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Baked Spaghetti

Source of Recipe


Cooking with Paula Deen (September / October 2006)



List of Ingredients



• 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 tsp Italian seasoning
  
• 1½ tsp The Lady's House Seasoning (recipe follows)
  
• 1½ tsp seasoned salt
  
• 1½ tsp 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
  






Instructions



1. 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.
   
   
2. 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.
   
   
3. Cook pasta according to package directions. Drain well and set aside.
   
   
4. Preheat oven to 350° F. Lightly grease a 13x9x2-inch baking dish.
   Spoon one-third of sauce mixture over bottom of prepared baking dish. Top with one-half of pasta, then one-third of cheese. Repeat layers, ending with sauce and reserving remaining one-third of cheese.
   
   
5. 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.
   
   Makes 8 to 10 servings.
   
   ............
   
   THE LADY'S HOUSE SEASONING
   
   • 1 cup salt
   • ¼ cup ground black pepper
   • ¼ cup garlic powder
   
   Stir the ingredients together. Keep the seasoning in a shaker near the stove for convenience.
   
   Makes 1½ cups.