It has been 20 days since my last blogpost. Between illness, travel, and various other etc.'s, I haven't been able to find time to write. Actually, some days I had time, but couldn't get my mind straight long enough to write. So, today, I'm beginning this post and will do it in bits and pieces, if necessary.
Today, I couldn't decide what to make for dinner. I didn't want the same ol', same ol', so I started going through cookbooks looking for something different. The result was that we had Baked Spaghetti. I had never made it before, but it was simple and we enjoyed it. On some level, it reminded me of Cincinnati Chili Four-Way. Although, I have to admit that I have only had that at Steak 'n Shake, so I'm not really sure if that is the typical flavor. Oh well, I like it.
So, here's my recipe for Baked Spaghetti.
adapted from Taste of Home Ground Beef Cookbook
1 pkg. (12 oz.) spaghetti
1 lb. ground beef
1 med. orange bell pepper, chopped
1 med. onion, chopped
1 clove garlic, chopped
1 can (14-1/2 oz.) Italian diced tomatoes, undrained
1 can (8 oz.) Spanish-style tomato sauce
1 Tbsp. brown sugar
1 tsp. salt
1/2 tsp. chili powder
1/2 tsp. pepper
1/4 tsp. garlic powder
1 cup shredded cheddar cheese
1/2 cup shredded Parmesan cheese
Cook the spaghetti according to package directions. Meanwhile, cook beef, bell pepper, onion, and garlic over medium heat until the meat is browned; drain. Stir in the next seven ingredients.
Drain spaghetti. Transfer to a greased baking dish (I used olive oil cooking spray). Add beef mixture. Stir together. Cover and bake at 350 degrees for 30 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Serves 12.
MUSIC TO COOK BY
"Eleanor Rigby" - Vince Guaraldi
Until next time, Happy Cooking! : )
“Three things cannot be long hidden: the sun, the moon, and the truth.” -Hindu Prince Gautama Siddharta, the founder of Buddhism, 563-483 B.C