8 oz. Spaghetti, Linguine or Thin Spaghetti, uncooked
1 large onion, chopped
1 garlic clove, peeled and quartered
1 pound lean ground beef
1 14-oz. can tomatoes, undrained
1 10-oz. can low-sodium tomato sauce
1 1/2 cups water, divided
2 tsp. Italian seasoning
1 1/2 tsp. salt
3/4 cup grated Cheddar or Monterey Jack cheese
In a large frying pan, cook onion, garlic and ground beef over medium heat until beef is browned; drain. Add tomatoes, tomato sauce, one cup of water, Italian seasoning and salt. Simmer for 5 minutes, stirring occasionally.
While meat mixture is simmering, break spaghetti strands into three parts. Place in an oven-proof casserole dish. Add another half cup of water and mix. Add meat mixture and combine all ingredients. Cover the casserole with aluminum foil and bake at 350-o F for 40 minutes. Uncover casserole and bake for an additional 10 minutes.
Photo credit: Andrea Goh