Heidi's Baked Spaghetti
I replicated this recipe after having a wonderful baked spaghetti entree at a restaurant in Chicago -- this recipe has become a family favorite!"Delicious and easy! I did modify the following...sautéed onions and garlic with the ground beef, mix in the spaghetti sauce and some red wine and poured over the noodles. Instead of shredded cheese I used grated Parmesan. I then topped everything with mozzarella slices. " - Buckeye_Mama
Yield: 9 Ready in 45 minutes
120 people trying soon
|1 lbThick spaghetti; cooked|
|3 ouncesCream cheese; Light or Regular, melted|
|1/4 cupParsley; dried or fresh|
|1 1/2 cupsItalian Shredded Cheese Blend; (Asiago, Parmesan, Romano, etc.)|
|1 pinchDried basil|
|2 jars/cansSpaghetti Sauce; (I like Del Monte Chunky Garlic & Herb)|
|1 lbGround beef; cooked|
Heidi's Baked Spaghetti Preparation
Cook spaghetti as directed on package; drain.
In large bowl, combine cream cheese, egg, parsley, 1 cup of shredded cheese and dried basil. Add cooked spaghetti and mix well. Pour into large, greased baking dish, add remaining 1/2 cup cheese and cover. Bake at 350 degrees for 20-30 minutes. Let sit for 10 minutes to set.
While the spaghetti is baking, brown the ground beef in large sauce pan. Add spaghetti sauce to ground beef and heat sauce until it bubbles (several minutes).
My family prefers to have the spaghetti baked separately from the sauce so they can put as much sauce on as they like. However, you could top the spaghetti with the sauce and bake together for 20-30 minutes and the sauce will bake in with the spaghetti. It's up to you!
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