cheese, easy, italian, kid friendly, main dish, pasta

Kid Approved Baked Spaghetti

Congrats to *Jillian* 
who won the Kernel Seasons Popcorn Party Kit!
Whenever someone calls, text, or emails me to ask me if I have a recipe for a certain thing and I don’t it becomes my mission to try out and create a recipe for what they are looking for. And that is exactly what happened with “Baked Spaghetti.” One of my closest friends asked me if I had a good baked spaghetti recipe the other day and I had to tell her no but just wait and ill figure out something. With a house full of young kids spaghetti for some reason is a dish that they all inhale! I tell my husband that its hard sometimes when I spend hours in the kitchen trying to make the perfect meal with the perfect sides and dessert and then my kids won’t touch it. And I’m not talking about the “not edible meals” that us food bloggers have all made haha. I am talking about the meals that turn out great that I absolutely love but my kids won’t touch! And then on the crazy busy days I whip up some noodles with Prego and my kids clear their plates! So I figured that baked spaghetti would be right up both of our alleys! And it totally was! So Jenny and all you other moms out there trying to find a spaghetti dish that you and your kids will both enjoy…here it is plus pics of 2 of my 3 kids enjoying it as well! 

Kid Approved Baked Spaghetti
adapted from: Bobby Eden

1 (8oz) can tomato sauce
1 (14.5 oz) can diced tomatoes, undrained
1 cup water
1 chicken bouillon cube
1 teaspoon Worcestershire sauce
1 teaspoon vinegar
2 garlic cloves, minced
1/4 cup parsley, dried or fresh finely chopped
1 teaspoon garlic powder
1 Tablespoon Italian seasoning
1 Tablespoon sugar
1 bay leaf
1 cup ground beef, cooked
1/2 (16 oz) package of angel hair pasta
1 cup cheddar cheese
1 cup Mozzarella cheese
4 oz cream cheese, cubed and softened

Preheat oven to 350 degrees F. In a saucepan combined tomato sauce, diced tomatoes, water, bouillon, worcestershire, vinegar, garlic, parsley, garlic powder, Italian seasoning, sugar, bay leaf. Bring to a boil and simmer for 20 minted. Stirring occasionally. Add ground beef and cook for an additional 5 minutes. At the same time bring a pot of water to boil with a pinch of salt and cook the angel hair pasta according to directions on back of package. Once noodles are done drain and return to pot. Add 1/2 cup cheddar cheese, 1/2 cup mozzarella, and 1/2 of the cubed cream cheese. Then remove bay leaf and pour the sauce over the pasta and stir. In a 8×8 lightly greased baking dish pour pasta. Evenly sprinkle the remainder of the cheeses. (Try to space the cream cheese out as evenly as possible) Bake uncovered for 30 minutes.

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