Baked Venison Spaghetti

I love to take traditional recipes and substitute wild game that we source ourselves – but y’all already knew that if you’ve been around here for long. Ground venison can be a high end dish, or you can casually swap it for ground beef, and this recipe is no exception.

My version of baked venison spaghetti is a simple and quick meal that can be whipped up on a busy week night. Or, maybe you want to serve this for Sunday supper with family paired with some fresh bread and caesar salad. No matter what you do, I have high hopes this baked venison spaghetti will turn even the venison skeptics into believers.

Before we dive into the recipe, I want to talk about one of my favorite pasta sauces to use – Mid’s! Mid’s is made with love in Ohio, my home state. It’s very important to me to try and use some local products and ingredients in my recipes whenever I can. Feel free to use your favorite sauce, but if you can get ahold of Mid’s true Sicilian sauce, you will not be disappointed!

Now that I just became an unofficial spokesperson for Mid’s sauces, let’s jump to the recipe.

Baked Venison Spaghetti

Recipe by Tasha Barbour- Rural Roots RecipesCourse: Dinner, Field, Pasta, VenisonCuisine: Italian

Servings

4

servings

Prep time

15

minutes

Cooking time

10

minutes

Total time

25

minutes

Ingredients

• 1 lb of ground venison (or hamburger)

• 1 small to medium onion chopped & diced

• 2 TBS of minced garlic

• 8 oz of spaghetti cooked per pkg directions

• 1 32 oz of pasta sauce, my favorite is MIDS

• 1/4 cup of your favorite cheese, parmesan or mozzarella

• 1 TBS of chopped parsley

Directions

• Preheat oven to 350 degrees
• Cook spaghetti per package directions & drain
• Brown venison (or burger) in a large skillet, drain meat if you wish to add onions & garlic
• Add pasta sauce and then slowly combine the noodles
• Add to a 9 x 13 casserole dish, top with parmesan or mozzarella
• Bake for 10 minutes or so just until cheese is melted and there is a crisp top
• Remove from oven & sprinkle with parsley
• Serve & enjoy!

Notes

• For the venison skeptic, feel free to substitute ground beef or ground turkey
• Make this dish gluten free by using gluten free pasta