Baked spaghetti is one of my husband's favorite foods in this world. I've tinkered with some different variations of baked spaghetti, and I've decided that this recipe is indeed the best!
2 cups uncooked elbow macaroni
1 large jar spaghetti sauce
1 pound ground beef
2 cups mozzarella cheese
1/2 cup sour cream
1 tablespoon dried basil
Various seasonings to taste
This is one of those recipes that is give or take according to your preferences. My preference is almost always for elbow macaroni. Love that stuff! You can use your choice!
Brown the ground beef in a large skillet or dutch overn while boiling the noodles until softened. Drain the ground beef, and return it to skillet. Add in spaghetti sauce, and simmer on med/low heat for five-seven minutes. Stir in sour cream and 1 cup of cheese, and stir until smooth.
Here's where you get to add your favorite seasonings. I am grateful for all the basil I dried from my garden last summer!
I also added pepper and 1/2 tbsp of garlic salt.
Once you add all your ingredients, simmer on the stovetop for five minutes, stirring occassionally.
Then remove your spaghetti mixture to a casserole dish, and mix with cooked, drained noodles. Sprinkle the remaining cup of cheese on top.
Bake uncovered for 15-20 minutes on 375 or until cheese is melted and bubbly.
It's delicious....even more so the next day!