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: 45 mins
• Total Time: 1 hr 10 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 the 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, and 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 a prepared casserole dish and pour venison mixture overtop. Sprinkle with mozzarella and Parmesan cheese. Bake in the oven until cheese is bubbly and browned, about 25 minutes.