Spaghetti Bake

Recipe By : Leading Star Chapter #79 - Mary Campanella
Serving Size : 8 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient -- Preparation Method
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2 pounds ground beef
1/2 cup chopped onions
32 ounces spaghetti sauce with mushrooms
12 ounces spaghetti -- broken
4 tablespoons margarine
3 1/2 tablespoons flour
1/2 teaspoon salt
1 1/2 cups evaporated milk
2/3 cup water
1 cup Mozzarella cheese -- shredded
4 tablespoons Parmesan cheese -- grated
1 cup Mozzarella cheese -- shredded

Brown ground beef with onions; drain off any excess grease. Add the spaghetti sauce and simmer 10 minutes. Break spaghetti into quarters and cook according to directions on the package. Rinse and drain. Mix spaghetti and sauce together.
Melt margarine in a saucepan, add flour, salt, evaporated milk and water; cook over medium heat until slightly thick. Add 1 cup shredded Mozzarella and 4 tbsp. grated Parmesan cheese. Stir until melted. In a 9x13-inch baking pan, spread half the spaghetti and sauce mixture. Add all the cheese sauce and remaining half of spaghetti mixture. Top with 1 cup shredded Mozzarella cheese. Bake at 350 F. for 30 minutes.

Note: To freeze: Do not bake - best when baked just before serving.
Do not store in aluminum pans for long periods of time (no more than 2 weeks).

Serves 8

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