This recipe takes a while to put together but it made my house smell like childhood. This recipe has you make sauce from scratch which is the best way to go in my opinion. I have fond memories of my moms recipe (which is a family secret). This Baked Spaghetti was part of my meal prep to be reheated phase and came from Paula Deen’s The Lady and Sons, Too!
- 2 cups canned diced tomatoes
- 2 cups tomato sauce
- 1 cup water
- 1/2 cup diced onion
- 1/2 cup diced green bell peppers
- 2 cloves garlic, chopped
- 1/4 cup chopped fresh parsley
- 1.5 tsp Italian seasoning
- 1.5 tsp The Lady’s House Seasoning
- 1.5 tsp The Lady’s Seasoned Salt
- 1.5 tsp sugar
- 2 small bay leaves
- 1.5lb ground beef
- 8 oz uncooked angelhair pasta
- 1 cup grated cheddar
- 1 cup grated Monterey Jack cheese
To make the sauce, in a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, seasoning mixtures, sugar and bay leaves. Bring to a boil, then reduce the heat and simmer, covered, for 1 hour.
Crumble the ground beef in a saucepan. Cook until no pink remains, then drain off the fat. Add the ground beef to the stockpot. Simmer for another 20 minutes. While the sauce simmers, cook the pasta according to the package directions.
Cover the bottom of a 13 x 9 x 2 inch pan with sauce. Add a layer of pasta, then half of the cheese (I used all the cheddar on this layer); repeat the layers, ending with the sauce. Bake at 350 degrees for 30 minutes. Top with the remaining cheese (for me it was all the Monterey Jack), return to the over and continue to cook until the cheese is melted and bubbly. Cut into squares before serving.