Baked Spaghetti - Trisha Yearwod

By lindaauman

Ingredients

• Cooking spray, for greasing pan
• 6 slices bacon, cut into 1/2-inch pieces
• 1 clove garlic, minced
• 1 medium onion, chopped
• 1 bell pepper, chopped
• Three 14 1/2-ounce cans diced tomatoes with liquid
• One 2 1/4-ounce can sliced black olives, drained
• 1 to 2 tablespoons dried oregano
• 1 pound ground beef, browned and drained
• 12 ounces thin spaghetti, cooked and drained
• 2 cups grated cheddar (5 ounces)
• One 10-ounce can cream of mushroom soup
• 1/4 cup grated Parmesan

Details

Servings 12
Preparation time 45mins
Cooking time 100mins
Adapted from foodnetwork.com

Preparation

Step 1

Directions

Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with cooking spray.

In a large skillet, cook the bacon until slightly crisp. With a slotted spoon, transfer the bacon to a paper-towel-lined plate to drain. Saute the garlic, onion and bell pepper in the bacon drippings until tender. Add the tomatoes, olives, oregano, bacon and the cooked ground beef and simmer, uncovered, for 10 minutes.

Place half of the spaghetti in the prepared baking dish; top with half of the vegetable-beef mixture; and sprinkle with 1 cup of the cheddar. Repeat the layers. In a bowl, stir together the cream of mushroom soup and 1/4 cup water until smooth, and pour this over the casserole. Sprinkle with the Parmesan and bake, uncovered, for 30 to 35 minutes, or until heated through.