Cheesy Spaghetti Bake
Yield
6 servingsPrep
5 minCook
40 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
onions
chopped |
|
| 15 | ounces |
spaghetti sauce
|
|
| 12 | ounces |
spaghetti
|
|
| 2 | tablespoons |
butter
or margarine |
|
| 4 | teaspoons |
all-purpose flour
|
|
| 2 | tablespoons |
Parmesan cheese
grated |
|
| ¾ | cup |
evaporated milk
|
|
| ⅓ | cup |
water
|
|
| 1 ½ | cups |
velveeta cheese
grated |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
onions
chopped |
|
| 433.5 | ml/g |
spaghetti sauce
|
|
| 346.8 | ml/g |
spaghetti
|
|
| 3E+1 | ml |
butter
or margarine |
|
| 2E+1 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
Parmesan cheese
grated |
|
| 177 | ml |
evaporated milk
|
|
| 79 | ml |
water
|
|
| 355 | ml |
velveeta cheese
grated |
* |
Directions
Cook spaghetti, drain, and mix with spaghetti sauce.
While spaghetti is cooking, melt butter, add onion, and cook until onion is soft.
Stir in flour and slowly add evaporated milk and then water, whisking constantly, cook over medium heat until thickened.
Add ½ cup to ¾ cup of Velveeta and Parmesan cheese.
Stir until melted.
Spread half of spaghetti mixture in the bottom of a 10x6x2 inch baking dish or 8x9 inch square baking dish.
Spread half of cheese mixture and half of remaining half of Velveeta over this layer.
Spread remaining spaghetti mixture on top, and then remaining cheese sauce and remaining Velveeta.
Bake at 350℉ (180℃) for 15 to 20 mins.
