Greek Spaghetti Casserole by Powerhouseplates

Ingredients

• 450g (1 lb) spaghetti pasta
• 450g (1 lb) ground beef
• 225g (8 oz) velveeta cheese, cubed
• 150g (1 cup) kalamata olives, pitted and halved
• 400g (14 oz) marinara sauce
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 180°C (350°F) and grease a 9x13 inch baking dish.
2. Cook the spaghetti in a large pot of salted boiling water for 8-9 minutes until al dente, then drain.
3. Brown the ground beef in a large skillet over medium-high heat until fully cooked, about 6-8 minutes, and drain excess fat.
4. Stir the marinara sauce, dried oregano, garlic powder, salt, and pepper into the beef, simmering for 3 minutes.
5. Combine the cooked spaghetti with the meat sauce in a large bowl, tossing to coat evenly.
6. Transfer half of the pasta mixture to the prepared dish, top with half the Velveeta cubes and half the olives.
7. Add the remaining pasta, then top with the rest of the Velveeta and olives
8. Bake for 15-20 minutes, or until the cheese is melted and bubbling throughout.