Baked Spaghetti with Venison

Name: Baked Spaghetti with Venison
Total time: 70
Yield: 6
Ingredients: 1 (8 ounce) package angel hair pasta; 2 tablespoons olive oil; 1 pound cubed lean venison; 1 small onion, diced; 1 bell pepper, diced; 1 (6 ounce) can tomato paste; 2 (15 ounce) cans tomato sauce; 1 teaspoon garlic salt; 1.5 teaspoons dried dill; 1.5 teaspoons dried marjoram; 1.5 teaspoons Italian seasoning; 4 ounces shredded Mozzarella cheese; 0.25 cup grated Parmesan cheese

Recipe by Kandicegibson from allrecipes.com

Dinner 1 Hr. 10 Mins.

Ingredients

6 servings

•

1 (8 ounce) package angel hair pasta
•

2 tablespoons olive oil
•

1 pound cubed lean venison
•

1 small onion, diced
•

1 bell pepper, diced
•

1 (6 ounce) can tomato paste
•

2 (15 ounce) cans tomato sauce

•

1 teaspoon garlic salt
•

1.5 teaspoons dried dill
•

1.5 teaspoons dried marjoram
•

1.5 teaspoons Italian seasoning
•

4 ounces shredded Mozzarella cheese
•

0.25 cup grated Parmesan cheese

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
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.
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, and continue cooking until softened, about 4 minutes. Add tomato paste and tomato sauce, season with garlic salt, dill, marjoram, and Italian seasoning. Bring to a boil, then reduce heat to medium and simmer for 5 minutes.
Place drained pasta into a prepared casserole dish and pour venison mixture overtop. Sprinkle with mozzarella and Parmesan cheese. Bake in the oven until cheese is bubbly and browned, about 25 minutes.