School Cafeteria Spaghetti

4.3
(3)

There were only two things that created a buzz around school when I was growing up: upcoming teacher workdays and spaghetti day in the cafeteria. School spaghetti was one of my favorite dishes then, and it still is now! Try this simple, yet more grownup, version.

2
2
Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins
Servings:
8
Yield:
8 servings

Ingredients

  • cooking spray

  • 2 tablespoons vegetable oil

  • 1 medium onion, chopped

  • ½ green bell pepper, chopped

  • 1 envelope dry Italian salad dressing mix (such as Good Seasons®)

  • 1 ½ pounds ground beef

  • 1 (26 ounce) jar spaghetti sauce

  • 1 (16 ounce) package spaghetti

  • 4 cups grated sharp Cheddar cheese

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish with cooking spray.

  2. Heat oil in a wide pan over medium-high heat. Saute onion and bell pepper in the hot oil until soft, 5 to 7 minutes.

  3. Mix Italian dressing mix into ground beef and add to the hot pan; saute until browned and crumbly, 5 to 7 minutes. Drain. Add spaghetti sauce and simmer over medium heat for 15 minutes.

  4. Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and add beef mixture; mix well. Transfer to the prepared casserole dish and top with Cheddar cheese.

  5. Bake in the preheated oven until cheese is browned, about 10 minutes.

Cook's Notes:

Use you favorite spaghetti sauce for this.

You can use a red bell pepper instead of green if preferred.

Nutrition Facts (per serving)

759 Calories
40g Fat
57g Carbs
41g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 759
% Daily Value *
Total Fat 40g 51%
Saturated Fat 20g 100%
Cholesterol 128mg 43%
Sodium 995mg 43%
Total Carbohydrate 57g 21%
Dietary Fiber 5g 16%
Total Sugars 11g
Protein 41g
Vitamin C 9mg 44%
Calcium 539mg 41%
Iron 5mg 25%
Potassium 686mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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