I’m so glad to finally get around to writing/typing this recipe out. It evolved from a recipe that I found in Better Homes & Gardens’ Anyone Can Cook recipe book, but I’ve changed it somewhat drastically to suit our tastebuds. Since I’ve used this recipe for almost a year, changing it a little each time, it’s probably high time that I just write it down and get it over with!
Let me preface this by explaining that 1) I like my pasta “saucy”! I don’t like pasta dishes that are dry. And, 2) I like fresh, chopped veggies in my pasta (when appropriate). I like the veggies to be cooked, but not mushy…if that makes sense…?
Ingredients:
16 oz. ziti, or similar pasta…I sometimes use penne, etc. Whatever is handy in the pantry.
1 lb. ground beef or turkey
1 medium green pepper, chopped to bite-sized pieces
1/2 medium white onion, diced
2 Tablespoons minced garlic (more or less to taste)
1 carrot, shredded (optional)
2 jars of spaghetti sauce (I prefer Ragu Garden Combination), more or less depending on your preferred amount of sauce
1 tsp. Oregano
1 tsp. Thyme
1 tsp. Basil
Black Pepper, to taste
8 oz. Mozzarella Cheese, shredded
Parmesan cheese, to taste
Preparation:
Prepare the pasta as directed (Boil water, cook & drain pasta, return to pot).
While the water boils and pasta cooks, brown ground meat.
To the cooked meat, add green pepper, onion, garlic, carrot, oregano, thyme, basil and black pepper. Mix together.
Preheat the oven to 350 degrees.
In a 9 x 13 baking dish (I prefer my Pyrex glass dish), spread a light layer of spaghetti sauce.
Place half of the cooked meat mixture in the baking dish. Layer half of the cooked pasta in the baking dish. Spread spaghetti sauce over the pasta, using as much sauce as you’d prefer for desired “saucy-ness.” Sprinkle with 1/3 of the mozzarella cheese. Repeat – layer and use the rest of the meat mixture, pasta, spaghetti sauce and cheese. Sprinkle the top with parmesan cheese, to taste.
Place in oven for 20 to 25 minutes, or until bubbly.
