Baked Spaghetti

Why bake spaghetti, you might ask? Well, I wondered that too when I first found the recipe. But it’s good stuff, and gives me an excuse to have some more cheese!

Last night at Holly’s Diner we had an item for only the second time – Baked Spaghetti. HH really likes it, so it’s going to stay on the menu.

Now, why go through another process with something as simple as spaghetti is in the first place. A few reasons - you can make the spaghetti, stick it in the oven with some cheese and serve it as needed as guests arrive; the other reason is that it somewhat masks the obnoxiously boring spaghetti noodles that HH likes so much, and makes them more palatable for me for some reason.

Don’t get me wrong, I like pasta with red sauce. How is pasta with red sauce different from spaghetti? Use any other pasta noodle besides regular spaghetti and whatever you’re “normal” red sauce (or spaghetti sauce) might be, and violá! I just think spaghetti is one of the most boring types of pasta there is, with all the varieties out there, why just have spaghetti?! Even angel hair (thin spaghetti) is better than the regular stuff.

Anyway, here’s how to make it.

Baked Spaghetti (Holly’s Diner Style)
Make spaghetti like you normally do, how ever that is – lots of meat, strictly veggies, last night left over taco meat, ground turkey, whatever.
Put it into a “Pam”-ed casserole dish.
Sprinkle some grated parmesan cheese over the top and lightly fold in.
Sprinkle some shredded mozzarella cheese over the top – as little or as much as you want, I like a lot.
Bake at 350º for 30 – 40 minute.
Remove from oven, cool for five minutes and serve.


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