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Baked Spaghetti




Source of Recipe


Unknown


List of Ingredients




1 jar (26 oz) Ragu Chunky Tomato, Garlic and Onion sauce
½ c diced onion
2 cloves garlic, chopped
¼ c chopped fresh parsley
1½ tsp Italian seasoning
1 tsp salt
½ tsp garlic powder
1 tsp pepper
2 small bay leaves
1 lb ground beef
8 oz uncooked angel hair pasta
1½ c grated cheddar cheese
1½ c grated Monterey Jack cheese


Recipe



Heat oven to 350°

Saute onion and garlic in 1 Tbsp of olive oil until tender and translucent. In large saucepan, add the onions, garlic, and Ragu sauce and stir over low heat. Add parsley and other seasonings. Bring to a boil over high heat; reduce the heat and let simmer, covered, for 30 minutes.

Crumble the ground beef in a large skillet. Cook over medium-high heat until fully cooked, with no pink color remaining. Drain and then add ground beef to the stockpot. Simmer for 20 minutes longer.

Cook pasta according to package directions. Cover the bottom of a 13-in X 9-in X 2-in pan with sauce. Add a layer of pasta and then a little less than half the cheese; repeat the layers, ending with the sauce. Bake for 30 minutes.

Top the casserole with remaining cheese, return to oven and continue to cook until the cheese is melted and bubbly, about 5 minutes. Cut into squares before serving.

NOTE: Your own recipe spaghetti sauce may be used.