Make this amazing Spaghetti Bake for dinner tonight!

Hey , so I know why you're here .

You didn't already seen that thumbnail , right ?

Look , I'm gonna keep it real simple today .

I'm gonna show you how to make the , the best spaghetti bake ever .

Let's get it as always the full ingredient list will be down in the description box below .

Now with that being said , look , I'm using my Dutch oven .

You guys , I'm gonna tell you to use your Dutch oven .

Why ?

Because we're gonna go ahead and do our browning of our , you know , our beef and this is 80 20 you know , then I got my uh Italian sausage right here , right ?

So the reason we use the Dutch oven after you put all your ingredients in is gonna be too probably bigger unless you use like a style like a pan or something like that .

So look , I'm gonna just go ahead and start adding my beef , you know my ground beef .

I know I put it in kind of strange , you know what I mean ?

But don't trip once I get it all in here , it all makes sense , right ?

Look , I like this straight on these bamboo wooden , you know , style uh utensils .

I just want to get this down here like this and we're gonna let it start to cook , then I'm gonna mix it all together and like I said , we're gonna go ahead and just brown it all up .

Now .

I want you guys to notice what I use .

I switched up the game .

You know what ?

Sometimes I just forget these right here .

Work great .

You know what I mean ?

Especially when you get things off the bottom , you know , when you got fine , you know , when you put the veggies in there , but I went ahead and got this right here .

Look this right here .

This is what breaks it up and get you that , that ground , you know , meat , look that you're looking for , right ?

So if you get a chance , I'll leave a link down to the number one comment , you know , section for you .

So you guys can just get yourself one of these .

These are very inexpensive .

It depends on the fat content of the beef that you use , right ?

And don't forget we use that Italian sauce , that pork .

You got a lot of fat .

So what I'm gonna do is I'm gonna go ahead and drain this fat over here and then we're gonna come back , we're gonna bring it back up to temp and we get ready to start adding , you know , our tomatoes and all of our sauce inside of it .

Ok ?

So look as you can see we got it all drained right again .

I'm on a medium , like a medium high right now , right ?

So I'm gonna go ahead and just start adding all of my sauce the whole entire can folks .

But I'm gonna take these like this and I'm gonna put them in like this and you gotta do them the way you want to .

I like the little bite and the texture of the onion for those of you guys that say you don't wanna really taste no onion or nothing like that .

You want them to be soft .

You can , they gonna get soft right here because I'm gonna let this simmer for probably about 20 minutes , you know , but I want this to just simmer , cook down that way .

I don't wanna just like , you know , I guess would be like just sauteing the onions the normal way , you know what I mean ?

But this is the way I like to do mine .

You guys can add them there and you know , give them a head start .

But this right here .

I like the texture of the onion too .

So it'll give me a little bit of texture .

You know what I mean ?

Along with the final product and you guys are just seeing that's up to you guys remember you can saute them with the beef or you cannot .

But this right here is the way I like to have mine .

Now , I'm gonna go ahead and load up my press again .

Folks .

I don't have the camera on me , but I do have a smile on my face now for my seasoning and because I make this all the time , I know just a couple of pinches of salt even before I taste , I know it would just take just that much to get me right as a base .

Now , it's about the way everything cooks and simmers and marries together .

Then I make another taste , you know , do another taste test and then I'll adjust , you know , from there we simmering right now , right anywhere from like 15 to 20 minutes .

Right now , I'm gonna take my palm and I'm gonna go ahead and start to shred .

So if you take a look , look , we already got our palm shredded and I'm gonna go ahead and add my sour cream cottage cheese .

How many of y'all out there say , hey , I don't like cottage cheese .

You , hey , if I hadn't have told you to have cottage cheese in it , you wouldn't even know the difference .

Therefore , our cream cheese , remember folks , you want it to be , you want it to be soft like what you see right here .

Then our parsley , this gives it color and taste , but you gotta see where it's going and then you can't have nothing without really like just a couple dashes of salt .

All right .

So then all you wanna do is just start , you know , you mix it in the end and listen , I always tell everybody you gotta taste when that tastes good .

You can just imagine how it's gonna be on them new , you know , on your pasta and all of that .

Right ?

So , look , now I have my uh oven is already preheated to 350 degrees .

If you haven't already done yours , now would be a great time to start doing your preheat , right ?

So I'm gonna be doing it obviously in the casserole dish , I started doing it in a clear one .

So you guys can see , but I think I'm gonna go ahead and take some pictures of this and this might be in one of these next cookbooks , but check it out .

So get you a little spray .

You know what I mean ?

You just wanna spray the edges , spray the bottle .

That being said , listen , I made my spaghetti noodles already .

Al dente .

I did that and listen , this was the key right when it was hot right before I shocked it .

I took about three .

I'm gonna say , yeah , three tablespoons of butter , put it in there and mix it around .

Look , see how nothing is sticking .

Some of you guys say , oh , you could have just used olive oil or something like that .

Trust me , butter comes with that unique flavor .

All right , let's check on this right here .

Let me go ahead and turn this off .

I know that's right .

And I want you guys to take a look at this , remember we looked at them onions , look after 20 minutes , you know what I mean ?

You can see they softened up , they released their flavor just the same way .

Right ?

Mm Yes sir .

When y'all make this for show you come back .

Alright so I just like to take a little bit and just put some down here like this always I think everybody just about does that right ?

Don't need a whole lot .

This should be enough .

I don't care .

It'll be a little thin but that's OK .

We got the non stick .

We got a little flavor down on the bottom and we just leave it like that .

OK ?

So once we have that there , I'm gonna take some , some of my noodles .

Look , I keep saying noodles , some of my , my spaghetti , my spaghetti pasta .

Let me just call it what it is .

You know what I mean ?

Right .

That's it right there .

Maybe just a little bit over here in this corner .

But you , you , you see where I'm going with her .

This is the good part .

Look at that .

You can see that parsley in there .

You didn't already tasted it .

It looked just , it tastes just as good as it looked , right ?

So notice that I'm spreading it out this way because we're gonna try to spread this y'all .

OK ?

So we got that down and that was all of that right ?

When you wanna put all of that in there .

Now , I'm gonna come with this right over here over the top .

I know y'all like , hey , you're doing it backwards .

I can't really see .

So let me see if I can turn it the other way so you guys can see it just as it flow out of there right there .

OK ?

And then after that , we put our final little layer over the top right now , be careful and make sure your dish is deep enough because we gotta come with a little bit more sauce over the top and we gotta put our topping on there and that topping gonna be that mozzarella .

Now I'm gonna take my mozzarella and we're just gonna put a layer of this right over the top , so soft , you know what I mean ?

Uh And yes , I'm still talking about food folks , you know what I mean ?

Just put it on just like you see .

OK ?

And then I add a little bit of this dry parsley on here .

Once you're done topping it , I'm gonna go ahead and put this in the oven probably for about like 30 35 minutes , you know what I mean ?

So let me hurry up and get this in here .

So I don't let all my heat up are doing this so that you guys can see what it looks like , you know when you layer it right ?

So when you layer it , look at that right there to ask what you wanna hear .

So I'm gonna go ahead and just set this , you know , like right here when you serve it and it's hot that becomes like , you know , a little bit on the gooey , on the cheese side .

But I had to let it just , you know , settle cheers on .

Hey , my bad y'all .

I just went ahead and knocked it off .

Now , let's just talk about this .

Remember I mentioned before how you do your onions ?

I got it .

You can do them .

I always put my onions in especially when I'm making tacos .

Anything like that .

When I take the beef , you know , I cook them , sweat them down a little bit so we can , you know , let this flavor out .

But what I like about when I , the way I did them is I put them in last , just let them simmer in the sauce , right ?

They give me that texture .

Only thing missing .

I should have cut some bell peppers and put them in there too .

That would have been fire .

Hey , listen , trust me folks .

Let me know what you guys think about , you know about this .

What would you do to level this up ?

But first I asked , try it just like this and all you cottage cheese lovers out there .

If you ain't allergic to cottage cheese , try it this way and tell me if this is nothing special right here .

But with that being said , listen , if you're new to my channel , let me take this time to say , hey , thank you for watching this video .

Don't forget to like , smash that subscribe button and tell everybody out here there's a channel out here that's simplifying these recipes and taking a mystery out of cooking .

And if you really , really wanna have like a spaghetti bake over the top , try this one .

Guess what ?

Folks , I'm out .

Peace .