Baked Spaghetti (for 50)
About 8 to 10 pounds hamburger (depending on fat content, less fat, less
meat)
Five or six medium onions chopped.
24 ounces mushroom stems and pieces.
Six 28 oz cans diced tomatoes
Three 29 oz cans tomato sauce
2 TBSP sugar
2 TBSP oregano
2 TBSP basil
2 TBSP minced garlic (I use more)
5 tsp salt
3 pounds spaghetti (sometimes I use 4#)
8 oz grated parmesan cheese
48 oz shredded mozzarella cheese
The groceries are brought to me the day before the meal is served and I
start the sauce then. (My refrigerator won't hold everything that is
brought.) In a large pot, brown meat and onions. When meat is no longer
pink, add tomatoes, tomato sauce, mushrooms and spices. Once the sauce
comes to a boil, turn heat down as low as possible and put a lid on it. I
cook it from Wednesday afternoon until about 2 PM on Thursday. Stir once in
a while but with the heat so low and so much sauce, and with the lid on, it
isn't likely to burn or stick.
About an hour and a half before the men come to pick up the meal, I cook the
spaghetti. Drain it well and then add it to the sauce.
Grease two large pans, 11.5 x 19.5 x 2.5 inches deep. I put the two pans on
the table with the pot of spaghetti and sauce between them and use a small
pot to divide the spaghetti between the two pans. Fill the pans about half
full and then sprinkle 4 to 6 oz mozzarella cheese on top of each pan. Add
more spaghetti and sauce to pans until it is all used up. Then sprinkle
with the rest of the mozzarella cheese, dividing evenly between pans. Top
that with the grated parmesan cheese.
Bake at 375ºF for 30 minutes. If your oven will only hold one pan at a
time, don't add the cheese on top of the second pan until just before you
are ready to bake it.
I cover the pans with heavy duty aluminum foil sprayed with a cooking spray
to keep the cheese from sticking to it. The residents at the shelter love
this meal. We also provide rolls, a tossed salad and iced tea or lemonade.
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