Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
September 25 2017
Quick Fall Dinner - Baked Spaghetti
16 oz. spaghetti
2 tbsp. extra-virgin olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 lb. ground beef
Freshly ground black pepper
1 tsp. Italian seasonig
1 (28-oz.) can crushed tomatoes
1/2 c. basil, chopped
1 c. shredded mozzarella
1/4 c. Parmesan
Chopped fresh parsley, for garnish
Preheat oven to 350 degrees F. Grease a medium baking dish.
Cook spaghetti according to package directions until al dente, drain, and set aside.
Meanwhile, in a large skillet over medium heat, heat oil. Add onions and cook until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, 1 minute more. Add ground beef, season with salt, pepper, and Italian seasoning, and cook until no longer pink, about 8 minutes. Drain fat in a bowl lined with paper towels and return to pan. Pour in crushed tomatoes and basil and simmer until slightly reduced, about 10 minutes. Season with more salt and pepper to taste.
Toss with spaghetti, then transfer to baking dish and top with mozzarella and Parmesan. Bake until cheese is melted and pasta is warmed through, about 20 minutes.
Garnish with parsley.