K&W Style Baked Spaghetti
Posted: October 15th, 2008, 6:40 pm
Seriously guys this one is AWESOME! If you like the baked spaghetti at K&W Cafeteria this is almost identical. I Love it!
I doubled the recipe so we could have plenty of left overs. Even vacuum sealed and froze some, did very well, couldn't tell it had been frozen.
I doubled the recipe so we could have plenty of left overs. Even vacuum sealed and froze some, did very well, couldn't tell it had been frozen.
Baked Spaghetti
By Michael Hastings
JOURNAL FOOD EDITOR
As promised last week, here are two more requested recipes of dishes served at K&W Cafeteria.
6 ounces uncooked spaghetti
1 pound ground chuck
1 cup chopped onions
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon chili powder
3/4 cup shredded Cheddar cheese, divided use
1 tablespoon Worcestershire sauce
1-1/4cups ketchup
1 tablespoon prepared mustard
3/4 cup beef stock
1/2 cup shredded mozzarella cheese
1. Cook spaghetti according to package directions; drain and set aside.
2. Preheat oven to 350 degrees. Cook ground chuck and onions in a large skillet, stirring until meat browns and crumbles; drain well.
3. Stir the salt, pepper, chili powder, 1/4 cup of the shredded Cheddar, the Worcestershire sauce, ketchup, and mustard into the meat mixture. Simmer 5 minutes. Stir in spaghetti and beef stock.
5. Spoon mixture into a baking dish. Top spaghetti with remaining 1/2 cup shredded Cheddar and the shredded mozzarella.
6. Bake 20 to 30 minutes, or until cheese begins to brown.