Baked Spaghetti With Mushrooms And Olives

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 pound ground beef
• 2 Portobello mushroom caps, rinsed and chopped
• 1 26 oz. jar mushroom and olive pasta sauce
• 1 2.25 oz can black olive bits
• 1 small zucchini chopped 3/4 ", optional
• 2 fresh tomatoes, medium, squeezed and chopped, optional
• 1 small can sliced mushrooms, drained, optional
• 1 cup Parmesan cheese, grated
• 1 packet Pizza Cheese, shredded
• 1 pound spaghetti

1. Put a large pot of water on to boil for the pasta.
2. In a large, non-stick skillet or pot, over medium-high heat, saute the chopped onion in olive oil until limp.
3. Add the ground beef, stirring and breaking into bits. Add the chopped mushrooms.
4. Stir until meat and mushrooms are cooked (about 7 minutes). Add the pasta sauce and olives.
5. Add the optional items if desired.
6. Season to taste.
7. Add spaghetti to the boiling water. Boil according to package directions. Do Not Overcook. Drain
8. In a large bowl, mix the sauce, cooked spaghetti and Parmesan cheese until well incorporated.
9. Pour into a large, oiled baking dish (Pyrex or Corning Ware). Top with pizza cheese.
10. Bake at 350 degrees for 45 minutes.

olive oil, onion, ground beef, mushroom caps, mushroom, black olive bits, zucchini, tomatoes, mushrooms, parmesan cheese, cheese, spaghetti

Taken from food52.com/recipes/2785-baked-spaghetti-with-mushrooms-and-olives (may not work)