My mom shared a good recipe with me recently. I don’t mean to brag too much, but the way I made it, with some minor changes…it came out great! Here is my recipe.
2 cans of diced Italian-style tomatoes
1 can of tomato sauce
1 cup water
1/2 cup diced onion
1/2 cup diced green bell pepper
2 cloves garlic, chopped
1 1/2 tsp Italian seasoning
1 1/2 tsp garlic powder
2 tsp (ish) salt
1 1/2 tsp season salt
1 1/2 tsp sugar
1 tsp basil
1 lb ground chuck
1 lb Italian sausage
8 oz angel hair pasta
1 cup grated cheddar cheese (fresh grated – this is critical)
1 cup grated colby jack cheese (also fresh grated)
In a stockpot combine tomatoes, tomato sauce, water, onions, peppers, garlic, garlic powder, seasoning salt, salt, sugar, and basil.
Bring to a boil over high heat, then reduce heat and let simmer, covered while you prep the rest.
Crumble ground beef and sausage in large skillet. Cook over medium – high heat until fully cooked, with no pink remaining. Drain the fat, then add the ground meat to the sauce, keep simmering.
Preheat oven to 350 degrees.
Cook pasta according to directions…for the least amount of time noted. You want it al dente before adding it to the dish.
Cover the bottom of a 13 x 9 pan with sauce, add a layer of pasta, then cover with part of the cheddar cheese. Then sauce, pasta and cheddar and colby jack cheese. Repeat until it’s full, ending with sauce. Bake in oven for 30 minutes. Top the casserole with the remaining cheese, return to the oven and continue to cook until the cheese is melted and bubbly.
My husband is not a huge fan of spaghetti night, but when I unveiled this beauty, he LOVED it. He actually ate some leftovers the other day for lunch. It was THAT good. 🙂
Give it a try and let me know what you think!