Baked Spaghetti

Baked Spaghetti

This was a house favorite.  Originally from Paula Dean, I think I catered 1000's of pans of this dish!  It freezes well too. I like to bake it before freezing

Ingredients

8 ounces uncooked angel hair pasta
1/4 cup chopped fresh parsley
1 1/2 lbs ground beef
1 1/2 teaspoons Tones Spicy Spaghetti seasoning
1 1/2 teaspoons sugar
1 1/2 teaspoon Seasoned Salt
1 1/2 teaspoons Italian seasoning
2 cups tomato sauce
1 cup water
2 cups canned diced tomatoes
2   cloves garlic, chopped
1/2 cup diced green bell pepper
1/2 cup diced onion
1 !/2  cup grated cheddar cheese
1 !/2  cup Monterey Jack cheese
2   small bay leaves

Directions

Preheat oven to 350 degrees.

In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour. Crumble the ground beef in a large skillet. Cook over medium-high heat until fully cooked, with no pink color remaining. Drain the fat from the meat, and then add the ground beef to the stockpot. Simmer for 20 more minutes. Cook the pasta according to the package directions. Cover the bottom of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce. Bake in the oven for 30 minutes. Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes. Cut into squares before serving.

Spaghetti Mess

This is a quick dish that came from my aunt Beverly. Kids and grown-ups love it! If your kids don't like spicy, use plain diced tomatoes. These freezes well and can be made a day ahead!


Spaghetti Mess
Beverly Solomon
Ingredients
*1 lb Velveeta cheese (Chunked) .
*1 (4 oz) can Rotel tomatoes . *1 can diced tomatoes
*1 1/2 # ground beef cooked w/garlic &onion
*1 can mexican corn (drained)
*1 cup drained mushrooms*Salt & pepper*
*1 lb spaghetti (cooked & drained)

Directions : Toss all together and cook til cheese melts.

Baked Spaghetti

This is one of our family's favorite dishes, as well as one of my most requested catered dishes! I usually add a little more cheese than is called for, and this recipe can be easily doubled, freeze one and serve the other!

2 Cups Canned Diced Tomatoes
2 Cups Tomato Sauce
1 Cup Water
1/2 Cup Diced Onion
1/2 Cup Diced Green Bell Pepper
2 Cloves Garlic, chopped
1/4 Cup Chopped Fresh Parsley Leaves
1 1/2 Teaspoons Italian Seasoning
1 1/2 Teaspoons House Seasoning, recipe follows
1 1/2 Teaspoons Seasoning Salt
1 1/2 Teaspoons Sugar
2 Small Bay Leaves
1 1/2 Pounds Ground Beef
8 Ounces Uncooked Angel Hair Pasta
1 Cup Grated Cheddar
1 Cup Grated Monterey Jack

Preheat the oven to 350 degrees F.
In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour. Crumble the ground beef in a large skillet. Cook over medium-high heat until fully cooked, with no pink color remaining. Drain the fat from the meat, and then add the ground beef to the stockpot. Simmer for 20 more minutes. Cook the pasta according to the package directions. Cover the bottom of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce. Bake in the oven for 30 minutes. Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes. Cut into squares before serving.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.