The Best (And Easiest) Twice-Baked Spaghetti Ever - cooking recipe

Ingredients

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

Preparation

boil spaghetti according to pachage directions, drain water.
brown ground beef in a skillet and drain any access grease.
combine spaghetti and ground beef with both jars of sauce in a ductch oven or heavy pot.
stir until completely mixed.
bake at 350 degrees for 30 minutes or until warmed completely through.
*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.