Baked Spagetti Casserole

Recipe # 100353

YIELD: 1 (9x13)

COMMENT: Liquidy and moist, not sticky and dry. Lacks taste.

CHANGES:
570g of spagetti = instead of angel hair
1K Hunt's Tomato Spag Sauce = instead of 1(26oz)jar tomato & basil pasta sauce
1/3 c margarine = for the 1/2 c butter
1/2 K ground beef = 1 1/2k
1 S green bellpepper
1 M onion
6 cloves garlic
1 can button mushroom, sliced
estimated the cheese, around 1/3 of 500g Quickmelt cheese (medium size)

EQUIPMENT: Mid rack: 1 (9x13) glass baking pan. With heaping mixture.
300º = 1st 5min. 350º for the rest of baking time (total baking time: 27min)

PROCEDURE:
1. Cook spagetti, i was surprised the spagetti didn't stick together as i drained them from the water. I didn't add any salt/oil. I just let the water boil, place the spagetti, cover and let it boil again. Turned off the heat, let it stand for 30 min before draining = perfect al dente. Let drain and tranfer the pasta in the glass dish.
2. Prepared the mushroom (slicing) and chopped pepper, onion, garlic; grate cheese
3. Melt 1/3 of margarine in pot, cook the garlic, onion with the margarine. Add the beef. Cook til brown. Then add pepper, mushroom.
4. Pour in sauce and hot water. Let it simmer around 7min (purpose: to let the mixtre blend)
5. Small saucpan: melt the rest of margarine. Add the grated cheese. The mixture curdled. I immediately pour into the pasta. I only pour in one place (big mistake!) so i had to mix the pasta well with the mixture.
6. Pour in the combined beaten egg and milk (I made sure that the pasta isn't hot or else, i'll cook the eggs)
7. I spoon the sauce on top, so the bottom was not covered with sauce.
8. I was suppose to bake 15min then top with cheese, bake again for 15min. But i didn't read the recipe well. So I sprinkled the cheese (without first baking) and put in oven


RECIPE:
1 (1 lb) box angel hair pasta
1/2 cup parmesan cheese
2 eggs
1/3 cup milk
1/2 cup margarine
1 1/2 lbs ground beef2 teaspoons minced garlic
1/2 cup chopped onions
1/2 cup chopped green peppers (optional)
1/2 cup mushrooms (optional)
1 (26 ounce) jar tomato & basil pasta sauce1/2 cup hot water
1 cup shredded pizza cheese (mozzarella and cheddar)

1. Preheat oven to 350 and PAM a 13x9 deep baking dish.
2. In large skillet, brown ground beef.
3. In large pot cook pasta to al dente'.
4. When beef is cooked, drain and add spaghetti sauce and hot water (I always dump the water in the jar and shake it up to get the last bit of sauce out before adding to the pan).
5. Add garlic and veggies and simmer about 10 minutes.
6. When pasta is done, drain in a colander and rinse with hot water, let sit temporarily.
7. In pasta pot, melt margarine.
8. Stir in parmesan cheese, then add pasta back into pan.
9. Beat eggs with milk and toss with pasta mixture. Press pasta in pan evenly. Top with sauce mixture, spreading to the edges.
10. Bake at 350 for 15 minutes.
11. Top with cheeses and bake additional 15 minutes until cheese starts to melt and brown.
12. Remove from oven and let sit for 10 minutes for easier cutting. Cut into squares.
13. This makes a lot and freezes well in individual squares for lunches.