Mohamed Shili This easy baked spaghetti dish is perfect for a comforting, family-friendly meal. It’s layered with a rich, flavorful meat sauce and topped with a melty cheese blend for that irresistible gooey finish. You can swap the cheeses or add your favorite veggies to make it your own using simple, everyday ingredients!
Ingredients Needed:
- 8 oz uncooked angel hair pasta
- 1/4 cup chopped fresh parsley
- 1 1/2 lbs ground beef
- 1 1/2 teaspoons Paula Deen’s House Seasoning
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons Paula Deen Seasoned Salt
- 1 1/2 teaspoons Italian seasoning
- 2 cups tomato sauce
- 1 cup water
- 2 cups canned diced tomatoes
- 2 cloves chopped garlic
- 1/2 cup diced green bell pepper
- 1/2 cup diced onion
- 1 cup grated cheddar cheese
- 1 cup grated Monterey Jack cheese
- 2 small bay leaves
How To Make Baked Spaghetti?
- Prepare the sauce: In a stockpot, combine the diced tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasonings, sugar, and bay leaves. Bring to a boil over high heat, then reduce the heat to low. Cover and let it simmer for 1 hour.
- Cook the ground beef: In a large skillet, crumble the ground beef and cook over medium-high heat until no longer pink. Drain the excess fat and add the beef to the sauce. Let it cook for another 20 minutes.
- Cook the pasta: Boil the angel hair pasta according to the package instructions. Drain and set it aside.
- Assemble the casserole: In a 13 x 9 x 2-inch baking dish, cover the bottom with a layer of sauce. Add a layer of pasta, followed by slightly less than half of each cheese. Repeat the layers, finishing with a final layer of sauce.
- Bake: Preheat the oven to 350°F (180°C). Bake the casserole for 30 minutes. Remove from the oven, top with the remaining cheese, and bake until the cheese melts and becomes bubbly, about 5 more minutes.
- Serve: Let it cool slightly, then cut it into squares before serving.
Recipe Tips:
- Simmer the Sauce Slowly: Let the sauce simmer on low heat for the full hour to deepen the flavors. Rushing this step can lead to a bland sauce.
- Cook Pasta Al Dente: Slightly undercook the pasta as it will continue to cook in the oven. This keeps it from becoming mushy.
- Drain Ground Beef Well: After cooking the ground beef, drain the excess fat to avoid a greasy dish. It makes a big difference in texture and flavor.
- Layer Cheese Evenly: Spread the cheese evenly in each layer to ensure every bite gets that cheesy goodness. This also helps hold the dish together.
- Rest Before Cutting: Let the casserole rest for a few minutes after baking. This helps the layers set and makes cutting into squares much easier.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover baked spaghetti cool until it reaches room temperature. Then, place it in an airtight container and refrigerate it for up to 3 days to keep it fresh.
- Freeze: Let the baked spaghetti cool completely. Transfer it to a freezer-safe container or wrap it tightly with plastic wrap and foil. Freeze for up to 3 months. To thaw, place it in the refrigerator overnight before reheating.
- Reheat: Put a portion of the baked spaghetti on a microwave-safe plate and cover it with a damp paper towel. Heat on medium for 2 to 3 minutes, stirring halfway through to ensure even heating.
Nutrition Facts
Serving Size: 1 serving (based on 6 servings)
- Calories: 685
- Total Fat: 42g
- Saturated Fat: 20g
- Cholesterol: 120mg
- Sodium: 1,048mg
- Potassium: Not specified
- Total Carbohydrate: 45g
- Dietary Fiber: 4g
- Sugars: 12g
- Protein: 31g
Try More Paula Deen Recipe:
- Paula Deen Baked Mac And Cheese
- Paula Deen Quiche Lorraine Recipe
- Paula Deen Hash Brown Quiche
- Paula Deen Bacon Spinach Quiche
Paula Deen Baked Spaghetti
Description
This easy baked spaghetti dish is perfect for a comforting, family-friendly meal. It’s layered with a rich, flavorful meat sauce and topped with a melty cheese blend for that irresistible gooey finish. You can swap the cheeses or add your favorite veggies to make it your own using simple, everyday ingredients!
Ingredients
Instructions
- Prepare the sauce: In a stockpot, combine the diced tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasonings, sugar, and bay leaves. Bring to a boil over high heat, then reduce the heat to low. Cover and let it simmer for 1 hour.
- Cook the ground beef: In a large skillet, crumble the ground beef and cook over medium-high heat until no longer pink. Drain the excess fat and add the beef to the sauce. Let it cook for another 20 minutes.
- Cook the pasta: Boil the angel hair pasta according to the package instructions. Drain and set it aside.
- Assemble the casserole: In a 13 x 9 x 2-inch baking dish, cover the bottom with a layer of sauce. Add a layer of pasta, followed by slightly less than half of each cheese. Repeat the layers, finishing with a final layer of sauce.
- Bake: Preheat the oven to 350°F (180°C). Bake the casserole for 30 minutes. Remove from the oven, top with the remaining cheese, and bake until the cheese melts and becomes bubbly, about 5 more minutes.
- Serve: Let it cool slightly, then cut it into squares before serving.
Notes
- Simmer the Sauce Slowly: Let the sauce simmer on low heat for the full hour to deepen the flavors. Rushing this step can lead to a bland sauce.
- Cook Pasta Al Dente: Slightly undercook the pasta as it will continue to cook in the oven. This keeps it from becoming mushy.
- Drain Ground Beef Well: After cooking the ground beef, drain the excess fat to avoid a greasy dish. It makes a big difference in texture and flavor.
- Layer Cheese Evenly: Spread the cheese evenly in each layer to ensure every bite gets that cheesy goodness. This also helps hold the dish together.
- Rest Before Cutting: Let the casserole rest for a few minutes after baking. This helps the layers set and makes cutting into squares much easier.
Paula Deen Baked Spaghetti
