Meat Lovers Baked Spaghetti Recipes

MEAT LOVERS BAKED SPAGHETTI

Steps:

• Preheat Oven to 350°
• In a large skillet brown ground beef and Italian Sausage with garlic and diced onion.
• Add Diced Petite Tomatoes, 2 cans tomato sauce, 1 can tomato paste, water, seasonings, Parsley, and sugar.
• Mix well. Turn heat to low. Cover and Simmer for minimum of 30 minutes up to 2 hours. If sauce becomes too thick add another 1/2 cup of water.
• Bring a large pot of water to boil. Add a pinch of salt and 1 Tablespoon of Olive Oil.
• Once water is boiling add 16 oz. of Angel Hair Pasta and Cook until "al dente".
• Drain cooked pasta. Place Pasta in a large bowl. Add Melted butter and 1/3 cup of Grated Parmesan. Mix well.
• Add two large eggs into the pasta. Mix well.
• Spray a 9 x 13 inch baking dish with non-stick cooking spray.
• You will need to mentally divide sauce, pasta, and cheeses into thirds to create all three layers of this dish.
• Place a layer of meat sauce in the bottom of the baking dish. Add a layer of pasta. Sprinkle with 1 1/4 cup Mozzarella Cheese and a sprinkle of combined cheddar cheese and jack.
• Top with a layer of 1 cup of sliced Pepperoni.
• Add another layer of Pasta Mixture and Cheeses, starting with Mozzarella and ending with Cheddar.
• Top, by the Tablespoonful, with Ricotta Cheese.
• Add another layer of Pasta mixture. Gently push down into baking dish to create room for the final layer of sauce and cheese.
• Top with remaining sauce and the last of the cheese.
• Place pan in Preheated 350° oven and bake for 45-60 minutes or until cheese is melted and sauce is bubbling.
• Cut into 12 squares. Serve immediately.

MEAT LOVER'S BAKED PASTA

Steps:

• Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add the tomatoes and 1 cup of water. Increase the heat to medium high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil and season with salt and pepper.
• While the sauce simmers, heat the remaining tablespoon oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Transfer the sausage to a large bowl with a slotted spoon.
• Cook the rigatoni in the boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
• Add the tomato sauce, ham, pepperoni, bacon, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.