Baked Spaghetti with Meat Sauce and Three Cheeses
Nonstick vegetable spray or olive oil spray
1 pound lean ground beef
1 small onion, chopped
6 to 8 fresh mushrooms, sliced
2 cloves garlic, minced
Optional: 1 to 2 teaspoons vegetable or olive oil
1 (14 1/2-ounce) can crushed tomatoes in rich purée
1 (8-ounce) can tomato sauce
3 tablespoons chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil or 1 teaspoon minced fresh
1/4 teaspoon dried oregano
Freshly ground black pepper to taste
8 ounces spaghetti, cooked, drained
1/2 cup grated cheddar cheese
1/2 cup grated mozzarella cheese
1/4 cup freshly grated Parmesan cheese
1. Preheat oven to 350 degrees. Spray 4-quart casserole with nonstick spray.
2. In large, deep skillet on medium heat, cook 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.
3. Combine meat sauce and spaghetti in prepared casserole; gently toss. Top with cheeses.
4. Bake, uncovered, until bubbly, 50 to 55 minutes. Let stand 10 minutes before serving.
Nutritional information (per serving): Calories 350 (44 percent from fat); fat 17 g (sat 9 .0 g); protein 15 g; carbohydrates 35 g; fiber 1.9g; cholesterol 56 mg; sodium 670 m
Recipe copied from ocregister.com.