Spaghetti Meat Casserole

Guaranteed to be a firm family favourite as well as healthy and delicious.


Energy: 1975kj per serve 

Cost: $18.35  ($2.30 per serve)


Meat and Pasta Mix

500-600g beef mince (heart smart or lean)

1 tablespoon oil

2 large carrots – grated (350-400g)

2 large zucchinis grated (350-400g)

2 teaspoons crushed garlic

2 onions, finely grated

250g uncooked spaghetti

450-500g tin tomato puree

1/4 teaspoon cinnamon

4 bay leaves

Cheese Sauce Topping

60g margarine

1/3 cup plain flour

2 cups skim milk

150g light grated cheese



  • Cook spaghetti in a large saucepan of boiling water for 10 mins
  • Heat oil in large pan add grated onion, crushed garlic and meat
  • Cook (stirring) for 10 mins on high
  • Pour off excess liquid and fats
  • Add tomato puree, grated carrots, zucchini, bay leaves and cinnamon, bring to the boil and then simmer covered for 15-20 mins
  • Remove bay leaves
  • Spread half of the spaghetti over the base of a large ovenproof dish, top with half of the meat sauce. Repeat with 2 more layers. 

Cheese Sauce Topping

  • Melt butter in a saucepan, stir in flour, add milk then stir over low heat until sauce boils and thickens. 
  • Pour over the top of the meat and spaghetti mix
  • Sprinkle with grated cheese
  • Bake in a  moderate oven (~170deg) for 30 mins or until cheese starts to brown





Spaghetti Meat Casserole from Nepean Blue Mountains Health on Vimeo.

Nepean Blue Mountains Local Health District