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Baked Spaghetti

10th January, 2012

There is nothing better than intensifying the flavours of a delicious dish by putting it in the oven and baking it with cheese on top!  YUM.  I’m so easily pleased!

I found this wonderful recipe on ‘PLAIN CHICKEN‘,  a fab recipe site with some salt of the earth, hearty, good old fashioned American grub…sometimes it’s good to connect to your roots!

I took the recipe from this site and made a few little alterations in my creation of it:

I made my ORIGINAL BOLOGNESE leaving out the carrots and adding an extra pinch of chili and and a teaspoon of cumin just for a little twist.

I cooked the spaghetti as per instruction and mixed it with a tub of low fat cream cheese and TWO HEAPED TABLE SPOONS OF ORIGINAL PESTO instead of the Italian seasoning called for in the recipe.

I layered the ingredients in an oven proof dish, Bolognese, spaghetti, Bolognese.

Then, just cause I’m a heathen and I’m not in Italy (they would shoot me on the spot) I substituted the Parmesan for mature cheddar, putting a layer of it on top before baking it in the oven!

If you bake it on a lower heat for a longer time everything will fuse together, the moisture in your Bolognese will reduce and it will come out like a new fangled lasagne!

I was more than a little bit naughty when I served this up on Friday night with garlic bread and my favourite bottle of red plonk from the local shop, YellowTail Shiraz.

So sue me, I enjoyed every second.

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