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Spaghetti Bake Recipe

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This recipe for Spaghetti Bake, by , is from Recipes from the Rogers Family and Beyond!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carolyn Rice
Added: Friday, July 22, 2005


1-1/2 lb. ground beef
1 clove garlic, minced
1 c. onions, chopped
28 oz. can tomatoes, chopped
15 oz. can tomato sauce
4 oz. can mushrooms, drained
2 T. sugar
1-1/2 T. oregano
1 T. salt
1 T. dried basil
8 oz. spaghetti, cooked and drained
1 to 2 c. mozzarella, shredded
1/3 c. Parmesan cheese

In Dutch oven, cook ground beef, onion and garlic until beef is browned and onions are tender. Drain off excess fat. Stir in undrained tomatoes, tomato sauce, mushrooms, sugar, oregano, salt and basil. Simmer for 25-30 minutes, uncovered, stirring occasionally. Remove from heat and stir in drained spaghetti. Place half of mixture in 9x13-inch glass baking dish. Sprinkle with mozzarella and top with remaining meat and spaghetti mixture. Sprinkle with Parmesan and bake at 375 F for 30 minutes. Serves 12.




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