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.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


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

  • 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.

  • 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.

  • 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.

  • 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

758.5 calories; protein 40.7g 81% DV; carbohydrates 57.3g 19% DV; fat 39.9g 61% DV; cholesterol 127.5mg 43% DV; sodium 994.6mg 40% DV. Full Nutrition