Recipe by HEP MEP
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.
Top Review by ~Bliss~
I'm going to have to add stars later. I was piddling, and overcooked it, so it was a "tad" dry and hard. It had a nice taste, but I think it would have had a nicer taste had I removed it about 15 min. sooner. I did cook the spaghetti first, and I added the mushrooms into the sauce. When I was taste testing before baking, the sauce was delicious. I would guess that I would rate this 4-5 stars based on my "pre-burn", but I plan on doing it again, and making sure it comes out on time.
- 1 lb lean ground beef
- 1 small onion, chopped
- 8 ounces fresh mushrooms, sliced
- 2 minced garlic cloves
- 1 -2 teaspoon vegetable oil (optional)
- 1 (14 1/2 ounce) crushed tomatoes
- 1 (8 ounce) can tomato sauce
- 3 tablespoons chopped fresh parsley (or dried)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon dried marjoram
- 1⁄4 teaspoon dried basil
- 1⁄4 teaspoon dried oregano
- fresh ground pepper
- 8 ounces spaghetti (or linguine)
- 1⁄2 cup grated cheddar cheese
- 1⁄2 cup grated mozzarella cheese
- 1⁄4 cup freshly grated parmesan cheese
Directions See How It's Made
- 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.