Baked Spaghetti

By shelliec

Nutrition Facts: 1 serving (1 cup) equals 313 calories, 9 g fat (4 g saturated fat), 36 mg cholesterol, 706 mg sodium, 39 g carbohydrate, 2 g fiber, 18 g protein.

Ingredients

• 1 package (16 ounces) spaghetti
• 1-1/2 pounds ground beef
• 1 medium onion, chopped
• 1/2 cup chopped green pepper
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 can (10-3/4 ounces) condensed tomato soup, undiluted
• 1 can (8 ounces) tomato sauce
• 1 cup water
• 2 tablespoons brown sugar
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried rosemary, crushed
• 1/8 teaspoon garlic salt
• 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided

Preparation

Step 1

Break spaghetti in half; cook according to package directions. Meanwhile, in a Dutch oven, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the soups, tomato sauce, water, brown sugar and seasonings.

Drain spaghetti; stir into meat sauce. Add 1/2 cup cheese. Transfer to a greased 13-in. x 9-in. baking dish.

Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 10-15 minutes longer or until cheese is melted.