Baked Spaghetti

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I've made this twice now! I like this dish a lot and this was a SUPER HIT with my nephews. They kept clamoring for the leftovers! Soonafter, it was all gone. The only problem I have with this recipe is that it takes sooo long.
You have to cook the sauce for an hour...
then another twenty minutes with the beef...
then another half hour in the oven...
then another five minutes for the cheese to melt.
I'm used to making really fast pasta dishes. But the work that goes into it definitely pays off. I doubled the amount of angel hair pasta, using a whole box instead of half a box. We all loved it! And the house smells amazing while you are waiting for it to cook...

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I toss the spaghetti in egg and parm cheese as a bind. I highly recommend.

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I have made this dish at least 5x, and my family loves it. I have changed it up here and there, but I cannot cut this dish into squares. The dish doe not have anything in it to bind it together. Any suggestions? Thanks!

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I added tomato paste until I liked the consistency of it. And I also used Mozzarella instead of Jack. It's a simple recipe that turned out great! And it was enough to feed about ten people! My only issue was that the very top layer of spaghetti was slightly crusty. The recipe doesn't specify but I guess aluminum foil over the top would've been a good idea?

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This was so great. I was hesitant but not sauteeing the garlic and onion, etc. BUT I trusted the 495 people that raved about the sauce and it was indeed delicious! I used an immersion blender before I added the beef to smooth out the consistency of the sauce. This also made diced the veggies less tedious. The complete dish was delicious too, but this sauce wins the prize. I am likely to abandon my traditional tomato sauces and use this now as my go-to sauce.

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The first time I made this wonderful recipe I was not able to purchase Monterey Jack cheese at the little local store in Minneapolis where I was staying, so I bought Mozzerella instead. I was able to find everything else. The Mozzerella was so good in there I have used it ever since instead of the Jack.

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I really love this dish, and have made it over and over. However, the sauce seems to be very thin and runny. Do I decrease the water or add tomato paste to thicken it up?

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Oh Paula, this is a wonderfully flavored dish! I'm from southern KS, my husband is from New Jersey and and California. I lived in Sicily for two years. I can't attest to the authenticity of flavors; I'm Irish. I must however, tell you that this sauce is absolutely delicious and I can see where it would appeal to a large audience of varied tastes. This is my first baked spaghetti dish, sadly, at 48 but I'm so glad I tried it. I see this sauce on EVERYTHING and it will, without a doubt, become my red sauce for all dishes. Thank you so much for making our Sunday supper special and me look like a star! Love your show, your style, grace, charm and wit. Have a beautiful day.

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This was an excellent spaghetti recipe! I will totally be making this again! Thank you, Paula.
I did not add the green pepper.(personal preference
My boyfriend said it could use more sauce, but I thought it was perfect!!

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This was a very easy dinner! My family of five all enjoyed it. Next time I think I will add some pepperoni for the kids. I used to full cans of diced tomatoes and more cheese but other than that followed directions. I think it would also be good with a little more sauce. Thanks Paula for another great and down home recipe!