Apr 24 2012
I got this recipe from Paula Deen out of the January/February ’12 issue of the Food Network Magazine and shockingly, it was the “Lite” issue. What might not be so surprising is that the recipe was actually the “non-light” version of her son, Bobby Deen’s, baked spaghetti. Because of that, I thought I’d love it (what with all that fat and calories and all,) I didn’t really. I mean, it was okay and definitely not a total bust like some other recipes have been; but for Paula Deen I just expect a little more.
The sauce was pretty bland and while I’m sure I’ll make baked spaghetti again, I’m definitely going to use my own spaghetti sauce which is much more flavourful than this, I must say. Maybe I’ll try out her kid’s version and see if that one tastes any better. I’ll let ya know.