The Best (and Easiest) Twice-baked Spaghetti Ever

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 13 1/4 ounces whole wheat spaghetti
• 2 (24 ounce) jars spaghetti sauce (we use newman's own sockarooni)
• 1 (8 ounce) can tomato puree
• 1 (14 ounce) can diced tomatoes
• 2 green bell peppers, chopped
• 2 red bell peppers, chopped
• 1/4 cup mushroom, chopped
• 1/4 cup sugar
• 1 dash salt
• 1 tablespoon soybean oil
• 1 tablespoon dried onion
• 1 tablespoon extra virgin olive oil
• spices
• 1 teaspoon dried garlic
• 1 lb lean ground beef

Recipe

• 1 boil spaghetti according to pachage directions, drain water.
• 2 brown ground beef in a skillet and drain any access grease.
• 3 combine spaghetti and ground beef with both jars of sauce in a ductch oven or heavy pot.
• 4 stir until completely mixed.
• 5 bake at 350 degrees for 30 minutes or until warmed completely through.
• 6 *if you don't plan to serve it right away you can refrigerate up to 4 or 5 days and then cook in the oven until warmed completely through.