We had this for dinner tonight, delicious! Adapted from deepsouthdish.com, this recipe makes a lot, great if you have a big family or feeding a crowd.
12 oz spaghetti noodles, cooked and drained
1 lb ground mild Italian sausage
½ cup real bacon bits
1 cup chopped onion
1 cup chopped bell pepper
2 (14.5 ounce) cans Italian style diced tomatoes, with liquid
2 tsp Italian seasoning
2 cups grated sharp cheddar cheese, divided
1 (10-3/4 ounce) can cream of mushroom soup
1/4 cup water
1/4 cup grated Parmesan cheese
Preheat the oven to 350°. Spray 9″x13″ baking dish with non stick spray. Break spaghetti noodles in half or thirds and cook as directed on package. Brown sausage in large skillet, add bacon bits and cook for couple minutes, drain, remove and set aside. Add onion and bell pepper to skillet and cook until softened, about 5 minutes. Add tomatoes, Italian seasoning, and cooked sausage and bacon. Bring up to a boil, reduce heat and simmer for 10 minutes.
Layer half the spaghetti noodles in prepared baking dish. Spoon over half the meat sauce. Sprinkle half the cheddar and then repeat those layers once more. Combine cream of mushroom soup with water and blend well. Drop over top layer of cheese and carefully spread over top. Sprinkle with Parmesan cheese and bake uncovered, for 30 to 35 minutes, or until heated through and bubbly around edges.
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