As you may remember, my husband loves baked spaghetti. My last recipe didn’t have meat in it and my husband is not a fan ricotta so while he liked it, he didn’t LOVE it. He requested it again and so I decided to try again with a different recipe. He enjoyed this one more but it still wasn’t “perfect.” He also described his “perfect” baked spaghetti as Army chow in the field so his idea of perfect may not even exist.
First you need to brown some ground beef and cook your noodles. I broke my noodles in half while they cooked because as you eat it, you end up cutting through the pasta anyway so this is just speeding the cutting along later. I also chopped up a zucchini and drained a can of mushrooms to mix into the pan.
Combine all the ingredients in a casserole dish and bake at 425 degrees for 20-30 minutes or until the sauce is bubbly and the zucchini is fork tender. We then ate it with a little bit of butter and shredded parmesean cheese. I thought it was really good. Hubs also enjoyed it and agreed that is was tasty with the added vegetables. And the biggest test: all three kids ate it. Win!
- 1 pound ground beef, season with garlic powder, onion powder, salt, and pepper during cooking. Drain after cooked
- 1/2 box of spaghetti noodles, I used gluten free Barilla
- 1 can or jar of your favorite spaghetti sauce
- 1 zucchini, chopped into bite-sized pieces
- 1 can of mushrooms, drained
- Season ground beef with garlic powder, onion powder, salt, and pepper and brown. Drain meat on a paper towel covered plate. During this time, cook your noodles and preheat your oven to 425 degrees.
- In a casserole dish, combine all the ingredients. Save the sauce for last and then pour over everything once the ingredients are mixed well.
- Bake for 20-30 minutes or until the sauce is bubbly and the zucchini is fork tender.
- Serve with butter and shredded parmesean cheese.
What’s your favorite way to eat spaghetti? I’ve been told by my husband that butter on spaghetti is weird, what’s your opinion?