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Deen-Baked Spaghetti

Source of Recipe

net


List of Ingredients

Baked Spaghetti
Makes 8 to 10 servings


1½ pounds ground chuck
1 green bell pepper, diced
1 onion, diced
2 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can diced tomatoes
1 (15-ounce) can tomato sauce
½ cup water
¼ cup chopped fresh parsley
1½ teaspoons Italian seasoning
1½ teaspoons The Lady’s House Seasoning (recipe follows)
1½ teaspoons The Lady’s Seasoned Salt
1½ teaspoons sugar
2 small bay leaves
8 ounces uncooked angel hair pasta
1 (8-ounce) package Cheddar cheese, grated
1 (8-ounce) package mozzarella cheese, grated


Recipe

Baked Spaghetti
Makes 8 to 10 servings

In a large saucepan, cook ground chuck, bell pepper, onion, and garlic, over medium heat, stirring until meat crumbles and is browned and vegetables are tender. Drain well.

In a Dutch oven, combine drained meat mixture, crushed tomatoes, and next 9 ingredients. Bring mixture to a boil, stirring occasionally; reduce heat, and simmer, uncovered 30 minutes, stirring occasionally. Remove and discard bay leaves.

Cook pasta according to package directions. Drain well, and set aside.

Preheat oven to 350°F. Lightly grease a 13x9x2-inch baking dish.

Spoon 1/3 of sauce mixture over bottom of prepared baking dish. Top with ½ pasta, then 1/3 of cheese. Repeat layers, ending with the sauce and reserving remaining 1/3 of cheese.

Bake, uncovered, 45 minutes. Top with remaining cheese, and bake 10 to 15 minutes, or until cheese is melted. Remove from oven and let rest 10 minutes before cutting into squares to serve.