Ingredients Jump to Instructions ↓

  1. 1 lb. lean ground beef

  2. 1 onion, chopped

  3. 2 cloves garlic, minced

  4. 28 oz. jar spaghetti sauce

  5. 2 cups water

  6. 1 tsp. dried basil leaves

  7. 8 oz. spaghetti pasta, broken into pieces

  8. 1/2 cup grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. In a 3 quart microwave safe casserole, place beef and onions, crumbling beef to break into small pieces. Microwave on high for 3-4 minutes, stirring once to break up meat. Microwave on high for 2 more minutes and drain off any fat.

  2. Add spaghetti sauce, water, basil and uncooked spaghetti. Mix gently to combine. Cover with lid and microwave on high for 5 minutes. Stir well. Cover casserole again and microwave on high for 8-10 minutes longer. Stir well.

  3. If you want to freeze this dish, at this point cool the casserole in the refrigerator. Wrap well, label, and attach a freezer bag with the grated Parmesan cheese inside. Freeze up to 3 months. To thaw and reheat, thaw overnight in refrigerator. Cover casserole with microwave safe paper towel and microwave on medium for 7-8 minutes until warm. Sprinkle with cheese and continue as directed below.

  4. If not freezing, sprinkle with cheese, cover again and microwave on high for 7-8 minutes longer until spaghetti is tender. Let stand 4 minutes before serving.

  5. servings


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