It's been awhile!

Sorry for any readers that we leave hanging, it's been busy around this household. Food challenges and cheating..oy! But back with a quick recipe for you! Baked Spaghetti...now you can just make regular spaghetti, that's fine, but I'll pack in some veggies and baking just takes this to a whole different level.

BAKED SPAGHETTI
1 package Tinkyada spaghetti, (break each bunch into thirds as you add it to the water)
1 lb hamburger or pork, whatever you like
1 small green bell pepper, chopped (small if you need to hide it!)
1 clove garlic, chopped
1 small onion, chopped
McCormick Italian seasoning
salt
pepper
red pepper flakes (optional)
1 1/2 Jars Classico sauce (or homemade, muir glen, whatever you like)
EVOO

Set oven to 350.

Cook pasta to package directions, leaving the pasta *just* a little less than al dente. Drain and rinse with cold water.

Swirl a little EVOO in the saute pan and add onion and cook to soften. Add the green bell pepper...I typically use about 3/4 of a pepper and my family doesn't really love pepper, at all...and they LOVE my spaghetti, so try it! Saute for a bit until the onion and pepper are combining flavors (you'll smell it). Toss in the garlic and add the burger. Continue cooking until the meat is cooked through. Drain in a colander to get rid of the fat. Add spices to taste (I use a good bit of pepper and italian seasoning...yum!)

Add the burger mix to the cooked pasta. Then add 1 jar of the spaghetti sauce..stir and see if it's coated well. You want this to not get dry at all. You'll probably need another 1/2 jar or so to make it 'soupy' enough. The noodles finish cooking in this sauce, so make sure it's not dry! Dry pasta is GROSS!

Dump the mixture in a sprayed down 13x9 pan, covered for about 1 hour. Bubbly and delicious.

Serve with GFCF Garlic bread. Delish!