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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This is a great recipe to make when you have to bring a dish to pass. It can be made ahead and travels well. This is from an old Better Homes and Gardens Cookbook. Ingredients:
1 1/2 lbs ground beef |
1 cup onion, chopped |
1 garlic clove, minced |
1 (28 ounce) can diced tomatoes, undrained |
1 (15 ounce) can tomato sauce |
1 (4 ounce) can mushrooms, sliced, drained |
2 teaspoons sugar |
1 1/2 teaspoons dried oregano |
1 teaspoon salt |
1 teaspoon dried basil |
8 ounces spaghetti, broken, cooked and drained |
1 -2 cup mozzarella cheese, shredded |
1/3 cup parmesan cheese, grated |
Directions:
1. In a Dutch oven cook ground beef, chopped onion and minced garlic till beef is browned and onion is tender; drain off excess fat.
2. Stir in undrained tomatoes and next 6 ingredients (thru basil).
3. Bring mixture to boiling; boil gently, uncovered, for 20 to 25 min., stirring occasionally.
4. Remove meat sauce from heat; stir in drained spaghetti.
5. Place half of the spaghetti-meat sauce in a 13x9 baking dish; sprinkle with mozzarella.
6. Top with remaining spaghetti-meat sauce mixture; sprinkle with Parmesan cheese.
7. Bake casserole at 375 for 30 minute.
8. (If made ahead, it will take a little longer to heat through).
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