Tuesday, February 10, 2015

Kid Approved Baked Spaghetti

This spaghetti bake is ironically similar to spaghetti pie.  I think it's called bake because it goes into a larger pan.  :)  Aside from my snarky opinion about the name, it was an easy dish and good for a crowd.  It was also great for left overs.  The nice part was it held its shape in the pan when serving.  Sometimes you cut into a dish and it all falls apart, this was pretty easy to dish out and eat in large quantities.  Even three little kids gave their approval.

Baked Spaghetti

1 package (16 ounces) spaghetti
1 pound ground beef
1 medium onion, chopped
2 cloves of garlic, minced
1 jar (32 ounces) meatless spaghetti sauce
1/2 teaspoon seasoned salt
1 teaspoon Italian seasonings
2 eggs
1/3 cup grated Parmesan cheese
5 tablespoons butter, melted and slightly cooled
1 container (16 ounces) ricotta cheese
3 cups shredded mozzarella cheese

1.Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef, onion, and garlic over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce, seasoned salt, and Italian seasonings.
2.In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add spaghetti to the egg mixture and toss to coat.
3.Place half of the spaghetti mixture in a greased 9x13 baking dish. Top with half of the ricotta cheese, meat sauce and mozzarella cheese. Repeat layers.
4.Cover and bake at 350° for 30 minutes. Uncover and bake for 10 minutes longer or until cheese is melted.

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