Baked Spaghetti

This is a Trisha Yearwood recipe, and it's one that Randal and I love. I have made this so may times since finding the recipe and it's always great. I make a couple of changes from the original recipe, I don't use black oilves as neither of us like them, and I change the cream of mushroom soup for cream of chicken or celery soup.



1 pound ground beef
3/4 pound spaghetti
6 slices bacon
2 cloves of garlic, minced
1 cup chopped onion
1 cup chopped bell pepper
2 cans Italian style diced tomatoes
2 cans Rotel
1/2 tbsp Italian seasoning
2 cups grated Cheddar
1 can cream of chicken or celery soup
1/4 cup water
1/4 cup grated parmesan cheese

Preheat oven to 350. Spray a 9 x 13 baking dish with non stick cooking spray.

Cook the spaghetti according to package directions.

Brown and drain the ground beef, remove from the pan.  Slice the bacon into pieces and add to the pan, cook until slightly crispy and remove to a paper towel.

Add the onion and bell pepper to the bacon fat and cook until softened.  Add the garlic and cook for another 2 minutes.  Add the tomatoes, italian seasoning, the cooked beef and bacon.  Bring up to a boil, reduce heat and simmer for 15 minutes.
Layer half of the spaghetti into the baking dish. Spoon over half of the meat sauce. Add half of the cheese and then repeat all three layers.  Combine the cream of chicken soup with the water and blend well. Sprad the soup over the top and sprinkle with parmesan cheese.  Bake for 30 minutes.