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Kid-Pleasing Spaghetti

 Kid-Pleasing Spaghetti
I wish I could claim credit for this recipe...but I've only helped make it for Farm Bureau suppers. With a cheese sauce and beef spaghetti layers, it has real kid appeal.—Vera Chalfant, Parker City, Indiana
10 ServingsPrep: 35 min. Bake: 30 min.

Ingredients

  • 1-1/2 pounds ground beef
  • 1 medium onion, chopped
  • 2-1/2 cups spaghetti sauce
  • 8 ounces spaghetti, cooked and drained
  • 3 tablespoons butter
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt
  • 1-1/2 cups milk
  • 1-1/2 cups (6 ounces) shredded cheddar cheese, divided
  • 1/4 cup grated Parmesan cheese

Directions

  • In a skillet, cook beef and onion over medium heat until meat is no
  • longer pink; drain. Stir in spaghetti sauce. Cover and simmer for 10
  • minutes. Stir in spaghetti; set aside.
  • In a saucepan, melt butter. Stir in flour and salt until smooth.
  • Gradually add milk. Bring to a boil; cook and stir for 2 minutes or
  • until thickened. Remove from the heat. Stir in 3/4 cup cheddar
  • cheese and Parmesan cheese until melted.
  • Place half of the spaghetti mixture in a greased 13-in. x 9-in.
  • baking dish. Top with cheese sauce and the remaining spaghetti
  • mixture. Sprinkle with remaining cheddar cheese.
  • Bake, uncovered, at 350° for 30 minutes or until heated through.

2 of 2

Kid-Pleasing Spaghetti (continued)

Directions (continued)

  • Yield: 10 servings.
Try this quick dessert idea. Sprinkle warmed pear halves with cinnamon. Top with whipped cream, caramel ice cream topping and chopped walnuts.
Nutritional Facts: 1 serving (1 each) equals 374 calories, 19 g fat (10 g saturated fat), 69 mg cholesterol, 667 mg sodium, 28 g carbohydrate, 2 g fiber, 22 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.