Thursday, December 4, 2014

Baked Spaghetti

Baked Spaghetti

This recipe is based on a recipe by Paula Deen but has my twist on it.  Her recipe cooks the spaghetti noodles first but mine does not.  This was very good made without cooking the noodles.

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 seasoning salt
2 small bay leaves
1 1/2 pounds ground beef
8 ounces uncooked spaghetti pasta
1 cup grated cheddar
1 cup grated Monterey Jack
Black Pepper to taste

No Cook Noodles Directions
Preheat oven to 425 degrees. 
Combine uncooked pasta, tomato sauce, water and seasonings in a mixing bowl. 
Pour into a greased 13-by-9-inch baking pan. 
Cover with aluminum foil.
Bake 30 minutes. 
Uncover and stir well.
Top with cheeses. 
Bake uncovered for an additional 10 minutes or until cheese is melted and pasta is fork-tender.

This is the Paula Deen version which cooks the noodles to make it:
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.

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