The other day my good friend, Candy, had said that she was going to make baked spaghetti and chocolate chip cookies for dinner. That just sounded so good to me, so I went searching for a baked spaghetti recipe. This is an adapted version of Paula Deen’s baked spaghetti.
4 cups pasta sauce
1 1/2 pounds ground beef, turkey or chicken
8 ounces uncooked angel hair pasta
1 cup grated cheddar
1 cup grated Monterey Jack
Preheat the oven to 350 degrees F.
Cook the pasta according to the package directions.
Heat pasta sauce over medium heat in a medium sauce pan.
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 sauce.
Cover the bottom of a 13 by 9 by 2-inch pan with sauce/meat mixture. 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.
Did I change anything? This recipe has been greatly simplified by using jarred pasta sauce.
What did the family think? They really liked it. I thought it might be a bit disappointing because I thought it might taste too much just like plain spaghetti, but it was different enough to be interesting.