Spaghetti Casserole

It dawned on me yesterday that I really am a good ol' Minnesota gal.  I have lived here for almost 20 years, but I will finally admit that I love myself a good casserole.  This "casserole", if you can call it that - is yummy, jammed with flavor and tasted better than the classic plate of spaghetti.  That's just my opinion, though.  Let me also add that while I love homemade spaghetti sauce, I'm not afraid of a good jar from the grocery store!

On another note - I am starting a challenge today, hosted by Rosy and Tart.  The challenge: Find 10 recipes with less than 5 ingredients by February 14th.  So, I modified this recipe a bit to meet the requirements.  While you may see more than 5 ingredients, olive oil, salt and pepper do not count - whew! 

Welcome to Challenge Number One. 

Spaghetti Casserole
Original Recipe: Y'All Come Eat cookbook, pg. 29
Modified recipe by Kitchen Groovy

1 lb. uncooked spaghetti
1 lb. ground beef
1 jar spaghetti sauce (I used Classico: Spicy Tomato and Basil)
3/4 C freshly grated Parmesan cheese
2 C mozzarella cheese, shredded
olive oil, for coating pan
1/2 tsp. salt and pepper

1. Preheat oven to 350 degrees.  Bring a large pot of salted water to a boil.  Add the spaghetti and cook according to package directions; drain.

2. In a large Dutch oven, heat the oil over medium-high heat.  Add the beef, cook about 5 minutes or until brown, breaking up with a fork as it cooks.  Add the salt and pepper.  Stir in the spaghetti sauce, Parmesan cheese and the cooked spaghetti.  Transfer to a baking dish or casserole dish.  Top evenly with mozzarella.  Bake for 30 minutes or until the cheese is melted and bubbling.

 

Doesn't it look mouth watering??  Can't wait to make it, can you??

Enjoy and live with gusto!

Carina