 1 Pound (for spaghetti sauce)
Tomato sauce 15 Ounce , canned (for spaghetti sauce)
Leek 1 Medium , washed and chopped (for spaghetti sauce)
Garlic clove 4 Medium , chopped (for spaghetti sauce)
Cauliflower 1 Cup (16 tbs) , finely chopped (for spaghetti sauce)
Carrot 1 Medium , grated (for spaghetti sauce)
Curly kale 1/2 Cup (8 tbs) , chopped (for spaghetti sauce)
Rosemary 1 Teaspoon , chopped (for spaghetti sauce)
Oregano 3 Teaspoon , chopped (for spaghetti sauce)
Basil 6 Medium , chopped (leaves, for spaghetti sauce)
Parsley 1 Teaspoon , dried (for spaghetti sauce)
Thyme 1/2 Teaspoon , dried (for spaghetti sauce)
Salt 1 Teaspoon (for spaghetti sauce)
Pepper 1/2 Teaspoon (for spaghetti sauce)
Olive oil 1 Tablespoon (for spaghetti sauce)
Flour 2 Tablespoon (for bechamel sauce)
Brown mustard 1 Tablespoon (for bechamel sauce)
Water 2 Cup (32 tbs) (pasta water, for bechamel sauce)
Milk 1 Cup (16 tbs) (for bechamel sauce)
Cheese 1 Cup (16 tbs) (parmesan and cheddar, for bechamel sauce)
Paprika 1 Teaspoon , smoked (for bechamel sauce)



1. Cook pasta.

2. Meanwhile, cook meat.

3. Drain and wipe out pan if necessary.

4. Add to meat pan: 1 teaspoon olive oil, leek, carrot, cauliflower, and garlic.

5. Cook until veggies are tender (about 5-10 minutes) over med heat.

6. Add tomato sauce, herbs, and seasonings.

7. Drain pasta, reserving 1-2 C water (helps the sauce stick to the pasta). (If meat sauce is finished first, add pasta water, adding enough until it reaches desired consistency, cover and let simmer on lowest heat setting.)

8. Heat oil in a pan.

9. Add flour and whisk together, cook for 30-60 seconds.

10. Slowly whisk in milk and water.

11. Once it thickens, add mustard and paprika.

12. Turn off heat and add cheese, whisking in.

13. Top pasta with beef sauce and cheese sauce and more grated parmesan (and fresh basil if you’d like).


14. Serve with a spinach salad with some chopped apple, and orange dressing. Or, garlic bread would of course be good.


2/5 (only because you have to make a béchamel/cheese sauce, which can be difficult at first)

For more information, visit the blog entrySpaghetteroni and Cheese!

Recipe Summary

Difficulty Level: Medium

Nutrition Facts

Serving size Complete recipe

Calories 3207Calories from Fat 1196

 % Daily Value*

Total Fat 134 g206.2%

Saturated Fat 58 g290%

Trans Fat 0 g


Sodium 3637 mg151.54%

Total Carbohydrates 311 g103.7%

Dietary Fiber 34 g136%

Sugars 60 g

Protein 185 g370%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet