Spaghetti Casserole – almost like mom’s

Whenever I made mom’s spaghetti casserole it just did not get the praise that hers does, so I made a few modifications.

Gather the following ingredients:

New York Strip – 3/4 lb. or more
2 tbsp. Olive Oil
Spaghetti
Marinara Sauce
Can of Artichoke Hearts
Shredded Mozzarella 2 cups

Large frying pan
Large pot
Large glass pan

Slice the New York Strip into 1/2 inch cubes. Heat the Olive Oil in the frying pan. Sear the outside of the steak to seal in the flavor, maybe 5 minutes on medium heat.

– The meat should not be cooked through. It will finish cooking in the oven.

Fill the large pot with water and heat on medium high until it boils. Take a large handful of spaghetti and break it over the sink. Add to the pot and cook as directed.
– I bite one of the noodles to check to see if it is done. It should be the same color all the way through and not taste pasty.

Drain the spaghetti and add the cooked noodles to the bottom of the glass pan.
Pour 1/3 of the marinara sauce over the noodles and stir. You just want to color the noodles slightly.

Drain the artichoke hearts and pour them over the noodles evenly.

Spread the cubes of steak over the top of the noodles evenly.

Cover all with the rest of the marinara sauce. Spread the sauce as evenly as possible.

Sprinkle the mozzarella over the top.

Preheat oven to 350 degrees.

Cook for 30 minutes. The cheese should melt and turn slightly golden.

I like to sprinkle garlic salt over the top before eating if I do not have garlic bread or French bread to eat with it. This dish is very good the next day.