Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Sweet Basil | 5 leaves fresh (2.5g) | 1 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ package (1 pound) spaghetti, cooked according to directions
- 4 (15.5 ounce) cans tomatoes, chopped, with juice
- ½ can luncheon meat, diced
- 1 teaspoon vegetable oil
- 1 onion, diced
- 1 bunch cilantro, chopped
- 1 teaspoon oregano
- 1 teaspoon sweet basil
- pepper, to taste
- 1 teaspoon garlic powder
- 1 cup shredded cheese or Parmesan cheese
Directions
1.Preheat oven to 350ºF.
2.Rinse cooked spaghetti in cold water; set aside to drain.
3.Chop tomatoes as small as possible; set aside with juice.
4.Brown luncheon meat in large pan with oil. Add onion, lower flame and stir constantly until onions are brown. Add tomatoes with juice, cilantro, oregano, basil, pepper, and garlic powder.
5.Bring to boil, reduce heat and simmer 15-20 minutes, stirring occasionally.
6.In oiled 4 quart pan, layer half of the cooked spaghetti, ½ tomato mixture, then the rest of the spaghetti, then the rest of the tomato mixture. Top with cheese.
7.Bake at 350ºF for 30 minutes.