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Two-Cheese Spaghetti Bake

TOTAL TIME: Prep: 30 min. Bake: 25 min. YIELD: 6 servings.
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.

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

  • 1. 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.
  • 2. 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.
  • 3. Spread half of the spaghetti mixture into a greased 11x7-in. baking dish. Cover with cheese sauce; top with remaining spaghetti mixture and process cheese.
  • 4. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Nutrition Facts

1 cup: 409 calories, 19g fat (10g saturated fat), 74mg cholesterol, 829mg sodium, 36g carbohydrate (11g sugars, 2g fiber), 25g protein.

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