Spaghetti Casserole

This casserole is made in a rectangular baking dish with layers of cooked angel hair pasta, cheddar-jack cheese, and a tomato sauce with herbs and ground beef.

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Ingredients:

• 8 oz. Angel Hair Pasta
• 1 (14.5-oz.) can diced tomatoes
• 1 (15-oz.) can tomato sauce
• 1/2 cup water
• 1 small onion, diced
• 1 small green bell pepper, diced
• 1 teaspoon garlic powder
• 1 teaspoon parsley
• 1 teaspoon oregano
• 1 teaspoon sweet basil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon sugar
• 1 1/2 pounds ground beef
• 10 oz Cheddar/Jack cheese blend
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Method

Preheat the oven to 350 degrees F. Spray nonstick cooking spray in a 13x9 inch baking dish. Cook the pasta in water according to directions on the package. Drain and set aside. In a large saucepan, combine diced tomatoes, tomato sauce, water, onion, bell pepper, garlic powder, parsley, oregano, basil, salt, pepper, and sugar. Bring to a boil over medium-high heat. Reduce the heat and simmer while cooking the ground beef. Cook the ground beef in a large skillet over medium-high heat until no longer pink. Drain excess fat and then add meat to the sauce. Simmer 15 more minutes. Cover the bottom of a 13x9-inch baking dish with 1/3 of the sauce. Add 1/2 the pasta and then 1/3 of the cheese; repeat the layers, ending with the sauce. (Reserve remaining cheese.)Bake for 30 minutes. Top the casserole with the remaining 1/3 cheese, return to the oven and bake 5 more minutes. Allow to set 5 minutes, then cut into 6 squares.

Notes:

Number of servings: 6 Servings

Submitted By: dbbyers
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