Featured Recipe: Paula Deen's Baked Spaghetti
Ever since I opened The Lady & Sons restaurant in Savannah, Georgia, with the help of my two sons Jamie and Bobby, our baked spaghetti has been a crowd favorite. We still serve baked spaghetti on The Lady & Sons buffet, and this recipe was featured in my very first cookbook. My baked spaghetti is affordable, easy to make comfort food and it will never let you down. Fodor’s Travel Guide even called it “The best baked spaghetti in the South.
I’m so glad to be part of this cookbook. We live in the richest country in the world and nobody should go to bed hungry at night, especially seniors. These people spent their whole lives caring for others and we cannot forget about them when they need us most. That’s why I love Meals On Wheels programs, because they work to make sure that seniors never go hungry.
- 2 c canned diced tomatoes
- 2 c tomato sauce
- 1 c water
- ½ c diced onion
- ½ c diced green bell pepper
- 2 cloves garlic, chopped
- ¼ c chopped fresh parsley
- 1½ tsp Italian herb blend, like Paula Deen’s Sweet Italian Herb Blend
- 1½ tsp seasoned salt, like Paula Deen Seasoned Salt
- 1½ tsp sugar
- 2 small bay leaves
- 1½ lb ground beef
- ½ (16-ounce) package angel hair pasta, cooked according to package directions
- 1 c grated cheddar cheese
- 1 c Monterey Jack cheeses
In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, spices, sugar, and bay leaves. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour.
Crumble the ground beef in a large skillet. Cook over medium-high heat until fully cooked, with no pink color remaining. Drain the fat from the meat, and then add the ground beef to the stockpot. Simmer for 20 more minutes.
Preheat oven to 350°F.
Cover the bottom of a 13- by 9- by 2-inch pan with sauce. Add a layer of pasta and then a little less than half of each cheese (saving a little cheese to top at the end); repeat the layers, ending with the sauce.
Bake in the preheated oven for 30 minutes. Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes. Cut into squares before serving.
Paula Deen is a chef, author, restaurateur, and TV host. Deen won an Emmy award for her Food Network show, Paula’s Home Cooking, in 2007, and she is also the publisher of Cooking with Paula Deen magazine.