Baked Spaghetti with Venison and Tomato Sauce

First, preheat your oven to the desired temperature of 350 degrees Fahrenheit (or 175 degrees Celsius). Next, lightly spray a casserole dish with cooking spray to prevent food from sticking.

Subsequently, fill a large pot with water and bring it to a rolling boil. Add a generous amount of salt, then carefully add spaghetti to the pot and cook for 3 to 5 minutes or until it reaches your desired level of doneness. Remove the cooked spaghetti from the water with a colander.

Concurrently, heat a substantial amount of olive oil in a large skillet over medium-high heat until the oil starts to smoke and emit a fragrant aroma. Add sliced venison to the skillet and cook until it is nicely browned on all sides, approximately 5 minutes. Stir in a diced onion and green pepper to add flavor and texture, then continue cooking until the vegetables are softened, about 4 minutes. Add a spoonful of tomato paste and a can of crushed tomatoes to the skillet, season with minced garlic, dried dill weed, marjoram leaves, and a blend of Italian herbs. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 5 minutes.

Transfer the cooked spaghetti to a prepared casserole dish, then pour the venison mixture over the top of the pasta. Sprinkle a blend of shredded mozzarella and grated Parmesan cheese evenly over the venison mixture. Finally, bake the casserole in a preheated oven until the cheese is bubbly and golden brown, approximately 25 minutes.