Baked Spaghetti S&W Cafeteria  Style

There was a cafeteria years ago in the Landmark shopping Center in Alexandria Va called the
S&W Cafe. This baked spaghetti dish was served daily and I fell for it many times with a big piece of their garlic bread and a salad. It has a slight cumin flavor just like the original dish

Its perfect for a church picnic or potluck supper, plus its great in the microwave.Serves 8

Ingredients
1 1/4 to 1 1/2 pounds ground beef (1 pound will work but will not be as meaty)
2 stalks celrey cut in 1/4- 1/2 inch slices
1 medium onion chopped course
2 cloves garlic miniced
1 28 oz can whole tomatoes or most of a 28 oz can of diced tomatoes to your "tomato taste"
2 thirds of a 28 oz jar "Ragu Traditional" spaghetti sauce (Or your favorite) about 20 oz.
1 tablespoons cumin
1 tablespoon chili powder
4 oz Mozzarella cheese shredded
4 oz Chedder cheese shredded
1 pound of spaghetti



Baked Spaghetti SW Style

Brown beef with onions celrey and garlic, drain.
Chop up the canned whole tomatoes and add whole can and its juice to meat or add the diced tomatoes as they come. Diced tomatos seem to have more tomatos in the can then whole..
Add the spaghetti sauce and the cumin and chili powder
Simmer about 10 minutes.
Boil spaghetti in a big pot drain well, return to big pot add sauce
Add 2 oz shredded mozzarella and 2 oz chedder, mix well till meat is all through the spaghetti.
Pour into greased 3 quart rectangler glass baking dish, sprinkle with the rest of both cheeses.
Bake covered with aluminun foil at 325 F about 35-40 minutes.

Garlic Bread :Slice loaf of Italian bread in 3/4 inch slices, melt 1 stick of margerine (or butter) in saute pan with two cloves minced garlic and pinch of salt.
Dip bread slices in margerine to coat. Place on baking pan sprinkle with oregano and bake in 325 oven about 10 minutes.
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