Featured in Star-Advertiser on June 8, 2011.
1 tablespoon olive oil
1 small round onion, finely chopped
2 cloves garlic, minced
1 pound lean ground beef or turkey
1 jar (32 ounces) spaghetti sauce
1 cup water
1 package (8 ounces) spaghetti, uncooked
2 cups shredded Italian blend cheese
Preheat electric oven to at 350°F. In a large skillet or sauce pot heat oil; sauté onion and garlic. Add ground beef and cook until lightly browned; drain excess oil. Add spaghetti sauce and water; heat through. Lightly grease a 2-quart casserole. Pour enough sauce to cover the bottom of the casserole dish. Break half of spaghetti and lay evenly in casserole dish. Pour half of remaining sauce over spaghetti and sprinkle with half of the cheese. Repeat with remaining spaghetti, then sauce and top with cheese. Cover and bake for 20 minutes. Uncover and bake for another 20 minutes or until cheese is lightly brown on top. Remove from oven and let sit for at least five minutes before cutting and serving. Makes 6 servings.
Approximate Nutrient Analysis per serving:
600 calories, 19 g fat, 8 g saturated fat, 75 mg cholesterol, 900 mg sodium, 44 g carbohydrate, 4 g fiber, 2 g sugar, 35 g protein