Recipes

Kelly Lang’s Baked Spaghetti

T.G. Sheppard and wife Kelly Lang pool their talents in the kitchen and create a favorite dish.

October 10, 2007

Ingredients

• 1 cup chopped onions
• 1½ lbs. ground chuck
• ¼ lb. sausage
• Garlic powder
• 2 tbsp. cooking oil
• One 6-oz. can tomato paste
• One 6-oz. can tomato sauce
• 3½ cups tomato juice
• 1 tsp. salt
• ¼ tsp. pepper
• 1 tsp. oregano
• 8 oz. spaghetti
• 1 lb. sliced mozzarella cheese
• ½ cup Parmesan cheese

Preparation

1. Brown onion, meat, sausage and garlic powder in oil; drain off excess oil.
2. Add remaining sauces and seasonings; simmer for 1 hour. In the meantime, cook the spaghetti.
3. In baking dish, put a thin layer of the meat sauce in the bottom, then layer noodles, sauce and then cheeses. Repeat until all ingredients are used, ending with cheese on top.
4. Bake at 300° for 40 minutes.

Serves 4

From the October 8, 2007, issue of Country Weekly

Venison Meatloaf	Sausage Cheese Balls	Tracy Lawrence’s Sticks and Stones and Arkansas Stew	Martina’s Barilla Cheese Manicotti	Trent Willmon’s Baby Back Ribs	Matt Stillwell's Hickbachi Dinner	Chicken ala Thunder!
ARCHIVES