Thursday, November 24, 2011

Spaghetti Casserole

This is intended to be spaghetti as a side dish. As such, it's fairly dry and intensely flavorful. The only time I make this is as a side-dish as part of a Thanksgiving Day meal. No reason to limit it's serviceability to the holidays, though. It's pretty basic and most yummy.

  • 8 oz. dry spaghetti
  • 1/4 c. olive oil
  • 1 green bell pepper, diced
  • 1 medium sweet onion, diced
  • 16 oz. jar prepared pasta sauce
  • 1 T. dried oregano
  • 1 t. dried parsley
  • 1 t. ground black pepper
  • 2 t. garlic powder


  1. Preheat oven to 350F.
  2. Cook spaghetti according to package instructions for "al dente" consistency (or boil for 10 minutes in salted water).
  3. Heat olive oil in a 12" skillet at medium-high heat
  4. Add bell pepper and onion to skillet and cook, stirring occasionally, until slightly brown.
  5. Add to the skillet the pasta sauce, oregano, parsley, black pepper, and garlic powder. Simmer at medium heat for 10 minutes.
  6. Transfer cooked spaghetti and sauce to a 2-quart square Corningware casserole dish. Mix well and cook covered for 45 minutes.

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