The Best (And Easiest) Twice-Baked Spaghetti Ever

Submitted by proverbsthreeone

"This is the only spaghetti that may husband raves about. It consists of Barilla whole grain spaghetti, Newmsn's Own Sockarooni sauce & 1 lb of lean ground beef. I inserted the ingredients of the sauce so that the nutritional information would be accurate but some of the ingredient measurements may not be exactly accurate."

 

• Ready In: 1hr 15mins
• Ingredients: 15
• Serves: 6

ingredients

• 375.63 g whole wheat spaghetti
• 2 (1360.77 g) jar spaghetti sauce (we use Newman's Own Sockarooni)
• 226.79 g can tomato puree
• 396.89 g can diced tomatoes
• 2 green bell peppers, chopped
• 2 red bell peppers, chopped
• 59.14 ml mushroom, chopped
• 59.14 ml sugar
• 0.25 ml salt
• 14.79 ml soybean oil
• 14.79 ml dried onion
• 14.79 ml extra virgin olive oil
• spices
• 4.92 ml dried garlic
• 453.59 g lean ground beef

directions

1. boil spaghetti according to pachage directions, drain water.
2. brown ground beef in a skillet and drain any access grease.
3. combine spaghetti and ground beef with both jars of sauce in a ductch oven or heavy pot.
4. stir until completely mixed.
5. bake at 350 degrees for 30 minutes or until warmed completely through.
6. *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.

Reviews

[fuderwaken]

Great recipe, I used Italian sausage and ground chuck, fresh tomatoes, fresh onion, and fresh mushrooms. I cooked down the peppers and onion in Marsala wine with a little olive oil before adding to my sauce. Before baking I covered the spaghetti with mozzarella cheese.