Baked Spaghetti with Venison

This recipe is quick and easy. The venison is such a clean taste that mixes well with the plethora of spices. It takes no time at all and taste even better the next day.

• 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
• ¼ cup grated Parmesan cheese
• 1 (8 ounce) package angel hair pasta
• 1 ½ teaspoons Italian seasoning
• 1 (6 ounce) can tomato paste
• 2 (15 ounce) cans tomato sauce
• 4 ounces shredded mozzarella cheese
• 1 ½ teaspoons dried marjoram
• 1 small onion, diced
• 1 bell pepper, diced
• 1 pound cubed lean venison
• 1 ½ teaspoons dried dill

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.