2 pounds of ground beef, browned and drained
1 (32-ounce) jar of good spaghetti sauce
1 (14.5-ounce) box of thin spaghetti, cooked and drained
1 pound of mushrooms, chopped fine
3 to 4 tablespoons Italian seasoning
1 cup mozzarella cheese
1 cup cheddar
4 to 5 tablespoons of Parmesan cheese
After draining beef, return to skillet and mix with sauce; simmer. Add cooked spaghetti and toss. Place this all in a 9-inch by 13-inch casserole dish. Top with chopped mushrooms, and sprinkle with Italian seasoning. Top with cheeses and bake at 350 until cheeses are melted and pasta is warmed through, about 30 minutes.
Note: Sherry uses Emeril’s pasta sauce.