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!