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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 8 |
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This one the whole family will love. It always turns out great and even reheats well. Much of the flavor of this dish depends on the pasta sauce you use. I found one with fire-roasted tomatoes that was lovely, adding a bit of spice to the otherwise mild flavoring. Ingredients:
1 tablespoon olive oil |
1 lb ground beef round |
1/2 cup chopped onion (from one small onion) |
1 garlic clove, peeled and cut into slices |
1 (10 3/4 ounce) can cream of mushroom soup |
1 1/2 cups of your favorite red pasta sauce |
1 cup pre-shredded sharp cheddar cheese |
4 cups cooked spaghetti (8 ounces uncooked) |
2 tablespoons pre-shredded parmesan cheese |
Directions:
1. Preheat the oven to 400.
2. Place the olive oil in a large skillet over medium-high heat. Add ground beef, onion, and garlic. Cook until beef is browned all over and cooked through.Drain.
3. Transfer beef to large bowl. Add mushroom soup, pasta sauce, 1/2 cup cheddar cheese, cooked spaghetti, and 1/2 cup water. Stir to mix.
4. Transfer spaghetti mix to a 13-by-9-inch(3 quart)glass or ceramic baking dish and sprinkle all but 1 tablespoon of remaining cheddar and 1 tablespoon of Parmesan over the top.
5. Bake spaghetti until it bubbles and the cheese has melted,18-20 minutes.
6. Sprinkle on remaining tablespoon of each cheese and serve at once.
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