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.

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Ingredients

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

Directions

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

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  • 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