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Spaghetti

1 lb (454g) Thin Spaghetti 24 oz (680g) Marinara Sauce
2 oz (57g) Parmesan Cheese 15 oz (425) Ricotta Cheese 3.5 oz (100g) Mozzarella Cheese 7 oz (198g) Carrots 15 oz (425g) (Pre-Cooked or Canned) Whole Kernel Corn 1 Small Onion 3 Tbsp Vegetable Oil Italian Seasoning
Salt, Black Pepper Preparations: 1- Dice the onion. 2- Grate the mozzarella cheese. 3- Dice the carrots. Directions: 1- Fry the onions in vegetable oil until golden. 2- Stir in the carrots and continue frying for 5 more minutes. 3- Stir in the ground beef and continue the heat for another 5 to 10 minutes or until the beef turns dark. 4- Add as much as salt, pepper and Italian seasoning as you would prefer. 5- Stir in the marinara sauce and simmer for 3 to 5 minutes. 6- Add the corn and cook for another 2 to 3 minutes. 7- Add 2 tbsp salt to water and bring to a boil. 8- Stir in the spaghetti and boil for 6 minutes or follow the spaghetti package instructions. 9- Drain and rinse the spaghetti with cold water. 10- Grease a bakeware with vegetable oil. 11- Add a layer of beef mixture and top with a layer of the cooked spaghetti. 12- Top with a thin layer parmesan cheese. 13- Repeat step 11 and 12 while lasts. 14- Cover the ingredients with a layer of ricotta cheese followed with a layer of mozzarella cheese. 15- Cover with aluminum foil. 16- Preheat oven to 350º F (177º C), bake for 40 minutes. 17- Remove the aluminum foil and continue baking for another 20 minutes.

Spaghetti CALORIES & NUTRITION VALUES

This a simple Spaghetti recipe which contains very high amounts of vitamin A, vitamin B6 and selenium. One serving (3.5 oz / 100g) of this spaghetti has 130 calories (45 calories from fat), 5.0g total fat (1.9g saturated fat), 8mg cholesterol, 182mg sodium, 220mg potassium, 16.7g total carbohydrates (2g dietary fiber, 4g sugar), and 5.6g protein.