Baked Spaghetti Casserole

baked spaghetti Ingredients:
12 oz gluten free spaghetti
1 lb lean ground beef
28 oz spaghetti sauce
12 oz mushrooms, coarsely chopped
4 oz cream cheese
1/2 an onion, chopped
1/2 a green pepper, chopped
2 cloves of garlic, minced
2 teaspoons basil
salt, to taste
3/4 cups parmesan cheese
bakedspaghetti2Cook pasta to package directions, salting the water. Preheat the oven to 375F. In a large skillet cook the beef, onions, and green peppers together with the garlic. When the pasta is done, drain the water out and place the pasta in a large bowl. Cut the cream cheese into smaller cubes and place with the noodles. Gently stir the cream cheese into the noodles until it’s melted and the noodles are covered.

bakedspaghetti3Add the spaghetti sauce to the beef and combine well. In a large casserole dish (I used a 9×13) place a light layer of the beef and sauce mixture. Add the spaghetti on top, and then the rest of the sauce. Gently stir the sauce into the pasta a bit. Place a layer of the mushrooms on top, and then the parmesan cheese and basil. Cook in the oven for 20 minutes at 375F.

bakedspaghetti4I’ve found this to be appealing to both adults and children – and it went over big here last night. It’s also great leftovers. Feeds 6.

 

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