"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Baked Spaghetti Recipe

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This recipe for Baked Spaghetti, by , is from The Labor Goes On, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Tuesday, October 9, 2007


2 C canned diced tomatoes
2 C tomato sauce
C water
C diced onion
C diced green bell pepper
2 cloves garlic, chopped
C chopped fresh parsley leaves
1 tsp Italian seasoning
1 tsp seasoning salt
1 tsp sugar
1 tsp salt
tsp black pepper
tsp garlic powder
2 small bay leaves
1 pounds ground beef
8 ounces uncooked spaghetti
1 C grated cheddar
1 C grated Monterey Jack

. Preheat the oven to 350 degrees F.
2. In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley and [baggie of seasonings]. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 30 minutes to 1 hour.
3. 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.
4. Cook the pasta according to the package directions.
5. In a 9x 13 pan, layer ingredients sauce on the bottom, then half of the noodles, then half of the cheeses, more sauce, the rest of the noodles, the rest of the sauce.

6. 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 5 more minutes. Cut into squares before serving.




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