Paula Deen’s Baked Spaghetti
A few weeks ago my {step}daughter stayed longer than normal. I heard one time that her favorite meal was lasagna. I’m not sure, she’s never personally told me that, it’s just something I heard her mom tell my husband. Anyway, the day before I browned up some hamburger for French Bread Cheeseburger for Sunday Night Dinner, but then when SND got changed to our house for a pool party and I needed more than just the pound of ground beef so shhhh don’t tell but I used 2 lbs of ground deer burger. No one knew…. well until now…. Anyway I had this pound of ground beef sitting in my fridge I needed to use up so I decided to make Paula Deen’s Baked Spaghetti. It takes a bit of time to make, so I figured on a lazy day I’d do it up, cool it off and place it in the fridge. Then the next day we baked it off and dinner was ready!
Now I must tell you, my uncle is a picky eater and he loves this stuff. I get requests at Christmas time a lot for it, yeah, it’s that good!
{Ingredients}
2 cups canned diced tomatoes
2 cups tomato sauce
1 cup water
1/2 cup diced onions
1/2 cup diced green bell peppers
2 cloves garlic, chopped
1/4 cup fresh parsley
1 1/2 tsp Italian Seasoning
1 1/2 tsp Lady’s House Seasoning
1 1/2 tsp Season Salt
1 1/2 tsp Sugar
2 small bay leaves
1 1/2 lbs ground beef
8 oz uncooked angel hair pasta
1 cup grated Cheddar Cheese
1 cup grated Monterrey Jack Cheese
To make the sauce:
In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar and bay leaves. Bring to a boil, then reduce heat and simmer, covered, for 1 hour.
Crumble the ground beef in a sauce pan, cook until no pink remains, then drain off the fat. Add the ground beef to the stock pot and continue to simmer for another 20 minutes.
While the sauce simmers, cook the pasta according to the package directions.
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| I used Bucatini but really prefer Angel Hair! |
Cover the bottom of a 9x13x2 pan with sauce. Add a layer of pasta, then half of the cheese. Repeat the layer ending with sauce. Bake at 350 degrees for 30 minutes. Top with remaining cheese. Return to the oven. Cook until cheese is melted and bubbly. Cut into squares before serving.
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| YUM! Serve with garlic toast!! |
Serves 10.
Paula Deen’s Baked Spaghetti by Paula Deen
2 cups canned diced tomatoes
2 cups tomato sauce
1 cup water
1/2 cup diced onions
1/2 cup diced green bell peppers
2 cloves garlic, chopped
1/4 cup fresh parsley
1 1/2 tsp Italian Seasoning
1 1/2 tsp Lady’s House Seasoning
1 1/2 tsp Season Salt
1 1/2 tsp Sugar
2 small bay leaves
1 1/2 lbs ground beef
8 oz uncooked angel hair pasta
1 cup grated Cheddar Cheese
1 cup grated Monterrey Jack Cheese
To make the sauce:
In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar and bay leaves. Bring to a boil, then reduce heat and simmer, covered, for 1 hour. Crumble the ground beef in a sauce pan, cook until no pink remains, then drain off the fat. Add the ground beef to the stock pot and continue to simmer for another 20 minutes.
While the sauce simmers, cook the pasta according to the package directions.
Cover the bottom of a 9x13x2 pan with sauce. Add a layer of pasta, then half of the cheese. Repeat the layer ending with sauce. Bake at 350 degrees for 30 minutes. Top with remaining cheese. Return to the oven. Cook until cheese is melted and bubbly. Cut into squares before serving.
Serves 10.
