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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 1/2 pounds ground round |
1 1/2 cups chopped onion |
1 cup chopped green bell pepper |
1/2 cup chopped celery |
2 garlic cloves, crushed |
1 (10 3/4-ounce) can reduced-fat, reduced-sodium cream of mushroom soup, undiluted |
3/4 cup water |
1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped |
2 tablespoons chili powder |
1/8 teaspoon salt |
1/4 teaspoon pepper |
1 (8-ounce) package spaghetti |
2 ounces reduced-fat sharp cheddar cheese, cut into 1/2-inch cubes |
2 tablespoons chopped pimiento-stuffed olives |
cooking spray |
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese |
Directions:
1. Cook first 5 ingredients in a Dutch oven, stirring until meat crumbles; drain well, and return to Dutch oven. Stir in soup and next 5 ingredients. Bring to a boil over medium heat. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
2. Preheat oven to 325°.
3. Cook spaghetti according to package directions, omitting salt and fat; drain.
4. Stir spaghetti, cheese cubes, and olives into meat sauce. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Cover and bake at 325° for 20 minutes or until thoroughly heated. Sprinkle with 1/2 cup shredded cheese, and bake, uncovered, 10 additional minutes.
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