In my quest to cook an Italian Valentine's Day meal for my hubby with limited supplies on hand, a sick kid keeping me house bound, and a very hectic Monday planned for tomorrow, I did a web search and found this recipe at fullbellies.blogspot.com. I made a few modifications and voila, I had an early Valentine's Day meal ready and waiting when Matt came home from church today. He gave it two thumbs up (and the kiddos agreed), so I thought I'd share my new find with you!
1 1b. box spaghetti noodles, cooked (I like Barilla)
2-(24.5-oz.) jars spaghetti sauce (I like Hunt's Meat Sauce)
2 lbs. ground beef, browned
1/4 c. butter
1/4 c. all-purpose flour
2 t. salt
pepper to taste
12-oz. can evaporated milk (I also had to add about 1/4 cup of regular milk to get it creamier)
2 c. bag of shredded Italian blend cheese, divided
Melt butter in a sauce pan over medium heat; add flour, , salt and pepper, stirring constantly until smooth and bubbly. Add evaporated milk and one cup shredded cheese; stir until thickened. (may need to add a little regular milk if it gets too thick ... I did!)
Butter a 13"x9" casserole dish. Cover bottom of dish with spaghetti sauce. Put half of the cooked noodles evenly in dish. Pour the cheese mixture over top. Top with ground meat. Pour spaghetti sauce over meat. Top with remaining noodles. Pour spaghetti sauce over top. Top with remaining shredded cheese. Bake at 350° for 25-30 minutes, or until bubbly. Serves 12.
Original recipe credit: Gooseberry Patch Cookbook, Virginia's Baked Spaghetti
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