Saturday, February 21, 2015

Freezer meal: Baked spahgetti

While making meals for my friends, I found this recipe in the Heat's Kitchen archives. As you can probably tell, I like to make new foods, so don't make the same thing again very often (unless it's a favorite).

Because the husband of the husband-wife pair I made this dish for doesn't like vegetables, I simplified this recipe quite a bit, so decided to repost!


Baked spaghetti-adapted from The General Store of Minnetonka Cookbook
Total time: 45 minutes
Serves 5

  • 8 ounces spaghetti
  • 1 pound ground beef
  • 1 jar favorite pasta sauce
  • 2 cloves garlic, minced
  • 1 cup mozzarella cheese, shredded
Cook pasta according to package directions. Meanwhile, brown the ground beef and garlic over medium heat in a large saucepan. Drain off the fat. Add the spaghetti and sauce to the pan and mix well. 

Pour pasta into a 9x13 inch baking dish. Cover with tinfoil and freeze in a freezer bag.

To make after freezing: Thaw in the refrigerator about 24 hours. Bake in 350 degree oven for 20 minutes still covered with tin foil. Remove tin foil and bake for another 15 minutes until cheese is melted and bubbly.
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