Southern Baked Spaghetti

• Gluten free

• Meat

  • 2 lbs Ground beef
  • 8 oz Pepperoni

• Produce

  • 1/2 tsp Basil
  • 1 Bell pepper
  • 2 Garlic cloves
  • 1 Onion, small
  • 1/2 tsp Oregano
  • 1 28oz can Tomatoes

• Condiments

  • 1 28oz can Tomato sauce

• Baking & Spices

  • 1 tsp Brown sugar
  • 1/2 tsp Celery salt
  • 1/2 tsp Italian seasoning
  • 1 tsp Pepper
  • 1/2 tsp Salt

• Dairy

  • 8 oz Cheddar cheese
  • 8 oz Monterey jack cheese

• Liquids

  • 1/2 cup Water

Found on aforkstale.com

Description

Ingredients

• 28oz can diced tomatoes
• 28oz can tomato sauce
• 1 small onion, chopped
• 1 bell pepper, chopped
• 2 crushed garlic cloves
• ½ tsp basil
• ½ tsp italian seasoning
• ½ tsp oregano
• ½ tsp celery salt
• ½ tsp salt
• 1 tsp pepper
• 1 tsp brown sugar
• ½ cup water
• 2 lbs ground beef
• 8oz cheddar cheese
• 8oz monterey jack cheese
• 8 oz sliced pepperoni
• 12 oz box of spaghetti or angel hair pasta- I use gluten free noodles.

Directions

• In a large stock pot, cook tomatoes, tomato sauce, onion, bell pepper, garlic, basil, Italian seasoning, oregano, celery salt, salt, pepper, and brown sugar at medium heat and bring to a boil.
• Cover, then reduce heat and simmer for one hour.
• Crumble and cook ground beef.
• Add ground beef and water to stock pot and cook an additional 20 minutes.
• Cook pasta noodles according to directions.
• Preheat oven to 350 degrees.
• In large 13x9 in pan lightly cover pan with meat sauce. About a ½ cup.
• Add ½ pasta noodles. Layer half of meat sauce.
• Layer Monterey Jack cheese.
• Layer remaining pasta noodles.
• Layer remaining meat sauce.
• Layer Cheddar Cheese.
• Cover cheese with pepperoni slices.
• Bake in oven for 30 minutes or until cheese is melted and bubbly and pepperoni is crispy.
• Let it rest for 5 minutes, then serve in squares.