LINDA'S BAKED SPAGHETTI

Linda's Baked Spaghetti image

Provided by Linda Stevens

Time 1h

Number Of Ingredients 14

12 oz multi-grain spaghetti noodles
1/2 large onion, chopped
1 medium bell pepper, red, chopped
1/2 c chopped carrots
2 tsp olive oil
1 can(s) diced tomatoes
1 clove garlic, minced
1 tsp dry oregano
1 tsp dry basil
12 oz 93% lean ground beef
2 c shredded mozzerella cheese
1 can(s) cream of mushroom soup, light
1/2 c water
1/2 c grated parmesan cheese

Steps:

1. While spaghetti is cooking in boiling,salted water, saute' chopped vegetables in olive oil in large skillet. Stir into the skillet of veggies, the can of undrained diced tomatoes and dry seasonings. Don't overcook the veggies because they will cook more in oven. Add the raw ground beef to the skillet of veggies and tomatoes and cook until no longer pink.
2. When spaghetti is el dente', rinse in cold water.
3. To get ready for the oven, layer your casserole by first placing half the spaghetti in bottom of large glass casserole dish. Scoop half the meat/veggie mixture over the top of spaghetti. Sprinkle 1 cup of the shredded cheese over it. Repeat this layer again - spaghetti, meat mixture, cheese.
4. Mix the can of soup and 1/2 cup of water together until thoroughly blended and the pour it over top of your casserole. Add parmesan cheese to top.
5. Bake in 350 oven, covered for 15 minutes. Uncover and bake another 20 minutes.