I am making this for tonight’s supper at church , so will be making a triple batch. Other members of my group will be making garlic bread, salad and a dessert to round out the meal. Last Saturday at Mom and Dad’s, my sister, Stephanie made lasagna in this huge pan which I borrowed to make this dish in. This dish freezes well so if making in 2 – 8 inch square pans, I line one with tinfoil so I can freeze it for another night.
Ingredients:
1 32 ounce jar meatless sauce, any flavor
1 14 ounce can diced tomatoes with green pepper and onion, do not drain
1 pound ground beef
1 medium onion
1 box angel hair pasta or spaghetti, whichever floats your boat
1 8 ounce bag shredded mild cheddar cheese
1 cup shredded mozzarella cheese
Directions:
Preheat oven to 350 degrees.
Break the pasto into 3 inch lengths, then cook according to package directions, rinse and drain.
While the pasta is cooking, dice the onion and brown it with the ground beef until no longer pink.
Drain any excess grease.
Stir the spaghetti sauce and diced tomatoes in with the beef mixture, simmer for a few minutes until thickened
Stir in the pasta, and then stir in the cheddar cheese, mixing until cheese is completely melted. I would suggest using a pasta server to do this, it just works better.
This can be made in a 13×9 casserole dish or 2 8 inch square pans that have been greased first.
Bake at 350 degrees for about 15 minutes. Sprinkle your mozzarella on top and bake for about 15 minutes more or until the mozzarella has melted to your liking.
I have used Italian Sausage in stead of the ground beef and plain diced tomatoes and added diced green pepper.
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