photo by AZPARZYCH
- Ready In:
- 1hr 15mins
- Chop the green pepper. Dice the bacon. Shred the provolone and cheddar cheese and combine. Drain the mushrooms.
- Brown the ground beef in a large skillet; drain. Add chopped green pepper and diced bacon and simmer until bacon is cooked and peppers are tender.
- Add tomato sauce, water, mushrooms, salt, and garlic powder. Simmer 1 hour over low heat.
- While sauce is cooking, cook the spaghetti according to package directions and drain well.
- Add the spaghetti to the sauce and mix well. Spray a 13x9 inch baking pan with nonstick cooking spray.
- Put half of the sauce mixture in the bakiing pan and cover with half of the cheese. Add remaining sauce mixture and top with remaining cheese.
- Cover and bake at 375 degrees for 25 minutes.
Questions & Replies
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Lovely smokey, comfort food! I had my doubts - i thought the bacon would make the whole thing too rich, that there wasn't enough sauce for the amount of noodles, yada, yada, yada, Silly me, it all balanced out just right. DH loved that the dish tasted smokey but not obvious that it was from bacon. This isn't an over saucy dish but that keeps it from being overwhelming . I too omitted the mushrooms and green pepper and added onion. I used garlic granules and sliced fresh garlic. I started browning the meat, then tossed in the bacon and onion and cooked them well together. I used a mix of sharp cheddar and mozzarella. We have a keeper! Made for Best of 2010 Tag.
This had such a wonderful flavor with the added bacon. However, I did use tomato sauce with basil and garlic which added a lot of flavor I think that otherwise would have been missed. I made half the recipe for the two of us with plenty of leftovers for the weekend. As it cooked for the 1 hour it seemed to dry out a lot so I doubled the sauce about half-way through the 1 hour cooking time and it thickened up perfectly. I wish I had doubled the bacon since I added double the sauce. The flavors were so good and DH loved it. I'll be making this again Thanks loof.
We really enjoyed this simple, flavorful variation of spaghetti. The bacon adds a smokiness that compliments the rest of the ingredients. This goes together quickly, with ingredients that I usually have on hand. I used whole wheat spaghetti, and Italian tomato sauce with basil, garlic, and oregano. Also, I reduced the salt to 1 teaspoon. Thank you for sharing this wonderful recipe...it is definitely a keeper.<br/>*Made for 2012 Football Pool*
Made for your Football Pool win & I love this pasta dish too. I briefly debated making a half recipe for 2 of us, but then decided it would freeze well & be good for unexpected guests or a nite when I didn't want to cook but still wanted tasty comfort food. I admit to 2 sml chgs: For DH, I subbed black olives for the mushrooms. For me, onion seemed oddly missing, so I added it. Congrats on you FP win & thx for sharing this yummy recipe w/us.
Wonderful! DS just loved this...I had to leave out the green pepper, and only added mushroom to half because of DS, but it was wonderful just as I made it! I did use fresh minced garlic instead of garlic powder. We really loved this! DS is taking the recipe back to college with him to try and impress his roommates! Thanks for sharing.
This was delicious!! The smell while it was cooking was quite delectable...and it was all I could do to stop myself loading up a spoon there and then and indulging in all of that smoky,meaty yumminess. I also used fresh mushrooms,and subbed mozzarella for the provolone. We really enjoyed this,and I am led to believe that the leftovers were good too...the non pasta loving DH snaffled them for his lunch!! Thanks loof...this is a keeper!