Baked Italian Spaghetti
Baked Italian Spaghetti recipe
Yield
6 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
|
|
| 12 | ounces |
pasta, elbow macaroni
|
|
| 1 | cup |
colby cheese
grated |
|
| 1 | small |
tomatoes, canned
drain and dice |
|
| 1 | can |
tomato sauce
|
*
|
| 1 | x |
garlic salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
|
|
| 346.8 | ml/g |
pasta, elbow macaroni
|
|
| 237 | ml |
colby cheese
grated |
|
| 1 | small |
tomatoes, canned
drain and dice |
|
| 1 | can |
tomato sauce
|
*
|
| 1 | x |
garlic salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Cook spaghetti until done, then mix with other ingredients.
Do not fry the hamburger.
Add a little of the juice from the tomatoes to make slightly moist.
Mix some butter with cracker crumbs and pour over the top.
Bake 30 minutes after it has started to cook.
