| 2 years ago||class of '10 - away - #1|
again here, make it however you want to i never followed these, just looked at the temp and minutes.. basically easy af, thank god i met a girl that knows how to cook, i never knew some things are just soo damn easy too cook
Baked Spaghetti Recipe - Allrecipes.com
Original recipe makes 8 servings
1 (16 ounce) package spaghetti
1 pound ground beef
1 onion, chopped
1 (32 ounce) jar meatless spaghetti sauce
1/2 teaspoon seasoned salt
1/3 cup grated Parmesan cheese
5 tablespoons butter, melted
2 cups small curd cottage cheese, divided
4 cups shredded mozzarella cheese, divided
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
3. Heat a large skillet over medium heat; cook and stir beef and onion until meat is browned and onions are soft and translucent, about 7 minutes. Drain. Stir in spaghetti sauce and seasoned salt.
4. Whisk eggs, Parmesan cheese, and butter in a large bowl. Mix in spaghetti to egg mixture and toss to coat. Place half the spaghetti mixture into baking dish. Top with half the cottage cheese, mozzarella, and meat sauce. Repeat layers. Cover with aluminum foil.
5. Bake in preheated oven for 40 minutes. Remove foil and continue to bake until the cheese is melted and lightly browned, 20 to 25 minutes longer.
Okay, this is crazy good. Think lasagna, but made with spaghetti noodles instead. Thin spaghetti noodles, actually, or vermicelli. A couple of beaten eggs are tossed in with the cooked noodles (along with grated Parmesan, yum!) and layered just the way you would if you were using lasagna noodles. The egg helps bind the noodles in place so you can easily cut out even rectangles to serve without them falling apart.
It’s the perfect thing to serve a hungry teenage boy who is visiting for spring break, who somehow manages to eat his weight every day, who loves to skateboard and can play Minecraft for hours without getting bored. Not that I know anyone like this at all.
Baked Spaghetti Recipe
Prep time: 10 minutes Cook time: 1 hour, 45 minutes
If you don't like mushrooms, please feel free to leave them out. If you love mushrooms, I recommend using shiitake because they are so wonderfully flavorful. Or you could augment creminis with dried porcinis that have been reconstituted in hot water.
Save time on prep by chopping the onions and mushrooms while the sausage is cooking, and grating the cheese while the pasta is cooking.
3/4 lb vermicelli pasta or thin spaghetti
1 lb bulk sweet Italian sausage
1/4 pound shiitake or cremini mushrooms, roughly chopped
1 medium onion, chopped, about 1 1/2 cups
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
3 cups or 24 ounces of marinara or meatless tomato sauce*
1 1/2 cups water
1 Tbsp Italian seasoning
1/4 cup chopped fresh parsley
1 Tbsp olive oil plus more for greasing the casserole dish
1 cup grated Parmesan cheese
2 eggs, beaten
1 cup ricotta cheese
2-3 cups shredded mozzarella cheese
*You can make your own or use a good quality jarred sauce. To make your own, make a double recipe of our basic tomato sauce, blend it smooth to use in this baked spaghetti recipe.
1 Put a large pot of water on the stove on high heat. Add salt to the water, about 2 Tbsp for 6 quarts of water. While the pasta water is heating, continue with the next steps.
2 Break up the sausage into clumps into a large sauté pan. Turn the heat on, to medium. Slowly cook the sausage, breaking it up into smaller pieces with the a wooden spoon. The slow cooking will help the fat render out. Cook until the sausage is cooked through, no longer pink anywhere, and lightly browned. Remove the sausage from the pan with a slotted spoon and set aside. Drain the fat from the pan (not into your sink or you may clog it!)