This is a great, versatile recipe. I've made it a few different ways and this is how we like it. 4 servings: 7 oz spaghetti. 1/2 onion, chopped; 1 green pepper, chopped; 2 cloves garlic, chopped; 1 pack fresh mushrooms, chopped - sauté in olive or vegetable oil - season with salt, pepper and Italian seasoning. 1 lb. (on the shy side) lean ground beef - browned, seasoned with salt and pepper. Add 1 small jar of traditional spaghetti sauce, 1 can cream of celery and 1 can cream of mushroom soup. Simmer for about 5 minutes. Add a handful of mozzarella and a few sprinkles of Parmesan cheese; re-season if necessary. Mix the sauce with the spaghetti and pour into a medium size lasagna dish. Lightly top with mozzarella and Parmesan and bake for 35 minutes at 350 degrees. Let sit for at least 5 minutes. This is a nice, creamy change from traditional spaghetti...and it's not bland if you season the vegetables and the meat. You can also make this in advance and bake it later, and it re-heats nicely...that's 5 stars in my book!
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This is a great, versatile recipe. I've made it a few different ways and this is how we like...