baked spaghetti

Name: Baked Spaghetti
Prep time: 30 min
Cook time: 30 min
Cuisine: American
Ingredients: 1 box(es) thin or regular spaghetti, 2 lb; 1 - tomatoes, whole, 28 oz can; 1 package(s) muenster or brick cheese; - butter or oleo; - salt and pepper

34 Pinches

lori A

Cincinnati, OH

Updated on Mar 8, 2014

This recipe has been in my family for generations. My grandmother made it for my mother and my aunts during the Depression as it was a meatless casserole that was a family pleaser. Not sure if my grandmother created it or if she got it from my great grandmother.

Rate

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prep time 30 Min

cook time 30 Min

method Bake

yield A family of four with leftovers

Ingredients

1 box thin or regular spaghetti, 2 lb
1 - tomatoes, whole, 28 oz can
1 package muenster or brick cheese
- butter or oleo
- salt and pepper

How To Make baked spaghetti

Step 1

Boil enough spaghetti to fill your desired casserole dish. Strain and rinse spaghetti under cold water. Slice cheese into approximately 1/8th inch thick slices. Don't slice too thick as you will need to make two layers of cheese in your casserole dish.

Step 2

Place half of cooked spaghetti in a buttered casserole dish, layer half of tomatoes on top of spaghetti (cutting to small pieces as you layer), dot with butter, salt and pepper. Add single layer of sliced cheese. Drizzle half of tomato juice in can over top.
Step 3

Repeat with balance of ingredients.
Step 4

Bake at 350 degrees for approximately 30 minutes OR until cheese has browned and the juices are bubbly.
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