- Baked Spaghetti
- 1 lb. lean ground beef (7% fat)
- 1 cup diced onions
- 1/4 cup diced green peppers
- 3 large eggs
- 1/2 t. garlic powder
- 1 t. dried oregano
- 1 t. seasoned salt
- 8 oz. spaghetti
- 2 cups shredded Italian-blend cheese, divided
- 1 (26 oz.) jar tomato and basil pasta sauce
Preheat oven to 400’
Cook pasta until tender, drain but do not rinse
Meanwhile, mix beef, onions, peppers, 1 egg, garlic powder, oregano and seasoned salt in a large bowl.
Mix until thoroughly blended. Spread mixture evenly in a 9”X13” baking dish.
Whisk 2 eggs and stir in ½ cup of the cheese. Add pasta and toss to coat until eggs and cheese are well blended into pasta. Spread pasta evenly over meat mixture.
Spoon pasta sauce over top. Sprinkly with remaining 1½ cups cheese. Bake 35-40 minutes until internal temperature reaches 165’ and meat is fully cooked. Let stand 5 minutes before serving.