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Baked Spaghetti with Venison
Baked Spaghetti with Venison
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Venison baked spaghetti: rich meat, tangy tomato sauce, gooey cheese. Irresistibly tasty twist on a classic dish!
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
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and generously coat a casserole dish with cooking spray.
  • Bring a large pot of salted water to a boil. Cook spaghetti until al dente, about 3 to 5 minutes; then drain.
  • In a smoking hot large skillet, heat olive oil. Cook venison until nicely browned, about 5 minutes. Add onion and green pepper, cook until softened, about 4 minutes. Mix in tomato paste and sauce, season with garlic salt, dill, marjoram, and Italian seasoning. Bring to a boil, then simmer on medium heat for 5 minutes.
  • Transfer cooked pasta into a casserole dish, top with venison mixture, sprinkle with mozzarella and Parmesan cheese. Bake until cheese is golden and bubbly, approximately 25 minutes.

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