PCOS Friendly Easy Baked Spaghetti

Total time1 hr 10 min

Prep time15 min

Cook time50 min

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Ingredients

6 servings

12 oz spaghetti
Organic Gluten Free Brown Rice Spaghetti, 12 oz
See all
1 lb ground beef (80/20)
Chef's tip
Ground chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 can (24 oz) marinara sauce
1 tsp dried italian seasoning
½ tsp crushed red pepper flakes (optional)
½ tsp salt, plus more for pasta water
¼ tsp black pepper
2 cups shredded mozzarella cheese, divided
½ cup grated parmesan cheese

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Bring a large pot of generously salted water to a boil. Cook the spaghetti for 2 minutes less than the package directions indicate — it should be noticeably underdone and still firm at the center. Drain and set aside.
2
While the pasta cooks, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until no pink remains and the meat reaches 160°F (71°C) on an instant-read thermometer, about 6–8 minutes. Tilt the skillet and spoon off any excess fat, leaving about 1 tablespoon in the pan.

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