Venison baked spaghetti

Name: Venison baked spaghetti
Total time: 3900 s
Yield: 6 servings
Cuisine: American
Ingredients: 8 oz Angel Hair Pasta; 2 tbsp olive oil; 1 lb Venison; 1 Small Onion; 1 Small green pepper; 24 oz pasta sauce; 1 tsp garlic salt; 1 1/2 tsp Dry dill; 1 1/2 tsp Dry marjoram; 1 1/2 tsp Italian seasoning; 4 oz mozzarella cheese; 1/4 cup grated parmesan cheese

rwpolinski @cook_3791119

I got this recipe off a site and I really liked it with my ground venison. Just thought I would pass it along on here so others can try it.

rwpolinski @cook_3791119

I got this recipe off a site and I really liked it with my ground venison. Just thought I would pass it along on here so others can try it.

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Ingredients

1 hour 5 mins

6 servings

8 ozAngel Hair Pasta
2 tbspolive oil
1 lbVenison
1Small Onion
1Small green pepper
24 ozpasta sauce
1 tspgarlic salt
1 1/2 tspDry dill
1 1/2 tspDry marjoram
1 1/2 tspItalian seasoning
4 ozmozzarella cheese
1/4 cupgrated parmesan cheese

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Steps

1 hour 5 mins

1

Preheat oven to 350°F (175 degrees C). Spray a casserole dish with cooking spray.
2

Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 3 to 5 minutes or until al dente; drain.
3

Meanwhile, heat olive oil in a large skillet over medium-high heat until it begins to smoke. Add venison and cook until well browned, about 5 minutes. Stir in onion and green pepper, continue cooking until softened, about 4 minutes. Add pasta sauce, season with garlic salt, dill, marjoram, and Italian seasoning. Bring to a boil, then reduce heat to medium, and simmer for 5 minutes.
4

Place drained pasta into prepared casserole dish and pour venison overtop. sprinkle with Mozzarella and Parmesan cheeses. Bake in preheated oven until the cheese is bubbly and browned, about 25 minutes.