spaghetti recipe - now

2 bottles, 14-oz Tomato and Basil spaghetti sauce
2 cans diced tomatoes with Basil, Garlic and Oregano, drained
2 lbs or pack of lean ground beef
2 packs Mostaccioli pasta
1 pack shredded cheese
1 medium onion
1 tbsp garlic
Pepper
Roasted peppers (sold in bottles)


Saute garlic and onion in a large pan. At the same time, cook pasta according to package directions and drain. Add and brown beef. Drain and put back to pan. Add the roasted peppers, diced tomatoes and spaghetti sauce. Let it simmer for 10 minutes and then add the pasta. Serve with shredded cheese on top and garlic toast. Keep the remaining spaghetti in fridge (lasted a week for us).

-ae-