Grandma Covey’s Spaghetti Casserole
| Submitted by: Cyndy Covey-Gruber, Anthropology BA, 1981 |
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Whenever I make this, I think of my Irish Grandma, Mom, and Daddy and the special baking dish they used. Growing up, my sisters, friends and I all loved this recipe and still do!
| Servings: 6 | Cultural Connection: Irish-American, New York |
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Ingredients
| 2 8 oz cans of tomato sauce | 6 oz tomato paste | 1 lb thin spaghetti |
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| 1 medium size onion diced | 1 stalk celery diced (optional) | Oil |
| Garlic powder | 1 tsp salt | 1 tsp sugar |
| Grated cheddar cheese |
Instructions
- Sauté onion (and celery, if including) in oil until soft.
- Add tomato sauce and tomato paste. Stir. Sprinkle garlic powder to cover sauce.
- Add salt and sugar. Stir.
- Let the sauce simmer while spaghetti is cooking.
- Cook spaghetti according to package directions. Drain and rinse cooked spaghetti.
- Combine spaghetti and sauce; mix well.
- Transfer to 9 x 11 baking dish and sprinkle cheese to cover (more or less depending on preference).
- Bake for 10 – 15 minutes in a 400 degree oven.
- Serve hot. Refrigerate leftovers; good cold or room temperature too.
