Oven-baked spaghetti
Votes: 7
Time: 1 hour 55 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
This lasagna-spaghetti hybrid with tomato sauce makes a great warming lunch. Using leftover cooked pasta and ready-made tomato sauce, this casserole can be prepared in no time. Assemble all the ingredients ahead of time and bake before serving.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g of ground beef
- 1 large onion, diced (about 2 cups)
- 1 red bell pepper, seeded, cored and diced (about 1 cup)
- 4 cloves garlic, finely chopped
- 1 can (800 g) of pureed tomatoes
- 1 can (400 g) of chopped tomatoes in their own juice
- 2 teaspoons of sugar
- 1/4 teaspoon dried oregano
- 250 g of thin spaghetti
- 230 g sharp cheddar, grated (about 2 cups)
- 1/4 cup parsley leaves, finely chopped
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Recipes with similar ingredients: ground beef, tomatoes, spaghetti pasta, cheddar cheese, oregano, parsley
Cooking the dish according to the recipe:
- Bring a large pot of salted water to a boil.
- Heat a second large saucepan over medium-high heat. Add the ground beef, 1/2 teaspoon of salt, and a couple of grinds of pepper. Cook for about 4 minutes, stirring to break up any lumps, until golden brown. Add the onion, bell pepper, garlic, and a generous pinch of salt and pepper. Cook, stirring occasionally, for about 10 minutes, until softened.
- Stir in the pureed and chopped tomatoes, sugar, and oregano, and bring to a boil. Reduce heat and simmer for about 30 minutes, stirring occasionally, until the mixture thickens.
- Meanwhile, cook the spaghetti for 2 minutes less than the package directions. Drain. Preheat oven to 180°C.
- Spread 1/3 of the sauce in the bottom of a 33 x 22 x 5 cm baking dish. Add half the spaghetti and a third of the cheese; repeat for the second layer and add the remaining sauce; set the remaining cheddar aside for now.
- Bake for 30 minutes. Sprinkle with the remaining cheese and continue baking for another 5 minutes, until the cheese is melted and the sauce is bubbly. Cool in the pan for at least 10 minutes. Garnish the spaghetti casserole with parsley and cut into squares.
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