Baked Spaghetti

This unique spin on an instant classic is a surefire way to fill your belly in a SUPER enjoyable way. This week on Lawyer in the Kitchen, join Joseph Brooks as he makes Baked Spaghetti, and learn a little trick on how to make it stay together (a difficult task!)

Watch the Tutorial here!

Ingredients

  • 1 lb Spaghetti
  • 1 lb Ground Beef
  • 2 Eggs
  • 1 Yellow Onion 
  • 1 Green Pepper
  • 1 Carrot 
  • 1 tbsp Italian Seasoning 
  • Red Pepper Flakes
  • 3-4 Garlic Cloves finely chopped
  • Olive Oil
  • 28 oz Crushed Tomatoes
  • 15 oz Tomato Sauce
  • 2 tbsp Tomato Paste 
  • 5 oz Basil and Chive Boursin
  • Fresh Parmesan 
  • Fresh Mozzarella 
  • Shredded Mozzarella 
  • Fresh Cheddar
  • Ricota 
  • 4 oz Cream Cheese

  • 1 Cup Chicken Stock 
  • ¼ Cup Fresh Basil chopped
  • Parsley 
  • ½ tsp Dried Oregano 
  • 1 ½ tbsp Sugar 

Method

Preheat the oven to 350°f

The SAUCE

  1. Dice onions, green pepper, and garlic. Grate carrots.
  2. Add olive oil to the bottom of a dutch oven pot on medium high heat.
  3. Add onions, pepper, and carrot with a dash of pepper and stir for 2 minutes or until the onions become translucent.
  4. Add ground beef and break up. Throw in a dash of pepper and salt.
  5. Once the meat has browned, poor out any excess grease.
  6. Add tomato sauce, crushed tomatoes, tomato paste, sugar, garlic, Italian seasoning, fresh parsley, and a bit of water
  7. Stir and let cook on medium heat for 45 minutes

The CHEESY SPAGHETTI

  1. While the sauce is cooking, prepare the spaghetti and cheese (grate cheddar and parmesan)
  2. Once cooked al dente, pour spaghetti into a large bowl and add Boursin, cream cheese, and eggs
  3. It’s about to get messy. Use your hands to mix making sure the spaghetti is well coated

LAYERING THE PAN

  1. Grease a 9×13 casserole dish
  2. Layer in this order: sauce, spaghetti, sauce, shredded mozzarella, cheddar, parmesan, ricotia, more spaghetti, shredded and fresh mozzarella. Add parmesan and chopped parsley to the tippy top
  3. Bake COVERED for 20 minutes
  4. Bake uncovered for 10 minutes (Optional: Broil briefly for a nice looking top finish)
  5. Allow to cool 15 minutes
  6. Garnish with parsley and cut into squares

One response to “Baked Spaghetti”

  1. I made this for our family of 11. I had a 9×13; 8×8; and 8×8 gluten free. It was definitely a hit and needless to say I did not have any leftovers. Great recipe.

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