If you’re familiar with our blog, you can probably tell that we like our spaghetti around here. In fact, I believe Mrs. Herb is working on a Spaghetti Recipe Comparison post, so I won’t point out all of our other spaghetti posts. I will say, though, that I’ve only posted one baked spaghetti recipe, Creamy Baked Spaghetti, and this recipe is pretty similar. However, this one leaves out the cream cheese and is much meatier and, in my opinion, more flavorful.
Mr. and Mrs. Herb and some more friends of mine were over for a game night, and I doubled the typical recipe to make sure I had enough to feed three hungry men! That said, keep in mind the recipe ingredients are double the regular portion; you could probably cut everything in half and comfortably feed 4 people.
- 2 lbs ground beef
- 2 cans petite diced tomatoes
- 2 cans Hunts tomato sauce
- around 24 oz spaghetti noodles (I used whole wheat here)
- about 4 cups of shredded mozzarella
- 2 tbsp minced garlic
- 2 tbsp Italian seasonings (or seasonings of your choice)
- 2 tbsp olive oil
- 1 tbsp Tony Chachere’s Cajun Seasoning
- diced onion, optional (I didn’t use onion because Mrs. Herb doesn’t like it)
In a large sauce pan, brown beef; drain, and add all seasonings, garlic, sauce, and tomatoes.
Let sauce simmer on low. In the meantime, cook noodles and rinse well in cold water.
Spoon some of the sauce mixture into a large lasagna pan (a regular 9×13 will handle a regular portion, but not the double portion of this recipe)!
Next, either add the noodles to the saucepan, or transfer noodles and sauce into a large mixing bowl and mix well.
Spread evenly into pan.
Top with all of the mozzarella cheese, and ignore the pleading gaze of the cat sitting on the bar stool.
Bake, uncovered, at 350 for 30 minutes or until cheese is melted. You’ll find it is very easy to cut into pieces, and extremely tasty! That’s why I give this recipe 4/5 herbs. Happy eating!
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