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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I don't recall where I got this recipe from but I use to make it all the time when I was in college. This also freezes nicely. Ingredients:
1 lb lean ground beef |
1 onion, chopped |
2 garlic cloves, minced |
28 ounces spaghetti sauce |
2 cups water |
1 teaspoon dried basil leaves |
8 ounces spaghetti, broken into pieces |
1/2 cup grated parmesan cheese |
Directions:
1. In a 3 quart microwave safe casserole, crumble beef and add onions. Microwave on high for 3-4 minutes, stirring to break up meat. Microwave on high for 2 more minutes and drain off fat.
2. Add spaghetti sauce, water, basil and uncooked spaghetti. Mix to combine. Cover with lid and microwave on high for 5 minutes. Stir. Cover casserole again and microwave on high for 8-10 minutes longer. Stir.
3. If you want to freeze this dish, at this point cool the casserole in the refrigerator. Wrap, label, and attach a freezer bag with the grated Parmesan cheese. Freeze up to 3 months. To thaw and reheat, thaw overnight in refrigerator. Cover casserole with microwave safe paper towel and microwave on medium for 7-8 minutes until warm. Sprinkle with cheese and continue as directed below.
4. If not freezing, sprinkle with cheese, cover again and microwave on high for 7-8 minutes longer until spaghetti is tender. Let stand 4 minutes before serving.
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