Backpacking Spaghetti Recipe
This backpacking spaghetti is lightweight, kid-approved, and ridiculously comforting after a long hike — proof that pasta absolutely belongs in the backcountry.
Ingredients
- 1 lb ground beef cooked and seasoned
- 1/2 can spaghetti sauce
- 1 pkg spaghetti noodles
- 1/4 cup dried parmesan optional
Instructions
- Start by dehydrating the ground beef and pasta sauce. Our food dehydrator is ancient, but this Cosori Food Dehydrator is a similar model with great reviews. Dehydrate the beef at 145°F for 4 - 6 hours, until it is completely dry. The sauce should be dehydrated at 135°F for 6 - 8 hours on a solid tray. Dehydrating times may vary depending on your dehydrator model, as well as the moisture and humidity.
- Store the dehydrated ground beef in a large freezer bag for up to six months. We put ours in the freezer for added longevity.
- Peel the dehydrated sauce off of the tray, tear it into strips, and store in a freezer bag.
- To cook the spaghetti, start by adding 1/2 cup fresh water to the beef and allow it to rehydrate for at least 30 minutes.
- Place the spaghetti noodles in a pot of water and cook them as directed. Do not drain the excess water.
- Place the beef in a pan, add another 1/2 cup of water, and cook until heated through and no longer "crunchy". This can take at least 15 minutes and more water may be needed as you heat the beef.
- Next add the dehydrated sauce, broken into pieces, to the noodles. Stir until well combined.
- Remove any pieces of sauce that did not rehydrate.
- Add rehydrated beef to the pot and combine well. Serve with dried parmesan cheese if desired.
Nutrition
Serving: 1gCalories: 246kcalCarbohydrates: 8gProtein: 22gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 6gTrans Fat: 1gCholesterol: 68mgSodium: 118mgFiber: 1gSugar: 1g
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