Categories: Beef, Casseroles, Italian, Main Dish, May2012

Ingredients

• 1 pound lean ground beef
• 1 small yellow onion, chopped
• 6-8 mushrooms, sliced
• 2 cloves garlic, minced
• 1-2 tsp vegetable oil (optional)
• 1 can (14 1/2 ounces) crushed tomatoes in rich puree
• 1 can (8 ounces) tomato sauce
• 3 Tbs chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp dried marjoram
• 1/4 tsp dried basil
• 1/4 tsp dried oregano
• Freshly ground pepper to taste
• 8 ounces spaghetti, cooked and drained
• 1/2 cup grated cheddar cheese
• 1/2 cup grated mozzarella cheese
• 1/2 cup freshly grated Parmesan cheese

Directions

1. Preheat oven to 350°F. In a large skillet over medium heat, saute meat, onion, mushrooms, and garlic until meat is no longer pink and vegetables are tender, 6 to 7 minutes. Add oil if needed. Stir in tomatoes, tomato sauce, parsley, and seasonings. Simmer, uncovered, until slightly thickened, about 15 minutes.

2. Combine meat sauce and spaghetti in a 4-quart casserole dish lightly coated with cooking spray or oil and mix thoroughly. Top with cheeses.

3. Bake, uncovered, until bubbly, 50-55 minutes. Let stand 10 minutes before serving.

Email to a friend | Print this recipe | Back