Dear Register readers:

Sorry to tell you, this is not Vivian; this is her daughter Earlene. 

Mom will be unable to write her usual article for the next several weeks. We really are not sure for how long at this time. She fell on Monday, Jan. 21, and shattered her right shoulder. Because of this injury, she is unable to type. Actually she is unable to move her right arm at all. I will assist her in a note or an article as I am able over the next few weeks. She enjoys the column and will miss writing it every week.

With everything going on in my life, comfort is a must right now. Below is one of my family’s favorites. It’s easy, delicious and can be prepared ahead of time and reheated. Give it a try.

Baked Spaghetti


1 pound angel hair pasta or regular thin spaghetti

1 pound ground beef

1 28-ounce jar pasta sauce (Pick your favorite. I use Ragu Vegetable.)

1 cup shredded cheese (I use a mix of American and mozzarella.)

1/2 cup Parmesan cheese

1/2 onion

1 teaspoon salt

1 teaspoon pepper

1 tablespoon Mrs. Dash



    In a large skillet, brown ground beef along with salt, pepper and Mrs. Dash.

(If you use lean ground beef, you will need to cook ground beef in 1 tablespoon of Canola Oil.)

    Finely chop onion and add to beef mixture. 

    Allow to cook together on low heat for about 30 minutes. 

    Add all but 1/2 cup pasta sauce to mixture and simmer for 10 minutes.

    Boil pasta in large pot. Cook to al dente and drain.

    In a large bowl, combine cooked pasta and beef mixture. Stir in 1/2 cup shredded cheese and the Parmesan cheese.

    Pour mixture into a 9x13-inch pan.

    Pour the remaining pasta sauce on the top and then top with remaining cheese.

    Cover and place in oven at 350 degrees for 30 minutes

    Uncover and cook for another 30 minutes or until cheese turns light brown.

   Serve immediately.

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