The Best (And Easiest) Twice-Baked Spaghetti Ever |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is the only spaghetti that may husband raves about. It consists of Barilla whole grain spaghetti, Newmsn's Own Sockarooni sauce & 1 lb of lean ground beef. I inserted the ingredients of the sauce so that the nutritional information would be accurate but some of the ingredient measurements may not be exactly accurate. Ingredients:
13 1/4 ounces whole wheat spaghetti |
2 (24 ounce) jars spaghetti sauce (we use newman's own sockarooni) |
1 (8 ounce) can tomato puree |
1 (14 ounce) can diced tomatoes |
2 green bell peppers, chopped |
2 red bell peppers, chopped |
1/4 cup mushroom, chopped |
1/4 cup sugar |
1 dash salt |
1 tablespoon soybean oil |
1 tablespoon dried onion |
1 tablespoon extra virgin olive oil |
spices |
1 teaspoon dried garlic |
1 lb lean ground beef |
Directions:
1. boil spaghetti according to pachage directions, drain water.
2. brown ground beef in a skillet and drain any access grease.
3. combine spaghetti and ground beef with both jars of sauce in a ductch oven or heavy pot.
4. stir until completely mixed.
5. bake at 350 degrees for 30 minutes or until warmed completely through.
6. *if you don't plan to serve it right away you can refrigerate up to 4 or 5 days and then cook in the oven until warmed completely through.
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