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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This is such a wonderful comfort food and the kids will love it. It's creamy and very flavorful. Great for a potluck too! I serve this with garlic bread & a caesar salad. Ingredients:
13 ounces thin spaghetti |
1 1/2 lbs ground beef |
1 medium onion, chopped |
1 teaspoon garlic, minced |
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted |
1 (10 3/4 ounce) can condensed tomato soup, undiluted |
1 (14 ounce) can tomatoes seasoned with basil garlic & oregano, chopped |
1 (8 ounce) can tomato sauce |
1 cup water |
2 tablespoons brown sugar |
1 teaspoon salt |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1/2 teaspoon dried marjoram |
1/2 teaspoon dried rosemary, crushed |
1/8 teaspoon garlic salt |
1 cup part-skim mozzarella cheese, shredded, divided |
Directions:
1. Break spaghetti in half; cook according to package directions.
2. In a Dutch oven, cook the beef, onion & minced garlic over medium heat until meat is no longer pink; drain.
3. Stir in the soups, tomatoes, tomato sauce, water, brown sugar and seasonings.
4. Drain spaghetti; stir into meat sauce.
5. Add 1/2 cup of mozzarella cheese.
6. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
7. Cover and bake at 350 degrees for 30 minutes.
8. Uncover; sprinkle with remaining cheese.
9. Bake 10-15 minutes longer or until the cheese is melted.
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