Kathy's Baked Spaghetti

By kathya5084

I came up with this recipe by combining the ingredients I love for spaghetti and meat sauce plus an ingedient that I found in an old recipe from the 80's. I played around with it until I felt it was very well balanced and I think it's pretty much perfected! Drink the remaining wine with your meal!

Ingredients

• 8 ounces angel hair pasta
• 1/2 pound sweet italian sausage, crumbled
• 2 pounds ground round
• 1 medium onion, diced
• 1 medium green bell pepper, diced
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 tablespoons olive oil
• 1/2 cup red wine ( I use Valpolicella)
• 1 16 ounce can tomato sauce
• 1 14 ounce can condensed cream of celery soup
• 8 ounces shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Details

Servings 12
Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

Preheat oven to 350 degrees F
In a large skillet brown the ground round, italian sausage, onion, green pepper, garlic, oregano, basil, thyme and rosemary. Drain.
In same skillet with beef mixture add wine and olive oil. Simmer 7-10 minutes.
Meanwhile, cook the pasta until al dente and drain.
Layer 1/2 half of the meat mixture in 9 1/2 x 13 1/2 baking dish. Layer spaghetti next, mozzarella cheese and remaining meat mixture last.
Spread cream of celery soup over the top. Pour the tomato sauce over the soup. Poke holes in the mixture so the soup and the sauce will soak
through. Sprinkle with parmesan cheese.
Bake in the preheated oven for 30 to 35 minutes. Let stand 10 minutes before serving.
404 calories per 1/12th serving