PATRICK'S BAKED SPAGHETTI
This is a very rich and creamy, non-tomatoey, (even though it includes some tomato), baked spaghetti. It's my most-requested recipe from friends. I gave the ingredients a lot of thought before preparing it the first time and it came out just right -- I've never changed it over the two years I've been making it. Reasonable substitutions won't hurt this recipe -- use what you have. This is a simple recipe and most beginners can easily prepare it.
Provided by Bone Man
Categories Meat
Time 1h10m
Yield 1 casserole, 8 serving(s)
Number Of Ingredients 19
Steps:
- Pre-heat the oven to 350-degrees F.
- In a large skillet over medium heat, heat the olive oil and add the diced oinions, green chilis, and minced garlic. When the onions begin to develop some brown tips, add the Italian seasoning, mushrooms, diced tomatoes, garlic powder, salt, half of the chicken broth, spaghetti sauce, and the browned burger. Reduce to a simmer, stir, and after 5 minutes, turn off the heat.
- Spray a very large casserole dish with the cooking spray, (I use two of the large aluminum throw-away baking pans, about 11" x 16", with the high sides, one inside the other for stability), and ladle in about 1 cup of the finished sauce, then layer on half of the cooked spaghetti. Dot the top with the cheddar cheese soup. Ladle on about half of the remaining sauce and cover it with the cheddar cheese.
- Layer on the remaining spaghetti. Mix the remaining chicken broth with the cream of celery soup and pour it over the spaghetti, (it will mostly run down inside.) Then cover the spaghetti with the remaining sauce and top it with the Monterey Jack cheese. Sprinkle the dried basil over the top.
- Place the casserole on the lower-middle rack, uncovered, and baked for 35-40 minutes, or until there are some light brown spots here and there on top. Allow to stand for 15 minutes prior to serving.
- NOTE: if you want this dish to taste a little less rich, don't use the shredded cheddar cheese. You can also increase the amount of spaghetti used without much change in the dish's flavor or consistency.
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Babar KhanR
[email protected]This baked spaghetti was a delicious and easy meal. I especially loved the crispy edges on the cheese. I will definitely be making this again.
Omphile Shabangu
[email protected]This was a great recipe! I made it exactly as written, and it turned out perfectly. The sauce was flavorful, the spaghetti was cooked just right, and the cheese was melted and bubbly. My family loved it!
Aris Xender
[email protected]I tried this recipe last night, and it was a success! The sauce had a great flavor, and the cheese was nice and melted. My only complaint is that the spaghetti was a little overcooked for my taste.
Prisca Munroe
[email protected]This baked spaghetti was a delicious and easy meal to make. The instructions were clear and easy to follow, and the dish turned out great. I will definitely be adding this to my regular dinner rotation.
Arish Ali
[email protected]This recipe was a hit with my family! The spaghetti was perfectly cooked, and the sauce was rich and flavorful. I especially loved the addition of the mushrooms and bell peppers. I will definitely be making this dish again.
Mohammed Sule
[email protected]Oh my goodness, this was absolutely divine! The combination of flavors was spot-on, and the pasta was cooked to perfection. I loved the crispy edges on the cheese, and the sauce was incredibly flavorful. My family devoured this dish, and I will defin