Welcome to the very first episode of The Pantry Project, produced under Hood Talk Media in partnership with the United Way of Hood County! Join our host, Chef Ruth, as she shows you how to turn simple pantry staples into an incredible, comforting meal. In this premiere episode, Chef Ruth whips up a delicious, cheesy Spaghetti Bake and welcomes special guest De Anna Hines, Executive Director of the United Way of Hood County, to taste-test the final masterpiece straight from the oven!
Spaghetti Bake Recipe Ingredients:
- 8 oz uncooked spaghetti
- 3 cups cooked ground beef
- 1 (14.5 oz) can diced tomatoes with the juice
- 1 jar (24 oz) tomato sauce
- 2 cups shredded mozzarella
- 2 tsp. Italian seasoning
- 1 tsp. garlic powder
- 3/4 tsp. salt
- 1/4 tsp. black pepper
- 2 cups beef stock
- 1/2 cup shredded parmesan I
Instructions: Prep & Mix: Combine your uncooked spaghetti, cooked ground beef, diced tomatoes (with juice), tomato sauce, beef stock, Italian seasoning, garlic powder, salt, black pepper, parmesan cheese, and half of the shredded mozzarella in your baking dish, mixing thoroughly. First Bake: Cover and bake at 400°F for 50 minutes. The Cheese Finish: Uncover, add the remaining mozzarella cheese on top, and bake for another 5 minutes until melted, bubbly, and golden brown. Serve & Enjoy: Let cool slightly before serving!