Baked Spaghetti

This casserole is another one from my "prenatal collection", but it should be a part of every cook's repertoire. Imagine the tomato-y, cheesy goodness of spaghetti without spending any time in the kitchen the night you serve it. In fact, this could be paired with a nice salad and French bread for romantic dinner after spending the day together. Your significant other with marvel at your resourcefulness and your miraculous dinner preparation skills...

Baked Spaghetti

1 lb lean ground beef

1 lb box of high fiber spaghetti, cooked

1 bell pepper (I prefer 1/2 each of red and green)

1 jar spaghetti sauce

1/2 tsp black pepper

1 tsp dried oregano

4 oz shredded mozzarella cheese

Brown beef, then add diced peppers and cook until they are tender, but not browned. Stir in a jar of spaghetti sauce and season with pepper and oregano. Toss the sauce and cooked noodles together, then transfer to a pan already prepared with nonstick cooking spray. Sprinkle the top with shredded mozzarella cheese. Either bake at 350 degrees for one hour or freeze at this point for later enjoyment.