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"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Baked Spaghetti Recipe

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Baked Spaghetti image
Inis Van Reet- Image courtesy of Sandra Blystone


This recipe for Baked Spaghetti, by , is from The El Paso County Historical Society's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sandra Blystone


1 lb. ground beef
¾ cup chopped onion
2 tablespoons. oil (may use bacon drippings)
1 clove garlic, minced
1 can (1 lb.) diced tomatoes
1 can (15 oz.) tomato sauce
2 tablespoons parsley flakes
2 tablespoons. sugar
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon basil leaves (chopped)
8 – 12 oz. spaghetti from package
8 – 10 oz. grated cheese (Sharp Cheddar; mild Cheddar; Mexican cheese – whatever you like)

Brown onions & garlic in oil. Add ground beef and cook evenly. Drain fat if desired. Add diced tomatoes and tomato sauce. Add salt, chili powder, parsley flakes, sugar, and basil. Stir well and cook on low heat for about 30 minutes. Add about ½ - ¾ cup water and stir. Turn on over to 325 F.Grease a 9 x 13 glass ovenware lightly (or spray with cooking oil spray). Take a large spoonful of the sauce and spread it evenly over the bottom of the glass ovenware (very light, slick coating). Place half of the dry spaghetti lengthwise on the bottom, then cover evenly with about half of the spaghetti sauce. Cover with about half of the cheese. Repeat. You can sprinkle some grated or finely grated parmesan on top. Bake covered for about 30 minutes. Uncover and bake another 15 or so minutes, until cheese has browned slightly on top. Makes about 4-6 good-sized servings.

Personal Notes:
Personal Notes:
Recipe from my mother, Inis Van Reet. She got it from the Officer’s Wives’ Club in Germany, about 1955.




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