Totally packed with veggies, this Spaghetti Bake is such a delicious and comforting weeknight meal!
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
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!