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Recipe: Baked Spaghetti
Similar Categories: Baked, Spaghetti
Baked Spagetti
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 tsp. Italian seasoning
1-1/2 tsp. House Seasoning, (recipe below)
1-1/2 tsp. seasoning salt
1-1/2 tsp. sugar
2 small bay leaves
1-1/2 lbs. ground beef
8 oz. uncooked angel hair pasta
1 cup grated cheddar
1 cup grated Monterey Jack
Heat the oven to 350. 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 13X9 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:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to
6 months. Yield: 1-1/2 cups
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 tsp. Italian seasoning
1-1/2 tsp. House Seasoning, (recipe below)
1-1/2 tsp. seasoning salt
1-1/2 tsp. sugar
2 small bay leaves
1-1/2 lbs. ground beef
8 oz. uncooked angel hair pasta
1 cup grated cheddar
1 cup grated Monterey Jack
Heat the oven to 350. 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 13X9 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:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to
6 months. Yield: 1-1/2 cups
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