Baked Spaghetti Deliciousness!

Does anyone else’s mouth water when they hear, “baked”…?

Loaded Baked Potato…

Baked Parmesan…

Baked Tator Tot Caserole…

Bake a cake…

To me the word implies, “made with love”, “comfort”, “better work out hard before consumed”…

I ran across this recipe and decided to make my own version.

For those of you who know me, I don’t like pie (I know, I know, it’s a crime)… but this is a baked spaghetti pie that I could fall in love with.

Here’s what you’ll need:

  • 1 lb ground chuck
  • 1/2 onion – chopped
  • 1 – 10 oz jar Prego sauce
  • 1 tsp onion salt
  • 1 tsp garlic salt
  • 1 T Itallian Seasoning
  • 1 tsp basil
  • 1/2 Cup red wine
  • 2 Tbsp sugar
  • Reduced fat mozzarella cheese
  • Whole wheat spaghetti noodles
Preheat oven to 350 degrees. Prep water to boil for pasta. I cooked a spaghetti with a 10-minute cooking time for 7 minutes since it was going in the oven.
Heat a skillet on medium heat and add olive oil. Add onions with a sprinkle of salt and pepper and saute until soft, about 5-6 minutes.  Brown ground chuck and onion, then drain grease.
Add sauce, red wine and seasoning – simmer 20 to 30 minutes.
Stir in one cup of pasta sauce to the cooked pasta. Mix to combine. Spray a 9×13 baking dish (or baking dish of your choice, I used an 8-inch round, 4-inch deep dish) with non-stick spray.
Add half of the spaghetti mixture to the dish, then top with 1/2 cup tomato sauce and half of each cheese. Add the remaining spaghetti and top with the rest of the sauce and cheese. Bake for 20 minutes, or until cheese is golden brown and bubbly.
Look at the cheese before….
And after… Yumm. I love browned, bubbly cheese.  Is there anything better??
I’d let the pasta sit for 5-10 minutes before serving.
Dig in!
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Comments

  1. This looks amazing!!!!

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