Friday, March 23, 2012

Trisha Yearwood's Baked Spaghetti

Yet another recipe from Homecooking with Trisha Yearwood...And I have to say I absolutely love this book!  So far I've tried her Chicken Pizza, Slow Cooker Pork Loin, Baked Spaghetti.  All of them have turned out great...so great I ordered a copy of her other cookbook this morning.

Now I love all kinds of pasta dishes...especially the baked ones.  But this was my first time making baked spaghetti.  It's pretty much the same as the regular spaghetti, only creamier.  Basically you layer the spaghetti with sauce and cheese, then top it off with a can of cream of mushroom soup.  I was sort of hoping the pasta would stay in the layers when you scooped it out, but it looked just like regular spaghetti.   Sill it tasted great...My only complaint is that it seemed like I had a ton of pots and pans to wash, but it was worth it.

Trisha Yearwood's Baked Spaghetti
adapted from Home Cooking with Trisha Yearwood

1 lb ground beef
6 slices bacon
1 small onion, chopped (about 1 cup)
1 small bell pepper, chopped (about 1 cup)
1 garlic clove, minced
3- 14.5 oz cans diced tomatoes with liquid
1- 2.25 oz can sliced black olives
2 tbs dried oregano
12 oz thin spaghetti
2 cups grated cheddar cheese
1- 10 oz can cream of mushroom soup
1/4 cup water
1/4 cup grated Parmesan cheese

Preheat the oven to 350 degrees.  Grease a 9x13x2-inch baking dish; set aside.  In a large skillet, brown the beef; drain the fat and set aside.  In another large skillet (or just rinse out the one you browned the beef in), cook the bacon until it is slightly crisp.  Remove the bacon; cut into smaller pieces and set aside.  Add the onion, bell pepper, and garlic to the skillet; saute in the bacon drippings until tender.  Add the tomatoes, olives, oregano, bacon, and cooked beef.  Simmer the mixture, uncovered for 10 minutes; taste and season with salt and pepper, if needed.  Meanwhile boil the spaghetti in a pot of salted water, according to the package instructions; drain well.  Place half of the spaghetti into the prepared pan.  Top the beef-tomato mixture.  Sprinkle this layer with 1 cup of cheddar cheese.  Repeat the layers.  Mix the can of mushroom soup with the water, and pour over the casserole.  Sprinkle the Parmesan cheese over the top and bake uncovered for 30 to 35 minutes, until heated through and bubbly.

16 comments:

  1. That sound DEE-LISH-US! I am with you about the pasta dishes...will be pinning (as long as you don't turn me over for copyright infringement!) :)

    ReplyDelete
  2. PS, how did the COM soup taste? Seems weird but I gotta trust you that it is awesome.

    ReplyDelete
    Replies
    1. Thanks for all the pins...I appreciate them!..I thought the soup made it so creamy...It sort of just blends in dish.

      Delete
  3. You're convincing me to get this book out and start cooking from it again- wow! I have this spaghetti recipe bookmarked and now after seeing your picture I definitely want to make it. I don't have her earlier cookbook. I'm anxious to see what you cook from it.

    P.S. Can't wait for her Food Network show to come out. Thought it was supposed to be this month??

    ReplyDelete
    Replies
    1. I hadn't heard she was going to have a show...I'm going to have to start watching the Food Network again.

      Delete
  4. Baked pasta is a favorite dish at our house. I make mine in one dish, so clean up is super easy. I am going to doctor my recipe up with some of the ingredients in this recipe.

    ReplyDelete
  5. This looks super satisfying and flavourful!

    ReplyDelete
  6. Good looking dish. I suppose Garth could come over and wash your dishes too!! ;)

    ReplyDelete
  7. Sometimes a bunch of pots or pans to wash pays off. Looks like this is one of those cases.

    ReplyDelete
  8. Wow, that does sound good! I've never thought of putting bacon or cream of mushroom soup in spaghetti.

    ReplyDelete
  9. This is delicious I know! I love her cookbooks!!!

    ReplyDelete
  10. Spectacular! I like baked spaghetti and this seems like a particularly nice batch.

    ReplyDelete
  11. I'm going to put this on the menu this week. I am not sure why, but I can imagine Trisha having a great cookbook. I will have to take a look at that pork loin, too. I have one defrosting in my fridge right now with no plans for it yet.

    ReplyDelete
  12. Oh I've made this one too, it's so yummy!

    ReplyDelete