Patricks Baked Spaghetti Recipes

BAKED SPAGHETTI

Steps:

• In a large skillet, saute onion and green pepper in butter until tender. Add the tomatoes, mushrooms, olives, oregano and, if desired, ground beef. Simmer, uncovered, for 10 minutes. , Place half of the spaghetti in a greased 13x9-in. baking dish. Layer with half of the vegetable mixture and 1 cup cheddar cheese. Repeat layers. , In a small bowl, combine soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° until heated through, 30-35 minutes.

BAKED SPAGHETTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• 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.
• 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.
• 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.
• 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.

CREAMY BAKED SPAGHETTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
• Heat the sauce in a saucepan over medium heat. Add the cream cheese and stir until melted. Pour pasta and sauce into an oven-safe baking dish and mix well.
• Bake for 30 minutes. Remove from oven and top with mozzarella cheese. Bake until the sauce is thick and the cheese is melted, 10 to 15 minutes.

FAVORITE BAKED SPAGHETTI

Steps:

• Preheat oven to 350°. Cook spaghetti according to package directions for al dente. Meanwhile, in a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking beef into crumbles; drain. Stir in pasta sauce and seasoned salt; set aside., In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat., Place half the spaghetti mixture in a greased 13x9-in. or 3-qt. baking dish. Top with half the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Place baking dish on a rimmed baking sheet., Cover and bake for 40 minutes. Uncover; bake until heated through, 20-25 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with basil.

PATRICK'S BAKED SPAGHETTI

Steps:

• Pre-heat the oven to 350-degrees F.
• In a large skillet over medium heat, heat the olive oil and add the diced oinions, green chilis, and minced garlic. When the onions begin to develop some brown tips, add the Italian seasoning, mushrooms, diced tomatoes, garlic powder, salt, half of the chicken broth, spaghetti sauce, and the browned burger. Reduce to a simmer, stir, and after 5 minutes, turn off the heat.
• Spray a very large casserole dish with the cooking spray, (I use two of the large aluminum throw-away baking pans, about 11" x 16", with the high sides, one inside the other for stability), and ladle in about 1 cup of the finished sauce, then layer on half of the cooked spaghetti. Dot the top with the cheddar cheese soup. Ladle on about half of the remaining sauce and cover it with the cheddar cheese.
• Layer on the remaining spaghetti. Mix the remaining chicken broth with the cream of celery soup and pour it over the spaghetti, (it will mostly run down inside.) Then cover the spaghetti with the remaining sauce and top it with the Monterey Jack cheese. Sprinkle the dried basil over the top.
• Place the casserole on the lower-middle rack, uncovered, and baked for 35-40 minutes, or until there are some light brown spots here and there on top. Allow to stand for 15 minutes prior to serving.
• NOTE: if you want this dish to taste a little less rich, don't use the shredded cheddar cheese. You can also increase the amount of spaghetti used without much change in the dish's flavor or consistency.

PAULA DEEN'S BAKED SPAGHETTI

Steps:

• In a large saucepan, cook ground chuck, bell pepper, onion, and garlic over medium heat, stirring until meat crumbles and is browned and vegetables are tender. Drain well.
• In a Dutch oven, combine drained meat mixture, crushed tomatoes and next 9 ingredients (through bay leaves). Bring mixture to a boil, stirring occasionally; reduce heat, and simmer, uncovered, for 30 minutes, stirring occasionally. Remove and discard bay leaves.
• Cook pasta according to package directions. Drain well and set aside.
• Preheat oven to 350°. Lightly grease a 13x9x2-inch baking dish.
• Spoon one third of the sauce mixture over the bottom of the prepared baking dish. Top with half of the pasta, then one third of the cheese. Repeat layers, ending with sauce and reserving remaining one third of the cheese.
• Bake uncovered, 45 minutes. Top with remaining cheese, and bake 10 to 15 minutes, or until cheese is melted. Remove from oven, and let rest 10 minutes before cutting into squares to serve.