Mama Jen's Baked Spaghetti

Over the winter, I had unexpected surgery and a few days after getting home we had a major plumbing repair needed (that took away use of the plumbing to my kitchen sink and dishwasher).  I was blessed with meals by many wonderful people.  One of those was this yummy spaghetti bake from Mama Jen!  My kids devoured it and have asked me to get it from her again.  She was reluctant to give me the recipe, telling me "it's not really a recipe and basic."  Ha!  So, now I'm going to share it with all the people!  Everyone needs an easy supper recipe that also will freeze beautifully if you want to make a double batch!

Mama Jen's Baked Spaghetti

1 (24-32 oz) Jar Spaghetti Sauce
1 lb Ground Beef
1 (10-12 oz) Package Spaghetti Noodles
2 Eggs
1/2 Cup Parmesan Cheese
3 Cups Mozzarella Cheese
Pepperoni

Preheat oven to 375 degrees.  Lightly spray a 9x13' pan.  Boil pasta a few minutes shy of package directions (this helps it from getting soggy while baking) and drain.  Meanwhile, brown hamburger with a little minced garlic.  Drain hamburger and stir together with spaghetti sauce.  In another large bowl, beat eggs and stir in Parmesan.  Then quickly, fold in noodles to egg mixture, until combined.  Pour noodles into pan, pour spaghetti sauce on top of noodles and spread to edges.  Sprinkle on cheese and top with desired pepperoni (I added a little cheddar too).  Bake for 25-30 minutes until bubbly and golden brown.  Let cool for 5 minutes before serving.

Note: If freezing meal, make sure to pull out 24 hours in advance (or set on counter).  Will usually take longer to bake (approximately 60 minutes).

InstaPot Beef Stew

Such a great recipe I adjusted for the InstaPot!  You could certainly make it in a crock pot or on the stove as well!  All of the vegetable measurements are adjustable to your liking; not everyone is a fan of lots of carrots.  Note; leaving the potatoes and carrots in bigger chunks helps keep them from falling apart while cooking.

Enjoy!

InstaPot Beef Stew

2-3 lbs Beef Stew Meat (cut in 1" cubes)

1/4 Cup Flour

2 Tsp Salt (I use coarse garlic sea salt)

1 Tsp Ground Pepper

2 Tsp Smoked Paprika

2 Onions, diced

1 lbs Potatoes, peeled & chopped

1 lb Carrots, chopped in large chunks (a bag of baby or about 4-6 large carrots)

2 Cloves Garlic, minced

2 1/2 Cups Beef Broth

2 Tsp Worcestershire

1 Bay Leaf (remove from soup before serving)

2 Tbsp Cornstarch

2 Tbsp Water

1 - 12 oz Bag Frozen Peas

Mix flour, salt, pepper, and paprika and shake in bag with meat.  Place in floured meat in bottom of pot and add everything but the last 3 ingredients listed.  Cook on high pressure for 35 minutes, then let natural release at least 10 minutes (longer won't hurt it).  In small dish, whisk together cornstarch and water.  Open pressure cooker and stir in cornstarch slurry to help thicken stew while it is still bubbling.  Stir in frozen peas, cook for a few minutes, and then serve.

Note:  This can also be done in the crockpot on high for 4-6 hours or low for 8-10 hours.