I originally got this recipe from Ally at Culinary Infatuation. It was very delicious and pretty easy to put together. Aaron definitely approved.
(La Mia Cucina)
1/2 c. chopped onions
1 c. chopped green peppers
1 TBS. olive oil
2 to 3 c. of your favorite marinara sauce
1 (4 oz.) can mushroom slices–I used fresh mushrooms instead
1 (2 oz.) can sliced ripe olives–I didn’t use olives, not a fan
2 tsp. oregano
1 1/2 lb. ground beef, brown and drain
1 lb. spaghetti, cooked al dente 1 wedge (1/2 lb.?) of Fontina cheese, sliced
1 (10 oz.) can cream of mushroom soup (using fat free or low sodium would be fine)
1/4 c. water
1/2 c. grated Pecorino Romano or Asiago (I used a blend)
Preheat oven to 350
In a large skillet, saute the onion and green pepper in olive oil until soft, then add the ground beef and cook until browned. Add mushrooms, olives, oregano and enough marinara to coat it all. You want it saucy, but not swimming in marinara. Simmer for 10 minutes.
In a large bowl, combine 1 – 1/2 c. of marinara with the al dente spaghetti – again, you want enough sauce to coat it, but not so much that the spaghetti is swimming in it.
Place half of the sauced spaghetti in a greased 13″ x 9″ x 2″ baking pan.
Top with half the meat sauce. Layer half of the sliced Fontina over the meat sauce. Repeat layers.
Mix soup and water until smooth; pour over casserole. Sprinkle with Romano cheese. Bake, covered, at 350º F for 25-30 minutes, until heated through, remove foil and bake another 5 minutes, or until top has started to turn golden brown and delicious.