Serves: 4
Total Calories: 643

8 ounces uncooked spaghetti
2 cups homemade or canned spaghetti sauce
1 tablespoon grated Parmesan cheese
1 teaspoon vegetable oil
1 medium onion chopped
1 1/2 pounds lean ground beef
1 teaspoon salt
1/2 teaspoon black pepper
1 1/4 teaspoons Worcestershire sauce
1 to 1 3/4 pound Bread Bowl

1. In a medium saucepan, cook the spaghetti according to package instructions until al dente. Do not overcook. Drain and return to the pan. Add the sauce and toss to coat. Sprinkle with cheese and toss again.

2. While the spaghetti cooks, preheat the oven to 350°F. In a large skillet, heat the oil over medium-low heat, add the onion, and sauté for 3 minutes or until translucent.

3. Add the beef, increase the heat to medium, and brown until completely cooked. Remove the skillet from the heat, and drain the excess fat. Add the salt, pepper, and Worcestershire sauce to the beef, and mix well. Add the spaghetti and toss. Spoon the mixture into the bread bowl.

4. Wrap the bowl with aluminum foil, leaving the top uncovered. Place the bowl on a baking sheet in the middle of the oven, and bake for 25 minutes or until the casserole is heated through. Carefully remove the foil and continue to bake another 3 minutes.

5. To serve, spoon the casserole onto individual plates, then cut the bread bowl into pieces to serve with it.

Nutritional Facts:

Serves: 4
Total Calories: 643
Calories from Fat: 121

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Chicken Casserole With Apricot Preserves
Spaghettini Casserole
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Sourdough Paella
Chef Ian Morrison's Chiles Rellenos Shrimp Casserole
Mexican Lasagna