Baked Spaghetti is a delicious dish that is simple to make and perfect for a family dinner. This recipe is packed with flavors from fresh vegetables, mushrooms, and cheeses.
Ingredients
- 1 c. chopped onion
- 1 c. chopped green pepper
- 1 Tbsp. butter
- 1 (28 oz.) can tomatoes with liquid, cut up
- 1 (4 oz.) can mushroom stems and pieces, drained
- 1 (2 1/4 oz.) can sliced ripe olives, drained
- 2 tsp. dried oregano
- 1 lb. ground beef, browned and drained (optional)
- 12 oz. spaghetti, cooked and drained
- 2 c. (8 oz.) shredded Cheddar cheese
- 1 (10 3/4 oz.) can condensed cream of mushroom soup (undiluted)
- 1/4 c. water
- 1/4 c. grated Parmesan cheese
Baking Instructions
- In a large skillet, saute onion and green pepper in butter until tender.
- Add tomatoes, mushrooms, olives and oregano.
- Add ground beef if desired.
- Simmer uncovered for 10 minutes.
- Place half of the spaghetti in a greased 13 x 9 x 2-inch baking dish. Top with half of the vegetable mixture.
- Sprinkle with 1 cup Cheddar cheese.
- Repeat layers.
Calorie: 550
Total cooking time:1 hour
Difficulty level: Easy
The Tale of the Baked Spaghetti
Well, folks, let me tell you about the time I decided to tackle the culinary mountain that is baked spaghetti. Picture this: me, a humble food blogger in a kitchen full of ingredients, armed with nothing but a wooden spoon and a sense of humor.
The Gathering of the Ingredients
I started my journey with a trip to the grocery store. I don’t know about you, but I always feel like a kid in a candy store when I go shopping for ingredients. The onion and green pepper were easy, they always sit there patiently waiting for someone to pick them up. The butter, on the other hand, was playing hard to get, hiding behind its unsalted cousins. The tomatoes, mushroom stems, and olives were all in the canned goods aisle, having a party without me. And oh boy, the oregano! It was hanging out with its spice buddies, trying to act all cool and indispensable. Don’t even get me started on the ground beef, Cheddar cheese, condensed cream, water, and Parmesan cheese. They were all over the place!
The Battle with the Skillet
Back at the kitchen, it was me versus the skillet. I sautéed the onion and green pepper in butter until they were tender. They danced around the skillet like little kids on a sugar rush. Then, I added the tomatoes, mushrooms, olives, and oregano. If desired, I could have added the ground beef, but I was feeling a bit lazy that day. I let everything simmer uncovered for 10 minutes. You should have seen the steam rising from the skillet, like a foggy morning in London.
The Layering of the Flavors
Next came the fun part: layering. This is not just a culinary technique, my friends, it’s an art form. I placed half of the spaghetti in a greased 13 x 9 x 2-inch baking dish, then topped it with half of the vegetable mixture. I felt like a sculptor, shaping my masterpiece with care and precision. I sprinkled it with 1 cup of Cheddar cheese because, let’s be honest, there’s no such thing as too much cheese.
The Final Countdown
Just when I thought I was done, I remembered I had to repeat the layers. By the end, I was out of breath, but I could already taste the deliciousness. The final touch was a mix of condensed cream, water, and Parmesan cheese, poured over the top layer.
Into the oven it went, and the waiting game began. There’s something magical about waiting for something to bake, isn’t there? The aroma fills the kitchen, teasing your senses, and making your stomach rumble in anticipation.
The Big Reveal
When I finally took the baked spaghetti out of the oven, I felt like a magician pulling a rabbit out of a hat. It looked amazing, and the aroma was heavenly. I took one bite, and let me tell you, it was love at first taste!
So there you have it, folks. My saga with the baked spaghetti. It wasn’t always smooth sailing, but the end result was well worth it. Because at the end of the day, cooking is not just about following a recipe, it’s about having fun and making memories. And trust me, this baked spaghetti gave me plenty of both!
