Baked Spaghetti
Yield
10 servingsPrep
45 minCook
45 minReady
90 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
spaghetti
|
|
| 1 | tablespoon |
salt
|
|
| 1 | medium |
onions
chopped |
|
| 4 | tablespoons |
vegetable oil
|
|
| 15 | ounces |
tomato sauce
|
|
| 16 | ounces |
tomatoes, canned
chopped |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 9 | ounces |
cheddar cheese
|
|
| ¼ | cup |
seasoned dry bread crumbs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
spaghetti
|
|
| 15 | ml |
salt
|
|
| 1 | medium |
onions
chopped |
|
| 6E+1 | ml |
vegetable oil
|
|
| 433.5 | ml/g |
tomato sauce
|
|
| 462.4 | ml/g |
tomatoes, canned
chopped |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 260.1 | ml/g |
cheddar cheese
|
|
| 59 | ml |
seasoned dry bread crumbs
|
|
Directions
Boil spaghetti for 15 minutes in salted water; drain. Make tomato gravy by frying onion in oil, adding tomatoes and salsa, then salt and pepper.
Cook 20 minutes. Cut up cheese; ⅓ package in small pieces and ⅔ package in strips.
Grease large glass baking dish with oleo. Place ½ spaghetti in dish. Add small pieces cheese, half the gravy and then sprinkle bread crumbs on top. Add remaining spaghetti, cheese pieces and gravy. Top with cheese strips and breadcrumbs.
Bake at 350℉ (180℃) for 25 minutes.
Makes 10 servings
