Spaghetti and Beef Casserole |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 10 |
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In 'The Best Casserole Cookbook Ever' by Beatrice Ojakangas Ingredients:
2 lbs ground beef |
1/2 cup diced onion |
1/2 cup diced green bell pepper |
2 cloves garlic, chopped |
1 (14 1/2 ounce) can diced tomatoes with their juice |
1 (8 ounce) can tomato sauce |
1 cup water |
1/4 cup chopped fresh parsley |
1 1/2 teaspoons italian seasoning |
2 teaspoons salt |
1 1/2 teaspoons sugar |
2 small bay leaves |
1/2 lb angel hair pasta or 1/2 lb spaghetti |
1 1/2 cups shredded cheddar cheese |
1 1/2 cups shredded mozzarella cheese or 1 1/2 cups monterey jack cheese |
Directions:
1. Preheat oven to 350°.
2. Crumble beef into a big skillet; add in onion, bell pepper, and garlic.
3. Cook, stirring, over med-high heat for 5-10 minutes, until the meat is no longer pink; drain the fat.
4. Add in the tomatoes with their juice, tomato sauce, water, parsley, seasoning, salt, sugar, and bay leaves.
5. Bring to a boil and remove from heat.
6. Cook the pasta according to package directions.
7. Cover the bottom of a 13 x 9 inch baking dish with 1/3 of the sauce.
8. Add half of the pasta in an even layer, and sprinkle with 1/2 cup of each cheese.
9. Cover with another 1/3 of the meat sauce and the remaining pasta.
10. Top with the remaining sauce and 1/2 cup of each cheese.
11. Bake for 30 minutes.
12. Top the casserole with the remaining cheeses; return it to the oven and continue to bake until the cheese is melted and bubbly, about 5 more minutes.
13. Cut into squares before serving.
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