Baked Spaghetti
Source of Recipe
Recipe courtesy Paula Deen
Recipe Introduction
Recipe Summary
Prep Time: 30 minutesCook Time: 1 hour 55 minutes
Yield: 10 servings
List of 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 1/2 teaspoons House Seasoning, recipe follows
1 1/2 teaspoons seasoning salt
1 1/2 teaspoons sugar
2 small bay leaves
1 1/2 pounds ground beef
8 ounces uncooked angel hair pasta
1 cup grated cheddar
1 cup grated Monterey Jack
Recipe
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.
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