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Baked Spaghetti Recipe




Source of Recipe


Paula Deen


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

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.





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.