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1 hours
Prep: 15 minutes
Cook: 40 minutes
319 calories per serving view nutrition facts
8 servings
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| 1 1/2 | cups | ground chuck (ground beef) | |
| 1 | large | onion | chopped |
| 1 | large | green bell pepper | chopped |
| 1/2 | pound | mushrooms | sliced |
| 2 | cloves | garlic | minced |
| 35 | ounces | italian plum (roma) tomatoes | peeled |
| 12 | ounces | tomato sauce | |
| 1 | teaspoon | basil | |
| 1 | teaspoon | oregano | |
| 1 | each | bay leaf | |
| 3/4 | teaspoon | salt | |
| 1/4 | teaspoon | black pepper | |
| 1 | pound | spaghetti | |
| 2 | cups | cheddar cheese | shredded |
| 1 | cup | bread crumbs |
In a 5-6 qt. dutch oven, cook the ground chuck, onion, peppers, mushrooms, and garlic over medium-high heat, stirring often to break up lumps of meat, until beef loses its pink color.
Add tomatoes with their juice, tomato sauce, basil, oregano, bay leaf and salt and pepper.
Bring to a boil, reduce heat to medium-low and simmer, stirring often, until slightly thickened about 20 min.
Meanwhile, in a large pot of lightly salted water, cook spaghetti.
Drain well.
Preheat oven to 350 degrees F. Add spaghetti, and 1 cup of cheese to the sauce; stir gently to mix.
Transfer to a lightly oiled very large baking dish.
Sprinkle with bread crumbs and remaining cheese on top.
Bake until top is lightly browned and casserole is bubbling; Let stand 5 minutes before serving.
| % Daily Value* | |
| Total Fat 2.0g | 3% |
| Saturated Fat 0.0g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 336mg | 14% |
| Total Carbohydrate 64.0g | 21% |
| Dietary Fiber 5.0g | 21% |
| Sugars 9.0g | |
| Protein 12.0g | 24% |
| Vitamin A | 21% | Vitamin C | 62% | |
| Calcium | 7% | Iron | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Root vegetables are plants prized for their edible roots or stems. They include turnips, beets, radishes, carrots, rutabagas, salsify, parsnips, and ...
I used this recipe 25 years ago when it first came out. This has got to be one of the BEST recipes ever, when using the filling that goes along with this recipe. There was never a bite left on any plate when served to company or at a party. The fudge cake batter is nice and fudgy, keeping it moist and the filling is perfect;not too sweet or heavy or dense.
A tender and delicious bread that tastes wonderful with a tasty pasta dish.
