Ingredient: spaghetti

The key components needed when preparing a baked pasta meal lies in selecting a good durum wheat pasta, tossed through a rich, creamy sauce with the addition of proper seasonings and the right cheeses.

Baked spaghetti is more accommodating to busy schedules than stove top pastas. Part of the charm of a baked pasta dish is being able to assemble it completely and refrigerate until time to bake. The results will be good but not great. You are better off making the components ahead of time — saute the vegetables, cook (meat) sauce, combine the cheeses, boil the pasta and then combine everything just before baking.

Oven baked pasta has a long history with many variations. Ingredients will vary depending on regional traditions and approaches. A few things that always work for me are; choosing a good durum or egg pasta, cook it al dente, season each element of the dish, be generous with the sauce but go easy on the cheese and if you choose to use a crumb topping, make your own and keep it coarse.

Today’s BAKED SPAGHETTI with MEAT SAUCE  recipe is a very simple one I used many years ago in the restaurant industry. It was put out by the Campbell’s  soup company and worked well in the commercial setting. It can be changed up with beef, pork or chicken, all with good results.

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Oven Baked Spaghetti with Meat Sauce

Very filling as well as satisfying.

Votes: 1
Rating: 5
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Course

Lunch, Main Dish

Cuisine

American, Italian

Servings

MetricUS Imperial

Ingredients

• 454 grams spaghetti
• 454 grams lean ground meat ( beef, pork or chicken)
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 2 cloves garlic, minced
• 1 1/2 tbsp Italian seasoning
• 1 tsp salt
• 1/2 tsp pepper
• 284 ml cream of mushroom soup
• 284 ml tomato soup
• 1 1/2 cups water
• 225 grams sharp cheddar cheese, shredded
• 4 tbsp Parmesan cheese

Course Lunch, Main Dish Cuisine American, Italian Servings MetricUS Imperial Ingredients 454 grams spaghetti 454 grams lean ground meat ( beef, pork or chicken) 1 medium onion, chopped 1 medium green pepper, chopped 2 cloves garlic, minced 1 1/2 tbsp Italian seasoning 1 tsp salt 1/2 tsp pepper 284 ml cream of mushroom soup 284 ml tomato soup 1 1/2 cups water 225 grams sharp cheddar cheese, shredded 4 tbsp Parmesan cheese

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. In a large pot, cook spaghetti in salted boiling water for 8-10 minutes or until al dente; drain & set aside. In a medium skillet, brown meat with onion, green pepper, garlic & spices.
2. Preheat oven to 350 F. Add soups & water to skillet & stir. Combine pasta with 'meat sauce' mixture, mixing well.
3. Spread mixture into a 9 x 9-inch baking dish; top with shredded cheddar & sprinkle Parmesan over all. Bake for 20-25 minutes & serve.