Tomorrow is Friday!!! Any fun plans?
You should make this Baked Spaghetti for your family.
The first time I made this casserole, it blew my expectations out of the water. I was so surprised how much I liked it. One, because I thought I added too much pasta and two, because it was baked - I didn't know what to expect.
I have made it countless times since and it turns out perfect every time. It is now a family favorite recipe. I love that you can cut it out of the pan, in squares, and it holds its shape. It is even good leftover.
Definitely a keeper.
Bobby Deen's Baked Spaghetti
adapted from: Bobby Deen(Printable Recipe) or (Printable with Picture)
1 (8 oz.) can tomato sauce
1 (14.5 oz.) can diced tomatoes, undrained
1 c. low-sodium chicken broth
1 tsp. Worcestershire sauce
splash of white wine vinegar, opt.
1 c. onion, finely chopped
2 garlic cloves, minced
1/4 c. fresh parsley, chopped
salt and pepper, to taste
1/2 tsp. garlic powder, or to taste
2 tsp. Italian seasoning
1 1/2 tsp. sugar
1 bay leaf
1/2 Lb. lean ground beef
8 oz. angel hair pasta
1 c. Cheddar cheese, grated
1 c. Mozzarella or Monterey cheese, grated
In a large saucepan, combine the tomato sauce, diced tomatoes, chicken broth, Worcestershire, white wine vinegar, onion, garlic, parsley, salt, pepper, garlic powder, Italian seasoning, sugar and bay leaf. Bring to a boil, then reduce the heat and simmer, covered, for 1 hour. When sauce is about done, in a nonstick skillet, cook the ground beef over medium-high heat until no pink remains. Add the meat to the sauce.
Preheat oven to 350 degrees. Meanwhile, cook the pasta according to package directions and drain well. Lightly grease an 8X8-inch casserole dish. Combine the sauce mixture with the cooked pasta, 1/2 cup of Cheddar and 1/2 cup of Mozzarella or Monterey. Pour into casserole dish. Bake, uncovered, for 30 minutes. Top with remaining cheese and continue to bake until melted and bubbly, about 5 minutes. Serves: 5-6
Linked up at Weekend Potluck!
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