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About Me

Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Tuesday, February 2, 2010

Mama’s Spaghetti Casserole with Baked Garlic Herb Bread (from the Deen Bros. Cookbook)

Nothing takes us back home quicker than a big plate of Mama's Spaghetti Casserole; it was one of our favorites growing up, and we both still love to make it. Serve it with a green salad for a hearty dinner any day of the week (see the Romaine, Cucumber, and Grape Tomato Salad with Ranch Dressing found in the salad section).

CASSEROLE:

Salt
1 pound uncooked spaghetti
1 tablespoon extra virgin olive oil
1 pound ground beef
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
Pinch crushed red pepper flakes
1 26-ounce jar spaghetti sauce
3 ounces Parmesan cheese, freshly
grated (about 3/4 cup)
8 ounces mozzarella cheese, shredded
or thinly sliced (about 2 cups)

GARLIC HERB BREAD:

1/2 cup (1 stick) unsalted butter, melted
2 tablespoons chopped fresh parsley
2 cloves garlic, minced Pinch salt
1 16-inch loaf Italian bread, halved
lengthwise

1. Preheat oven to 350°F. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions; drain.

2. In a large Dutch oven, heat the oil over medium-high heat. Add the beef; cook about 5 minutes or until brown, breaking meat up with a fork as it cooks. Add the salt, oregano, black pepper, and red pepper flakes. Stir in the spaghetti sauce, Parmesan, and the cooked spaghetti. Transfer to baking dish. Top evenly with mozzarella. Bake for 30 to 40 minutes or until the cheese is melted and bubbling.

3. For the garlic bread, while the casserole bakes, whisk together the butter, parsley, garlic, and salt. Brush the butter mixture over the cut sides of both bread halves. Wrap each half in aluminum foil; bake, alongside the casserole, for 15 to 20 minutes or until heated through. For crispier bread, unwrap for the last 5 minutes of baking. Serve bread with the casserole.

MAKES 8 SERVINGS

1 comment:

  1. This is one of my faves from the Deen Brothers! I make it often. Grandma LOVES it. :)

    ReplyDelete