Shelly's Recipe

BAKED SPAGHETTI

Category: Pasta - Baked

6 slices bacon
1 tsp minced garlic
1 cup chopped onion
1 cup chopped bell pepper
3 (14.5-oz) cans diced tomatoes with liquid
1 (2.25-ounce) can sliced ripe black olives, drained
1 or 2 tbsp dried oregano, according to taste
1 lb ground beef, browned and drained
12 oz thin spaghetti, cooked and drained
2 cups grated cheddar cheese
1 can cream of mushroom soup
1/4 cup water
1/4 cup grated parmesan cheese

Preheat oven to 350. Grease a 13x9 inch baking dish.

In a large skillet, cook bacon until slightly crisp, then cut into smaller pieces. Remove bacon and saute garlic, onion and bell pepper in bacon drippings until tender. Add tomatoes, olives, oregano, bacon and cooked beef. Simmer uncovered for 10 minutes.

Place half the spaghetti in the prepared pan. Top the spaghetti with half of the vegetable-beef mixture. Sprinkle this layer with 1 cup of cheddar cheese. Repeat the layers. Mix the canned soup and water until smooth, and pour over the casserole. Sprinkle the top with parmesan cheese. Bake, uncovered, for 30 to 35 minutes, or until heated through.

Makes 12 servings.