Home Style Austin Cheesy Spaghetti Bake

Our Easy-To-Make Spaghetti Bake Difficulty: ★★★★★ Required Patience: ★★★★★

Following last month's easy-to-make low-carb beef and spinach pasta bake, we spin to the opposite side of the carb spectrum with this signature cheesy spaghetti bake. It's easy to make, hearty, and leftovers warm up in a snap. If entertaining, you can accessorized this dish with some of the pairing ideas below for sides and dessert ideas.

Time To Prepare:

About 1 hour

Foodie Tips:

You can use a marinara sauce. Our Home Style favorite is my bold and spicy red sauce that’s the perfect mash-up of Italy and Texas.
Pairing ideas include: olives, your favorite bread (I like rosemary olive bread, garlic tomato focaccia, strawberry goat cheese crostini), and a caprese salad always hits the spot. Dessert options include limoncello goat cheese cookies or my all-time favorite - apple cake from our Italian friend, Flavia. Our homemade limoncello makes the perfect digestif to round out a meal to remember.

Ingredients:

1 Pound | Ground Beef ½ Medium | White Onion, Chopped 1 Small | Green Bell Pepper, Chopped 3 Cloves | Garlic, Minced

1 Cup | Spaghetti Sauce ½ Cup | Water

½ Pound | Spaghetti

2 Tablespoons | Butter 2 Tablespoons | Flour

What To Do: 1. In a medium/large skillet, brown the beef, onion, and green peppers over medium-high heat.

2. When the beef is almost browned, add the garlic and cook until fragrant (about 1 minute). Add the spaghetti sauce and water and simmer for about 20 minutes.

3. Prepare the spaghetti according to instructions (al dente recommended). Drain and set aside.

4. Prepare the roux by whisking together the butter, flour, and the evaporated milk over medium heat. Add the two grated cheeses to the roux and, on medium-low heat, stir until the cheeses have melted.

5. Preheat your oven to 375°F.

6. In a 9 x 9-inch baking dish, layer half of the noodles, half of the beef mixture, all of the cheesy roux, the last half of the noodles, and the remaining beef. I topped it with 1 ½ cups more of shredded Parmigiano-Reggiano cheese, for good luck.

7. Bake for about 20 minutes or until the cheese is golden brown.

8. Remove your spaghetti bake from the oven and let it rest for about 5 minutes before serving. Buon appetito!