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Spaghetti Bake

Source of Recipe


Mrs. Chef






List of Ingredients



• 2 pounds lean ground beef
  
• 1 cup chopped onion
  
• 1 clove garlic, minced
  
• 1 (28 ounce) can tomatoes, cut up
  
• 1 (16 ounce) can tomato sauce
  
• 1 (6 ounce) can tomato paste
  
• 1 (6 to 8 ounce) can of mushroom pieces
  
• 2 teaspoons sugar
  
• 1 1/2 teaspoons dried oregano
  
• 1 teaspoon salt
  
• 1 teaspoon dried basil
  
• 1/2 teaspoon baking soda
  
• 1 (8 ounce) package spaghetti, cooked and drained
  
• 2 to 4 cups mozzarella cheese
  
• 1/2 cup grated parmesan cheese
  






Instructions



1. In a large pan, cook ground beef, onion, and garlic until meat is browned. Drain well. Stir rest of ingredients into the pot except the spaghetti and cheeses. Simmer uncovered for 30 minutes. Stir in drained spaghetti.
   
   
2. Put half of spaghetti mixture in a greased 9 x 13 pan. Cover with half the Mozzarella. Add the rest of the spaghetti mixture. Top with the other half of the Mozzarella and sprinkle all with the parmesan. Bake at 375 for about 30 minutes. Serves 10 to 12.
   
   
3. You can make this dish ahead of time and either freeze or refrigerate it. It must, however, be at room temperature when you put it in the oven. I use 4 cups of mozzarella.
   
   
4. You can also just make this sauce and serve over spaghetti or penne pasta.
   
   
5. The baking soda takes the accidity out of the sauce. I add soda to all of my tomato sauces.