The Best (And Easiest) Twice-Baked Spaghetti Ever

• 13 1/4 ounces whole wheat spaghetti
• 2 (24 ounce) jars spaghetti sauce (we use Newman's Own Sockarooni)
• 1 (8 ounce) can tomato puree
• 1 (14 ounce) can diced tomatoes
• 2 green bell peppers, chopped
• 2 red bell peppers, chopped
• 1/4 cup mushroom, chopped
• 1/4 cup sugar
• 1 dash salt
• 1 tablespoon soybean oil
• 1 tablespoon dried onion
• 1 tablespoon extra virgin olive oil
• spices
• 1 teaspoon dried garlic
• 1 lb lean ground beef

1. boil spaghetti according to pachage directions, drain water.
2. brown ground beef in a skillet and drain any access grease.
3. combine spaghetti and ground beef with both jars of sauce in a ductch oven or heavy pot.
4. stir until completely mixed.
5. bake at 350 degrees for 30 minutes or until warmed completely through.
6. *if you don't plan to serve it right away you can refrigerate up to 4 or 5 days and then cook in the oven until warmed completely through.

whole wheat spaghetti, sauce, tomato puree, tomatoes, green bell peppers, red bell peppers, mushroom, sugar, salt, soybean oil, onion, extra virgin olive oil, garlic, lean ground beef

Taken from www.food.com/recipe/the-best-and-easiest-twice-baked-spaghetti-ever-446752 (may not work)