Baked Spaghetti

I had some left over spaghetti noodles in the fridge when I came across a recipe for Baked Spaghetti. Tweaking the recipe to use what I had in the pantry, I came up with this.

It is easy to make, delicious, and freeze well if needed. I think it will be a good idea to make 2 batches and freeze one for later.

Feel free to add, replace, or substitute the ingredients as you wish. Make it your own by using whatever you want in your dish!

  • 16 oz spaghetti, cooked
  • 1/4 cup fresh parsley
  • 1 1/2 cups mozzarella cheese
  • 1/3 cup fresh parmesan cheese
Sauce
  • 1 lb ground beef or italian sausage
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons Italian seasoning
  • 1/2 teaspoon salt
  • 1 teaspoon beef bouillon
  • 1/2 teaspoon pepper
  • 1 eggplant, diced (and/or mushrooms)
  • 32 oz pasta sauce
  • 14.5 oz diced tomatoes

Instructions

  1. Preheat oven to 375 degrees.
  2. Brown meat over medium heat making sure to break up the meat very well. Add onions, garlic, seasoning and eggplant(mushroom). Cook for about 5 minutes.
  3. Add pasta sauce, Italian seasoning and tomatoes to meat. Simmer 10-15 minutes uncovered. Stir in spaghetti and parsley.
  4. Spread into a 9×13 pan, top with cheeses and bake 25-30 minutes or until hot and cheese is browned and bubbly. Cut into squares to serve.

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