Yummy and easy to customize. I used 1 lb. of ground round, a 32 oz. jar of Arabiatta Sauce from Trader Joe's, and 1/2 lb (half box) of spaghetti. A whole box would be way too much - as it was, it just fit into my largest Pyrex casserole dish. I first sauteed a large onion in olive oil. Then I browned the beef, seasoning it well with salt, pepper, Italian seasoning, and chopped garlic. Then I added the spaghetti sauce and let it render down well, so the sauce wasn't runny. I cooked the spaghetti for 6 minutes, so it wasn't too soft. I layered the spaghetti/sauce mix, mild cheddar, the remainer of the spaghetti, and more cheddar. I let it cook for 15 mns, then topped it with a nice layer of shredded mozzerella. I baked the dish about another 10 mns at 350 degrees until the cheese was melted through. It came out tasy and surpringly light, and not runny at all.
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Yummy and easy to customize. I used 1 lb. of ground round, a 32 oz. jar of Arabiatta Sauce...