My mother made spaghetti every couple of months or so. She's a straight forward cook (that doesn't experiment much with food), so she's never baked it.
This is the best baked spaghetti recipe ever!
Because all recipes can't function as "two-parter's" - where it's one thing one day, and a variation of that recipe the next - but this one can.
I made traditional spaghetti the first day, and baked it with the mushroom soup and cheese (into baked spaghetti) the following day.
This was one of those recipes where - you try something and have absolutely no idea how it will turn out. But the end result turned out really good. So I wrote down the ingredients, to be able to duplicate it again later.
As far as easy baked spaghetti recipes go, many would call this one of those "easy recipes". So okay, this easy spaghetti recipe is perfect for the novice cook. It even walks you through how to cook spaghetti. And if you need an easy homemade spaghetti sauce recipe that's pretty quick to make, this is one of the best spaghetti sauce recipes around. And it's delicious, too.
You can do what I did; make traditional spaghetti the first day, and make this recipe for baked spaghetti the next.
Even though this is one of the easy recipes for ground beef, you can turn this into a baked chicken spaghetti recipe - you just substitute chicken for the beef. And if you want or need to, you could reshape the ground beef and make this recipe into baked spaghetti and meatballs. It's economical. It's a cheap, quick, easy baked spaghetti recipe.
How to make baked spaghetti:
Carlo's Baked Spaghetti Recipe
(Printable recipe)
Serves 8
12 oz. Barilla PLUS Spaghetti, uncooked
1 lb. ground beef
1 cup chopped onion
1 cup chopped green bell pepper
2 (14.5oz) cans Del Monte Diced Tomatoes with Basil, Garlic & Oregano, undrained
1 (8oz.) can mushroom stems and pieces, drained
1 (2.25oz.) can sliced black olives, drained (optional)
2 tsp. dried oregano
1 (8oz.) pkg. Sargento Reduced Fat Shredded Mild Cheddar Cheese, divided
1 (10.75oz.) can fat-free Campbell's cream of mushroom soup
1/4 cup KRAFT Grated Parmesan Romano Cheese
1.) Preheat oven to 350 degrees. Lightly coat a rectangular 3-quart baking dish with nonstick cooking spray; set aside. Cook spaghetti al dente according to package directions; drain. Rinse with cold water; drain. Set aside.
2.) In a large skillet, cook ground beef, onion and bell pepper until beef is browned and vegetables are tender. Drain fat. Stir in tomatoes, mushrooms, olives and oregano. Bring to boiling. Reduce heat; simmer, uncovered, 10 minutes.
3.) Place half the cooked spaghetti evenly in baking dish. Top with half the meat sauce mixture. Sprinkle with 1 cup of cheddar cheese. Repeat layers.
4.) In a medium bowl, stir together soup and 1/4 cup water. Pour over spaghetti, meat sauce, cheddar cheese layers. Sprinkle with parmesan romano cheese. Bake, uncovered for 30 to 35 minutes or until heated through.
Some call this a baked spaghetti pie recipe. Others call it baked spaghetti casserole. Whatever you choose to call it, and whether you make spaghetti or baked spaghetti - this is an easy recipe for baked spaghetti that makes a delicious and simple baked spaghetti dish. Are you a fan of baked spaghetti, too?
Fish and Seafood, Cook, Home, Soups and Stews, Tomato sauce, Fruit and Vegetable, Bell pepper, Cheddar cheese, Ground beef, Cream of mushroom soup, Fruits and Vegetables, Baking, Beef, Meat, Blog, Blogs, Blogging, Food, Weblogbaked spaghetti casserole easy baked spaghetti baked spaghetti recipes baked ziti spaghetti casserole baked spaghetti ricotta vegetarian baked spaghetti baked spaghetti cheese : Technorati Tags
Written by Carlo of Carlo At Your Service Productions
