7/19/10

Paula Deen's Baked Spaghetti

A few years ago I was watching 'Paula's Home Cookin' on Food Network and saw this recipe. It looked really good, so I decided to make it. I made it, and ever since then it is a family favorite. Josh loves it and my children love it, I make it often. Any time I have to take dinner to someone, this is one of the recipes I will make.
This is a great dinner to add to your menu, so give it a try.

Photo from Food Network
For this recipe you will be making your own sauce. It is delicious. I use this sauce for other recipes because I like it so much. You're supposed to let it simmer for an hour and a bit, but I have let it simmer for maybe an 30 minutes before, and it tastes just as great. The longer it simmers the better, but if you're short on time you can shorten the time. I also like a little more sauce, so sometimes I'll make a little more or add a little bit of jarred spaghetti sauce to the homemade sauce.
I have added sliced black olives to this recipe and it was great. I have to tell you...definitely use Angel Hair Pasta. I used to use spaghetti, because I always had it on hand, but after I tried it with Angel Hair I will never use spaghetti again. Since the angel hair is so skinny it absorbs the sauce and the flavor. The spaghetti was too thick, so when you ate it it wasn't as flavorful.
This recipe is very easy to cut in half if you don't want to make the full amount. Alright, I think I'm done talking...it's time for you to start cooking. I promise you that this recipe is great, so please give it a try.

Baked Spaghetti
from Paula Deen
2 cups canned diced tomatoes
2 cups tomato sauce
1 cup water
1/2 cup diced onion
1/2 cup diced green bell pepper
2 cloves garlic, chopped
1/4 cup chopped fresh parsley leaves
1 1/2 teaspoons Italian seasoning
1 1/2 teaspoons House Seasoning, recipe follows
1 1/2 teaspoons seasoning salt
1 1/2 teaspoons sugar
2 small bay leaves
1 1/2 pounds ground beef
8 ounces uncooked angel hair pasta
1 cup grated cheddar (I add more cheese, I like it to be really cheesy.) :)
1 cup grated Monterey Jack

Directions
Preheat the oven to 350 degrees F.
In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour. 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 stockpot. Simmer for 20 more minutes. Cook the pasta according to the package directions. Cover the bottom of a 13 by 9 by 2-inch pan with sauce. 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 5more minutes. Cut into squares before serving.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
(I have never made this, I just add a little of each to my sauce.)
Yield: 1 1/2 cups

Preparation tine: 15 minutes
Cooking time: 20 minutes
Ease of Preparation: Easy

2 comments:

  1. hey there, it's Mandy (Gibson) from Knippa. I love ya'lls blog! I am a tried & true follower. I am totally making this spaghetti next time I plan my menu (I plan two weeks at a time).

    Keep up the posts!

    ReplyDelete
  2. Hey Mandy,
    I'm glad you like the blog. You will defintely have to add this to your menu, it's really yummy. And if you don't feel like making the sauce, just add jarred sauce. Thanks!!

    ReplyDelete