Spaghetti Bake

This is a great recipe to make when you have to bring a dish to pass. It can be made ahead and travels well. This is from an old Better Homes and Gardens Cookbook.

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• 1 1⁄2 lbs ground beef
• 1  cup onion, chopped
• 1  garlic clove, minced
• 1 (28 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can tomato sauce
• 1 (4 ounce) can mushrooms, sliced, drained
• 2  teaspoons sugar
• 1 1⁄2 teaspoons dried oregano
• 1  teaspoon salt
• 1  teaspoon dried basil
• 8  ounces spaghetti, broken, cooked and drained
• 1 -2  cup mozzarella cheese, shredded
• 1⁄3 cup parmesan cheese, grated

Directions

1. In a Dutch oven cook ground beef, chopped onion and minced garlic till beef is browned and onion is tender; drain off excess fat.
2. Stir in undrained tomatoes and next 6 ingredients (thru basil).
3. Bring mixture to boiling; boil gently, uncovered, for 20 to 25 min., stirring occasionally.
4. Remove meat sauce from heat; stir in drained spaghetti.
5. Place half of the spaghetti-meat sauce in a 13x9" baking dish; sprinkle with mozzarella.
6. Top with remaining spaghetti-meat sauce mixture; sprinkle with Parmesan cheese.
7. Bake casserole at 375 for 30 minute.
8. (If made ahead, it will take a little longer to heat through).