Spaghetti Bake With Meat Sauce & 3 Cheeses |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I made this this week and we all liked it. It's from The Big Book of Casseroles by Maryana Vollstedt. I substituted ground chicken for the beef,used linquini, and upped the herbs to a half teaspoon each.The pasta absorbs the sauce while baking so it is really tasty. Ingredients:
1 lb lean ground beef |
1 small onion, chopped |
8 ounces fresh mushrooms, sliced |
2 minced garlic cloves |
1 -2 teaspoon vegetable oil (optional) |
1 (14 1/2 ounce) crushed tomatoes |
1 (8 ounce) can tomato sauce |
3 tablespoons chopped fresh parsley (or dried) |
1/2 teaspoon salt |
1/4 teaspoon dried marjoram |
1/4 teaspoon dried basil |
1/4 teaspoon dried oregano |
fresh ground pepper |
8 ounces spaghetti (or linguine) |
1/2 cup grated cheddar cheese |
1/2 cup grated mozzarella cheese |
1/4 cup freshly grated parmesan cheese |
Directions:
1. Preheat oven to *350.
2. In a large skillet over medium heat, saute meat, onion, mushrooms and garlic ( I added the mushrooms later with the sauce) until meat is no longer pink and veggies are tender.Add oil if needed.
3. Stir in tomatoes, tomato sauce, parsley, and seasonings. Simmer, uncovered, until slightly thinckened - about 15 minutes.
4. Combine meat sauce and spaghetti in a 4 quart casserole dish lightly coated with cooking spray or oil and mix thoroughly.
5. Top with cheeses.
6. Bake, uncovered, until bubbly, 50 to 55 minutes. Let stand ten minutes before serving.
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