Friday, May 27, 2011

Baked Spaghetti

This recipe is one I have thrown together for our youth and children summer camps.  Instead of slaving over hot noodles in the middle of the afternoon, I prefer to prepare this dish in the cool of the morning, pop it in the fridge, and pull it out to bake at dinnertime.  Here is a cheesy twist to your favorite spaghetti... a summer hit! 

2 pounds lean ground beef  (Or deer meat!)
2 (26 ounce) jars spaghetti sauce (I use garlic mushroom)
1 pound angel hair pasta 
2 cups shredded mozzarella cheese

1.  In large skillet, cook hamburger until brown. (I always season my meat with pepper, garlic salt, and seasoned salt while browning.)
2.  Bring a large pot of lightly salted water to a boil. Mix in pasta and cook according to package directions or until al dente; drain.
3.  Mix together pasta, sauce, meat, and about 3/4 c. of the mozzarella cheese.  Pour into 9x13 pan.
4.  Cover with foil and pop in the fridge until ready to bake.  (Be sure to set it out for about 30-45 minutes before baking to take the chill off.) 
5.  Preheat the oven to 350 degrees.  Using a new sheet of foil, cover and bake for 30-40 minutes. 
6.  Uncover, top with remaining cheese, sprinkle a little parsley (for color), and bake for another 5-10 minutes, or until cheese is bubbly.  (You could even turn your oven to broil at this point to make the cheese have a brown, crispy look.)