This hearty meal makes enough to share!
I happened upon this recipe when I was looking for a dish to take to a friend who had just had surgery. This recipe is just right! It makes enough for you to keep and then you get to share with a friend.
2 pounds ground beef, browned
1 jar 48 oz of your favorite spaghetti sauce
16 oz bag medium egg noodles
½ cup butter
½ teaspoon onion powder
½ teaspoon garlic powder
½ cup grated parmesan cheese
12 oz shredded mozzarella cheese
Preheat oven to 350º
In a skillet, brown meat and drain fat. Then put the meat back in the skillet. Add spaghetti sauce to meat; simmer for 20 minutes.
Cook noodles as directed on the package (cook to al dente); then drain and
toss the noodles with butter, seasonings and parmesan cheese. Spray two
9×13 pans with non-stick spray ( I prefer to use my Misto sprayer that I fill with oil).
In each pan layer one quarter of the sauce, half of the noodles, then split the remaining sauce between the two. Top each with half of the mozzarella cheese. Cover with foil; bake 45 minutes.
*You can also add some sauteed green bell peppers, onions and
mushrooms to the sauce. I added mushrooms after checking with my friend to make sure she liked them, too.
**You can use foil pans like these if you’re sharing with a friend.
NOTE: I use Dreamfields pasta for low carbers. It’s possible that another low carb pasta or veggie “pasta” could be substituted as well and be equally delicious. Enjoy!
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