A simple twist to the usual spaghetti dinner is by adding shredded cheese, maybe slices of mushrooms, put the whole thing in a casserole dish, top with more cheese and VOILA, you’ll get a delicious baked spaghetti. It’s really quite simple.
spaghetti noodles, cooked al dente
1 pound of ground beef
1 can of spaghetti sauce
6 button mushrooms, sliced
2 tsp of sugar
sprinkle of dried oregano
sprinkle of dried basil
generous amount of shredded cheddar cheese
Cook the spaghetti noodles according to the box. Al Dente is good.
In a pan, brown the ground beef. Drain the fat. Add the spaghetti sauce. Sprinkle dried basil, dried oregano and 2 tsp of sugar. Stir the whole thing together. Cover and let it simmer for 10 to 15 minutes. Stir in the sliced mushroom and just cook for another 2 minutes.
Once you’ve done the sauce part, you should have drained the water off of the cooked spaghetti. Put the noodles back in the pot. Add the spaghetti sauce. Add about a cup of shredded cheddar cheese. Gently stir the whole thing together. Transfer everything in a casserole pan. A lasagna pan would be great. Sprinkle shredded cheddar cheese on top. Be generous if you want.
Bake it in the over (350°) for 10-15 minutes or so. Just enough to melt the cheese on top. Take it out of the oven. Cover with a piece of foil then let it sit in the counter until it’s time to eat dinner. This process helps create nice slices of square of baked spaghetti onto your plate.
Sprinkle grated Parmesan cheese on top. Yes more cheese. Serve with garlic bread and salad. The leftovers are even better for lunch the next day after spending a night in the fridge. You’ll need to microwave it of course.