Healthy Semi-Homemade Spaghetti

The biggies here are added nutrition from the fresh vegetables, ensuring pasta is al dente, and then marrying the sauce and pasta to make it a creamy spaghetti.

I think we can all agree that homemade is always preferred, right? However, sometimes you can cheat a little and make something taste just as homemade without all of the extra work.

Insert healthy semi-homemade spaghetti.

What I like about this recipe is it’s really just a few extra steps but has a significantly different taste and overall quality than just plain jar sauce.

What makes it healthier

Adding fresh produce when possible is just one way I love to sneak more nutrition into our meals. Here that looks like tomatoes, garlic, and onions. Additionally, swap out traditional noodles for a more nutrient-dense version like organic whole wheat, brown rice, or even lentil based. I also try to purchase organic when I can and this is a meal that can be almost fully organic.

Double batch made here

Making it simple

This meal comes together in about 30 minutes but if you wanted to knock out some of the prep before you can always pre-chop vegetables and have them in the fridge waiting on you when you’re ready to prepare.

Adding the sauce to the noodles and letting it cook together really makes the difference in how this dish comes together and that means one less storage container to rinse when you are finished! Spaghetti night is a total family favorite around here!

Healthy Semi-Homemade Spaghetti

Prep Time10 minutes
Cook Time25 minutes
Course: Main Course
Cuisine: Italian
Keyword: Cleaner Dinners, Healthier Spaghetti, Semi-Homemade Spaghetti
Servings: 6


  • 1 jar of preferred spaghetti sauce
  • 2 Tbs tomato paste
  • 1 lb organic grassfed ground beef
  • 1 medium onion diced
  • 2 garlic gloves thinly sliced or grated
  • 2 roma tomatoes diced
  • 1 Tbs olive oil
  • 1 Tbs italian seasoning
  • 1/2 tsp salt
  • 1 package of spaghetti noodles either organic whole wheat We love Delallo, brown rice, or lentil-based
  • 1/4 jar of water


  • Put water on to boil and cook one minute less than according to package instructions.
  • Add olive oil to large saucepan. Once slightly warmed add diced onion.
  • When onion starts to become translucent, add garlic and continue to stir for a couple minutes, making sure garlic does not burn.
  • Once onions are translucent, add ground beef to pan, stirring to break apart.
  • Add noodles to water with a drop of oil and hefty pinch of sea salt.
  • Once beef is starting to brown, add diced tomatoes and stir. Once it is fully cooked, drain the oil (I like to use a mesh strainer) and return to stove.
  • Add salt, italian seasoning, tomato paste, and stir. Once combined spaghetti sauce and water. Stir oer medium heat until bubbling. Once it is is bubbling turn heat to low and let simmer while noodles finish.
  • Taste noodles for al dente and strain then return to original pot.
  • Add sauce to noodles over low heat and stir to combine. Let sauce marry with the noodles over low heat for just a couple minutes.
  • Top with a little shredded basil or finely shaved parmesan if desired.

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