Page 125 - Harrington Family Recipes

Layered Spaghetti Bake

Serving Size : 20 Preparation Time :0:00
Categories : Main Dishes - Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lbs 4% fat, ground beef
1 cup chopped green bell peppers -- chopped
1 cup chopped onion
1 cup lowfat mayonnaise
1 jar spaghetti sauce
1/2 cup Parmesan cheese
16 ounces spaghetti, package -- cooked and drained
2 cups Cheddar cheese -- grated

Preheat oven to 350 degrees F. Lightly butter a 2-quart casserole dish and
set aside.

In a skillet over medium heat, brown the ground beef with the chopped
pepper and onions. Drain off any excess fat.

Add the mayonnaise, spaghetti sauce, and parmesan cheese to the skillet,
and cook for another 2 or 3 minutes over a low heat setting to warm the
mixture through.

Meanwhile, cook the spaghetti, and drain it well.

Place half of the cooked spaghetti in the bottom of the prepare casserole
dish. Pour half of the meat and sauce mixture over the pasta and sprinkle
with half of the grated cheddar cheese. Repeat the process to complete the
second, top layer.

Bake for 30 minutes. Serve warm with a side salad and garlic or cheesy
herb bread.

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Per Serving (excluding unknown items): 105 Calories; 8g Fat (69.3%
calories from fat); 4g Protein; 4g Carbohydrate; 1g Dietary Fiber; 17mg
Cholesterol; 226mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 1 1/2
Fat; 0 Other Carbohydrates.

NOTES : This is good. Les said he thought it was better than Train Wreck,
our old standby. I never put the bell peppers in it.

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