Paula Deen's Baked Spaghetti

Patrick's grandmother is known for her baked spaghetti, and it's made at family reunions and other family get-togethers and was a staple in Patrick's life while he was growing up. Needless to say, my baked spaghetti will never measure up to his grandmother's (nor will I try to compete!), but since I know that it's right on up there on the list of "Patrick's favorite foods," I wanted to try to make it.

Thankfully, Paula Deen, southern cook extraordinaire, came to my rescue. I found her recipe for baked spaghetti and knew that if it's from Paula, it had to be good. I mean, how can you go wrong with two pounds of cheese? (Okay, maybe not quite two pounds, but there's a lot of cheese in this. And it's soooo good.)

Do make sure that you are cooking for a crowd when you make this. This is not a recipe for two (I made it for just the two of us one night and then took the 3/4 of the pan of leftovers to Suzanne and Carter's. Her parents were in town and I knew her dad loves baked spaghetti -- and wouldn't mind our leftovers -- so they were able to finish it. We like leftovers, but really didn't want to eat it for six days). I think the recipe says it serves 10. I'd say 8-10 depending on how hungry folks are, but it does feed quite a few people. (Okay, I just realized that this can easily be cut in half for those of us who don't have eight people to feed. So, next time, when I'm just cooking for the two of us, I will be halving this recipe.)

Oh, and according to Paula, "Fodor's Travel Guide" calls this "The best baked spaghetti in the South."

Try it and I think you'll agree.


Paula Deen's Baked Spaghetti
2 cups canned diced tomatoes
2 cups tomato sauce
1 cup water
1/2 cup diced onions
1/2 cup diced green bell peppers
2 cloves of garlic, chopped
1/4 cup chopped fresh parsley
1 1/2 teaspoons Italian seasoning
1 1/2 teaspoons The Lady's House Seasoning*
1 1/2 teaspoons seasoned salt
1 1/2 teaspoons sugar
2 small bay leaves
1 1/2 pounds ground beef
8 ounces uncooked angelhair pasta
1 cup grated Cheddar cheese
1 cup grated Monterey Jack cheese

To make the sauce, in a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves. Bring to a boil, then reduce the heat and simmer, covered, for 1 hour. Crumble the ground beef into a saucepan. Cook until no pink remains, then drain off the fat. Aff the ground beef to the stockpot. Simmer for another 20 minutes. While the sauce simmers, cook the pasta according to the package directions. Cover the bottom of a 13x9x2-inch pan with sauce. Add a layer of pasta, then half the cheese; repeat the layers, ending with the sauce. Bake at 350 degrees for 30 minutes. Top with the remaining cheese, return to the oven, and continue to cook until the cheese is melted and bubbly. Cut into squares before serving.

*To make 1 1/2 cups of The Lady's House Seasoning, stir together:
1 cup of salt
1/4 cup black pepper
1/4 cup garlic powder

This is a good, all-purpose seasoning to have on hand.