Baked Spaghetti I Recipe

Recipesfull introduces to you: Italian Recipes. (Baked Spaghetti I Recipe). Make this tasty dish ahead of time, and cook it when needed. Allow a little extra cooking time if you make this ahead and refrigerate.

Brief

Prep 10 mins

Cook: 45 mins

Additional: 10 mins

Total: 1hr5 mins

Servings: 8

Yield: 8 servings

Baked Spaghetti I Recipe

Ingredients

12 ounces spaghetti

1 cup chopped onions

1 cup chopped green bell peppers

1 pound lean ground beef

1 (16 ounce) can diced tomatoes

1 (4.5 ounce) can mushrooms

drained

1 teaspoon dried oregano

2 cups shredded mild Cheddar cheese

1 (10.75 ounce) cancondensed cream of mushroom soup

¼ cup water

¼ cup grated Parmesan cheese

Italian Chickpea Bread

World Cuisine

Directions

Step 1

Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente. Drain and set aside.

Step 2

In a large skillet over medium-high heat saute the onions green peppers and ground beef. Once beef is brown and onions and peppers softened add the tomatoes mushrooms and oregano. Simmer uncovered for 10 minutes.

Step 3

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Place half of the cooked spaghetti into the prepared dish. Top with half of the meat mixture. Sprinkle with 1 cup of the mild Cheddar cheese. Repeat. In a medium bowl mix together cream of mushroom soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese.

Step 4

Bake in preheated oven for 30 to 35 minutes. Let stand 10 minutes before serving.

Nutritional Information

Baked Spaghetti I Recipe

Servings Per Recipe:8

Calories: 490.2

% Daily Value *

Protein: 25.3g 51%

Carbohydrates: 39.8g 13%

Dietary Fiber: 2.9g 12%

Sugars: 4.8g

Fat: 24.8g 38%

Saturated Fat: 11.8g 59%

Cholesterol: 74.4mg 25%

Vitamin A Iu: 613.2IU 12%

Niacin Equivalents: 11.3mg 87%

Vitamin B6: 0.3mg 19%

Vitamin C: 23.3mg 39%

Folate: 118.2mcg 30%

Calcium: 260.5mg 26%

Iron: 3.7mg 20%

Magnesium: 49.6mg 18%

Potassium: 381.5mg 11%

Sodium: 700.5mg 28%

Thiamin: 0.5mg 51%

Calories From Fat: 223.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.