(Cook Time: 50 minutes
Ingredients:
- 1 clove garlic, minced
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 1 pound ground chuck
- 1 can (14 to 16 ounces) tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 1 teaspoon dried parsley flakes
- 1/4 teaspoon to 1/2 teaspoon dried crushed red pepper
- 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 8 ounces thin spaghetti
- 1/4 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese (8 ounces)
Preparation:
In a large skillet over medium low heat, sauté onion and garlic in olive oil until onion is tender. Add ground beef, stirring to break up. Cook until meat is cooked; drain off fat. Stir in tomatoes, tomato sauce, parsley and seasonings. Simmer for 30 minutes, stirring occasionally.Cook spaghetti as directed on package; drain well then stir into meat mixture. Place half of the spaghetti and meat mixture in a 2-quart casserole; sprinkle with half of the mozzarella cheese and half of the Parmesan cheese. Repeat with remaining spaghetti mixture and cheeses.
Bake at 350° for 25 to 35 minutes.
Serves 4 to 6.
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