Baked american spaghetti
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Spaghetti or Linguine; OR.. Thin Spaghetti, uncooked |
| 1 | large | Onion; chopped |
| 1 | Garlic clove peeled and quartered | |
| 1 | pounds | Lean ground beef |
| 14 | ounces | Canned tomatoes; undrained |
| 10 | ounces | Low-sodium tomato sauce |
| 1½ | cup | Water; divided |
| 2 | teaspoons | Italian seasoning |
| 1½ | teaspoon | Salt |
| ¾ | cup | Grated Cheddar cheese OR- Monterey Jack cheese |
Directions
In a large frying pan, cook onion, garlic and ground beef over medium heat until beef is browned; drain. Add tomatoes, tomato sauce, one cup of water, Italian seasoning and salt. Simmer for 5 minutes, stirring occasionally.
While meat mixture is simmering, break spaghetti strands into three parts. Place in an oven-proof casserole dish. Add another half cup of water and mix. Add meat mixture and combine all ingredients. Cover the casserole with aluminum foil and bake at 350 degrees F for 40 minutes. Uncover casserole and bake for an additional 10 minutes.
Each serving provides: 821 Calories; 54½ g Protein; 93 g Carbohydrates; 24.7 g Fat; 117 mg Cholesterol; 920 mg Sodium.
Calories from Fat: 27%
Copyright National Pasta Association () (Reprinted with permission)