The Best (And Easiest) Twice-Baked Spaghetti Ever
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.
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INGREDIENTS
Nutrition- 13 1⁄4ounces 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
- 2
- 1⁄4
- 1⁄4cup sugar
- 1dash salt
- 1tablespoon soybean oil
- 1tablespoon dried onion
- 1tablespoon extra virgin olive oil
- spices
- 1teaspoon dried garlic
- 1
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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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