Ingredients
1 package (16 ounces) spaghetti1-1/2 pounds ground beef1 medium onion, chopped1/2 cup chopped green pepper1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 can (10-3/4 ounces) condensed tomato soup, undiluted1 can (8 ounces) tomato sauce1 cup water2 tablespoons brown sugar1 teaspoon salt1 teaspoon dried basil1 teaspoon dried oregano1/2 teaspoon dried marjoram1/2 teaspoon dried rosemary, crushed1/8 teaspoon garlic salt1 cup shredded part-skim mozzarella cheese, divided
Preparation
Break spaghetti in half; cook according to package directions. Meanwhile, in a Dutch oven, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the soups, tomato sauce, water, brown sugar and seasonings.
Drain spaghetti; stir into meat sauce. Add 1/2 cup cheese. Transfer to a greased 13x9-in. baking dish.
Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 10-15 minutes longer or until cheese is melted.
