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| 8 x ca. 30 g | Spaghetti or Linguine; Or.. Thin Spaghetti, uncooked |
| 1 gross | Onion chopped |
| 1 | Garlic clove peeled and quartered |
| 1 x ca. 450 g | lean ground beef |
| 14 x ca. 30 g | Canned tomatoes; undrained |
| 10 x ca. 30 g | Low-sodium tomato sauce |
| 1 1/2 Tasse | water divided |
| 2 Teelöffel | italien seasoning |
| 1 1/2 Teelöffel | salt |
| 3/4 Tasse | Grated Cheddar cheese Or- Monterey Jack cheese |
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In a large frying pan, cook onion, garlic and ground beef over medium heat until beef is browned; drain. Add tomatoes, tomato sauce, one cup of water, Italian seasoning and salt. Simmer for 5 minutes, stirring occasionally.
While meat mixture is simmering, break spaghetti strands into three parts. Place in an oven-proof casserole dish. Add another half cup of water and mix. Add meat mixture and combine all ingredients. Cover the casserole with aluminum foil and bake at 350 degrees F for 40 minutes. Uncover casserole and bake for an additional 10 minutes.
Each serving provides: 821 Calories; 54.5 g Protein; 93 g Carbohydrates; 24.7 g Fat; 117 mg Cholesterol; 920 mg Sodium. Calories from Fat: 27%
with permission)
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