Homemade CHEESY Baked Spaghetti Recipe | How To Make Baked Spaghetti | Homemade Baked Spaghetti

This homemade cheesy baked spaghetti recipe will feed an army of hungry folks. Its amazing homemade sauce sets this massive meal apart from any others.

Ingredients:
1 tablespoon extra virgin olive oil
1 medium onion, diced
1 bell pepper, diced
4 cloves garlic
Salt, pepper and granulated garlic to taste
1 teaspoon dried parsley
2 1/2 teaspoons dried basil
2 1/2 teaspoon dried oregano
1 1/2 teaspoons seasoned salt
32 oz diced tomatoes
4 cups tomato puree or sauce
1 cup water
1 teaspoon sugar
2 dried bay leaves
2 pounds ground beef, browned
1 pound spaghetti, cooked
12 oz Monterey Jack cheese, shredded
12 oz sharp cheddar cheese, shredded
12 oz mozzarella cheese, shredded
1 cup parmesan cheese

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homemade cheesy baked spaghetti recipe
how to make baked spaghetti
homemade baked spaghetti

Hey how’s going everybody welcome back to Art of creation Homestead my name is Jason we’re in the kitchen once again Angela k is making an amazing dish okay wonderful I love it but she hasn’t made it in a long time really truly like a long time so I’m

Excited about it because I get to eat it I see I get the greatest job in the world I get to eat it but I need to shut up and take you over there and let her show you how to make this amazing baked spaghetti now we’re starting with making

The sauce now I know you’re thinking well I can just use a jar sauce no do not with this the sauce is specifically made for the spake spaghetti and you’re going to regret it if you don’t do this yeah and we have a jar sauce that you

Made we’re not using it yes because this is my baked spaghetti sauce I only use it for the baked spaghetti so don’t question my sanity when you see some of these ingredients I I’m perfectly saying but it’s okay to question it when you use other things yes yes okay please

Do in this pot I have about a tablespoon of extra virgin olive oil and in it I am sautéing one medium onion chopped and one bell pepper you can use any color that you have on hand as you can see I got a little green in there and a little

Red and four cloves of garlic that I have grated in there and you want to sauté them until they’ started getting soft and I’ve seasoned them them with some salt and pepper and they’re already starting to get soft so I’m going to start adding in the seasoning this is where you may

Start questioning my sanity yes I just added a lot of garlic fresh garlic but I’m also going to add gr lady garlic I’m adding a little more salt a little more Pepper and a good bit of granulated garlic now to this we are also going to add about a teaspoon of dried

Parsley and I’m going to rub it between my hands to release the oils to wake it back up now I will say well Angela Cas say a teaspoon we’re talking about a well-rounded teaspoon yes like and it’s okay to be a teaspoon plus yes right because you’re just measuring with your

Heart and you’re kind of going with it and not worrying about it because it’s just flavor yes don’t be afraid of it the more flavor you add the better yeah and we’re building the sauce remember that yes and I’m adding about 2 and 1/2 teaspoon or so of

Basil this sauce is very basil and oregano heavy cuz I am adding about 2 and 1/2 teaspoons of oregano as well Ah that’s a little much that’s a little much but I put some of it back and always rub spices between your hands yeah and always add it to the hot

Oil because it helps open up those oils even more if you add it just to the sauce itself it’s going to have a hard time opening up that’s a good tip I didn’t know now this is where you’re going to start questioning my sanity add about a teaspoon and a half of seasoned

Salt use any brand that you like I personally prefer Redmonds mhm you going adds a great flavor to This now as you can see you’ve made a really good paste there almost once you’ve added all those spices now we are going to start adding the Tomato products I am adding four cups which is two jar Two Pine jars of my home can Tomatoes use the equivalent of store

Bought diced tomatoes if you do not have home can so that’s like two of those jars is like that’s 32 yeah so that’s a quart no yes that’s a quart see Okay cool so that’s a quart yes got now I am also adding you can do tomato sauce tomato puree I’m doing

Pada which is Italian tomato puree or Italian tomato sauce you can use any of those things but use four cups of that as well or close to it it doesn’t have to be exact with the sauce now pada is very thick so the next step you will want to

Use to rinse out this bottle if you use pada so I am going to pour one cup of water into this bottle or if you are using a large jar of pure tomato puree or tomato sauce then put put it in your can and Stir It Up or Shake It Up to get

All of it out of there cuz you want to get all that in there cool good job you don’t want to miss any of that so now you want to stir that around really good those tomato chunks are going to break down it’s not by the time this gets done

Cooking it’s not going to be a chunky smells so good by the way gosh that smells so good it’s not going to be a chunky sauce like you would think by the time everything Cooks down so now at this point you want to add a little sweetness to it because all

That acid you want to balance so I’m adding about a teaspoon or so of sugar just just a tiny pinch just just for balance and this is where you’re going to start questioning my sanity again I’m adding two bay leaves two smaller bay leaves I’m using dried if you have the

Privilege of being able to get fresh then you probably would only need one fresh but where we live we cannot grow fresh bay leaves and can’t find them either so I use dry now you want to bring this up to a nice bubble you will also want to taste it at this

Point see if you need to add some more salt and pepper because more than like more than likely you will after adding all of that and you want to bring this up to a bubble turn it down at that point to a nice simmer put a lid on it let it cook

For an hour now it’s been an hour of our sauce simmering and as you can see the tomatoes have broke down a lot yeah don’t pull out the bay leaves yet because you’re not done with this so over here I have browned 2 lb of ground beef I am using

8515 try to go something lower in fat because that way you don’t have to drain as much fat off because as you can see I’ve drained the fat off of it y I’ve just sauteed it just browned it with some salt and pepper now I’m going to take my sauce that I made

And I’m going to pour it into my beef very carefully yes now you want to stir this in you want to stir all this together now leave your bay leaves in for right now because this has to cook for another 20 minutes to a half an hour uncovered

This time because you want it to reduce you want it to start thickening and at this point you will you will turn your heat up just a little bit higher instead of being on a low simmer you will turn it on a little bit more toward medium

Low and you will let this go for like I said 20 minutes to a half an hour cuz you want it to reduce and when it’s your desired thickness that’s when it’s done at this point though you want to put a large pot of water on to boil

For your spaghetti and you want to preheat your oven to 350° now to answer any questions that any of you have the reason I did the hamburger separate and added it in later if you add if you do the hamburger first and add all the sauce ingredients to it your

Sauce is going to be very greasy and your hamburger is going to be extremely overcooked you’re going to end up with a better texture to your hamburger and a a not greasy sauce by doing it this way now as you can see your sauce has reduced down a lot and it’s gotten very

Very thick and it smells amazing it does tastes good too and I’ve pulled out the bay leaves and as you can see those chunks of tomatoes have broke down a lot there’s almost no chunks left if you don’t want it chunky at all before you put the hamburger in go ahead and puree

It but I love the chunks in it now here we have a pound of spaghetti that I have cooked till it’s just below done till it’s like Al Dente or a little below Al Dente and I’ve tossed it with a little bit of extra virgin olive oil so that don’t

Stick together while I’m layering and for this big bowl of cheese with this you grade cheese until people start asking if you’ve lost your mind and then you grade some more this is about 12 oz of Moder Jack about 12 oz of sharp cheddar about

12 oz or a little more of mozzarella and about a cup of Parmesan that is all mixed together I know it sounds like a lot but you’ll see why in minute now we’ve got a 13×9 baking dish I’ve got it on an insurance policy y because you don’t want this to

Bake out in the oven so I’ve got a cookie sheet lined with parchment paper under it now we are going to put down a good layer of our sauce you want a nice layer of it so that your spaghetti does not burn on the bottom

So you want to get down a good layer of sauce also it helps everything cook better M now you are going to put down half of your spaghetti and just scatter it around really good in the bottom of your pan now this makes a lot of food yeah oh

Yeah this is two nights this is a two night meal for us plus maybe a lunch for me work honestly but it freezes well yeah uh people love love you if you give them some of this cuz I have gave people some of this before in my years of

Making this and don’t throw your spaghetti everywhere like I just did okay just get down about half of it a good layer now you’re going to add more sauce you’re going to add another good layer of sauce on top of your spaghetti just smoosh it around spread it around nicely make sure

Your spaghetti is nicely nicely covered mhm essentially because you’ve got a lot of sauce here oh yeah so don’t skimp on the sauce the spaghetti will soak a lot of it up right yes because your spaghetti is not fully cooked exactly it’s going to finish it’s going to finish cooking

In the sauce and take on so much flavor because this sauce is Big flavored now we’re going to take about half of this cheese mixture and we’re going to put about half of that cheese mixture on top and you want to kind of push it down at

This point you want to kind of push it down and now when you’ve got about half of your cheese on there now you want to start over with a little more sauce this one doesn’t have to be a big layer of sauce this is just

A little layer of sauce and you want to after you get your layer of sauce down you want to put the rest of your spaghetti and then I’ll show you what you do next now I tupped it with the other half of the spaghetti and the last

Of the sauce cuz you want to end with sauce now this is going to go into a 350° preheated oven and it’s going to bake till it’s all bubbly probably take about between 20 and 30 minutes but you will see it nice and bubbly then we’ll

Take it out and we’ll top it with the rest of the cheese and then we’ll put it back in until the cheese melts okay this is out of the oven it baked for exactly 30 minutes before I put the cheese on top then I put the rest of the cheese on top

And it baked for an additional 5 to 7 minutes until the cheese had melted and I’m glad that I put it on the tray because it always bubbles over always so you always want to take out that insurance policy yeah now we let to rest too you you have to let this rest

Just like you would a lasagna or something like that for at least 15 minutes so that it can settle because that’s your only hope of getting it out in a good clean slice look at this beautiful bite of spaghetti right here mhm wow full of flavor so delicious perfect honestly it’s just a

Perfect dish and all the fresh tomatoes or fresh can tomatoes we used and adds honestly you taste that fresh tomato flavor in it because of that even though it’s been cooked it’s still it’s different you know it’s different than just the canned tomato that you buy in

The store all the all the herbs and spices Angela used just all and the cheese too now there a lot of cheese right it doesn’t feel like there’s too much cheese in there the way it Cooks it’s done great a fabulous amazing job Angela had cook this in probably 10

Years and it’s so good miss that flavor it’s so wonderful she did such an amazing job so thank you guys so much for watching we do appreciate it my name is Jason that’s smart her name is Angela k this is Art Recreation Homestead we love you’all God bless you and goodbye