Baked Spaghetti

Baked spaghetti can be made several different ways and most recipes are for more of a casserole. This recipe is based off of a childhood memory of a local restaurant that has long since gone out of business. I know I could never create anything as good as the baked spaghetti in my memory, but this comes very close. Too me, if it falls apart or can't be cut into a solid square, then it isn't baked spaghetti!

Ingredients for 4: Preheat Oven to 400

8 oz of spaghetti(a small fist full)

2 Eggs

1/2 T Oregano

1/2 C Grated Parmesan Cheese

1/8 C Grated Romano Cheese

1/2 T Garlic Powder

1/2 T Basil

1/4 C Mozzarella Cheese

Sauce:
1 (28) Ounce Can Diced Tomatoes in Sauce

1/4 C Mozzarella Cheese

1/4 t Oregano

1/2 t Garlic Powder

1/8 Cup Romano Cheese

1. When a recipe tells me how many ounces of spaghetti I need, it just confuses me! This recipe needs about a small fist full of dry spaghetti noodles. Cook spaghetti according to package directions. Preheat oven to 400.
2. Combine eggs and Parmesan and Romano cheese in a small mixing bowl.

3. Add the oregano, basil, garlic and onion powder.

4. Combine until creamy and even. Pour over cooked spaghetti.

5. Mix until spaghetti is evenly coated. Put cheesy noodles into an 8x8 greased glass baking dish.
6. Heat sauce and add Romano Cheese, Oregano, Garlic Powder, and Mozzarella
7. Top with mozzarella cheese and bake for 20 minutes uncovered at 400. Once done, let sit for 5 minutes before cutting.
8. Cut spaghetti into squares and serve with tomato sauce.

Cheesy Beef Enchiladas

Ingredients:
1 Pound Ground Beef
Vegetable Oil
1 (15 Oz) Can Enchilada Sauce
3/4 T Chili Powder
1/2 T Onion Powder
1/8 t Garlic Powder
1 (4 Oz) Can Whole Green Chilis
15 Corn Tortillas
2 C Shredded Velveeta Cheese


1. Brown Ground Beef with spices.
2. Preheat oven to 375 and heat oil in a skillet. Heat enough oil to cover the tortillas. Amount will depend on pan size.

3. Roughly chop green chilis and add them to meat along with 1 Cup of Velveeta cheese.

4. Combine and let meat mixture simmer.

5. When oil is hot, put in one tortilla for about 1 minute per side. We are are only giving it a bit of a crispy texture, but we still want it to be able to roll.

6. Take tortilla out of the oil and put directly into a bowl of the enchilada sauce. Coat both sides of the tortilla.

7. Scoop out about 1/15 of the meat mixture and place onto the tortilla. Roll up the tortilla and place seem side down in a greased baking dish. I use a glass square 8x8 dish.

8. Continue until all meat mixture has been used and top with remaining enchilada sauce and cheese. Bake in the oven for 15-20 minutes until it begins to bubble.

*Use the remaining tortillas in the package by frying them in the oil until crisp on both sides. Serve with enchiladas as chips with salsa.