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Preheat oven to 350°F. Grease a 3-quart rectangular baking dish; set aside. Cook spaghetti according to package directions; drain well. Return to pan.
Meanwhile, in a large skillet, cook ground beef, onion and bell pepper until meat is brown and vegetables are tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir tomatoes, mushrooms, olives and oregano into meat mixture. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes.
Spread half of the cooked spaghetti in the prepared baking dish. Top with half of the meat mixture and half of the Cheddar. Repeat layers.
In a medium bowl, combine cream of mushroom soup and the water; spread over top layer in baking dish. Sprinkle with Parmesan. Bake, uncovered, about 30 minutes or until heated through.