Baked Spaghetti

1 pound ground beef

1 medium onion, diced

½ sliced green bell pepper

2 cups sliced fresh mushrooms

1 teaspoon minced garlic

1 28-ounce can Italian-style or plain crushed tomatoes in puree

2 tablespoons chopped fresh parsley

1 teaspoon salt

¼ teaspoon pepper

2 teaspoons Italian seasoning

1 teaspoon dried basil leaves

Parmesan cheese

1 16-ouce package spaghetti noodles,

cooked according to package directions, drained

 

In a large skillet, brown ground beef until no longer pink.  Remove from skillet and drain.  Sauté onion, green bell pepper, mushrooms and garlic until onion is transparent.  Add ground beef and remaining ingredients except parmesan cheese and noodles to the skillet.  Simmer 15 minutes.

 

Place noodles in a large bowl.  Add ground beef mixture.  Toss well to combine.  Pour mixture into a 13×9” greased baking dish and bake at 350 for 35 minutes.  Top with parmesan cheese and serve.

 

8 servings

Left-overs freeze well