August 14, 2017

BAKED SPAGHETTI



After playing 18 holes of golf yesterday and only eating a bowl of cereal for breakfast, and skipping lunch, I made this for an early supper.

I am going to have to buy a notebook to keep in my kitchen so when I cook for the Blog, I can write down measurements, etc.  If I am not specifically following a recipe, I don't measure things out.  I sort of "throw the ingredients together".  Sometimes it's a keeper, and sometimes, well, it's not.

This one is a keeper!



 To me, a recipe is a guide, not necessarily to be followed exactly, but tailored to one's own liking.

I have been told recently, by someone whose judgment I clearly trust, that if you change just one ingredient in a recipe, it is essentially not the same recipe.  By this opinion, I take it, then it is your own.  


What else can you say about baked spaghetti?  It was cheesy and delicious and makes a 9 x 13; so, for two people, there are leftovers for today, which means no cooking for me!


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Baked Spaghetti
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1 pound ground beef
1 24-ounce jar of spaghetti sauce (I used Prego)
Salt, pepper, and garlic powder
1 Tablespoon Parsley Flakes
1/2 small onion
12-ounces of spaghetti (cooked al dente)
4 ounces of Cream Cheese, room temperature
1/2 cup of Sour Cream
1 cup of shredded Cheddar Cheese
1/2 cup of shredded Mozarella Cheese

Preheat oven to 350 Degrees F

Boil spaghetti according to directions on box; leaving it al dente  Brown ground beef, adding salt, pepper, garlic powder, and onion.  Drain any grease.  (I used 3% fat; so I had nothing to drain).  Add spaghetti sauce and parsley.  Let meat and sauce simmer on low.  (I also added a bit of water).

Drain spaghetti.  Mix cream cheese and sour cream together until smooth.  Stir into spaghetti.  Put spaghetti in a 9 x 13 glass dish.  Pour meat sauce over the spaghetti and stir together.  Stir in Cheddar Cheese and Mozzarella Cheese.  Bake at 350 Degrees F for 25 minutes.

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