Photo by Smyog
Smyog's Notes:
Expand2 tablespoons olive oil Ask a question about this ingredient
1 onion, chopped Ask a question about this ingredient
1 pound ground beef Ask a question about this ingredient
2 Portobello mushroom caps, rinsed and chopped Ask a question about this ingredient
1 26 oz. jar mushroom and olive pasta sauce Ask a question about this ingredient
1 2.25 oz can black olive bits Ask a question about this ingredient
1 small zucchini chopped 3/4 ", optional Ask a question about this ingredient
2 fresh tomatoes, medium, squeezed and chopped, optional Ask a question about this ingredient
1 small can sliced mushrooms, drained, optional Ask a question about this ingredient
1 cup Parmesan cheese, grated Ask a question about this ingredient
1 packet Pizza Cheese, shredded Ask a question about this ingredient
Put a large pot of water on to boil for the pasta.
Ask a question about this stepIn a large, non-stick skillet or pot, over medium-high heat, saute the chopped onion in olive oil until limp.
Ask a question about this stepAdd the ground beef, stirring and breaking into bits. Add the chopped mushrooms.
Ask a question about this stepStir until meat and mushrooms are cooked (about 7 minutes). Add the pasta sauce and olives.
Ask a question about this stepAdd the optional items if desired.
Ask a question about this stepSeason to taste.
Ask a question about this stepAdd spaghetti to the boiling water. Boil according to package directions. Do Not Overcook. Drain
Ask a question about this stepIn a large bowl, mix the sauce, cooked spaghetti and Parmesan cheese until well incorporated.
Ask a question about this stepPour into a large, oiled baking dish (Pyrex or Corning Ware). Top with pizza cheese.
Ask a question about this stepBake at 350 degrees for 45 minutes.
Ask a question about this stepKen is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
Can we use soy protein (beef) in place of the hamburger...?