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Baked Spaghetti

Baked Spaghetti by Paula Deen

This is the way spaghetti should taste, in my humble opinion.

Course Main Course
Cuisine American
Keyword Baked Spaghetti by Paula Deen
Prep Time 30 minutes
Cook Time 1 hour 55 minutes
Total Time 2 hours 25 minutes
Servings 6
Calories 325 kcal

Ingredients

  • 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 garlic cloves chopped
  • 1/4 cup chopped fresh parsley leaves
  • 1 1/2 teaspoons Italian seasoning
  • 1 1/2 teaspoons seasoning salt
  • 1 1/2 teaspoons sugar
  • 2 small bay leaves
  • 1 1/2 lbs ground beef
  • 8 ounces uncooked angel hair pasta
  • 1 cup grated cheddar cheese
  • 1 cup grated monterey jack cheese

House Seasoning (use 1 1/2 tsp)

  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder

Instructions

  1. Preheat your oven to 350 degrees F.
  2. 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.
  3. 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.
  4. Simmer for 20 more minutes.
  5. Cook the pasta according to the package directions.
  6. 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.
  7. 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.
  8. Cut into squares before serving.
  9. House Seasoning: Mix ingredients together and store in an airtight container for up to 6 months.