Spaghetti with Meat Sauce and Mushrooms

(1 ratings)
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A heart healthy recipe for spaghetti and sauce made with mushrooms, ground beef, onion, no salt added tomatoes and cheese

  • PAM® Original No-Stick Cooking Spray
  • 1 pkg (8 oz each) sliced fresh mushrooms
  • 1/2 pound lean ground beef (93% lean)
  • 1/2 cup chopped yellow onion
  • 1 tablespoon finely chopped garlic
  • 1 can (28 oz each) Hunt's® Whole Peeled Plum Tomatoes-No Salt Added, drained, liquid reserved
  • 2 cups (16 ozs) Hunt's® Tomato Sauce-No Salt Added
  • 3/4 cup grated Parmesan cheese, divided
  • 2 teaspoons beef bouillon granules
  • 1-1/2 teaspoons dried Italian seasoning
  • 8 ounces dry multigrain spaghetti, uncooked
  1. Spray large saucepan with cooking spray; heat over medium-high heat. Add mushrooms, beef and onion; cook 5 minutes or until beef is crumbled and no longer pink, stirring occasionally. Add garlic; cook 1 minute more or until fragrant.
  2. Crush tomatoes with hands; add to saucepan. Add reserved tomato liquid, tomato sauce, 1/2 cup cheese, bouillon granules and Italian seasoning; stir to combine. Bring to a boil. Reduce heat; simmer 30 minutes or until sauce has thickened slightly, stirring occasionally.
  3. Meanwhile, cook spaghetti according to package directions; drain. Add spaghetti to saucepan; toss to combine. Cook over low heat 2 minutes or until sauce and spaghetti are hot. Sprinkle with remaining 1/4 cup cheese just before serving.
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Nutrition Information
Calories: 309 View complete nutrition information
Reviews (1)

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Overall Rating

JrocandJordys Mom October 01, 2015

I would like to give this recipe 3+ stars. It was very easy to make. The only change I made was I added 1/4 cup of Pecorino Romano cheese into the sauce instead of the Parmesan cheese. I did not add the remaining 1/2 cup. I liked the sauce but did not like the flavor of the Italian seasoning. I would make this again but substitute the Italian seasoning with oregano and basil.