Baked Spaghetti II recipe
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- 1 pound spaghetti 1 pound lean ground beef 1 onion, chopped 1 green bell pepper, chopped 2 cloves garlic, chopped 1 (10.75 ounce) can condensed cream of mushroom soup 1 ½ cups water 1 (10.75 ounce) can condensed tomato soup 2 cups shredded sharp Cheddar cheese
Nutrition Info
- 648.3 caloriescarbohydrate: 60.2 gcholesterol: 90 mgfat: 30.7 gfiber: 2.8 gprotein: 31.5 gsaturatedFat: 14.6 gservingSize: -sodium: 817.1 mgsugar: 6.7 gtransFat: : -unsaturatedFat: : -
Directions Baked Spaghetti II
Directions
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Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain and reserve.
In a large skillet over medium heat, brown beef, and saute onion, green pepper and garlic, drain and return to skillet.
Preheat oven to 350 degrees F (175 degrees C).
Stir condensed cream of mushroom soup, water, and condensed tomato soup into skillet. Stir pasta into meat and soup mixture, mix together well. Spread mixture into a 9x13 inch baking dish, top with Cheddar cheese.
Bake in preheated oven for 20 to 30 minutes, serve.