Spaghetti and Garlic Bread Bake
This Spaghetti and Garlic Bread Bake Recipe combines the components of this classic American meal into one delicious casserole baked in the oven.
Servings: 6 Servings
Calories: 823kcal
Ingredients
- 1 pound ground beef
- 1 medium onion chopped
- 3 cloves garlic minced
- 14 ounce can diced tomatoes
- 8 ounce can tomato sauce
- 1 3/4 cups water
- 1 1/2 tsp salt
- 1 Tbsp Italian seasoning
- 8 ounces spaghetti noodles
- 1 loaf of take-and-bake French or Italian bread
- 2/3 cup shredded mozzarella cheese
- Garlic salt
Instructions
- Preheat oven to 350 degrees.
- In a large skillet, brown the ground beef and onion.
- Add in the garlic shortly before browned and continue cooking two minutes.
- Drain grease if necessary. (I used very lean beef, so this step wasn't necessary.)
- Add in diced tomatoes with their juices, tomato sauce, one cup of the water, salt and Italian seasoning. Let simmer for five minutes.
- Break the spaghetti in thirds and put in the bottom of a 13x9 baking dish.
- Pour remaining 3/4 cup water over pasta. Spread the meat mixture over the spaghetti.
- Cover tightly with aluminum foil and bake for 35 minutes.
- While it's baking, slice bread into 1/2" thick slices.
- After 35 minutes, remove from oven and space bread slices across the top of the pan.
- Return to oven (uncovered) for 10 minutes. (If you're using fully baked bread you can skip this step.)
- Remove from oven again and top with shredded cheese, focusing on the bread slices, but letting some fall on top of pasta. Sprinkle top with garlic salt.
- Return to oven for 10 minutes or until cheese is fully melted and just starting to brown.
Nutrition
Serving: 1g | Calories: 823kcal | Carbohydrates: 75g | Protein: 28g | Fat: 45g | Saturated Fat: 22g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 1271mg | Potassium: 742mg | Fiber: 6g | Sugar: 28g | Vitamin A: 340IU | Vitamin C: 11mg | Calcium: 133mg | Iron: 5mg