SPAGHETTI BAKE WITH MEAT SAUCE & 3 CHEESES
I made this this week and we all liked it. It's from The Big Book of Casseroles by Maryana Vollstedt. I substituted ground chicken for the beef,used linquini, and upped the herbs to a half teaspoon each.The pasta absorbs the sauce while baking so it is really tasty.
Provided by HEP MEP
Categories Spaghetti
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to *350.
- In a large skillet over medium heat, saute meat, onion, mushrooms and garlic ( I added the mushrooms later with the sauce) until meat is no longer pink and veggies are tender.Add oil if needed.
- Stir in tomatoes, tomato sauce, parsley, and seasonings. Simmer, uncovered, until slightly thinckened - about 15 minutes.
- Combine meat sauce and spaghetti in a 4 quart casserole dish lightly coated with cooking spray or oil and mix thoroughly.
- Top with cheeses.
- Bake, uncovered, until bubbly, 50 to 55 minutes. Let stand ten minutes before serving.
Nutrition Facts : Calories 403.9, Fat 14.9, SaturatedFat 7.2, Cholesterol 70.1, Sodium 776.4, Carbohydrate 39, Fiber 3.4, Sugar 6.2, Protein 28.6
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