Baked Creole Spaghetti Casserole
Created by dienia b on September 17, 2024
- Servings: 12
- Prep Time: 40m
- Cook Time: 2h
- Recipe #43661
Ingredients
- 16 ounces spaghetti, dry
- 6 cups water, boiling
- 1 teaspoon salt
- 2 tablespoons olive oil
- Sauce
- 2 pounds ground beef
- 1 cup onion, minced
- 1 cup celery, minced
- 1 cup green bell pepper, minced
- 1 cup red bell peppers, minced
- 3 green onions, minced
- 1 clove garlic, smashed
- 2 tablespoons dried parsley
- 2 tablespoons butter
- 2 tablespoons olive oil
- 50 ounces marinara sauce, they had big cans of tomato sauce (2 jars)
- 1 teaspoon creole seasoning
- 1/4 ounce spaghetti seasoning (1 envelope)
- Topping
- 16 ounces cheddar cheese, shredded
How to Make
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Step 1: Preheat oven to 350F.
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Step 2: Melt butter in large stock pot and add oil.
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Step 3: Add onions and celery and peppers and cook until softened but not brown.
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Step 4: Add garlic, green onions and ground beef, and start mushing it cook until brown and crumbly.
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Step 5: Add rest of ingredients and for simmer 30 minutes, adding water as needed.
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Step 6: Meanwhile, at end of sauce cooking, cook pasta in heavily salted boiling water until al dente, drain.
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Step 7: Add olive oil to pasta so it doesn't stick together.
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Step 8: Add to spaghetti sauce at end.
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Step 9: Toss.
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Step 10: Pour into Pam sprayed 9x13 casserole maybe 2 of them if 2 full, remember this was school they had bigger pans. lol
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Step 11: Spread cheese over the top.
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Step 12: Bake in oven for 40 minutes until cheese is melted and it's hot and bubbly.
Nutritional Facts
- Serving Size: 1 (367.2 g)
- Calories 517.3
- Total Fat - 26.4 g
- Saturated Fat - 10.7 g
- Cholesterol - 93.5 mg
- Sodium - 788.1 mg
- Total Carbohydrate - 34.9 g
- Dietary Fiber - 1.6 g
- Sugars - 3.6 g
- Protein - 36.7 g
- Calcium - 391.4 mg
- Iron - 4.5 mg
- Vitamin C - 30.6 mg
- Thiamin - 0.3 mg