This flavorful ham and broccoli quiche is suitable for breakfast, lunch, or dinner. The leftovers are equally delicious the next day. Use your favorite cheese.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- cooking spray
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- ½ green bell pepper, chopped
- 1 envelope dry Italian salad dressing mix (such as Good Seasons®)
- 1 ½ pounds ground beef
- 1 (26 ounce) jar spaghetti sauce
- 1 (16 ounce) package spaghetti
- 4 cups grated sharp Cheddar cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch casserole dish with cooking spray.
- Heat oil in a wide pan over medium-high heat. Saute onion and bell pepper in the hot oil until soft, 5 to 7 minutes.
- Mix Italian dressing mix into ground beef and add to the hot pan; saute until browned and crumbly, 5 to 7 minutes. Drain. Add spaghetti sauce and simmer over medium heat for 15 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and add beef mixture; mix well. Transfer to the prepared casserole dish and top with Cheddar cheese.
- Bake in the preheated oven until cheese is browned, about 10 minutes.
- Use you favorite spaghetti sauce for this.
- You can use a red bell pepper instead of green if preferred.
Nutrition Facts
| Calories | 759 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 128 mg |
| Dietary Fiber | 5 g |
| Protein | 41 g |
| Saturated Fat | 20 g |
| Sodium | 995 mg |
| Sugars | 11 g |
| Fat | 40 g |
| Unsaturated Fat | 0 g |
Reviews
This was exactly like the spaghetti I was served in elementary school in the “dark ages.” The only difference is it is not as dry and overcooked! Great, easy recipe, not gourmet but certainly delicious, easily fills you up with a small piece. I added a little more pepper and used 3-cheese spaghetti sauce (personal preferences). It was terrific!
I love this stuff
Left off the cheese (lactose issue) but everyone loved this. Marinara/spaghetti sauce is in 24 oz. jars now – so I used the remaining 2 oz. of a tomato soup. Have also used V-8 in a pinch, too. Will definitely make this again. Thanks for sharing an EASY recipe – this senior appreciates it, and am always willing to learn new recipes.
Changes made based on personal taste: no bell pepper, added a smallish can of diced tomatoes, sautéed onion in real butter (replacing oil in a recipe with real butter gives an added dimension and flavor to each meal, plus most of the cheaper oils are bad for you and cause worsening internal inflammation) and 2 cloves of crushed garlic, before adding in meat/seasoning, lastly used Fontina, Asiago and mozzarella cheese mix. (Re: rating a recipe lower because of a discrepancy in spaghetti sauce container sizes… all older recipes will say larger container sizes. As the cost of goods rises, companies practice “shrinkflation” where the size/amount of product is reduced, while prices stay the same or are raised only slightly. Example: white sugar used to be sold in 5 lb bags a long time ago, now its 4 lb bags.) To reheat, we melt a little butter in a pan and fry the spaghetti. Sounds weird but gives a much better flavor than a microwave!
Ive been making this for years using leftover spaghetti. I add a can of corn to it (my dad always did this and its great). Use thcik sharp cheddar cheese slices (not shredded) on top.
I’m sorry, we just could not eat this. Don’t get me wrong, We love cheese, but this has far too much. It was like chewing a HUGE glob of bubblegum.
We liked this; a nice change of pace from my normal spaghetti recipe. I used a red bell pepper and homemade spaghetti sauce. Sprinkled Parm cheese over each serving. And you can taste the dry italian dressing/seasoning – which, was a little surprising but, as another reviewer commented, makes sense! Served with Cesar salad and toasted French bread. A good, easy weeknight meal. I would make again. Thank you!
This does remind me of the spaghetti we had in grade school lunches growing up. It made a very easy and quick week night supper.
You add taco seasoning to ground beef when making tacos so it only makes sense you add Italian seasoning to ground beef when making spaghetti, right? The thought has never crossed my mind and it is genius! The only reason I am giving this 4 instead of 5 is that spaghetti sauce does not come in 26 ounces. 24 ounces is a standard size jar. On that note, I bought two 24 ouncers, used 26 as the recipe calls for but then ended up adding a total of 30 ounces because it needed it and next time I’ll use 32 ounces.