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Hostiles spaghetti recipe post coincided with my family having this recipe for baked spaghetti. It is one of our top 5 favorites. We usually make it in two 9"x9" glass casserole dishes (instead of one 13"x9") and freeze one of them for another day.
Baked Spaghetti (from Paula Deen)
Ingredients
Preheat the oven to 350 degrees F.
In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasonings, sugar, and bay leaves. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour. Crumble the ground beef in a large skillet. Cook over medium-high heat until fully cooked, with no pink color remaining. Drain the fat from the meat, and then add the ground beef to the stockpot. Simmer for 20 more minutes. Cook the pasta according to the package directions. Cover the bottom of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce. Bake in the oven for 30 minutes. Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes. Cut into squares before serving.
Hostiles spaghetti recipe post coincided with my family having this recipe for baked spaghetti. It is one of our top 5 favorites. We usually make it in two 9"x9" glass casserole dishes (instead of one 13"x9") and freeze one of them for another day.
Baked Spaghetti (from Paula Deen)
Ingredients
- 2 cups canned diced tomatoes
- 2 cups tomato sauce
- 1 cup water
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 2 cloves garlic, chopped
- 1/4 cup chopped fresh parsley leaves
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 1/2 teaspoons seasoning salt (we used Pampered Chef, but Lowrey's is easier to find)
- 1 1/2 teaspoons sugar
- 2 small bay leaves
- 1 1/2 pounds ground beef
- 8 ounces uncooked angel hair pasta
- 1 8 oz block of cheddar - grated (do not used bag of pre-shreaded)
- 1 8 oz block of Monterey Jack - grated (do not us bag)
Preheat the oven to 350 degrees F.
In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasonings, sugar, and bay leaves. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour. Crumble the ground beef in a large skillet. Cook over medium-high heat until fully cooked, with no pink color remaining. Drain the fat from the meat, and then add the ground beef to the stockpot. Simmer for 20 more minutes. Cook the pasta according to the package directions. Cover the bottom of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce. Bake in the oven for 30 minutes. Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes. Cut into squares before serving.