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Baked Spaghetti Recipe

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This recipe for Baked Spaghetti, by , is from Fruitland Farm's Finest, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ashley Lipscomb
Added: Monday, January 24, 2011

Category:
Category:

Ingredients:  
Ingredients:  
8 ounces uncooked angel hair pasta
1/4 cup chopped fresh parsley
2 lbs ground beef
1 1/2 teaspoons Italian Herb Blend
1 1/2 teaspoons sugar
1 1/2 teaspoons seasoned salt
1 1/2 teaspoons Italian seasoning
2 cups tomato sauce
1 cup water
2 cups canned diced tomatoes with chiles
Small can of green chiles
2 cloves garlic, chopped
1/2 cup diced green bell pepper
1/2 cup diced onion
1 cup grated cheddar cheese
1 cup Monterey Jack cheese
2 small bay leaves
2 cups of mozzarella cheese

Directions:
Directions:
Preheat oven to 350 degrees.
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. 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 13x9 x2-inch pan with sauce. Add a layer of pasta and then a little less than 1/2 of each cheese. Repeat the layers, mix in cheddar and Monterey Jack cheese ending with the sauce. Bake in the oven for 30 minutes. Top the casserole with the mozzarella cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes. Cut into squares before serving.

**This is also very good with deer meat.

 

 

 

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