Baked Spaghetti
Submitted by: JustRightMenus
Description:
This is a great meal to prepare ahead and then bake before serving.
Similar to my lasagna process, I make this in two 9" pans and freeze one of them. For the one I freeze, I line it with tinfoil first. That way, once it's frozen, I can pop it out of the pan, all wrapped in tinfoil, and get my dish back. I'll put the tinfoil package in a gallon freezer bag. When I plan to make it again, I'll unwrap it from the tinfoil, lay it in the baking dish, and defrost it overnight.
Servings: 12
Categories: ground beef, pasta
From the kitchen of:
Taste of Home, August/September 2006
Ingredients
1 package (16 oz) spaghetti
1 1/2 pounds lean ground beef
1 medium onion, chopped
1/2 chopped green pepper
1 can condensed cream of mushroom soup, undiluted
1 can condensed tomato soup, undiluted
1 can (8 oz) tomato sauce
1 c. water
2 TB brown sugar
1 tsp salt
1 tsp dried basil
1 tsp dried oregano
1/2 tsp dried marjoram
1/2 tsp dried rosemary, crushed
1 c. mozzarella cheese
Directions
Break spaghetti in half; cook according to package directions.
Meanwhile, in a deep heavy-bottomed pan (like a cast iron or dutch oven), cook the beef, onion, and green pepper over medium heat until meat is no longer pink; drain.
Stir in the sourps, tomato sauce, water, brown sugar, and seasonings.
Drain spaghetti; stir into meat sauce. Add 1/2 cup of the cheese.
Transfer to a greased 13-in. x 9in. x 2-in. baking dish. Cover and bake at 350° for 30 minutes.
Uncover; sprinkle with remaining cheese.
Bake 10-15 minutes longer or until the cheese is melted.