This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Baked American Spaghetti
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- #45014
A delicious spaghetti dinner, baked in a casserole for convenience.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
3 reviews
ingredients
1 pound lean ground beef
1 large onion, chopped
1 clove garlic, peeled and quartered
1 can (15 ounce size) diced tomatoes, undrained
1 can (8 ounce size) low-sodium tomato sauce
1 1/2 cup water
2 teaspoons dried Italian seasoning
1 1/2 teaspoon salt
8 ounces uncooked spaghetti or linguine pasta, broken into thirds
3/4 cup shredded Cheddar cheese or Monterey Jack cheese
directions
Preheat the oven to 350 degrees F.
Heat a large skillet over medium heat. Add the ground beef, onion, and garlic and cook, stirring frequently, until the beef is no longer pink. Drain off any excess grease.
Stir in the tomatoes, tomato sauce, water, Italian seasoning, and salt. Bring the mixture to a simmer. Stir in the broken pasta and let cook for 5 minutes stirring occasionally.
Transfer the beef mixture to a baking dish. Cover with foil and bake at 350 degrees F for 40 minutes. Remove the foil and sprinkle the top of the spaghetti with the cheese. Return to the oven and bake uncovered for 10 minutes or until the cheese is melted and the casserole is bubbly.
Serve hot.
nutrition data
656 calories, 32 grams fat, 56 grams carbohydrates, 35 grams protein per serving.
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reviews & comments
September 17, 2019
I found this recipe in a magazine 4 ground beef the only difference was putting the spaghetti on the bottom of the baking dish with the 1/2 cup of water cook everything else the same then I put on top of the spaghetti I sent this recipe to my sister we are both making it together for tonight's dinner
April 30, 2017
I've since added some Baby Bella mushrooms, anise seed and threw in a bit more Italian spices along with a bit of brown sugar. I make a double batch (1# of spaghetti noodles) and lay on a heavier layer of shredded Italian blend cheese, some shredded sharp cheddar and top it all off with some fresh grated (not the Kraft stuff) parmesan cheese. I also use 29 oz. of tomato sauce instead of the listed 20 oz. for a double batch. Just watch the water. You'll need 3 cups, total. Two for the sauce and one for the noodles in the pan. This casserole is out of this world, IMO.
April 14, 2017
This recipe is a winner! I made a double batch using a very large, glass lasagna pan. I followed the directions exactly and it turned out perfectly! This recipe is going on my favorites list.