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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is one of my mom's recipes that my brother and I LOVED. Nothing too fancy. It's a simple kid-pleaser that adults like too. I haven't made this in ages, but she still makes it for my dad (and my single brother makes sure he stops by that night). ;) Ingredients:
8 ounces spaghetti |
1/2 lb ground beef |
1 onion, finely chopped |
16 ounces spaghetti sauce |
salt, if needed to taste |
pepper, to taste |
2 tablespoons butter |
2 tablespoons flour |
12 ounces evaporated milk |
1 cup shredded parmesan cheese |
1 1/2 cups shredded mozzarella cheese, divided |
1 teaspoon oregano |
Directions:
1. Preheat oven to 350°F Grease a 13x9-inch baking dish; set aside.
2. Boil spaghetti noodles to al dente according to package; drain.
3. While spaghetti is boiling, brown the ground beef with the onion; drain and return to skillet. Add the spaghetti sauce to the meat in the skillet.
4. Add the hot cooked, drained spaghetti to the skillet; stir well. Add salt and pepper to taste. Pour into the prepared baking dish.
5. In a saucepan, melt butter; add the flour, stirring constantly to make a roux. Slowly whisk in the evaporated milk.
6. Turn heat to low and stir in the parmesan cheese and 1/2 cup only of the mozzarella. stir constantly until melted and smooth.
7. Pour the cheese mixture evenly over the spaghetti in the 13 x 9 dish.
8. Sprinkle with the remaining 1 cup of parmesan cheese and then the oregano.
9. Bake; uncovered, for 30-35 minutes or until bubbly and starting to brown on top.
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