Directions:
- Preheat oven to 350°F Grease a 13x9-inch baking dish; set aside.
- Boil spaghetti noodles to al dente according to package; drain.
- While spaghetti is boiling, brown the ground beef with the onion; drain and return to skillet. Add the spaghetti sauce to the meat in the skillet.
- Add the hot cooked, drained spaghetti to the skillet; stir well. Add salt and pepper to taste. Pour into the prepared baking dish.
- In a saucepan, melt butter; add the flour, stirring constantly to make a roux. Slowly whisk in the evaporated milk.
- Turn heat to low and stir in the parmesan cheese and 1/2 cup only of the mozzarella. stir constantly until melted and smooth.
- Pour the cheese mixture evenly over the spaghetti in the 13 x 9 dish.
- Sprinkle with the remaining 1 cup of parmesan cheese and then the oregano.
- Bake; uncovered, for 30-35 minutes or until bubbly and starting to brown on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 514.12 Kcal (2153 kJ) | ||
| Calories from fat | 171.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.04g | 29% | |
|---|---|---|---|
| Cholesterol | 69.26mg | 23% | |
| Sodium | 774.7mg | 32% | |
| Potassium | 553.61mg | 12% | |
| Total Carbs | 51.91g | 17% | |
| Sugars | 4.56g | 18% | |
| Dietary Fiber | 4g | 16% | |
| Protein | 34.61g | 69% | |
| Vitamin C | 6.2mg | 10% | |
| Iron | 3mg | 17% | |
| Calcium | 629.8mg | 63% | |
| Amount Per 100 g | |||
| Calories | 185.05 Kcal (775 kJ) | ||
| Calories from fat | 61.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.85g | 29% | |
|---|---|---|---|
| Cholesterol | 24.93mg | 23% | |
| Sodium | 278.84mg | 32% | |
| Potassium | 199.26mg | 12% | |
| Total Carbs | 18.69g | 17% | |
| Sugars | 1.64g | 18% | |
| Dietary Fiber | 1.44g | 16% | |
| Protein | 12.46g | 69% | |
| Vitamin C | 2.2mg | 10% | |
| Iron | 1.1mg | 17% | |
| Calcium | 226.7mg | 63% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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