"Quick and easy oven spaghetti. Use different cheeses to create your signature dish." — Wendy
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lean ground beef
1 (16 ounce) jar
shredded mild Cheddar cheese
I made this for a party and it was a big hit. Everyone raved about it. I used 1lb. box of angel hair spaghetti 2 large cans of spaghetti sauce and cheddar and mozzarella mixed cheese on top. This made a 9x13 pan.
First time making/eating baked spaghetti and I wasn't impressed. I layered mozzarella cheese in the middle and on the top, but this dish just turned out dry and tasteless. Won't make again.
I modified this based on other reviews and while it's not technically the original recipe, I've got to give full props to the Wendy for submitting this and getting me started. The last time (I've made it more than once), I used a little over a pound of mild italian sausage and onions (and ran it through the food processor to get the crumbles smaller) and two 26 oz. jars of sauce. I'm also a not-interested-in-recovering cheese addict so I used mixed in two cups of shredded cheddar with the spaghetti mixture and another two cups on top. I think I'll stick to this combination as it was quite tasty. It made so much I gave the neighbor a cube for her toddler who wasn't feeling the love for spaghetti before tasting this. As a stay at home mom, I love having this in the fridge for my toddler's (and my) lunch. It holds shape very well so I can cut it into small cubes and serve it to him cold or warm.
This recipe was a great starter. I added mushrooms, onions, garlic salt, garlic powder and onion powder to my ground beef when frying it. Then added mozzarella cheese along with the mild cheddar. Everyone loved it I now make this instead of the original spaghetti.
I can't agree with other reviewers regarding the proportions - I followed the recipe and it was neither too dry nor too wet. Perfect. My husband is not a huge spaghetti fan, but loved it this way. I put a cup of cheddar and then a cup of mozerella on top, followed by a generous shower of parmesan. I used Ragu Robusto brand sauce and still spiced it up with extra garlic powder, italian seasoning, and chili powder. I always do that to jarred sauce. Very good - a definate keeper as a basic recipe.
This was excellent, of course with the changes that I made. I browned lean beef in olive oil, and finely chopped onions, along with salt, pepper,garlic powder,oregano,and a pinch of crushed red peppers. I also used a 26 oz jar of spaghetti sauce and Half of another one, so that it had enough sauce. I topped it with pieces of butter, provolone slices, and shredded mild chedder, and baked at 375 for 20 mins until cheese was melted and slightly browned. and MMMMMM MMMMMM MMMM! Very good!!!!!!!
I have made this a few times awhile back, and for some reason forgot about this yummy recipe. Thanks to my recipe box on here I made it again, and wow it is so good. I of course make my normal sauce, and add mushrooms, onion, garlic, parsley, balsamic vinegar, and olive oil to my sauce. I also use the cheddar cheese, but I also add mixed Italian cheese to it. This dish is perfect for a cold winter night. I guess there is something about baking spaghetti for 30 minutes that makes it extra yummy.
Great recipe...the whole family loved it, even my 5 year old niece. It needs more sauce than the recipe calls for. I usually buy a large jar (24oz) and almost use it all.
* Percent Daily Values are based on a 2,000 calorie diet.
Basic Baked Spaghetti
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 159
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