• 6servings
  • 40minutes
  • 362calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsCopper, Natrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (8 ounce) package angel hair pasta

  2. 2 tablespoons olive oil

  3. 1 pound cubed lean venison

  4. 1 small onion, diced

  5. 1 bell pepper, diced

  6. 1 (6 ounce) can tomato paste

  7. 2 (15 ounce) cans tomato sauce

  8. 1 teaspoon garlic salt

  9. 1 1/2 teaspoons dried dill

  10. 1 1/2 teaspoons dried marjoram

  11. 1 1/2 teaspoons Italian seasoning

  12. 4 ounces shredded Mozzarella cheese

  13. 1/4 cup grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.

  2. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 3 to 5 minutes or until al dente; drain.

  3. Meanwhile, heat olive oil in a large skillet over medium-high heat until it begins to smoke. Add venison and cook until well browned, about 5 minutes. Stir in onion and green pepper, continue cooking until softened, about 4 minutes. Add tomato paste and tomato sauce, season with garlic salt, dill, marjoram, and Italian seasoning. Bring to a boil, then reduce heat to medium, and simmer for 5 minutes.

  4. Place drained pasta into prepared casserole dish and pour venison overtop. sprinkle with Mozzarella and Parmesan cheeses. Bake in preheated oven until the cheese is bubbly and browned, about 25 minutes.


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