It might be called a “casserole”, but don’t bunch up your face with scorn when you say it.  You will enjoy it!   Plus, the best part is that there are leftovers to enjoy another day.  The foundation of the recipe comes from Paula Dean; yes her.  I’ve changed it up to reflect my taste and to make the herbs and spices individualized and not her blends.

Baked Spaghetti

 

Author: OldGuy

Recipe type: Entree

Cuisine: American

Prep time:  20 mins

Cook time:  90 mins

Total time:  1 hour 50 mins

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Ingredients

• 1 Pound Ground Beef (Ground Sirloin is Good)
• ½ Large Green Bell Pepper, Seeded, Deveined and Chopped
• ½ Medium Yellow Onion, Chopped
• 2 Cloves Garlic, Peeled and Minced
• 1 Tablespoon Butter
• 28 Ounce Can Crushed Tomatoes
• 8 Ounce Can Tomato Sauce
• 2 Teaspoons Sugar
• 1 Small Bay Leaf
• 1 Teaspoon Dried Basil
• 1 Teaspoon Dried Oregano
• 2 Teaspoons Dried Parsley Leaves
• 1 Pinch of Dried Thyme
• ¼ Teaspoon Seasoning Salt
• 4 Twists of the Black Pepper Mill
• 4 Ounces Shredded Mozzarella Cheese (1 Cup)
• 2 Tablespoons Grated Parmesan Cheese
• 8 Ounces Shredded Sharp Cheddar Cheese (2 Cups)
• 8 Ounces of Spaghetti Cooked According to Package, Drained

Instructions

1. Salt and pepper ground beef and scramble in a pan over medium-high heat. Remove to a paper towel-lined plate to drain, then set aside.
2. Place all of the vegetables in a pot that has a cover, add the butter, salt and pepper. Put pot over medium heat to melt the butter and bring the veggies to a sizzle; add tomatoes, tomato sauce and sugar.
3. Add the herbs and spices to the pot and stir well to combine. Cover, allow to come to a boil, reduce heat and slowly simmer for one hour, stirring occasionally.
4. Add the cooked ground beef to the tomatoes and stir to combine. Simmer for 30 additional minutes.
5. Spoon 3 tablespoons of sauce into the bottom of a 9" x 13" casserole; spread. Arrange one-half of the pasta in the dish and spoon one-half of the sauce evenly over it. Scatter the mozzarella over the sauce, then the remainder of the spaghetti. Pour the remaining sauce over the pasta and spread; sprinkle the parmesan over the sauce and put in a preheated 350 degree oven for 25 minutes or until bubbly.
6. Remove dish from oven and arrange cheddar cheese evenly over top. Put back into the oven for 5 minutes to melt the cheese. Allow the casserole to cool for 8 minutes before serving.

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