"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Quadrettini Casserole (Baked Spaghetti) or Quality Spaghetti Recipe

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This recipe for Quadrettini Casserole (Baked Spaghetti) or Quality Spaghetti, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Claudia Arender
Added: Tuesday, October 13, 2009


1/4 c. margarine
1/4 c. olive oil
1/2 c. finely chopped carrots
1/2 c. finely chopped onions
1/2 c. chopped celery
2 cloves garlic, crushed
1 1/2 lb. ground chuck
6 oz. tomato paste
3. c. chopped, canned tomatoes in puree
2 tsp. salt
1 pkg. (10 oz.) frozen chopped spinach
1 1/2 tsp. dried oregano
1 tsp. dried basil
1/2 tsp. thyme
1/2 tsp. liquid hot pepper sauce
1/2 pkg. (16 oz.) thin spaghetti
Parmesan cheese

In a large saucepan, melt margarine and add olive oil. Add carrots, celery, onion, garlic, cook until tender. Add ground chuck and cook until browned. Add tomato paste, tomatoes, salt, oregano, basil, thyme, pepper sauce. Simmer uncovered for 1 1/2 hours. Cook spaghetti according to direction, drain, and rinse with cold water. Cook spinach and drain well. Add spaghetti and spinach to sauce. Turn into a 2 quart casserole. Sprinkle generously with Parmesan cheese and bake covered at 350 for 20 or 30 minutes or until bubbly.

Personal Notes:
Personal Notes:
This can be made ahead and even frozen. Great for a crowd. A healthy dish and the kids will not even know they are eating carrots and spinach!




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