Monday, February 29, 2016

Smokehouse Spaghetti

I'll keep this entry short. You will make this dish. You will make this dish for one reason: bacon.

Smokehouse Spaghetti is one of my favorite dishes my mom made when I was growing up. I've tweaked Mom's version ever so slightly -- mainly leaving out the can of mushrooms with juice called for in her version. Mom also uses garlic salt if she doesn't have fresh garlic around, but I always have fresh garlic on hand. Now, this baked pasta is a favorite with my kids and hubby, too.

Penny and I recently made a double batch of Smokehouse Spaghetti. I asked Penny why she likes it and her response: "Because it's like spaghetti and lasagna together."

You will make this dish. I hope you will tell me about it, too.


Smokehouse Spaghetti
12 ounces spaghetti
1 pound lean ground beef
1/4 pound bacon, cut up
1 medium onion, chopped
2 cloves of garlic, minced
15 ounce can of tomato sauce
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 cup shredded provolone, mozzarella or Italian blend cheese, divided
1 cup shredded sharp cheddar cheese, divided
Grated Parmesan cheese for serving, if desired

Start water for pasta to boil. Add spaghetti when water is boiling and cook until done.

In your biggest skillet, fry beef, bacon, onion and garlic together, seasoning with pepper as desired. Drain.

Stir in tomato sauce, oregano and basil into the beef  and bacon. Add a little water -- just enough to basically clean out the inside of the can of tomato sauce. (If you are making my mom's version, here is where you would add the mushrooms and juice.) Simmer for 15 minutes.

Add spaghetti, which you have drained by now, to the meat and sauce mixture. Stir to incorporate fully.

Spray with Pam the bottom and sides of a 9X13 dish. Place half of spaghetti and meat sauce mixture into dish. Top with half of each kind of cheese. Repeat layer. Bake in 375-degree oven for 25 minutes.

Smokehouse spaghetti can be frozen, so I always make two at one time. Keep in mind that once thawed you will have to up the cooking time on the previously frozen smokehouse spaghetti,  because it is not going straight from stove to oven.

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