Easy Spaghetti Bake

I first made this economical recipe 50 years ago. I’ve since lowered the salt and slightly increased the chili powder to meet today’s tastes. This dish is ideal for tight times and small households. Although it’s easy to make, your simmering and baking time will total slightly more than an hour.

Easy Spaghetti Bake:

2 slices bacon, diced

1 clove garlic, minced

1 small onion, diced

1/2 lb. (225 g) lean ground beef

2 c. (500 mL) water

1 c. (250 mL) Italian style tomato sauce

1/4 tsp. (1 mL) salt (See Salt Note)

Dash fine pepper

3/4 tsp. (3 mL) chili powder

3/4 c. (180 mL) shredded Cheddar cheese, divided

4 oz. (113 g) uncooked spaghetti, broken in half lengthwise 

Preheat oven to 350 deg. F. Spray-grease oven-proof casserole dish; set aside. Have ingredients measured and ready before starting. 

In medium saucepan at medium heat, fry bacon, garlic, and onions until soft and opaque. Add ground beef, stirring until pink disappears. Add water, tomato sauce, and seasonings. Simmer, covered, 15 min. This mixture will be divided. 

Place half broken spaghetti into casserole dish. Cover with half tomato sauce mixture; sprinkle with half cheese. Repeat layers. Bake, covered, 35-to-40 min. Uncover, baking 15 min. longer. Serves 2 generously.

Salt Note: Resist the temptation to increase the salt. Commercially made tomato sauces contain salt, as does cheese. 

Spray-grease casserole dish.

Quick-fry bacon, garlic, onion, and ground beef.

Add water, tomato sauce, and seasonings. Simmer.

Layer uncooked spaghetti, meat sauce, cheese. Repeat.

Straight from the oven.

All gone!