We are having leftover baked spaghetti w/ tomato basil bread tonight. Man, it was awesome!! Recipe is below.
WFD at your house??
1 package spaghetti (16 oz.)
1 ½ lbs. ground beef
1 medium onion chopped
½ cup chopped green pepper
1 can (10 ¾ oz.) cream of mushroom soup
1 can (10 ¾ oz.) tomato soup
1 can (8 oz.) tomato sauce
1 cup water
2 tbs. brown sugar
1 tsp. salt
1 tsp. dried basil
1 tsp. dried oregano
½ tsp. dried marjoram
½ tsp. dried rosemary, crushed
1/8 tsp garlic salt
1 cup shredded part-skim mozzarella cheese, divided
Break spaghetti in half and cook according to instructions. Meanwhile, in a Dutch oven, cook the beef, onion, and green pepper over medium heat until meat is no longer pink; drain. Stir in the soups, tomato sauce, water, brown sugar and seasonings.
Drain spaghetti; stir in meat sauce. Add ½ cup of cheese. Transfer to a greased 9x13 baking dish. Cover and bake at 350 for 30 minutes. Uncover and sprinkle with remaining cheese. Bake 10-15 minutes longer or until cheese is melted.