I can hear my kids now… Spaghetti again? Actually it was Monday nights during the football season. Chris wanted nothing else. For the entire football season we would eat Spaghetti. The girls to this day I don’t believe like spaghetti very much.
What reminded me of spaghetti was a friend who ALWAYS makes this dish when the grandkids come over. They are at the age where they absolutely adore it, but because it is made with a BIG cup of love. Now if it is especially good…. there is TWO cups of love.
I Was going to take spaghetti and just plop it in a baking dish top it with cheese and go from there, but decided to follow Paula Dean’s advice (yes the buttah lady) and do a slow simmered sauce and layer the ingredients.
1 can diced tomatoes (about 2 cups)
2 cups tomato sauce or your favorite jarred sauce
1 cup water
1/2 cup diced onion
1/2 cup bell pepper (optional)
2 cloves chopped garlic
1/4 cup fresh parsley chopped
1/2 tsp pepper
1/2 tsp salt
1 tsp basil
1 tsp oregano
1 1/2 tsp of sugar
2 small bay leaves
1 lb of ground beef
14 ounces Smart Taste (small box) thin spaghetti
1 cup grated cheddar
1 cup grated Monterrey jack
Preheat oven to 350 degrees F
In a large pot, combine the tomatoes, the jarred sauce, water, onions, garlic, parsley, seasonings, and bay leaves. Bring to a boil on high heat, then reduce the heat to low and simmer covered for an hour.
Cook ground beef in a skillet; drain off fat and add to sauce. Cook an additional 20 min.
Cook pasta according to package directions.
Cover the bottom of a 13 X 9 X 2 casserole pan with sauce. Add a layer of pasta, then 1/3 of each cheese, repeating layers ending with the sauce.
Bake for 30 minutes in 350 degree oven. Top with the remaining cheese, return to the oven and continue cooking for an additional 5 minutes.