How To Make Spaghetti Baked With Cheese!
Let's Make Baked Spaghetti with Cheese
This has got to be the easiest thing in the world to make. Not to mention, the easiest thing that will get you more compliments than any other meal you can have made in no time!
There is no rocket science here. I am giving you a recipe that really requires not a whole lot of cooking as you will buy most of this pre-made. If you are looking to learn how to make homemade noodles and such, it's not here!
The question here is whether you are going to make this with chicken or meatballs.
If meatballs is the answer, I love the meatballs that come in the package frozen. They taste awesome, and all you have to do is heat them up.
Now if you are wanting to use chicken, I do put a little more effort into that. I don't like tough chicken. I buy the frozen chicken breast in a bag. Get a pot of water boiling, and put in as much as you would like to use. Get the water back up to boiling and turn heat to medium and cover with the lid. Let the chicken lightly boil for at least an hour to ensure it will be tender. Just so you know, (if you already don't that is,) the longer you let it boil, the more tender it will be. When you know that you are done boiling, turn the heat off, but let the chicken remain in the water until you are done with everything else. Letting the chicken cool in the water will just make it that much more tender. When you take the chicken out of the water, don't cut into it for at least a couple of minutes. Doing so will let the juices out, making it dry. Let it rest.
Spaghetti with Cheese Can't be Beat.
•Now on to the noodles. The key to having the best baked spaghetti ever is to NOT HAVE SOGGY NOODLES! Good Italian spaghetti noodles are cooked AL Denté. Meaning, not quite done. I am not going to put an amount of time on this, as the art of cooking noodles is really in keeping an eye on them. The best way to explain this is to stir the noodles with a plastic spoon. You want them to be flimsy enough to swish around, but when you taste one, it should be a little underdone. You are going to be baking your spaghetti in the oven, which will allow them to finish cooking. If you cook them all the way, then they will become soggy in the oven.
•Now get your sauce in a pan and heating up slowly. Go ahead and sprinkle some Parmesan cheese into the sauce. As far as what kind of sauce to use, this is totally up to you. I am going to be honest. My favorite spaghetti sauces that have gotten me the most compliments have always been a generic brand. If you haven't tried any of the generic brands, I encourage you to do so. I have found that they have more taste than Prego or Ragu, and I think you will find that people just HAVE to know what it is that you used. In my opinion, they just always seem to taste better.
•Go ahead and put your meat of choice into the sauce. If you are using frozen meatballs, then have those already heated up before you put them in. If it's the chicken, or even hamburger, put that in. Let the meat simmer in the sauce for about ten minutes or so. Just enough to get the sauce soaking into the meat.
•Drain the cooked spaghetti. I myself, don't rinse the spaghetti. If you want to, go right ahead.
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Get 'er Together and Done...MMMM Spaghetti and Cheese
I love using a rectangle stone pan. This is just my opinion, I love the stoneware! If you don't have one, just use a rectangle cake pan.
Put your noodles in the pan. Pour the sauce and meat mixture over the noodles and stir together well. Make sure all of your noodles are covered in the sauce. By the way, if you have made a whole box of spaghetti, 3 jars of sauce is the way to go. People like a lot of sauce usually. Not enough sauce will make your spaghetti dry, and not so tasty. If you used half a box, then 2 jars will still be needed. Just make sure to use plenty!
Cover the top of that bad boy with 2 bags of shredded cheese. Now this is where the controversy comes in. Most people will say that mozzarella cheese is what you are supposed to use with Italian spaghetti. And maybe that IS the Italian way. BUT! I use either the Mexican blend or the blend that has mozzarella and cheddar (same thing). Either way, the cheddar cheese makes this spaghetti the best ever. Trust me on this, I have had people go on and on and on about how my spaghetti is soooooooo good. And they fail to realize that the only difference is that I used the cheese with cheddar. It works.
Make sure you have every inch of the top of the spaghetti covered in cheese. The more the better, and you can NOT have too much. Too much cheese doesn't exist here.
Sprinkle just a little bit of either Italian seasoning or oregano on the top. And the last thing to sprinkle on top is a little more Parmesan cheese.
Have oven pre-heated to 375 degrees. Bake until the cheese on top is just starting to turn a bit brown.
Let sit for about 15 minutes before serving. You want the cheese to cool a bit before cutting so that you don't go pulling it all off in one swipe.
Whether you are making baked spaghetti with meatballs or baked spaghetti with chicken, or even hamburger for that matter, this recipe will work. If there is something else you like in your spaghetti, put it right in. My mom used to even grate some carrots into our spaghetti to get the vegetable in there, and you couldn't even taste them. Zucchini, squash or even some green pepper are just a few other vegetable that you can sneak in and make it a bit healthier without anyone even knowing what you did.
Just remember! When you make spaghetti, cheese is your BEST friend!
Hope you liked!
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