Friday, September 3, 2010

Foodie Friday with Baked Spaghetti

MMMM! I love this Baked spaghetti. My youngest angel won't touch it because he saw an onion in it. *deep sigh* We are often held onion hostage in this house. He is very remorseful and apologizes profusely for upsetting dinner plans. My husband chimes in "Don't apologize just eat it." in the nicest Daddy way possible----Really. Somehow he is getting nourishment. That boy's feet have bypassed his older brother--a 10 1/2. Lord.

Now where was I? Baked Spaghetti!!! Let's get it on! This is easy and it freezes GREAT! I made one recipe and split it into 2 pans.
Grab your stock pot and put it next to you while your chop and plop! your ingredients into your pot. (oooo, didn't mean the bad rhyming)
To your stock pot add:
1 29 oz.can of diced tomatoes
1 29 oz. can tomato sauce
I do all of my chopping at once...
1/2 cup diced onions

1/2 cup diced green bell pepper
2 cloves of garlic, diced (ok, I use 3) If you mash the clove with the flat side of a knife, it is easier to peel off the husk. don't use that jarred garlic either! No cheating! It just isn't garlicy enough!
Oh, heck, go ahead...people are busy...they have toddlers and coupons...

1/4 cup chopped fresh Cilantro---you can use parsley, but I like the "pepperyness" of cilantro.
All of this should be swimming around in your stock pot!
Next the dry ingredients
1 1/2 teaspoons Italian seasoning
1 1/2 teaspoons House Seasoning (make in bulk and use for everything...recipe follows)
1 1/2 teaspoons seasoning salt
1 1/2 teaspoons sugar
2 small bay leaves
Add all to you stock pot and simmer for about an hour!! All these ingredients will be family related by then and taste unbelievable! In the mean time...
Using a large skillet, cook 1 1/2 pounds ground beef until no longer pink.
OK...this is pink. cook it longer...Drain off the fat. Add to your stock pot.
This simmers for 20 more minutes...lets the hamburger get to know the sauce...

In another pot boil some water for your 8 oz. of angel hair pasta. I used Whole wheat this time and really, it wasn't bad! Much healthier for you too! I like that.
While that is cooking, clean the kitchen...
It would have been easier if my kitchen was cleaned up to begin with.
Pasta is cooked and drained and ready for layering...
In these photos, I am using a smaller pan because I split the recipe--for my friend, Louise. Hi Louise! I love you! If you are making one recipe, use a deep 9x13. It will make a hearty meal!
Spread a ladle full of saucy goodness in the bottom of your casserole pan. Then a layer of pasta.
Top with about 1 cup of shredded Monterey Jack/Cheddar cheese
no pic of the layering...lazy. Continue with the layering ending with a sauce layer.
Bake at 350F for 30 minutes.
Sprinkle 1 cup MontereyJack/Cheddar cheese on top. Add a few shakes of parmesan if you like and return to the oven cooking until the cheese is melted.
Serve with garlic bread and a salad!!!
Recipe for House seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix and store in an airtight container
This is what I made for Louise...cause she likes 'em and cause she just got out of the hospital...
This is the BEST brownie mix by far. I know. I have eaten them all. However, as my good friend Dani will testify to...the mix is about 4 very large tablespoons over what is needed for an actual recipe and needs to be removed with nobody looking. And eaten. Quickly.
Did you know brownies cut very easily with no tearing if you use a plastic knife?
Enjoy your day and smile at someone you don't know, people! Be friendly.


beachbeanb said...

Hey I like it!!!! So Pioneerwomaneske! Awesome....have a great weekend...see ya when I get back for the Ham....

Mama Laura said...

That sauce looks mighty fine; I'll have to give 'er a whirl. Thanks for posting!

My favorite tip for peeling garlic is to pop 'em into the microwave for 10 seconds and squeeze. 'Little suckers squirt right out!