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.

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

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