Meaty Baked Spaghetti

Baked Spaghetti

Pinit

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.

Recipe Ingredients

  • 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)

Baked Spaghetti Ingredients

In a large sauce pan, brown beef; drain, and add all seasonings, garlic, sauce, and tomatoes.

Baked Spaghetti Baked Spaghetti Baked Spaghetti

Let sauce simmer on low.  In the meantime, cook noodles and rinse well in cold water.

Baked Spaghetti

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)!

Baked Spaghetti

Next, either add the noodles to the saucepan, or transfer noodles and sauce into a large mixing bowl and mix well.

Baked Spaghetti

Spread evenly into pan.

Baked Spaghetti

Top with all of the mozzarella cheese, and ignore the pleading gaze of the cat sitting on the bar stool.

Baked Spaghetti

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!

Baked Spaghetti

Pinit

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8 comments on “Meaty Baked Spaghetti

  1. This looks to die for! I love an extra meaty spaghetti or lasagna! 😉

    • I am a meat-lover! And I use the leanest beef possible, so once you combine that with fiber-rich whole wheat noodles and a tomato sauce, it’s super nutritious. 🙂

  2. Mmmm I love spaghetti too and this looks delicious!

  3. I love, love baked spaghetti – your version looks really comforting and tasty!

  4. Yes, another good one to make for the kids. They’ll enthusiastically eat 3 things: macaroni and cheese, chicken nuggets and spaghetti.

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