Ingredients
1
lb uncooked spaghetti
1
lb lean (at least 80%) ground beef
1
tablespoon olive oil
3
cups diced bell peppers (3 peppers)
3/4
cup diced onions
2
cloves garlic, finely chopped
2
cans (15 oz each) Muir Glen™ organic tomato sauce
1
can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1
cup shredded sharp Cheddar cheese (4 oz)
Fresh parsley, if desired
Preparation
Heat oven to 375°F.
Heat large pot of water to boiling; season generously with kosher salt. Boil spaghetti 3 minutes less than time indicated on package – it should be quite flexible but still firm in center. Reserve 1 cup of the pasta water; drain, and set aside.
Meanwhile, in 10-inch skillet, cook beef with a dash of salt and a few grinds of pepper, breaking it up as it cooks, until browned. Remove beef from skillet with slotted spoon to plate; set aside. Wipe out skillet; add olive oil. Add bell peppers, onions and garlic with a pinch of salt; cook about 5 minutes or until softened.
Add beef back to skillet, followed by both cans of tomato sauce and diced tomatoes. Stir to combine; simmer 5 minutes. Taste sauce for seasoning; add salt if needed. Add cooked pasta and half of the pasta water, tossing to coat – add more pasta water if you want thinner sauce.
Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread mixture in baking dish; top with cheese.
Cover with foil. Bake 20 minutes; remove foil, and bake about 10 minutes longer or until cheese is bubbling. Let stand 10 minutes before serving.
