|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 37g||48%|
|Saturated Fat 17g||85%|
|Total Carbohydrate 29g||11%|
|Dietary Fiber 4g||14%|
|Total Sugars 6g|
|Vitamin C 28mg||139%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
One-dish casseroles are always convenient, saving the cook from having to prepare multiple recipes—and clean several pans. This spaghetti bake with ground beef and cheese is a complete meal, as it includes bell peppers, mushrooms, olives, and tomatoes, as well as pasta.
The recipe begins on the stovetop, where onions are sauteed in butter and oil, and then chopped garlic and bell pepper are cooked along with the ground beef. Canned tomatoes are added and simmered, and then it's time for the canned mushrooms and olives. Half of the shredded cheddar cheese is combined, along with the cooked spaghetti. Once transferred to a baking dish, the remaining cheese is sprinkled over, creating an irresistible gooey topping.
Although this casserole bakes for half an hour, all of the ingredients need to be cooked before going into the oven. The pasta will continue to cook as it bakes, so you can boil it for a few minutes less than directed beforehand. Serve this tasty one-pot spaghetti bake with garlic bread and a simple tossed salad.
2 tablespoons unsalted butter
2 tablespoons olive oil
3 large onions, finely chopped
3 cloves garlic, minced
1/2 cup chopped bell pepper
1 pound ground beef
2 (14 1/2-ounce) cans tomatoes
1 (4-ounce) can sliced mushrooms, with liquid
1 (4 1/4-ounce) can ripe olives, chopped
16 ounces shredded mild cheddar cheese, or a blend of cheddar and mozzarella
1 pound spaghetti, cooked according to package directions
Parmesan cheese, grated, for garnish
Gather the ingredients. Preheat the oven to 375 F and grease a large oven-safe baking dish.
In a large, deep skillet or Dutch oven, melt the butter along with the oil over medium heat. Add the onions and cook for about 10 minutes, or until tender and golden, stirring frequently.
Add the garlic, bell pepper, and ground beef, breaking up the beef with a fork. Cook, stirring, until the beef is no longer pink. Carefully drain and discard the excess fat.
Add the tomatoes to the pan; cover and simmer for 15 minutes. Add the mushrooms and olives and cook for about 5 minutes longer.
Stir in 1/2 to 3/4 of the shredded cheese. Add the cooked spaghetti and mix well.
Transfer to the prepared pan. Sprinkle with the remaining shredded cheese and the grated Parmesan cheese. Bake for 30 minutes until melted and bubbling.
Let sit for a few minutes to cool slightly before serving.