Boomin’ Baked “Sghetti” With Bold And Bountiful Flavors

There are many recipes for baked spaghetti but I do declare that I’ve stumbled upon the perfect one. In fact, this scrumptious baked spaghetti recipe won a Blue Ribbon award over at Just A Pinch. In order to win this award you have to have your recipe make it through the test kitchen and that isn’t something that is easy to do.

So, I can boldy say with all confidence that this baked spaghetti recipe is amazeballs. I hope you give it a try, sooner rather than later. Your family and friends will love it. This recipe is definitely potluck dinner worthy.

I’ve been making this for years without the canned soup. I use mozzarella and provolone. It’s great to make with leftover spaghetti and meat sauce, or meatballs. I just take the leftover meatballs and quartered them, mix them and the sauce and spaghetti together , put 1/2 the mixture in the pan, put a layer of cheeses, then repeat. It’s the easiest thing to do when I’m cleaning up the 1st night of spaghetti and meat sauce to put thus together and freeze, or several it the next night. Congrats on your blue ribbon!

 

Photo and recipe courtesy of Just A Pinch.

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.

 

Quick Tip: This recipe is very easy to make, freeze, and eat on a busy day.

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