This is a great easy spaghetti casserole. The recipe is from Eat at Home. My whole family loved it. It made a lot so I'll probably turn it into a freezer meal next time by putting it into 2 8x8s and freezing one for a future meal. This time we'll be eating it for 2 days in a row because there was so much - I'm sure the leftovers will be tasty too.
1 lb ground beef
1, 26.5 oz can Hunt's spaghetti sauce
1, 15 oz can tomato sauce
1/2 onion, finely chopped
1 clove garlic, minced
2 cups shredded mozzarella cheese, divided
about 1/2 cup grated Parmesan cheese, divided
3/4 lb spaghetti
Cook spaghetti according to package directions. Drain and set aside.
Brown meat and onion together. Add minced garlic and let cook for 2 minutes. Drain fat. Add spaghetti sauce, tomato sauce, and sprinkle with Italian seasoning to taste. Combine spaghetti sauce mixture with cooked noodles. Add 1/4 cup Parmesan and 1 cup mozzarella and stir. Pour mixture into a 9x13 baking dish that has been sprayed with non-stick cooking spray. Top evenly with 1 cup mozzarella and about 1/4 cup Parmesan (as much as looks good). Cover loosely with foil that has been folded down the middle to form a sort of tent over casserole. Bake at 350 for 30 minutes. Uncover and bake an additional 3 minutes. Let rest about 10 minutes before serving.