Baked spaghetti

Jun 8, 2010 2 min read

Ingredients:

1 1/2 lb. ground chuck

1 green bell pepper, diced

1 onion, diced

2 cloves garlic, minced

1 (28 oz) can crushed tomatoes

1 (15 oz) can diced tomatoes

1 (15 oz) can tomato sauce

1/2 c. water

1/4 c. chopped fresh parsley

1 1/2 tsp Italian seasoning

1-1/2 tsp house seasoning

1-1/2 tsp seasoned salt

1-1/2 tsp sugar

2 sm bay leaves

8 oz uncooked angel hair pasta

1 (8 oz) pkg cheddar cheese, grated

1 (8 oz) pkg mozzarella cheese, grated

How to:

In a large saucepan, cook ground chuck, bell pepper, onion and garlic over medium heat, stirring until the meet crumbles and is browned and the vegetables are tender. Drain well.

In a Dutch oven, combine the drained meat mixture, crushed tomatoes, diced tomatoes, tomato sauce, water, parsley, Italian seasoning, house seasoning, seasoned salt, sugar and bay leaves. Bring the mixture to a boil, stirring occasionally. Reduce heat and simmer, uncovered for 30 minutes, stirring occasionally. Removed from heat and discard the bay leaves.

Cook the pasta according to package directions. Drain well and set aside.

Preheat the oven to 350 degrees.

Lightly grease a 13X9X2 inch baking dish. Spoon 1/3 of the sauce mixture over the bottom of the prepared baking dish. Top with half of the pasta, then 1/3 of the cheese. Repeat layers, ending with sauce and reserving the remaining 1/3 of the cheese. Bake, uncovered for 45 minutes. Top with the

remaining cheese and bake for 10 to 15 minutes or until the cheese is melted. Remove from oven and let rest 10 minutes before cutting into squares to serve.

Serves 8 to 10

House seasoning:

1 c. salt

1/4 c. ground black pepper

1/4 c. garlic powder

How to:

Stir the ingredients together. Keep the seasoning in a shaker near the stove.