This is a version of a dish my Mom use to fix for us four kids when we were growing up. A casserole with spaghetti, meat and a flavorful sauce. I don’t remember any cheese in Mom’s baked spaghetti but that ingredient is a definite plus.
I’ve noticed various versions of Baked Spaghetti recipes appear but the one that caught my eye was by Dora Charles, head cook for Paula Deen at one time. This recipe is in one of Paula’s cookbooks, where she said “Fodor’s Travel Guide called it the Best Baked Spaghetti in the South”. How could I go wrong with trying this recipe. I did change a few things especially the seasoning.
Baked Spaghetti, Adapted
- 2 cups canned diced petite tomatoes
- 2 cups tomato sauce (see Note 1)
- 1/2 cup water
- 1/2 cup onions, diced
- 1/2 cup green peppers, diced
- 1-1/2 tsp. Italian seasoning (salt free)
- 1-1/2 tsp. seasoned salt
- 2 tsp. sugar
- 2 small bay leaves
- 1-1/2 lbs. ground chuck ( or a combination of meats)
- 8 oz. angelhair pasta, uncooked and broken in half or even quartered
- 1-1/4 cups sharp cheddar, grated and divided
- 1-1/4 cups Monterey Jack cheese, grated and divided
In a large saucepan, combine the first nine ingredients. Bring to a boil, reduce the heat and simmer, covered, for 1 hour. Remove the bay leaves.
Cook the ground meat until the pink is gone; drain. Add to the tomato mixture and simmer another 20 minutes. While this is cooking prepare the pasta according to package directions and drain.
Preheat the oven to 350°F. Cover the bottom of a 13 by 9 by 2-inch pan with 1/3 of the tomato sauce. Add half of the pasta and then half of the divided cheeses. Repeat the layer, ending with sauce. Bake for 25 to 30 minutes. Top with the remaining cheese and return to the oven until the cheese melts and is bubbly.
Note 1: If the sauce is too thick add more tomato/marinara sauce.
Comment: The original recipe called for 1-1/2 tsp. The Lady’s House Seasoning (mix 1 cup salt, 1/4 cup black pepper and 1/4 cup garlic powder). This is one of the few ingredients I changed and did not include it. The recipe had plenty of salt already.
Recipe by cookingwithauntjuju.com
Another version of “baked spaghetti” is Spaghetti Pie where chefs such as Emeril Lagasse, David Lebovitz and The Smitten Kitchen have shared a different approach using lots of cheese and no meat. Frequently it is baked in a springform pan. This will be next…
What kid (and me) wouldn’t love this dish? I love the addition of the green pepper.
My feelings exactly Julie! We use to love this dish and it was an inexpensive way to feed a family of six. I really enjoyed it… 🙂
How wonderful Judi, I don’t think I’ve ever tried this before, but it sure looks mouth-watering!
It brought back some good childhood memories – I loved it then and I still do 🙂
Interesting idea, Judi. Never thought about baking spaghetti !!
Great dish for kids and adults – you can never go wrong with a casserole!
My mom used to make a version of this with various canned soups added in (cream of something or another). I must try this from scratch version, as I try to avoid using the processed add-ins… your version looks fabulous, Judi!
My parents were into Campbell soups of all kinds in their cooking. I have an old, kind of fancy, Campbell cookbook. It might have been soup and not a spaghetti sauce?
Very tasty-looking and comforting food, Judi! And I love your shallow casserole dish, do you remember where you got it?
Thanks – it was really good and so simple. It’s an old dish – I turned it over and it said Pillivuyt. I’m not sure where I got it it’s been so long ago; could be Sur La Table or Williams Sonoma or just go to Pillivuyt website.
Thank you so much Judi, that’s a good start for searching. I really do like the style of it a lot.
I like this a lot Judi, it really sounds wonderful, I’ve baked spaghetti before. Really such a great meal.
Thanks Suzanne – I know I ate a lot of my Mom’s version but don’t recall ever making it. I’m sure I will make this again.
Wow wonderful Aunt Juju…. I have never tried baking spaghetti -sounds interesting. ..
I don’t think I have either Chitra until this recipe. It was very good – nothing fancy!
Looks delicious! My mom’s version was based on a can of Chef Boyardee! This looks much better.
I saw a couple of siblings this past weekend and one said that our Mom used tomato paste and water. As long as the sauce was tomato based I’m sure it was good.
This is so lovely Judi. It is very similar to a dish my mom used to do for us when growing up with left over mince and macaroni. I love this 🙂 Oh, and the cheese…perfect additive 🙂
Thanks Lynne – cheese is a definite plus 🙂
This looks fabulous! Love it!!!
Thanks!
Pasta and cheese are my all time favourites. Incidentally I just made spirelli with Alfredo sauce. Your dish looks so comforting and delicious Judi. Thank you for sharing.
Mine too Ana – I love my carbs and cheese of all kinds. Alfredo sounds really good – I have not made that in awhile!
I love pasta and this is so yummy! So nice that it was something your mom used to make! I love those dishes that bring back memories! the addition of cheese and the green peppers, those are things I love!
Thanks Lynn – I know Mom did not add cheese and I am sure no peppers. Those two ingredients do add some nice flavor.
I haven’t had baked spaghetti in years. I need to make this for my kids 🙂 It looks delicious Judi!
Kids would love this Antonia – a lot easier than making meatballs and you can throw some veggies in too 🙂
It is almost midnight here, but I cannot stop looking at your baked spaghetti. 😛
Thanks Fae – it was as good as it looks 🙂
My mom used to bake some pasta as well, don’t remember what else she put, I need to ask her 🙂
Thanks for sharing this nice recipe!
It’s a recipe “our moms” have made and it’s fun to see the different versions 🙂