School Cafeteria Spaghetti recipe

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Ingredients

cooking spray
2 tablespoons vegetable oil
1 medium onion, chopped
½ green bell pepper, chopped
1 envelope dry Italian salad dressing mix (such as Good Seasons®)
1 ½ pounds ground beef
1 (26 ounce) jar spaghetti sauce
1 (16 ounce) package spaghetti
4 cups grated sharp Cheddar cheese

Nutrition Info

758.5 calories
carbohydrate: 57.3 g
cholesterol: 127.5 mg
fat: 39.9 g
fiber: 4.5 g
protein: 40.7 g
saturatedFat: 19.9 g
servingSize: -
sodium: 994.6 mg
sugar: 11.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish with cooking spray.

  2. Heat oil in a wide pan over medium-high heat. Saute onion and bell pepper in the hot oil until soft, 5 to 7 minutes.

  3. Mix Italian dressing mix into ground beef and add to the hot pan, saute until browned and crumbly, 5 to 7 minutes. Drain. Add spaghetti sauce and simmer over medium heat for 15 minutes.

  4. Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and add beef mixture, mix well. Transfer to the prepared casserole dish and top with Cheddar cheese.

  5. Bake in the preheated oven until cheese is browned, about 10 minutes.

Recipe Yield

8 servings

Recipe Note

There were only two things that created a buzz around school when I was growing up: upcoming teacher workdays and spaghetti day in the cafeteria. School spaghetti was one of my favorite dishes then, and it still is now! Try this simple, yet more grownup, version.

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