I got a request from a reader (thanks yuko!) for my Baked Spaghetti recipe so here I am to share it! Always a pleasure to share recipes. 🙂 My recipe is super specific, down to the brand name but this is what I do to make some gooood baked spaghetti. I’ll share some pictures and the recipe after the cut.
This is the stuff! Ooey, gooey and delicious. Join me won’t you?
Ground beef ready to go!
Ground beef and minced onions
This is how the dish looks like after the initial baking. This includes the noodles, pasta sauce and cheddar cheese.
After the first bake, you sprinkle on the mozzarella cheese and bake for an additional 15 minutes or until the cheese is melted.
Baked Spaghetti
32 oz. Meatless spaghetti sauce, any flavor – I use Hunt’s Brand – Garlic and Herb (in the 26 oz. aluminum can) – update: 5/4/14, they sneakily now make the cans in 24 oz. sizes. When the Hunt’s brand canned spaghetti sauce is on sale, it is much cheaper than the glass jars so I just buy two but still measure out 32 oz. for this recipe.
1 14 oz. can diced tomatoes with green pepper, celery, and onion – do not drain (I use Hunt’s brand once again)
1 lb. ground beef
1 medium onion, minced
1 box (lb.) spaghetti or angel hair pasta, whichever you prefer – I use Barilla brand spaghetti
1 8 oz. bag shredded mild cheddar cheese
1 8 oz. bag shredded mozzarella cheese (you can add more if you like a lot of cheese for both cheeses, for these pictures, I used only one each…when I’ve made the recipe in other times…I’ve added more mozzarella)
Either one 13 x 9 baking pan or two 8 inch baking pans.
Olive Oil Spray – to grease the pan(s)
PREHEAT oven to 350°F. Break the pasta into 3 inch lengths. I usually yield about 3 “sticks” from each stick of spaghetti and then cook according to package directions. I usually remove it about 2-3 minutes before the pasta is cooked. The pasta will continue to cook later in the sauce and eventually in the oven so you don’t want to overcook the pasta. Rinse and drain the pasta, place aside.
Brown onions and ground beef together until the beef is cooked through. Drain excess grease if necessary. Stir in spaghetti sauce and diced tomatoes with the beef mixture and simmer for a few minutes until the sauce has thickened.
Stir in the pasta. Once incorporated, stir in all the cheddar cheese. Stir the mixture until cheese is completely melted.
Grease your baking pan(s) and place your pasta mixture in.
Bake the spaghetti for 15 minutes, take the pan(s) out and sprinkle the mozzarella cheese on top and bake for 15 minutes more or until the cheese has melted to your liking. Enjoy!
Note: Another great thing about this recipe is that it freezes very nicely!
You won’t regret making this. Adult and kids enjoy it! Let me know how it goes if you make it!
