Spaghetti Bake - Cassie's
|Serves:||6 - 8|
|1 lb||spaghetti, cooked following box directions, drain|
|1 1/2 lb||ground beef, i used lean|
|1 Tbsp||olive oil|
|( 24 ounces ) tomato sauce|
|2||( 14.5 ounces) diced tomatoes and juice|
|1||( 15 ounce ) ricotta cheese|
|1 small||red bell pepper, diced|
|1 small||green bell pepper, diced - i used 2 jalapeno's|
|2 clove||garlic, minced|
|1 medium||onion, chopped|
|1/2 tsp||cayenne pepper|
|2 Tbsp||brown sugar|
|1 tsp||hot pepper flakes ( optional)|
|1 tsp||garlic powder|
|2 tsp||chili powder|
|2 tsp||italian seasoning|
|3/4 c||shredded, cheese - whatever you prefer|
My family loves when I make this. I throw in whatever I have at the time...this time it was ricotta cheese..tasted great..I normally add pepperoni to this also, but was fresh out...have also used Italian sausage.
This is one of those dishes that tastes even better the next day.
This casserole also freezes well..I hope you give it a try..
Spray a 9 x 13 baking dish with cooking spray