Cheesy Layered Baked Spaghetti Casserole

Cheesy Layered Baked Spaghetti Casserole

Time: 1 hrs 10 mins

Ingredients

  • 12 ounces spaghetti (cooked to al dente)
  • 2 eggs, slightly beaten
  • 1 cup grated parmesan cheese
  • 1/2 lb ground beef
  • 1/2 lb ground pork
  • 2 -3 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 2 teaspoons dried chili pepper flakes (or to taste)
  • 1 large onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 -2 jalapeno pepper, seeded and finely chopped (optional)
  • 2 -3 tablespoons minced fresh garlic
  • 1 (10 ounce) can sliced mushrooms, drained
  • 1/2 cup sliced green olives (optional, can use a bit more)
  • 1 (28 ounce) can crushed tomatoes
  • 1 (14 ounce) can crushed tomatoes
  • salt and black pepper
  • 3 cups grated mozzarella cheese, divided (can use more or less)
  • 2 (10 ounce) cans cream of mushroom soup, undiluted
  • 1/3 cup milk or 1/3 cup water
  • 1 green bell pepper, seeded and chopped
  • 1/3 cup grated parmesan cheese

Directions

  • 1 Grease a lasagna baking pan.
  • 2 Place the cooked spaghetti in a bowl and toss with salt, pepper, eggs and 3/4 cup grated Parmesan cheese; set aside.
  • 3 For the sauce (this sauce is better if made a day in advance!).
  • 4 Brown the ground beef and pork in a medium heavy pot along with the dried oregano, basil, chili flakes, onion, one green bell pepper, jalapeno pepper, garlic and mushrooms; cook until the beef and pork are browned and the veggies are tender (about 12-15 minutes) drain fat, then add in the olives and crushed tomatoes; simmer uncovered for about 45 minutes.
  • 5 Season sauce with salt and pepper to taste.
  • 6 At this point you can cool to room temperature then refrigerate for up to 2 days.
  • 7 Place half of the spaghetti in the bottom of the baking dish/pan.
  • 8 Top with the half of the meat sauce, then about 1-1/2 cups mozza cheese.
  • 9 Repeat layers once ending up with the mozza cheese on top.
  • 10 Sprinkle a chopped green bell pepper on top of the mozza cheese.
  • 11 In a bowl mix together the soup with milk or water, then drizzle on top of the casserole.
  • 12 Top/sprinkle with about 1/3 cup (or more or less) Parmesan cheese (the pan will be full so I advise you to place the pan on a baking sheet to catch spills).
  • 13 Bake in a 375 degree oven for 35-40 minutes or until bubbly (if desired sprinkle some mozza cheese on top the last 5 minutes of baking).
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