 | By Lisa's * Everyday Life on September 27, 2024 | -
1 pound uncooked spaghetti - 1 pound lean ground beef
- 1/2 medium onion chopped
- 1/2 teaspoon dried oregano or Italian
- 1/2 teaspoon red pepper flakes optional
- 4 cloves garlic minced
- 4 cups marinara sauce
- 1 cup shredded mozzarella
- 1 cup shredded cheddar
- 1 cup freshly grated parmesan cheese
- Salt & pepper to taste
- Preheat oven to 375F and move the rack to the top third of the oven.
- Boil a salted pot of water for the pasta. Cook it for 2 minutes less than the package directions indicate. Once it's done, drain it and add it to a 9×13 casserole/baking dish.
- Meanwhile, add the beef, onion, oregano and red papers.
- There should be enough fat released by the beef to cook the onion, but if it's particularly lean, add a tablespoon of olive oil. Cook over medium-high heat, stirring occasionally, until the meat has browned/cooked through (about 10 minutes). If there's a lot of excess fat, spoon most of it out.
- To the skillet, stir in the garlic and cook for about a minute, then add in the marinara sauce and cook for a few more minutes.
- To the skillet, stir in the garlic and cook for about a minute, then add in the marinara sauce and cook for a few more minutes until it's warmed through. I stir in some salt & pepper as well.
- Pour the beef mixture over top of the spaghetti. Toss until everything is coated. Smooth it out into an even layer.
- op with the cheeses and bake, uncovered, for 20 minutes. Broil for a few minutes to brown the cheese if you want (watch it carefully). Let it sit for 5-10 minutes, then serve by cutting it into squares
 This Friday our local Catholic Church ladies are having a fund raiser. The church needs a new roof ! On the menu this week is a community favorite baked spaghetti ,salad and garlic bread. |
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