Chili-ghetti

Ingredients

• 1 (8 ounce) package spaghetti
• 1 pound ground beef
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 (15.5 ounce) can kidney beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes
• 1 (8 ounce) can tomato sauce
• 1 (4 ounce) can mushroom stems and pieces, drained (optional)
• 1/3 cup water
• 1 (1.25 ounce) package chili seasoning mix
• 2 tablespoons grated Parmesan cheese
• 1 cup shredded sharp Cheddar cheese

Directions

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes; drain.

Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir spaghetti into the beef mixture; add kidney beans, diced tomatoes, tomato sauce, mushrooms, water, chili seasoning mix, and Parmesan cheese. Place a cover on the skillet, reduce heat to medium-low, and cook at a simmer until hot, about 10 minutes. Top with Cheddar cheese.