We’re making Baked Spaghetti.
Are you ready?
First, start a big pot of water to boil. Preheat your oven to 350 degrees F.
Then get out a BIG frying pan. If you don’t have one, use a big pot. Pour in a little olive oil and fry up some lean hamburger meat with half a large onion, chopped, and some chopped garlic. I use the kind already chopped up in the jar because it’s easier. Get that all nice and brown and drain any fat off.
Any version or brand of the above…Spaghetti Sauce, Diced Tomatoes (juice and all), a tiny can of V8 juice. I buy the six-packs of those tiny V8s to cook with. You don’t need an expensive brand of spaghetti sauce for this either. The kind in the cans is cheapest. Also add a half a spaghetti sauce can of water.
You’ll have something that looks like this:
Leave it on the burner on low. Your water should be boiling at this point. Add a 16-oz package of angel hair spaghetti or regular spaghetti if that’s what you like. When it comes to a boil, add 1 Tablespoon of salt.
Spray a 9” x 13” x 2” baking pan with cooking spray. Dish out a little over a cup of the sauce into the bottom.
When your spaghetti is ready, drain it and add half of it to your baking dish on top of the sauce. Add half of the sauce and spread it evening over the spaghetti. Sprinkle with whatever kind of grated cheese you like (we like Sharp Cheddar) and parmesan. Add the rest of the spaghetti and then the rest of the sauce.
It’ll look like this:
Your pan will be full.
Sprinkle with more shredded cheese and parmesan.
This picture did not turn out well, but this is what it’ll look like, only better and without me blocking the light.
Add a layer or two of foil to the top.
It’s ready for the oven.
Bake at 350 F. for 25 minutes.
Remove it from the oven, uncover it, and let it sit for 10 minutes. It should cut into nice, neat squares after that.
It’s just as good left over. That’s a good thing because it makes a bunch! You could make two smaller pans and freeze one for later prior to baking.
1 lb hamburger meat
1/2 large onion, chopped
2 Tbsp chopped garlic
1 can Spaghetti Sauce
1 can Diced Tomatoes, undrained
1 small can V8 (6-oz)
1 1/2 cups water
1 lb Angel Hair Spaghetti
8 oz Shredded Cheese
Brown hamburger, onion, and garlic in 2 Tbsp olive oil in a LARGE frying pan or pot; drain. Add the spaghetti sauce, tomatoes with juice, V8, and the water to the pan. Stir and leave on low heat. Meanwhile, cook spaghetti according to directions on the box, adding 1 Tbsp of salt to the water when you add the pasta; drain when done.
Add about 1 cup of the sauce to the bottom of a 9 X 13 X 2 pan that has been sprayed with cooking spray. Add half of the cooked spaghetti, half of the remaining sauce, and sprinkle with shredded cheese and parmesan. Add the rest of the spaghetti, add the rest of the sauce, and sprinkle the top with cheeses. Cover with foil.
Bake at 350 degrees F. for 25 minutes.
Let it rest, uncovered, for 10 minutes prior to cutting.