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Sunday
Nov112012

Spaghetti bake

This weekend was wonderful in many ways. I spent time with all five of my college roommates for the first time in over four years. Four years! Although our time together was short, WE WERE TOGETHER AGAIN. I love those girls so dearly.

The other great part of the weekend was that I was able to be with all three of my boys for the first time in many months. I had the best of both worlds. Old friends, my awesome little family, dancing my legs off to 80's rock music and drinking wine. It could not have been any better! Aside from the five-year-old tantrums that made my head spin, that is. I could have done without those.

 

Preheat your oven 350 degrees F. Coat a 9x13 baking dish with cooking spray and set aside.

Bring a large saucepan of water to a boil. Cook 12 ounces of spaghetti in boiling water 3 minutes short of package directions. Drain and set aside. 

In a large skillet, cook 1 pound of ground beef over medium-high heat until the meat is no longer pink.

Add to the skillet:

1 yellow onion, chopped

1 green bell pepper, chopped

8-oz. package sliced fresh mushrooms

1 medium zucchini, thinly sliced

3 cloves garlic, finely minced

Cook over medium-high heat for 3 to 5 minutes, or until the vegetables begin to soften. Add salt and pepper, to taste.

Add a 24-oz. jar of spaghetti sauce and cook, stirring, for 3 additional minutes.

In the prepared baking dish, layer as follows:

Half of the prepared spaghetti noodles

Half of the sauce mixture

8 oz. ricotta cheese

1 tablespoon fresh oregano, finely chopped

Remaining spaghetti noodles

Remaining sauce

1 cup shredded cheddar cheese

1/4 cup Parmesan cheese

1 tablespoon fresh parsley, finely chopped

Bake uncovered in the preheated oven for 30-40 minutes. 

Serve with a crusty bread and a fresh salad. 

Here's to my wonderful friends and family!

Spaghetti Bake

Packed with veggies, this is such a satisfying week-night meal.

Serves: 12

Total time: 1 hr, 15 min

Spaghetti Bake


Ingredients:

  • 12-oz. package spaghetti
  • 1 lb. ground beef
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, seeded, stem removed and chopped
  • 8-oz. package sliced fresh mushrooms
  • 1 medium zucchini, sliced
  • 3 cloves garlic, finely minced
  • Salt and pepper, to taste
  • 24-oz. jar spaghetti sauce
  • 8 oz. ricotta cheese
  • 1 tablespoon fresh oregano, finely chopped
  • 1 cup shredded cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon flat-leaf parsley, finely chopped
Instructions:
  1. Preheat oven to 350 degrees F. Coat a 9x13 baking dish with cooking spray and set aside. Bring a large saucepan of water to a boil. Cook spaghetti 3 minutes short of package instructions and drain.
  2. In a large skillet, cook the ground beef over medium-high heat until meat is no longer pink. Add the onions, peppers, mushrooms, zucchini, garlic, salt and pepper to the skillet. Cook, stirring, for 3 to 5 minutes, or until vegetables begin to soften. Add spaghetti sauce and cook for an additional 3 minutes.
  3. Layer the baking dish as follows: half of the spaghetti noodles, half of the sauce mixture, ricotta cheese, oregano, the remaining spaghetti noodles, the remaining sauce, cheddar cheese, Parmesan cheese and parsley. Bake uncovered in the preheated oven for 30 minutes. Serve warm with a crusty bread and salad.

 

 

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Reader Comments (5)

I definitely need to cook with ricotta more often. What an underrated cheese! What a great finishing picture! Delicious!

11.12.2012 | Unregistered CommenterJeff

This was SO yummy, Megan! I am going to make this for Chris for sure!

11.14.2012 | Unregistered CommenterKendis

This sounds and looks amazing!! Yummy :-)

11.17.2012 | Unregistered CommenterLiz

The dish looks so good. My kids would eat the whole batch.

12.17.2012 | Unregistered CommenterJoy

Thanks so much for the delicious recipe!!! We had this for dinner tonight and we loved it!!!!

01.18.2013 | Unregistered CommenterAbish

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