Baked Spaghetti

Baked Spaghetti 1

Baked Spaghetti 2

Baked Spaghetti 3

You’d think spaghetti in a cube wouldn’t taste much different than regular spaghetti on a plate.  But for some reason, spaghetti in a cube seems better!  I really think it’s that delicious layer or melted, cheesy deliciousness on top of the whole thing.  Yeah.  That’s definitely what gives it the edge over regular spaghetti.

Spaghetti was one of the first meals I ever cooked because it’s so simple.  Boil water, add pasta, drain.  Toss with sauce and cooked ground beef.  And bam!  You’ve got spaghetti!  This Baked Spaghetti recipe is a little more involved than that…but not much.  It’s still a good, simple meal.

There is one thing I would change about this recipe, though.  It says to use a 9×9 inch dish for baking, but as you can see from the pictures, mine was literally at the very brim!  This made for some SUPER thick pieces.  That’s like 4 pounds of food there on that plate, and was way more than we needed.  But we couldn’t really cut the pieces any smaller or it wouldn’t keep its shape.  So, my suggestion is to cook this in a 9×13 dish.

Baked Spaghetti

Source:  Sweet Tea and Skyscrapers

Serves: 8

8 oz. spaghetti pasta
1 lb. lean ground beef
1 c. diced onions
1/2 c. diced bell peppers
3 large eggs
1 tsp. oregano
1 tsp. seasoned salt
1/2 tsp. garlic powder
2 c. shredded Italian-blend cheeses
1 24 oz. jar spaghetti sauce, whichever flavor you prefer

Cook pasta according to box. Preheat oven to 400 degrees F.

In a large bowl, combine beef, peppers, onion, 1 egg, oregano, seasoned salt and garlic powder.  Mix with clean hands until well blended.  Spread mixture evenly into 9×9 inch baking dish (Once I put in all my ingredients, it filled up to the very top of the 9×9 dish and was very thick.  I’d recommend a 9×13).

In a medium bowl, whisk together remaining two eggs until blended; stir in 1/2 cup cheese.

Drain pasta and add to egg mixture.

Pour pasta over top of meat mixture and sprinkle lightly with oregano.  Then, pour sauce over top of noodles. Sprinkle with remaining cheese, then lightly sprinkle with oregano.

Bake 30-35 minutes or until meat is fully cooked. Let stand five minutes before serving.

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