This wild game take on a classic dish is perfect for a quick and easy family dinner. Serve it with some garlic bread and a salad and you have everything you need to make your crew happy. We prefer a bit of heat in our baked spaghetti, so we add red pepper flakes to the mix. If you like yours a bit on the milder side, leave them out. The finished product will still be great.
When you cook the pasta for this one, remove it from the salted water while it is still al dente, or firm to the bite, as it will continue to cook as the dish bakes.
1 pound ground venison
1 bell pepper, diced
1 medium yellow onion, diced
One 14.5-ounce can Italian-style diced tomatoes
3 ounces tomato paste
1 cup water
One 13-ounce can of sliced mushrooms, drained
1 tablespoon dried Italian seasoning
1 teaspoon smoked paprika
1 teaspoon red pepper flakes (optional)
1 block (8 ounces) cream cheese
1 pound spaghetti, cooked
2 cups freshly shredded mozzarella cheese
1 cup freshly shredded Parmesan cheese
Salt to taste
Start by browning the ground venison, bell pepper, and onion in a large skillet. (While the venison cooks, boil the spaghetti in salted water until it is flexible but still slightly firm, then set aside.)
Once the venison is nearly cooked through, add the tomatoes, tomato paste, water, mushrooms, Italian seasoning, paprika, and red pepper flakes. Check for seasoning and add salt, if needed.
Reduce the heat and stir in the cream cheese until it has melted.
Add the cooked pasta to the skillet, and stir well to blend.
Turn the mixture out into a lightly oiled baking dish. Top with a mixture of the two cheeses.
Bake at 350 degrees for 20 to 30 minutes or until the cheese is golden brown and bubbly. Serve with salad and garlic bread.
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