Thursday, September 9, 2010

Baked Spaghetti

This is a fun alternative to traditional spaghetti and is especially good in the colder months. Remember, as with any pasta dish, load this up with as many vegetables as you can to make it a healthy, one dish wonder. One thing I really love about this is that it makes so much that I can cook once and make 2 or 3 meals for us by dividing it up and putting the rest in the freezer!

1 package spaghetti noodles (I like Ronzoni Smart Taste)
1/2 - 1 lb very lean ground beef
1 bell pepper, diced
1/2 onion, diced
any extra veggies you like, very finely diced (celery, carrots, spinach, etc)
1/4 teaspoon italian seasoning
1 clove garlic, minced or pressed
1 jar spaghetti sauce
1 8 oz can tomato sauce
1 cup sour cream
1/2 cup bread crumbs
2 cups mozzarella cheese

Boil noodles, set aside. Brown meat with all vegetables, seasoning and garlic until cooked through (if using a higher fat meat, brown by itself, rinse/drain and then add vegetables and seasoning). In a large bowl combine noodles, meat, sauces, sour cream and bread crumbs. Now, here is where you can make your choice. I prefer to add the cheese to the bowl and mix it all together for a more even distribution. If you like cheese on top add 1 cup to the main mixture and one cup on top. Bake for 30-40 minutes or until bubbly. Serve with your choice of vegetables, salad or garlic bread. I divide this in half (or sometimes 1/3's) and freeze the rest to bake at another time. Enjoy!

No comments: