Baked Spaghetti

Cook time: 30 Min
Prep time: 15 Min
Serves: 8 – 10

– 16 oz cooked whole-grain blend spaghetti
– 1 c chopped onion
– 1 c chopped green or red pepper
– 1 Tbsp olive oil
– 1 can (28 oz) chopped tomatoes
– 1 tsp oregano
– 1 clove garlic (or 1/2 teaspoon garlic powder)
– 1 lb cooked ground beef, chicken, turkey or italian sausage
– 4 oz sliced mozzarella (or more if you feel like it)
– 1 can cream of mushroom soup (next time instead of the soup and water I want to make my own white sauce, no mushrooms)
– 1/2 c water
– 1/2 c parmesan cheese

1. Saute onion & green pepper in oil in a large non-stick skiller. Add tomatoes, oregano, garlic and beef. Simmer for 10 minutes. Stir occasionally to keep from sticking.

2. Place 1/2 cooked spaghetti in bottom of oiled 9×13″ pan. Top with 1/2 of veg/meat mixture, half the mozzarella.  Repeat layers. Mix soup and water together and spread over casserole. Top with parmesan cheese.

3. Bake uncovered at 350 degrees for 30 minutes.

Published in: on May 3, 2012 at 8:17 am  Leave a Comment  

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