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Baked Spaghetti with Venison |
"This recipe is short and clean. The venison is this type of easy taste that combines well with the plethora of spices. It takes no time in any respect and flavor even higher the following day."
Ingredients :
- 1 (8 ounce) bundle 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 1/2 teaspoons dried dill
- 1 half teaspoons dried marjoram
- 1 half of teaspoons Italian seasoning
- four ounces shredded Mozzarella cheese
- 1/four cup grated Parmesan cheese
Instructions :
Prep : 25M | Cook : 6M | Ready in : 1H5M |
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- Preheat oven to 350 degrees F (a hundred seventy five stages C). Spray a casserole dish with cooking spray.
- Bring a large pot of gently salted water to a boil. Add spaghetti and cook for three to 5 mins or until al dente; drain.
- Meanwhile, warmth olive oil in a big skillet over medium-excessive warmness till it begins to smoke. Add venison and cook till well browned, approximately five mins. Stir in onion and inexperienced pepper, continue cooking till softened, about 4 mins. Add tomato paste and tomato sauce, season with garlic salt, dill, marjoram, and Italian seasoning. Bring to a boil, then lessen warmth to medium, and simmer for 5 minutes.
- 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 mins.
Notes :
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