AMAZING BAKED SPAGHETTI

This is one of my all time favorites. It is fantastic to take to potlucks or to a friend who is under the weather. I like eating it the next day as a cold pasta dish. Can’t go wrong with this one!
-I made this recipe and we loved it. Since I didn’t have the exact ingredients on hand, I made some changes (sorry). I had to substitute 8oz of small pasta shells as I didn’t have noodles. I used one 16oz can of Rotel no salt added original diced tomatoes/chiles and one 16oz can of no salt added tomato sauce. I only had cream of celery soup so used that. It was delicious!
-Hi from Canada
I make this as a spaghetti pie. In a 9″or 10″ glass pie plate mix spaghetti, 2 whipped eggs and parm cheese. Spread the spaghetti in the pie plate to the edges. Fill the center with cooked hamburg as above and on top of that put your cottage cheese. Sprinkle with cheddar. The meat mix is the same. This is a delish pie and when cut looks like pie wedges. I like mine better and you can still freeze it. This recipe has been in the family for years.
-Patti~I’ve been making this for years with leftover spaghetti, meat sauce, and meatballs. If I made the meatballs for the 1st go-round, I quarter the meatballs and then mix the sauce, spaghetti sauce and meatballs together. Then I put half the mixture in a greased oan, put 1/2 the cheeses, then repeat. Great minds think alike.
BTW…Congrats on the BR!
HAPPY COOKING AND BON APETTIT!

Cook time: 30 Min Prep time: 15 Min Serves: 8 – 10

YOU’LL NEED:

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

HOW TO MAKE:

1-Saute onion & green pepper in margarine.
2-Add tomatoes, oregano, garlic, and beef. Simmer for 10 minutes.
3-Stir occasionally to keep from sticking.
4-Place 1/2 of the cooked spaghetti in bottom of 9 X 13 inch greased pan. Top with 1/2 of veg/meat mixture.
5-Next top with 1 cup mozzarella cheese and repeat layers.
6-Mix soup and water together and spread over casserole. T
7-op with Parmesan cheese.
8-Bake uncovered on 350 degrees for 30 minutes.

Easy to make ahead and freeze for busy days!
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