Yep--It made the cut! Basically this is spaghetti made in one pan--how easy is that??
Original recipe calls for canned spaghetti sauce, but that has lots of sodium so:
1 lb extra lean ground beef, cooked and drained
(original recipe calls for 26 oz spaghetti sauce)
~~~~~~~~~~~~ My spaghetti sauce
3-8 oz cans tomato sauce--no salt added
6 cloves garlic (less if you aren't crazy about garlic like I am!)
1 small onion diced
1 1/2 tsp dried basil
1 tsp dried oregano
1/2 tsp fresh ground pepper (or to taste)
Pinch of salt
Simmer for at least 1/2 hour
back to the recipe:
1 cup green bell pepper (chopped) (I added this to my spaghetti sauce to cook)
8 oz spaghetti noodles, broken in pieces
2 c water
1 c shredded Italian Blend Cheese
In lg skillet or saucepan, brown ground beef and drain.
Stir in spaghetti sauce and water; mix well and bring to boil.
Stir in spaghetti noodles and green bell pepper.
Reduce heat; cover and simmer for 15 minutes or until spaghetti is tender.
Sprinkle with cheese.
Cover for 2 minutes or until cheese is melted.
Serve with tossed salad and Italian bread (or reduced fat crescent rolls)