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Two-Cheese Spaghetti Bake

Two-Cheese Spaghetti Bake
Janet Knorr GOLDEN, ILLINOIS My kids and grandkids love this cheesy pasta dish. I prepare it at least once a month, but it’s especially good during cooler months.
6 ServingsPrep: 30 min. Bake: 25 min.

Ingredients

  • 6 ounces uncooked spaghetti, broken into thirds
  • 1 pound ground beef
  • 1/4 cup chopped onion
  • 1 jar (14 ounces) spaghetti sauce
  • 2 tablespoons butter
  • 4 teaspoons all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup evaporated milk
  • 1/3 cup water
  • 4 ounces process cheese (Velveeta), cubed, divided
  • 2 tablespoons grated Parmesan cheese

Directions

  • Cook spaghetti according to package directions. Meanwhile, in a large
  • skillet, cook beef and onion over medium heat until meat is no
  • longer pink; drain. Add spaghetti sauce; bring to a boil. Reduce
  • heat; simmer, uncovered, for 10 minutes. Drain spaghetti; stir into
  • beef mixture. Set aside.
  • In a small saucepan, melt butter. Stir in flour and salt; gradually
  • stir in milk and water. Bring to a boil; cook and stir until
  • thickened and bubbly. Add 1/2 cup process cheese and Parmesan
  • cheese; stir until melted.
  • Spread half of the spaghetti mixture into a greased 11-in. x 7-in.
  • baking dish. Cover with cheese sauce; top with remaining spaghetti
© Taste of Home 2013

2 of 2

Two-Cheese Spaghetti Bake (continued)

Directions (continued)

  • mixture and process cheese.
  • Bake, uncovered, at 350° for 25-30 minutes or until heated
  • through. Yield: 6 servings.
Nutrition Facts: 1 cup equals 409 calories, 19 g fat (10 g saturated fat), 74 mg cholesterol, 829 mg sodium, 36 g carbohydrate, 2 g fiber, 25 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013