This Baked Spaghetti recipe is a higher protein, lower fat version of the original Million Dollar Spaghetti that still tastes amazing and will fill that pasta craving while keeping your eating habits on track.
Heat olive oil over medium heat in a large, deep pot. Saute onion and mushroom until tender, about 6 minutes. Add in ground beef and break apart as it browns. Stir in minced garlic and seasonings.
Pour in sauce and water. Stir, cover, bring to boil then reduce to simmer, and cook 30 minutes to 1 hour, adding in a little water if the sauce gets too thick.
Cook pasta according to pasta directions in salted boiling water. Drain and set aside.
Melt butter over medium heat in a small pot. Sprinkle flour over top and whisk to create a paste. Cook 1 minute. Whisk in milk slowly in three parts, allowing the sauce to thicken and bubble before adding in each additional splash. Stir in salt, pepper, and nutmeg to taste.
Pour cooked spaghetti into a lightly greased 9x13 glass baking dish. Top with pasta sauce evenly. Drizzle bechamel sauce over top the red sauce and any pasta noodles that didn't get covered. Sprinkle with cheese and bake at 375 degrees for 20-25 minutes or until hot and bubbly.