Creole Baked Spaghetti

Creole Baked Spaghetti ingredients

• 1.5 lbs ground beef
• 1 medium, chopped yellow onion
• 1 medium, chopped green bell pepper
• 1 chopped celery stalk
• 3 cloves, minced garlic
• 2 tsp Creole seasoning
• 1 28-oz can, undrained diced tomatoes
• 6 oz can tomato paste
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1/2 tsp, or to taste hot sauce (e.g., Tabasco)
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 bay leaf
• 1/2 tsp salt
• 1/4 tsp black pepper
• 12 oz spaghetti
• 2 tbsp unsalted butter
• 1.5 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup, plus more for garni grated Parmesan cheese
• 2 tbsp, chopped for garnis fresh parsley

How to make Creole Baked Spaghetti

1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
2. In a large Dutch oven or heavy-bottomed pot, brown the 1.5 lbs ground beef over medium-high heat, breaking it up with a spoon. Drain off any excess grease and set the beef aside.
3. Add the 1 chopped yellow onion, 1 chopped green bell pepper, and 1 chopped celery stalk to the same pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened. Stir in the 3 minced garlic cloves and 2 tsp Creole seasoning and cook for 1 minute more until fragrant.
4. Return the browned ground beef to the pot. Stir in the 28-oz can of diced tomatoes (undrained), 6 oz can tomato paste, 1 cup beef broth, 1 tbsp Worcestershire sauce, 1/2 tsp hot sauce, 1 tsp dried oregano, 1/2 tsp dried thyme, and 1 bay leaf. Season with 1/2 tsp salt and 1/4 tsp black pepper.
5. Bring the sauce to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to an hour, stirring occasionally, to allow the flavors to meld. Remove the bay leaf before assembling.
6. While the sauce simmers, cook the 12 oz spaghetti according to package directions until al dente. Drain the spaghetti thoroughly, then return it to its pot and toss with 2 tbsp unsalted butter to prevent sticking.
7. Spread half of the cooked spaghetti evenly in the bottom of the prepared baking dish. Spoon half of the meat sauce over the spaghetti, then sprinkle with half of the 1.5 cups shredded sharp cheddar cheese and half of the 1 cup shredded mozzarella cheese.
8. Layer the remaining spaghetti over the cheese, then top with the rest of the meat sauce. Sprinkle with the remaining cheddar and mozzarella cheeses, and finally, top with the 1/2 cup grated Parmesan cheese.
9. Bake for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden brown. If desired, you can broil for the last 2-3 minutes for extra browning, watching carefully to prevent burning.
10. Let the Creole Baked Spaghetti rest for 10 minutes before serving to allow it to set. Garnish with 2 tbsp fresh chopped parsley and extra grated Parmesan cheese, if desired.

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