Baked Spaghetti with Creamy Pesto


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What’s not to love about baked pasta with ground beef, marinara sauce, and a layer of creamy pesto? Your kids will gobble up the twist on the classic red sauce spaghetti. And, if you’d rather go meatless, merely omit the ground beef. It’ll taste just as good without the meat.

1 pound (453 grams) dry spaghetti pasta
1 tablespoon olive oil
1 medium onion, chopped
1 pound (453 grams) lean ground beef
1/2 teaspoon salt
Two 26-ounce jars (1474 grams) marinara sauce
3/4 cup (175 grams) sour cream
1/4 cup (60 grams) basil pesto
1/2 cup (40 grams) shredded mozzarella cheese

1. Heat oven to 350 degrees F (177 degrees C). Spray a 3-quart baking dish with non-stick cooking spray or lightly grease with butter. (A 13-inch by 9-inch pan works well for this).

2. Bring a large pot of salted water to a boil then add spaghetti and cook according to the package directions (this usually takes about 10 minutes). Then, drain pasta.

3. In a small bowl, stir the basil pesto and sour cream together, and then set aside.
While the pasta cooks, heat the olive oil in a large skillet or frying pan with sides. Then, add onions then cook 3 to 5 minutes, stirring occasionally, until translucent.

4. Now, add the beef to the onions. Scatter a 1/2 teaspoon of salt over the beef then use a spoon or fork to break the beef apart. Cook, stirring occasionally, until the beef has browned. This takes about 6 minutes.

5. Drain extra fat from the beef then add tomato sauce and cook, while stirring until heated through.

A special thanks to Inspired Taste for this recipe. Head on over to their site for step-by-step photos of this recipe.

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