Oven Spaghetti

Angela Aguilar

The key to yummy spaghetti is to add plenty of sauce so that
it doesn’t come out dry. Also, to make sure the sauce isn’t too
thin. If you need to thicken the sauce, just cook it a little longer.

Ingredient List:
15-20 Large Roma Tomatoes 1-2 lbs. Spaghetti
1 White Onion 1 lb. Queso Cotija, crumbled
5 Cloves Garlic ½ lb. Bacon, cut into small pieces
Salt ½ lb. Ham, cut into small pieces
1 Tbsp Parsley Flakes
1 tsp Dried Basil
10 Dry Bay Leaves
Cooking Oil

1. In a large pot, place washed tomatoes, ½ onion and 3 cloves garlic. Cover with water and boil until tomatoes are cooked through and peeling.
2. Place tomatoes, onion and garlic in blender and blend until no large chunks are left.
3. Heat a little bit of cooking oil in a medium saucepan and strain tomato sauce into saucepan. Add parsley, basil and salt to taste. Cover and simmer on low for 20-30 minutes, stirring occasionally.
4. Heat water for spaghetti in a pot. Add 3 Tbsp. cooking oil to water. Add 2 cloves of garlic, ½ onion and bay leaves to water also. When water begins to boil, add spaghetti noodles little-by-little. Move spaghetti often so that it doesn’t stick together. Boil until pasta is soft. Drain spaghetti and remove bay leaves, garlic and onion.
5. Heat a little bit of cooking oil in a frying pan and add bacon and ham. Cook until bacon is crispy. Drain grease and set aside.
6. Grease a large rectangular cake pan or casserole dish with butter. Add spaghetti. Pour tomato sauce evenly over spaghetti. Arrange bacon and ham evenly on top of tomato sauce. Sprinkle queso cotija evenly on top.
7. Bake at 350 until cheese on top is melted and beginning to brown. Print Recipe