1 hour, 15 minutes
- Preheat oven to 350Â°F. Lightly coat a rectangular 3-quart baking dish with nonstick cooking spray; set aside. Cook spaghetti according to package directions; drain. Rinse with cold water; drain. Set aside.
- In a large skillet cook ground beef, onion and bell pepper until beef is browned and vegetables are tender. Drain fat. Stir in tomatoes, mushrooms, olives and oregano. Bring to boiling. Reduce heat; simmer, uncovered, 10 minutes.
- Place half the cooked spaghetti evenly in baking dish. Top with half the ground beef mixture. Sprinkle with 1 cup of the Cheddar. Repeat layers.
- In a medium bowl stir together soup and 1/4 cup water. Pour over Cheddar layer. Sprinkle with Parmesan. Bake, uncovered, 30 to 35 minutes or until heated through.
View all nutritional information
Calories 345, Calories Fat 115, Total Fat 12g, Saturated Fat 6g, Cholesterol 54mg, Sodium 838mg, Carbohydrate 35g, Protein 21g
|Calories (fat) extra||34|
|Total Fat (extra)||20|
|Saturated Fat (extra)||33|
|Vitamin A (extra)||16|
|Vitamin C (extra)||37|