Spaghetti Bake
From Marge Clark's Cookbook It's About Thyme! This is excellent
2 pounds lean ground beef
1 c. chopped onion
1 clove garlic, minced
1 28 oz can of tomatoes, cut up
1- 16 oz can of tomato sauce
1- 6 oz. can of tomato paste
1- 6 or 8 ounce can of mushroom pieces
2 tsp. sugar
1 1/2 tsp dried oregano
1 tsp salt
1 tsp dried basil
1/2 tsp baking soda
8 ounces spaghetti, cooked and drained
2 to 4 cups of Mozzarella cheese
1/2 c. grated parmesan cheese
In a large pan, cook ground beef, onion, and garlic until meat is browned. Drain well. Stir rest of ingredients into the pot except the spaghetti and cheeses. Simmer uncovered for 30 minutes. Stir in drained spaghetti.
Put half of spaghetti mixture in a greased 9 x 13 pan. Cover with half the Mozzarella. Add the rest of the spaghetti mixture. Top with the other half of the Mozzarella and sprinkle all with the parmesan. Bake at 375 for about 30 minutes. Serves 10 to 12.
You can make this dish ahead of time and either freeze or refrigerate it. It must, however, be at room temperature when you put it in the oven. I use 4 cups of mozzarella
You can also just make this sauce and serve over spaghetti or penne pasta.
The baking soda takes the accidity out of the sauce. I add soda to all of my tomato sauces.
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