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May
23
2013

Baked Spaghetti

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Baked Spaghetti – Layers of homemade meat sauce, angel hair pasta and cheese make this the perfect spaghetti!  It’s great for company too!
Baked Spaghetti - It is spaghetti that goes one extra step, and it is so worth it!

 
Everyone usually has their favorite spaghetti recipe.  This one happens to be mine.  It is spaghetti that goes one extra step, and it is so worth it!
 
The key to this spaghetti is skipping the jar sauce and also going with angel hair pasta.  You layer it with cheddar and jack cheese.  It is great for a family gathering too.
 
 
Baked Spaghetti

Baked Spaghetti

Yield: 8

Ingredients

  • 2 pounds ground beef
  • 1 onion, diced
  • 1/2 bell pepper, diced
  • 2 cloves garlic, chopped
  • 2 cans diced tomatoes
  • 2 15 oz. cans tomato sauce
  • 1 cup water
  • 3/4 tsp dried parsley
  • 3/4 tsp dried oregano
  • 3/4 tsp dried basil
  • 2 tsp creole seasoning, divided
  • 3 to 4 tsp sugar, depending on your preference
  • 2 small bay leaves
  • 16 oz. angel hair pasta
  • 1 1/2 cups cheddar, shredded and divided into thirds
  • 1 1/2 cups jack cheese, shredded and divided into thirds

Instructions

  1. In a large pot, brown the ground beef, 1 tsp creole seasoning, onions, bell peppers, and garlic.
  2. Add in the diced tomatoes, tomato sauce, water, parsley, oregano, basil, remaining 1 tsp creole seasoning, sugar, and bay leaves.
  3. Bring to boil and reduce to a simmer, covered for about an hour. Shortly before this is finished, boil the angel hair until it is just barely done and drain.
  4. Preheat oven to 350 degrees and assemble the spaghetti in a 9 x 13 casserole dish. Begin by covering the bottom with sauce. Add 1/2 of the angel hair, and top with a third of the cheddar and a third of the jack cheese. Repeat with half of the remaining sauce, rest of angel hair, next third of cheeses, rest of sauce.
  5. Bake in oven for 30 minutes, uncovered.
  6. Top with remaining cheese and bake an additional 5 minutes.
  7. Let sit for about 10 minutes before serving.

Notes

*This recipe can be halved easily. You can also split it between two smaller casserole dishes and freeze one of them prior to baking.
*Adapted from Paula Deen

DID YOU TRY THIS RECIPE?

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© Jaren
Category: Main Dish
 
Enjoy with a nice salad and garlic bread!
 
**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Diary of a Recipe Collector! See my privacy policy for more info**
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Jaren

Jaren

I am a wife to an awesome husband, mother of four great kids, and a middle school math teacher. I love collecting recipes and cookbooks! Being able to share the things I make with others is so much fun for me. I have gotten so many cookbooks and torn so many recipes out of magazines! This is my way to really make use of them. I am starting this blog as a way to chronicle the recipes I’ve tried and pass them along. I hope everyone enjoys!!!
Jaren

Latest posts by Jaren (see all)

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Jaren
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Comments

  1. Arin says

    May 24, 2013 at 5:47 pm

    hello! This looks so good! will be making this one! this will probably be my youngest fav dish!

    Reply
  2. Michelle says

    March 6, 2019 at 7:10 am

    I love this recipe, and it’s been a hit when I make it for others. Making it tonight for company!

    Reply
    • Jaren says

      March 7, 2019 at 9:16 pm

      So glad to hear that Michelle! I love to make this for company too!

      Reply

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Hello everyone!

I'm Jaren, and I am a wife to an awesome husband, mother of four great kids, and a middle school math and science teacher. I love collecting recipes and cookbooks and sharing what I make!

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