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Baked Spaghetti (6/13/2008)

Baked Spaghetti

1 ½ lbs. Lean ground beef or ground chuck
salt & pepper to taste
1 small onion, chopped
3 cloves garlic, minced
½ tsp. Crushed red pepper flakes
½ tsp. Dried basil
½ tsp. Dried oregano
½ tsp. Dried thyme
2 tablespoons dried parsley
1 large jar (2-3 cups) of your favorite spaghetti sauce
1 14 oz. Can diced tomatoes
8 oz. Uncooked Angel hair pasta
2 cups shredded mozzarella cheese
1 cup cottage cheese
½ cup grated Parmesan cheese

In a large stock pot over medium-high heat, crumble and brown ground beef adding a little salt and pepper to taste. Drain off excess fat. Add onion, garlic, red pepper flakes, basil, oregano, thyme and cook until tender 5-7 minutes. Next add 2-3 cups spaghetti sauce and diced tomatoes. Bring to boil and simmer 10-15 minutes. Add ¼ cup chopped fresh parsley, stir and remove from heat.

Cook spaghetti according to package directions. Drain and rinse. In a 9 x 13 inch baking pan, ladle a layer of meat sauce, then add a layer of pasta, about ½ cup shredded mozzarella and ½ cup cottage cheese. Repeat layers finishing with mozzarella cheese on top. Sprinkle ¼ cup Parmesan over top. Cover with foil and bake at 350-degrees for 30 minutes. Remove foil and continue baking 10-15 minutes. Sprinkle with remaining parmesan cheese and remaining chopped fresh parsley. Let settle about 5 minutes and cut into slices and serve hot with fresh green salad and garlic bread.

This week's recommended wine from Van's Liquor Store in East Dubuque-Round Hill Cabernet.

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