Wednesday, February 25, 2009

Baked Spaghetti

This dish isn't hard to make, but it does take a while to cook on the stove. It is definitely worth the wait!


Baked Spaghetti
Garlic Bread

Baked Spaghetti

2 cups canned petite diced tomatoes
2 cups tomato sauce
1 cup water
½ cup diced onion
½ cup diced green bell pepper
2 cloves garlic, chopped
¼ cup chopped fresh parsley leaves
1 ½ tsp. Italian seasoning
1 ½ tsp House Seasoning (which is 1 tsp. salt, ¼ tsp. black pepper & ¼ tsp. garlic powder)
1 ½ tsp. seasoning salt
1 ½ tsp. sugar
2 small bay leaves
1 ½ pounds ground beef
8 ounces uncooked angel hair pasta
1 cup grated cheddar
1 cup grated Monterey Jack

Preheat the oven to 350° 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 & remove bay leaves. 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.

1 comment:

Bridget said...

That sounds delightful!