Summer Food

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Heidi's Famous Baked Beans

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Baked Spaghetti

This Baked Spaghetti is a dressed up version of spaghetti perfect for a potluck or for bringing in to a family for dinner.

I need to find a new doctor. The one I have now always leaves me feeling confused and frustrated. I grew up in a house where we didn’t even take Tylenol for headaches and we definitely didn’t go to the doctor unless we were absolutely dying. But over the years I’ve found that about once a year I come down with some sickness that won’t let me ignore it.

I’m pretty forgiving but it’s been one thing after another with this doctor. My last visit put me over the edge. As I was telling her my symptoms, she wrinkled her forehead, opened her laptop and said enthusiastically, “Hmm. Let’s Google it!”

NOT what you want to ever hear from your doctor. At least excuse yourself to the hallway and then Google it, right?

And then she said, “Hey, look at this. How funny! It says ask your doctor.”

Hilarious. Hi-lar-i-ous.

Is she going to be paying my babysitter? Because I could have felt crappy and done the Google thing at home…for FREE.


Baked Spaghetti | The Girl Who Ate EverythingI don’t know about you guys but I always struggle with what to bring into families for dinner. I want it to be good but also kid friendly. I’m always so grateful when my friends bring me meals when I have a baby. What’s even more awesome is when the meal is somewhat kid friendly so I don’t have to make my kids a separate dinner. This Baked Spaghetti is a kid friendly as it gets but has a couple more add-ins that make it nice enough for any occasion. I know I already have a decadent Baked Spasagna on this blog which is a mix between spaghetti and lasagna, but this is more true to traditional spaghetti.
Baked Spaghetti | The Girl Who Ate EverythingIt freezes great and makes enough for a small army. Or 10 hungry adults.Baked Spaghetti | The Girl Who Ate Everything

Baked Spaghetti

Yield: 10 servings

Ingredients

  • 1 package (16 ounces) spaghetti
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves of garlic, minced
  • 1 jar (32 ounces) meatless spaghetti sauce
  • 1/2 teaspoon seasoned salt
  • 1 teaspoon Italian seasonings
  • 2 eggs
  • 1/3 cup grated Parmesan cheese
  • 5 tablespoons butter, melted and slightly cooled
  • 1 container (16 ounces) ricotta cheese
  • 3 cups shredded mozzarella cheese

Instructions

  1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef, onion, and garlic over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce, seasoned salt, and Italian seasonings.
  2. In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add spaghetti to the egg mixture and toss to coat.
  3. Place half of the spaghetti mixture in a greased 9x13 baking dish. Top with half of the ricotta cheese, meat sauce and mozzarella cheese. Repeat layers.
  4. Cover and bake at 350° for 30 minutes. Uncover and bake for 10 minutes longer or until cheese is melted.

Notes

Source: adapted from Taste of Home

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And if want some other great meals to bring into families, try these:

taco-lasagna

Taco Lasagna

oven-baked-chimichangas

 Oven Baked Chimichangas

poppy-seed-chicken-inside Poppy Seed Casserole

 

 

 

 

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