Baked Spaghetti

I love to take an old favorite and add a little flair to it. Good old Spaghetti and meat balls, bubbling to perfection topped with whole milk mozzarella, and Parmesan cheese.

I have managed to stop buying pre-made spaghetti sauce. It seems like a great invention, but when I realized how simple it was and how much better it tasted to make my own, I vowed never to go back. I had watched Rachel Ray make it over and over again, and then I finally tried it. I guess it always seemed too simple to be any good, boy was I wrong!

I start off with olive oil in a medium hot pan, add fresh garlic and onions. A couple minutes later add a big can of crushed tomatoes, you can also use diced tomatoes and tomato sauce. (can't wait to use the garden tomatoes!)Then let simmer together for about 10 minutes. Then add some fresh basil, or parsley. Finish with salt and peeper.

Sometimes I like to add chopped carrots and celery in with the garlic and onions for a different flavor and texture. You can either puree it at the end or just leave it chunky. Both are great!

When pasta is al dente, and meat balls are done(I will save that for another day), mix all three in the pasta pot along with some mozzarella cheese. Pour mixture in a baking dish, and top with loads of mozzarella and some Parmesan. Bake at 425 degrees for about 25-30 Min's or until cheese is brown and bubbling. Spaghetti and meatballs never tasted so good!