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Baked Spaghetti




Source of Recipe


Paula Deen


Recipe Introduction


The Lady & Sons Too!
A Whole New Batch of Recipes from Savannah

Fodor's Travel Guide called it "The Best Baked Spaghetti in the South."


List of Ingredients




Baked Spaghetti

2 cups canned diced tomatoes
2 cups tomato sauce
1 cup water
1/2 cup diced onions
1/2 cup diced green bell peppers
2 cloves garlic, chopped
1/4 cup chopped fresh parsley
1 1/2 teaspoons Italian seasoning
1 1/2 teaspoons The Lady's House Seasoning
1 1/2 teaspoon The Lady's Seasoned Salt
1 1/2 teaspoons sugar
2 small bay leaves
1 1/2 pounds ground beef
8 ounces uncooked agelhair pasta
1 cup grated Cheddar cheese
1 cup grated Monterey Jack cheese

To make the sauce, in a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves. Bring to a boil, then reduce the heat and simmer, covered, for 1 hour. Crumble the ground beef in a saucepan. Cook until no pink remains, then drain off fat. Add the ground beef to the stockpot. Simmer for another 20 minutes. While the sauce simmers, cook the pasta according to the package directions. Cover the bottom of a 13x9x2-inch pan with sauce. Add a layer of pasta, then half of the cheese; repeat the layers, ending with the sauce. Bake at 350 degrees for 30 minutes. Top with the remaining cheese, return to the oven, and continue to cook until the cheese is melted and bubbly. Cut into squares before serving.

Recipe