Baked Spaghetti

There’s nothing better than cooking once and eating twice! This family-pleasing recipe makes a large portion. Have you wanted to invite friends or neighbors over for dinner? This would be a great recipe to try. (Or make it for your own family, and you will have plenty for leftovers for later in the week.)

Baked Spaghetti

16 oz spaghetti noodles, cooked (be sure not to overcook – will cook more in the oven)

2 (24 oz) jars spaghetti sauce (or your favorite homemade sauce)

2 lbs lean ground beef, browned and drained

1/4 cup butter

1/4 cup all-purpose flour

1/4 cup grated parmesan cheese

1 1/2 tsp salt

1/2 tsp garlic powder

1/2 tsp Italian seasoning

12 oz can evaporated milk

3 cups shredded sharp cheddar cheese, divided

Combine spaghetti noodles, spaghetti sauce and ground beef in a large bowl; set aside. Melt butter in a saucepan over medium heat; add flour, parmesan cheese, salt, garlic powder and Italian seasoning, stirring constantly until smooth and bubbly. Add evaporated milk and one cup cheddar cheese; stir until thickened.

Pour half of spaghetti noodle mixture into a greased 13″ x 9″ casserole dish and pour the cheese mixture over top. Pour remaining noodle mixture into dish; top with remaining 2 cups cheddar cheese. Bake at 350° for 25-30 minutes. Serves 12.

Submitted by Michele Tungett, Rochester mom

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