Baked Spaghetti

Recipe of the Week
 
Baked Spaghetti
 
Courtesy of
Beverly Rossman
 

Ingredients

8 ounces thin spaghetti
28 ounces Stewed tomatoes, undrained
1 pound bacon
3 links Italian sausage, meat removed from casings
1 Onion, chopped
4 ounces cheddar cheese, grated
Grated Parmesan cheese for topping
1 teaspoon dried oregano
Dried or fresh parsley, to taste
Salt and pepper to taste

Method

Spray with non-stick cooking spray or coat with oil a 9 x 13 pan.

Cook spaghetti and set aside, in large bowl.

Dice the bacon and fry until crisp. Remove bacon from pan and put into bowl with spaghetti. Save the bacon grease.

Fry the sausage meat in the bacon grease until done (break up all big pieces). Remove from pan and put into bowl with spaghetti and bacon. Save the bacon grease.

Fry the onion in bacon grease until cooked thru but not browned. Remove from pan and add to spaghetti mixture. Now you can throw away bacon grease!

Add stewed tomatoes to spaghetti mixture and mix well. Add oregano, parsley, salt and pepper and again, mix well.

Put spaghetti mixture into the 9 x 13 pan. Sprinkle the grated cheddar cheese on top and the parmesian cheese on top of that, covering the spaghetti well.

Bake in 350 degree oven for about 30 minutes or until top is nicely browned.








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