A hearty and flavorful baked spaghetti dish with smoky bacon and a cheesy topping.
Chop the green pepper and onion into small pieces.
Chopping vegetables evenly ensures they cook at the same rate.
Dice the bacon into small bits.
Using cold bacon makes it easier to dice.
Shred the provolone and cheddar cheese and mix them together in a bowl.
Freshly shredded cheese melts better than pre-shredded.
Cook the bacon in a skillet over medium heat until crispy, then remove and set aside.
Save the bacon grease for cooking the vegetables for added flavor.
In the same skillet, brown the ground beef, then drain any excess fat.
Avoid overcooking the beef to keep it tender.
Add the chopped green pepper, onion, and cooked bacon to the skillet and sauté until the vegetables are tender.
Stir frequently to prevent sticking.
Stir in the tomato sauce, water, salt, and garlic powder. Simmer the sauce on low heat for 30 minutes.
Simmering allows the flavors to meld together beautifully.
Cook the spaghetti according to the package instructions, then drain well.
Add a pinch of salt to the boiling water for flavor.
Combine the cooked spaghetti with the sauce, mixing thoroughly.
Ensure the spaghetti is well coated with the sauce for even flavor.
Preheat the oven to 375°F (190°C) and grease a baking dish.
Use nonstick spray or butter to prevent sticking.
Layer half of the spaghetti mixture in the baking dish, then sprinkle with half of the cheese mixture.
Spread the layers evenly for consistent baking.
Add the remaining spaghetti mixture and top with the rest of the cheese.
Press down gently to compact the layers.
Cover the dish with foil and bake for 25 minutes, then remove the foil and bake for an additional 5 minutes to brown the cheese.
Let the dish rest for a few minutes before serving to set the layers.
Serve warm and enjoy your Smoky Bacon Spaghetti Bake!
Garnish with fresh parsley for a pop of color and freshness.
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