Serves 2
Preparation Time Involved: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
This chicken entree has a wonderfully complex lemon flavor and goes nicely with garlic mashed potatoes.
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Ingredients |
Equipment You'll Need |
Directions
Preheat the oven to 350 degrees F. Prepare your ovenproof dish, spraying it with vegetable cooking oil spray. Prepare the spaghetti, bringing a large pot of water to a boil. Add the spaghetti and boil for 8 - 10 minutes, or until al dente. Drain and set aside.
In a nonstick skillet, heat olive oil. Add onions, garlic and green peppers and saute. Add ground beef and saute until beef is almost browned. Add mushrooms. Add salt and pepper to taste. Once beef is browned and vegetables are softened, add spaghetti sauce and simmer uncovered for 10 minutes.
Place half of cooked spaghetti in ovenproof dish, topping with 1/2 of the meat sauce. Add 1/4 cup of the mozzerella. Layer on remaining spaghetti, mushroom soup, meat sauce and mozzerella. Bake for 30 minutes. Sprinkle with parmesan cheese and let stand 5 minutes after removing from the oven.
Serve with:
Garlic Bread
Green Salad