Baked Pa-sghetti

I made this last night on our Easy night – softball. I found it on the Apron’s site. I’m really encourage with this site because the recipes call for ingredients that are already prepped, like diced carrots, onions, etc. Some of these you can buy frozen, and some you can buy in the produce section. Costs a little more, but I definitely buy the frozen, cut up veggies since I’ll use them eventually. Sometimes, convenience is worth the cost!

This was an absolute fabulous mix of “easy” and tasty! Surprisingly, it required no pre-cooking of ingredients. Everything went into the pan as is and then into the oven. Loved it!!

Baked Spaghetti
Ingredients
1 pound lean ground beef, 7% fat
1 cup frozen diced onions
1/4 cup frozen diced bell peppers
3 large eggs
1/2 teaspoon garlic powder
1 teaspoon dried oregano leaves
1 teaspoon seasoned salt
8 ounces spaghetti
2 cups shredded Italian cheese blend, divided
1 (26-ounce) jar tomato and basil pasta sauce

Steps
1. Preheat oven to 400°F. Fill large saucepan 1/2 full of water. Cover and bring to a boil on high for pasta.
2. Meanwhile, mix beef, onions, peppers, 1 egg, garlic powder, oregano, and seasoned salt in large bowl. Mix by hand (or in food processor) until thoroughly blended. Spread mixture evenly in 9- x 13-inch baking dish. Wash hands.
3. Stir pasta into boiling water. Boil 8 minutes, stirring occasionally, until tender.
4. Drain pasta thoroughly (do not rinse). Whisk remaining 2 eggs, in medium bowl, until well blended; stir in 1/2 cup of the cheese. Add pasta and toss to coat until eggs and cheese are well blended into pasta. Spread pasta evenly over meat mixture.
5. Spoon pasta sauce over top. Sprinkle with remaining 1 1/2 cups cheese. Bake 30–35 minutes or until internal temperature reaches 165°F and meat is fully cooked. Let stand 5 minutes before serving. (Makes 8 servings.)

CALORIES (per 1/8 recipe) 360kcal; FAT 14g; CHOL 130mg; SODIUM 660mg; CARB 32g; FIBER 3g; PROTEIN 27g; VIT A 15%; VIT C 10%; CALC 25%; IRON 20%