Spaghetti Bake - cooking recipe

Ingredients

1 to 1 1/2 lb. ground beef
2 Tbsp. cooking oil
3/4 c. chopped onion
1/2 c. diced green pepper
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of tomato soup
1 soup can water
1 clove garlic, mashed
1/2 to 3/4 c. grated cheese of your choice
1 lb. cooked spaghetti
1/2 c. and 1 Tbsp. olive oil
2 tsp. very finely chopped garlic (use fresh cloves only)
2 tsp. salt
1 lb. spaghetti
freshly ground pepper (6 to 8 twists of the mill)
2 Tbsp. chopped parsley

Preparation

The sauce can be prepared in the time it takes to bring the water to a boil.
In a small saucepan; add olive oil, garlic and salt.
Saute this over low heat until it becomes golden, rich brown, stirring often.
Place spaghetti into boiling water; cook until tender yet firm to bite.
For regular to thick paste, boil about 7 minutes.
This is how the Italians like it best!
Drain the pasta immediately and place into a warm bowl.
There is no need to rinse it if it is cooked al dente.
Add the hot garlic, oil and salt to pasta and toss rapidly, coating all strands and add pepper and parsley.
Mix the remaining teaspoon of oil with the pasta and serve immediately.
This is a good appetizer to hearty meal or with a salad as a low-fat, low cholesterol meal.
Be sure to sprinkle the pasta with freshly grated Romano or Parmesan cheese.