Beef and Spaghetti Bake Recipe

Ingredients

1 package whole wheat spaghetti
1 lb (454 g) lean ground beef
1 can CAMPBELL’S® Condensed Low Fat Cream of Celery Soup
1 cup (250 mL) CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
1 1/2 cups (375 mL) frozen peas
1 red bell pepper, chopped
1/3 cup (80 mL) ketchup
1/2 cup (125 mL) low fat ricotta cheese (5%)
1/2 cup (125 mL) skim milk
2 tbsp (30 mL) chopped fresh basil leaves
2 tbsp (30 mL) chopped fresh oregano leaves
1/4 tsp (1 mL) ground black pepper
1/2 cup (125 mL) shredded part skim mozzarella cheese

PREP TIME 15m	COOK TIME 30m	TOTAL TIME 45m
YIELD 6 servings

Instructions

Cook pasta according to package directions,omitting salt. Drain and set aside.
Brown beef well in large non-stick skillet at medium-high heat.
Combine beef and all remaining ingredients,except pasta and mozzarella cheese,in large mixing bowl. Gently stir in pasta. Transfer mixture to shallow 13” x 9” (34 x 22 cm) baking dish and spread evenly. Sprinkle cheese on top.
Bake at 350°F (180°C) for 30 minutes. Allow to rest for 10 minutes before serving.

Recipe tips
No last minute flurry of draining steaming spaghetti while serving sauce and accompaniments all at the same time! This meal-in-a-dish is oven-baked and easy
Growing your own herbs gives you an instant supply to cook with…whether they are planted in a window box,on the balcony or right in the garden! Common in many regions of Canada,oregano is one of those hardy herbs that come up year after year.

Dinner