Baked Spaghetti

• 1T. Bertolli Extra Virgin Olive Oil
• 1 package dried spaghetti
• 1 pound ground beef
• 1.5 c. shredded Mozzarella cheese
• 1 can cream of mushroom soup
• 1 can sliced mushroom
• 1/2 jar Bertolli Vidalia Onion Sauce
• 1/2 jar Bertolli Mediterranean Olive Sauce
• 1/2 c. Parmesan Cheese

1. Preheat oven to 350 degrees. Boil spaghetti noodles until cooked; drain. Mix noodles with 1T. olive oil and set aside.
2. Cook ground beef in skillet on medium heat until completely brown. Remove from heat; drain.
3. Add both sauces to the beef and set aside.
4. In a medium casserole dish, add 1/3 of the noodles. Then add 1/3 of the cream of mushroom soup and half of the canned mushrooms. Next, add 1/3 of the beef sauce. Add 1/3 of the mozzarella cheese. Continue to layer ingredients with the top layer being a mixture of the mozarrella and parmesan cheeses.
5. Lightly cover with foil and bake 25 minutes.

olive oil, ground beef, mozzarella cheese, cream of mushroom soup, mushroom, onion sauce, mediterranean olive sauce, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/baked-spaghetti-1200231 (may not work)