Baked Spaghetti

Paula Deen

Recipe courtesy Paula Deen for Food Network Magazine

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (8)

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Average Rating:

Total Reviews: 8

Showing 1-8 of 8

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  • on April 26, 2012

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    I followed the recipe exactly and the sauce did not have much flavor. Considering the time it took to prepare the ingredients and the sauce cooking time, I just assume buy a few jars of sauce. Otherwise, it was a good ratio of pasta/sauce and an overall nice consistency, just needed more flavor.

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  • on April 11, 2012

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    Very tasty! What a great recipe....so easy! Thanks Paula

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  • on March 13, 2012

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    oh wow...Loved this!!!

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  • on February 22, 2012

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    This was an ok dish, either I used too many noodles or there just wasn't enough sauce, the sauce had a good flavor, next time i'll make this with less pasta. Didn't have fresh parsley so I used dry parsley.

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  • on February 16, 2012

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    Not my favorite recipe from Paula, have done A LOT from her. This was the first recipe that was disappointing for me. I didn't think it was very flavorful, somewhat on the bland side. And definitely wasn't worth over 2 hours to make it!

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  • on January 31, 2012

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    Very good!

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  • on January 17, 2012

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    IT WAS AWESOME! It was worth the time.
    Please note to remove the bay leaves from the sauce before adding the meat.
    I used the premixed cheddar cheese and jack cheese blend.
    I also broke my angel hair past in half to make it easier to spread and eat.

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  • on January 01, 2012

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    Turned out very well - great with garlic bread. Would recommend using a more narrow 3 quart dish versus the traditional casserole dish to keep the layers of sauce from being too thin.

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