Baked Spaghetti

An easy make ahead version that tastes better than the real thing!

1/2 box of angel hair pasta cooked 1 large can of stewed or diced tomatoes with Italian seasoning 1 jar of Tomato & Basil Pasta sauce 1 can or jar of sliced mushrooms 1 green pepper 1 container of lean ground beef or Italian sausage (browned ahead) 1 can cream of mushroom soup 1/2 can milk Mozzarella cheese Sharp cheddar cheese Kraft Parmesan cheese (in sprinkle can)

1. Brown the ground beef/Italian sausage. Add green peppers and mushrooms. 2. In large saucepan warm pasta sauce and can of tomatoes.Then add ground beef and vegetables. Stir until warm. 3. Make pasta and drain. 4. Add pasta to tomato sauce mixtures.Stir thoroughly to ensure noodles are mixed well with sauce. 5. Grease a 9x12 glass or ceramic casserole.Spoon pasta mix into pan spreading evenly and leaving enough space to add topping. If needed you can put an overflow into a second pan! 6. Cover pasta mixture with cheddar cheese and sprinkle with Italian spices, basil and oregano 7. In small bowl mix cream of mushroom soup and half can of milk. Whisk until creamy. Pour mixture over cheese covered pasta. Covering completely 8. Sprinkle with salt and pepper. Then top with mozzarella and Parmesan cheese covering most of soup mixture 9. Pre heat oven to 350-375. If you don’t want to cook yet you can freeze or store in refrigerator until ready! Bake 30 - 45 minutes until top is bubbling and browned. 10. Serve with garlic bread and a side salad

Julie & John Hamilton