baked spaghetti ii
This baked spaghetti was changed slightly from the recipe that I posted for Baked Spaghetti I. I must admit that I never measure my seasonings when adding to the sauce. I always go by taste, a pinch of this and a dash of that. I guessed the amount for the seasonings and the amount could be more or less of what is actually needed. I promise that the next time I make this, I will measure the seasonings and will make the changes and additions for the ingredients. In the meantime, you can season this casserole according to your taste. My family really enjoyed this dish and there wasn't anything left for leftovers.
prep time
15 Min
cook time
45 Min
method
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yield
8 serving(s)
Ingredients
- 12 ounces spaghetti
- 1 cup chopped onions
- 1 cup chopped green bell peppers
- 24 ounces bottle of prego spaghetti sauce
- 4 1/2 ounces can mushrooms, drained
- 1/4 teaspoon oregano
- 1\4 teaspoon italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon season salt
- 2 teaspoons black pepper
- 1 can condensed cream of mushroom soup
- 1/4 cup water
- 1/4 cup grated parmesan cheese
- 2 cups sharp cheddar cheese
- 1/2 cup mozzarella cheese
- 1 clove garlic (optional) use according to your taste
- 1 pound ground beef
How To Make baked spaghetti ii
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Step 1Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente. Drain and set aside.
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Step 2In a large skillet over medium-high heat, saute the onions, green peppers and ground beef. Once the beef is browned and the onions and peppers are softened, add the sauce, mushrooms and the seasonings to taste. Simmer uncovered for 10 minutes. Sometimes, I will put the sauce in a crockpot and cook for several hours. The longer the sauce cooks, the better it will taste.
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Step 3Preheat oven to 350 degress. Grease a 9x13 inch baking pan dish with a non-sticking spray. Place half of the cooked spaghetti into the prepared dish. Top with half of the meat mixture. Sprinkle with 1 cup of cheddar cheese and the 1/2 c of mozzarella cheese. Repeat by adding the spaghetti and the meat mixture. In a medium bowl, mix together cream of mushroom soup and water until smooth; pour over casserole. Sprinkle with the parmesan cheese and the 1 cup of cheddar cheese.
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Step 4Bake in preheated oven for 30 to 35 minutes. Let stand 10 minutes before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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