Baked Spaghetti

This is a recipe from Paula Deen's cookbook. It's one that I love even though it is a little time intensive. I usually double or triple the recipe. I put one in the fridge for us, one in the freezer for us and give others away when we have friends sick or with a new baby.

I don't usually use fresh garlic, I use it out of a jar. And I have substituted dried parsley flakes for the fresh (the jar tells you substitution amounts). I also don't have multiple layers of pasta. I usually put a little sauce in the bottom of the pan, then cover with a layer of pasta, then cover the pasta with cheese and then add a layer of sauce. I do put more cheese on the top once cooked. Her house seasoning is a blend of salt, pepper and garlic powder. Just use 1 tsp of salt, and a 1/4 tsp each pepper and garlic powder. Instead of her brand of Italian seasoning, I use the Italian seasoning blend in my pantry.

I use the rule of thumb that it can be refrigerated for a week or frozen for a month. If frozen, it should be defrosted overnight in the fridge and then allowed to sit on the counter to be as close to room temp. as possible for cooking. It does take longer to cook if it's been frozen.

No pictures this time, because I made this a few weeks ago and forgot to take any.

http://recipes.pauladeen.com/index.php/recipes/view/baked_spaghetti/

(You'll have to cut and paste because I couldn't get the link to work - Sorry!)