Classic Baked Spaghetti! Every once in awhile I just need a good old fashioned home cooked, non Paleo, carbarific meal. I have a long standing habit of cooking up a big casserole or pot of something on friday so I do not have to cook all weekend. I hate cooking on the weekends. ( unless it’s Peanut Butter Crinkle Cookies. I make those most every weekend. Priorities my friends).
Weekends are for restaurants. You can usually find us slurping up oysters and sipping Prosecco around noon then moving on to a late lunch somewhere. By six o’clock I need a nap and no way am I cooking. Why am I so puffy? hmmmmm. Such a mystery….hiccup.
I think this recipe originated from Paula Deen? That’s about as far back as I can trace it. I’ve been making it for years and have simplified it a tick. I usually use angel hair pasta but all I had was a thin spaghetti and it worked beautifully. You can use what ever kind you like. Whole wheat works great too.
Like usual I opted for ground chicken. Big surprise huh? Ground beef, turkey or a mixture of all would work as well. Surprisingly this is pretty healthy if you watch the cheese. It’s a basic tomato sauce you can make from scratch or improvise with a store bought jar. I opted for home made this time but I have used the jar stuff too and got pretty great results. Either way I don’t think you will be disappointed.
If its friday and you are looking to free up your weekend with another great casserole…try this Baked Ziti with Bechamel !
Baked Spaghetti Casserole
- 8 oz spaghetti
- 1 pound ground chicken beef or turkey
- 2 tablespoons olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 2 teaspoons ground oregano
- 1 32 oz can crushed tomatoes
- 1 cup grated cheddar cheese
- 1 cup grated mozzarella cheese
Preheat oven to 375 degrees.
Cook pasta according to package directions.
In large skillet brown ground meat. Drain excess fat. Remove from skillet and set aside.
In same skillet, add olive oil, chopped onions and garlic. Saute until onions are soft.
Add crushed tomatoes, oregano, salt and pepper to taste.
Add meat into sauce.
Butter a 9 x 13 dish.
Cover the bottom of the dish with 1/3 of the meat sauce.
Top with half the pasta and 1/2 cup of cheese.
Repeat layers ending in sauce. Top with remaining cheese.
Bake for 30-40 minutes until warmed through and bubbly!