Julia Belles Famous Baked Spaghetti Recipes

Steps:

• Preheat the oven to 350 degrees F.
• In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves.
• Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour.
• Crumble the ground beef in a large skillet.
• Cook over medium-high heat until fully cooked, with no pink color remaining.
• Drain the fat from the meat, and then add the ground beef to the stockpot.
• Simmer for 20 more minutes.
• Cook the pasta according to the package directions.
• Cover the bottom of a 13 by 9 by 2-inch pan with sauce.
• Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce.
• Bake in the oven for 30 minutes.
• Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes.
• Cut into squares before serving.
• House Seasoning: Mix ingredients together and store in an airtight container for up to 6 months.

Steps:

• In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
• Add onions and continue to cook, stirring occasionally until onions are softened.
• Add garlic, tomatoes, tomato paste, tomato sauce and water.
• Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
• Stir well and barely bring to a boil.
• Stir in red wine.
• Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
• Cook spaghetti according to package directions.
• Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.

Steps:

• Preheat oven to 400 degrees.
• Line 13 x 9 pan with Reynolds non stick foil with non stick side towards food.
• Coat hot spaghetti with butter add 1/2 cup parmesan cheese stir to coat.
• Spread spaghetti in pan. Spread ricotta over spaghetti and then sprinkle 1/4 cup parmesan cheese on top.
• Brown hamburger in separate pan and drain, add sauce. Heat hamburger and sauce for 10-15 minutes.
• Spoon sauce over spaghetti mixture in 13 X 9 pan and top with mozzarella and remaining parmesan.
• Cover with non stick foil and bake for 30 minutes at 400 degrees.
• Remove cover and continue baking for 15 minutes or until cheese are lightly browned. Enjoy -- mama mia.

Steps:

• In a large saucepan, cook ground chuck, bell pepper, onion, and garlic over medium heat, stirring until meat crumbles and is browned and vegetables are tender. Drain well.
• In a Dutch oven, combine drained meat mixture, crushed tomatoes and next 9 ingredients (through bay leaves). Bring mixture to a boil, stirring occasionally; reduce heat, and simmer, uncovered, for 30 minutes, stirring occasionally. Remove and discard bay leaves.
• Cook pasta according to package directions. Drain well and set aside.
• Preheat oven to 350°. Lightly grease a 13x9x2-inch baking dish.
• Spoon one third of the sauce mixture over the bottom of the prepared baking dish. Top with half of the pasta, then one third of the cheese. Repeat layers, ending with sauce and reserving remaining one third of the cheese.
• Bake uncovered, 45 minutes. Top with remaining cheese, and bake 10 to 15 minutes, or until cheese is melted. Remove from oven, and let rest 10 minutes before cutting into squares to serve.

Steps:

• In saucepan over low heat, mix flour and butter together until blended, making a roux. Cook about 3 minutes. Blend in chicken stock and milk. Continue to cook on low about 6 minutes. When sauce begins to thicken, add garlic, mustard, sea salt, pepper, colby and Parmesan cheeses, and add 3 cups of cheddar cheese (reserve 1 1/2 cups cheddar for topping). Cook about 5 more minutes on low. Set sauce aside while macaroni cooks.
• In a pot over high heat, bring water to a boil, and add salt. After salt dissolves, add macaroni. Cook about 8 minutes, stirring occasionally. Drain macaroni noodles, and add them to the sauce.
• Place mixture in buttered casserole dish, and top with 1 1/2 cups shredded cheddar cheese. Bake at 375 F about 30 minutes or until it reaches an internal temperature of 165°F.

Steps:

• To make the sauce, in a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves. Bring to a boil, then reduce the heat and simmer, covered, for 1 hour. Crumble the ground beef in a saucepan. Cook until no pink remains, then drain off the fat. Add the ground beef to the stockpot. Simmer for another 20 minutes. While the sauce simmers, cook the pasta according to the package directions. Cover the bottom of a 13 x 9 x 2-inch pan with sauce. Add a layer of pasta, then half of the cheese; repeat the layers, ending with the sauce. Bake at 350 degrees for 30 minutes. Top with the remaining cheese, return to the oven, and continue to cook until the cheese is melted and bubbly. Cut into squares before serving.