Baked Spaghetti

This is one of my new favorite recipes! The first time I made it we loved it so much I made it again later that week. I decided to make it for my friends the first night of our vacation, except vegetarian this time because we have a vegetarian in the group and it turned out really good. It feeds a crowd and pleases everyone. It was doubled to feed 6 and there were still leftovers.

I served it with roasted broccoli, (the recipe can be found here: roasted broccoli) and garlic bread. To make garlic bread take a big loaf of bread and make slices it almost all the way through the bottom. Mix softened butter with garlic powder, salt, pepper, Italian seasoning, and a little fresh parsley. Smear the butter in between each slice of bread and sprinkle grated parmesan cheese in between each slice. Wrap it in aluminum foil and stick it in the oven while the spaghetti finishes. It is delicious! 

BAKED SPAGHETTI
Adapted from Bobby Dean Baked Spaghetti

• 1 (8 oz.) can tomato sauce
• 1/2 bottle spaghetti sauce
• 1 c. low-sodium chicken broth
• 1 tsp. Worcestershire sauce
• splash of red wine
• 1 c. onion, finely chopped
• 2 garlic cloves, minced
• 1/4 c. fresh parsley, chopped
• salt and pepper, to taste
• 1/2 tsp. garlic powder, or to taste
• 2 tsp. Italian seasoning
• 1 1/2 tsp. sugar
• 1 bay leaf
• 1/2 Lb. lean ground beef
• 8 oz. angel hair pasta
• 1 c. Cheddar cheese, grated
• 1 c. Mozzarella or Monterey cheese, grated

In a large saucepan, combine the tomato sauce, spaghetti sauce, chicken broth, Worcestershire, red wine, onion, garlic, parsley, salt, pepper, garlic powder, Italian seasoning, sugar and bay leaf. Bring to a boil, then reduce the heat and simmer, covered, for 1 hour. When sauce is about done, in a nonstick skillet, cook the ground beef over medium-high heat until no pink remains. Add the meat to the sauce.

Preheat oven to 350 degrees. Meanwhile, cook the pasta according to package directions and drain well. Lightly grease an 8X8-inch casserole dish. Combine the sauce mixture with the cooked pasta, 1/2 cup of Cheddar and 1/2 cup of Mozzarella or Monterey. Pour into casserole dish. Bake, uncovered, for 30 minutes. Top with remaining cheese and continue to bake until melted and bubbly, about 5 minutes. Serves: 5-6

For the vegetarian version I omitted the beef and added a container of chopped baby bellas to the sauce. I also used vegetable stock instead of chicken stock.