Spaghetti is one of my very favorite meals. I love it cooked on the stove top or baked. It seems for Sunday Supper night, I do prefer it baked. That gives me a chance to do some work or cleaning around the house while it is in the oven. On a cold night, oven casseroles can be the best. Over the summer or hot days I tend to not do the oven as much.
I guess you could call this spaghetti casserole. Who doesn't love a good casserole? #yumilicious This recipe is simple and not expensive to make for a crowd of folks.
Serve this with some of my good 'ole sweet yellow cornbread and you have yourself a great #sundaysupper meal. #sweetyellowcornbread
16 oz spaghetti cooked
1/4 cup fresh parsley
1 1/2 cups mozzarella cheese
1/3 cup fresh Parmesan cheese
1 lb ground beef
1 small onion Chopped
4 TSP Lowry's Garlic Pepper
1 1/2 teaspoons Italian dressing
1/2 teaspoon salt or to your own taste
2 Tsp Black Pepper
1 green pepper diced
1 Large Jar Beritolli Tomato Basil Sauce
14.5 oz diced tomatoes
Preheat oven to 375 degrees.
Brown meat, onion, seasonings and green pepper over medium heat making sure to break up the meat very well. (Drain any fat if needed).
Add pasta sauce, Italian seasoning and tomatoes to meat. Simmer 5-10 minutes uncovered. Stir in spaghetti and parsley.
Spread into a 9x13 pan, top with cheeses and bake 25-30 minutes or until hot and cheese is browned and bubbly. Cut into squares to serve.
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