Baked Spaghetti with Venison

This meaty spaghetti casserole is a great way to use up venison. Smothered with tomato sauce and covered in cheese, they'll never guess it's not beef!

• Preparation Time: 25 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 5 mins
• Calories: 362 Calories

Ingredients

• 2 tablespoons olive oil
• 1 teaspoon garlic salt
• 1 (8 ounce) package angel hair pasta
• 1 (6 ounce) can tomato paste
• 2 (15 ounce) cans tomato sauce
• 4 ounces shredded mozzarella cheese
• 1 small onion, diced
• 1 bell pepper, diced
• 1 pound cubed lean venison
• 0.25 cup grated Parmesan cheese
• 1.5 teaspoons Italian seasoning
• 1.5 teaspoons dried dill
• 1.5 teaspoons dried marjoram

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.

Step 2

Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 3 to 5 minutes or until al dente; drain.

Step 3

Meanwhile, heat olive oil in a large skillet over medium-high heat until it begins to smoke. Add venison and cook until well browned, about 5 minutes. Stir in onion and green pepper, continue cooking until softened, about 4 minutes. Add tomato paste and tomato sauce, season with garlic salt, dill, marjoram, and Italian seasoning. Bring to a boil, then reduce heat to medium, and simmer for 5 minutes.

Step 4

Place drained pasta into prepared casserole dish and pour venison overtop. sprinkle with Mozzarella and Parmesan cheeses. Bake in preheated oven until the cheese is bubbly and browned, about 25 minutes.