It might sound complicated to prepare baked spaghetti, but that isn’t. It’s like preparing spaghetti and the white sauce regularly and baked. The white sauce or sauce of béchamel helps to make the dish richer and denser. It offers a magnificent taste that pampers the palates. Especially, if a slice of toast butter is found in my plate, I love baking spaghetti. You can add this to my list as a comfort meal.
If you don’t like a mushroom, please feel free to leave them away. When you love mushrooms, I recommend using shiitake because they are so wonderfully delicious. Or, with dried porcinis rebuilt with hot water, creminis can be increased. You make baked spaghetti almost as lasagna would. It is a coated, baked saucer with a sauce of tomato meat, mozzarella, ricotta, Parmesan and pasta. The eggs help to attach noodles so that even rectangles are easily cut out and served without fallen apart. This Baked Spaghetti recipe is a spaghetti version that is easy to dress and is ideal to add to a family for a dining room and the best pasta.
Preparation Time: 15 Minutes
Cooking Time: 30 Minutes
Serves: 8-10
Method: Bake
Ingredients
16 oz cooked spaghetti noodles
1 c chopped onions
1 c green peppers
1 Tbsp margarine
1 can(s) (28 oz) chopped tomatoes
1 tsp oregano
1 clove garlic (or 1/2 teaspoon garlic seasoning)
1 lb cooked ground beef (can substitute chicken or Italian sausage)
2 c mozzarella cheese
1 can(s) cream of mushroom soup (use cream of chicken if you use chopped chicken)
1/2 c water
1/2 c Parmesan cheese
Directions:
1. Saute the onion and green pepper in margarine. Add tomatoes, oregano, garlic, and beef and stir occasionally to avoid sticking into the pan. Simmer for 10 minutes
2. Put in the bottom of 9 X 13 “greased pots 1/2 of the cooked spaghetti. Top with 1/2 of the mixture of veg/meat. 1 cup of mozzarella and repeating layer of the next top .. Mix the soup and the water and spread over the saucepan. Parmesan cheese topping.
3. Bake uncovered for 30 minutes on 350 degrees
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