Recipe: Baked Spaghetti

This recipe for Baked Spaghetti is one that has been around for years…. there are probably a dozen ways to make it…. each good in its own right. It’s a perfect family meal… one the kids and adults will love.

I made this one with ground beef… but you can make this without meat… just add vegetables… sauté zucchini, cut-up summer squash or egg plant…. You can make it with sweet or hot Italian sausage too… it’s delicious no matter how you change it up.

In place of the Italian Seasoning you can use dried or fresh oregano, dried or fresh parsley, dried or fresh basil…. Italian seasoning usually also includes marjoram, sage and thyme…. add to taste…. if using dried herbs then start with about a teaspoon of oregano, parsley and basil each… and about ¼ teaspoon each of marjoram, sage and thyme.

Awhile back…one of the blogs I follow, Daily Dwelling, had “Baked Spaghetti” on its week’s menu…. I had long forgotten about my recipe… and decided to make it again… and it was as satisfying as I had remembered.

Enjoy!

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Recipe: Baked Spaghetti

All you need:

1 pound spaghetti
1 pound lean ground beef
1 medium onion, chopped
2 tablespoons garlic powder
2 tablespoons Italian Seasoning
1 teaspoon salt
¼ teaspoon ground black pepper
1 (26 ounce) jar spaghetti sauce (any flavor)or homemade sauce
2 eggs
6 tablespoons butter, melted
½ cup Parmesan cheese
2 cups small curd cottage cheese
4 cups shredded mozzarella cheese

All you need to do:

Preheat oven to 350 degrees F.

Cook spaghetti al dente according to package instructions. You do not want the spaghetti too soft since it will be baked later in the recipe.

Drain and set aside. Allow pot to cool.

In a large skillet, brown ground beef over medium high heat.

Add the onions.

Cook until beef is brown and onions are soft.

Drain off any excess fat.

Add the garlic powder, Italian Seasoning, salt and pepper.

Add about 2/3 of the spaghetti sauce. Set aside.

Reserve the rest of the sauce to serve at the table.

Add the spaghetti back into the cooled pot.

In a medium bowl, beat the eggs slightly.

Add the Parmesan cheese and butter. Mix well.

Add the egg mixture to the spaghaetti mix well.

Place half the spaghetti mixture in a 13x9 baking dish.

Top with half the meat sauce.

Top the meat sauce with half the cottage cheese.

Sprinkle half the mozzarella cheese over the cottage cheese.

Repeat the layers.

Cover with aluminum foil.

Bake at 350 degrees F for 30 minutes.

Uncover and continue baking for 20 minutes or until bubbly and cheese has melted.

Serve with reserved spaghetti sauce.