The Best (And Easiest) Twice-Baked Spaghetti Ever
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Serves:
-
6-8
ingredients
- 13 1⁄4 ounces whole wheat spaghetti
- 2 (24 ounce) jars spaghetti sauce (we use Newman's Own Sockarooni)
- 1 (8 ounce) can tomato puree
- 1 (14 ounce) can diced tomatoes
- 2 green bell peppers, chopped
- 2 red bell peppers, chopped
- 1⁄4 cup mushroom, chopped
- 1⁄4 cup sugar
- 1 dash salt
- 1 tablespoon soybean oil
- 1 tablespoon dried onion
- 1 tablespoon extra virgin olive oil
- spices
- 1 teaspoon dried garlic
- 1 lb lean ground beef
directions
- boil spaghetti according to pachage directions, drain water.
- brown ground beef in a skillet and drain any access grease.
- combine spaghetti and ground beef with both jars of sauce in a ductch oven or heavy pot.
- stir until completely mixed.
- bake at 350 degrees for 30 minutes or until warmed completely through.
- *if you don't plan to serve it right away you can refrigerate up to 4 or 5 days and then cook in the oven until warmed completely through.
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RECIPE SUBMITTED BY
proverbsthreeone
Memphis, 82
<p>I am a fitness professional and a recreational athlete. I try to feed my family with healthy meals as well attempt to influence our friends and family with healthier choices.</p>