Prep 10 mins
Cook 2 hrs
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!
- 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
- Preheat the oven to 350 degrees F.
- In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, 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.
- House Seasoning: Mix ingredients together and store in an airtight container for up to 6 months.
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! :)
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.
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!