Baked Parmesan Spaghetti.
Beneath the peanut butter cups, bacon cupcakes and jelly beans, I found the desire to make this baked spaghetti.
It was a miracle really.
But I wanted to make you dinner. Yes, you over there… on the other side of that screen.
See, I don’t really love spaghetti, but most people do. It’s the whole tomato sauce thing that I’m not so keen on. But you most likely love crushed tomatoes pureed into oblivion with garlic and spices. Am I right or am I right?
If you don’t, you’re gonna have to do some pretending. Since youre coming for dinner and all.
I’ll make sure to have other delicious things on the table too.
Like toasty garlic bread that is glistening with melted butter and freshly grated parmesan cheese.
And wine. Do you like red or white?
And maybe even rum.
I like to mix it up.
And salad. Lots of salad. Mainly because I won’t be eating any of it. I made it for you. Just for you.
See? I like you.
I really like you.
- 3/4 pound whole wheat spaghetti
- 1/2 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 1/4 pounds ground beef, I used 93% lean
- 1 teaspoon salt
- 1 teaspoon pepper
- 10-12 fresh basil leaves, chopped
- 2 cups of your favorite pasta sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated parmesan cheese
Preheat oven to 350 degrees. Prep water to boil for pasta. I cooked a spaghetti with a 10-minute cooking time for 7 minutes since it was going in the oven.
Heat a skillet on medium heat and add olive oil. Add onions with a sprinkle of salt and pepper and saute until soft, about 5-6 minutes. Add garlic and stir for another minute. Season ground beef with the teaspoon of salt and pepper and add to skillet. Break apart with a wooden spoon and brown on both sides. This should only take about 5-6 minutes.
Stir in one cup of pasta sauce and half of the chopped fresh basil. Mix to combine, then add in pasta and toss. Spray a 9×13 baking dish (or baking dish of your choice, I used an 8-inch round, 4-inch deep dish) with non-stick spray. Add half of the spaghetti mixture to the dish, then top with 1/2 cup tomato sauce and half of each cheese. Add the remaining spaghetti and top with the rest of the sauce and cheese. Bake for 20 minutes, or until cheese is golden brown and bubbly.
Remember, you don’t get dessert unless you eat your dinner. That’s a rule in this house.
[One that I never follow.]