Baked Spaghetti by Paula Deen

Barenaked Chef's Note:

This recipe is one of the better Baked Spaghetti's I've tried. I think you could easily shortcut with prepared sauce and such, but you must use angel hair pasta and Jack cheese. It makes this! **edited to add: I have tried to increase pasta per reviews, but this does not work! You come out with a dry pasta! Please make just as written and rate on the recipe as written!

• Total Time: 2 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 8

• 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 garlic cloves, chopped
• 1/4 cup chopped fresh parsley leaves
• 1 1/2 teaspoons italian seasoning
• 1 1/2 teaspoons seasoning salt
• 1 1/2 teaspoons sugar
• 2 small bay leaves
• 1 1/2 lbs ground beef
• 8 ounces uncooked angel hair pasta
• 1 cup grated cheddar cheese
• 1 cup grated monterey jack cheese

House Seasoning (use 1 1/2 tsp)

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Directions:

1. Preheat the oven to 350 degrees F.
2. In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves.
3. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour.
4. Crumble the ground beef in a large skillet.
5. Cook over medium-high heat until fully cooked, with no pink color remaining.
6. Drain the fat from the meat, and then add the ground beef to the stockpot.
7. Simmer for 20 more minutes.
8. Cook the pasta according to the package directions.
9. Cover the bottom of a 13 by 9 by 2-inch pan with sauce.
10. Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce.
11. Bake in the oven for 30 minutes.
12. 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.
13. Cut into squares before serving.
14. House Seasoning: Mix ingredients together and store in an airtight container for up to 6 months.

Reviews

[Chef #512452]

I've made this baked spaghetti at least ten times now, and it's a SMASH HIT every single time! This is the way spaghetti should taste, in my humble opinion.

Okay, first things first, I have two babies under the age of 2 years old, so I refuse to take the precious time to make that lovely-sounding sauce. (It really does sound lovely, but honestly! Too time-consuming! I digress....) I simply bought two 24oz containers of Ragu onion & garlic spaghetti sauce, and use about 1 1/2 jars of it.

Also, I used turkey instead of ground beef. When browning it, I seasoned it in the pan with Lawry's seasoning salt, garlic powder, onion powder, sage, Italian seasoning, & black pepper. Then I add the sauce to it, and voila! It smells so delightful, I must say. Additionally, I use a little more cheese than required, since the family and I are cheese lovers. But overall, even with my little tweaks, this dish is oh-so-tasty! Even my 20 month old who hates pasta will eat this! :)

[linguinelisa]

Wonderful! I've been looking for a baked spaghetti recipe like moms (because she never wrote hers down) and this is it! The first time I used 8oz. of angelhair pasta but ever since I use regular spaghetti as I prefer it, and 14oz. box instead of 8oz. Absolutely love this!

[RepoGuysWife]

Wonderful! Have been making this for awhile and forgot to review it. I also used a whole pound of pasta as some other reviewers did. I just don't think it would have been a full pan with 8 ozs. I added extra tomatoes and sauce to up the sauce quantity also. Just personal preference.