Favorite Spaghetti Casserole
Serves 6-8 people
Prep: 25-30 min
Cooking time: 35-45 min
Ingredients
● 1 lb. grass fed beef
● ½ tsp. Garlic powder
● 1 tsp. Oregano
● ¼ tsp black pepper
● 1 Tb. Italian seasoning
● 2 pinches of red pepper flakes
● 2 Tb. EVOO
● 1 pkg. Spaghetti noodles
● 1 jar of basil marinara sauce
● 6-8 shiitake mushrooms
● 2 carrots diced or shredded
● 2 heaping handfuls of spinach
● 1 c. peas
● 1 small yellow onion diced
● ½ c raw shredded parmesan
● ½ c shredded mozzarella
Preparation
Preheat oven to 350, if cooking right away
Saute beef until fully cooked
Once veggies are washed and chopped put in a large saucepan and saute with EVOO and seasonings until tender, about 8-10 min
Bowl noodles as to package instruction
Once meat is browned add to veggies. Then add a jar of marinara sauce and stir. Turn heat off.
Shred mozzarella and parmesan and set aside.
Drain noodles and add to veggies, meat and sauce until combined. Add half of the mozzarella and stir.
Put into a 9x12 pyrex. Add rest of mozzarella on top and and sprinkle with pepper
Put foil on top and bake for 35-45 min. Last 5-10 min take foil off to brown top.
Notes:
I use good quality grass-fed beef, if using gluten free noodles, Jovial brand is my favorite. When getting marinara, read the ingredients to make sure you are not getting one with preservatives. I love Organico Bello Tomato Basil. I always try to buy organic produce when possible for the veggies.
Lastly, it's important to shred your own parmesan and mozzarella to avoid anti-caking chemicals. One of my favorite mozzarella is LaClare Creamery goat mozzarella
