Tag Archives: spaghetti

Baked Spaghetti Pie

Back when we lived in hot and sunny Arizona, we would frequent a certain Italian food joint that was close to our home.  However, it wasn’t the close proximity that made us end up there, it was my husband’s love for their Baked Spaghetti that brought us.

Fast forward years and years and he still spoke of it…so I began to give it a whirl!  With much success, I give you my version which in using a spring form pan, gives many ooh’s & ah’s at dinnertime!  Looks quite impressive for such an easy recipe!

*If you do not have a spring-form, this recipe works just as well in a casserole dish or deep dish pie pan! 🙂

**Feel free to add in/change ingredients to suit your tastes and what you may have in your pantry and fridge!  I.e. Italian sausage, mushrooms, bell peppers, different cheeses, maybe no meat at all!

The Starting Lineup

  • 16oz spaghetti noodles (boiled 8-9 minutes/drained)
  • 24-32oz jar marinara sauce
  • 1 1/2 pounds ground beef
  • 2 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 container ricotta cheese
  • 2-3 cups mozzarella cheese, shredded
  • 1 tsp Italian seasoning blend
  • 2 eggs, beaten
  • 1/3 cup parmesan cheese, shredded/grated
  • 1 Tbsp extra virgin olive oil
  • Fresh basil, torn (optional garnish)

Start by preheating your oven to 350 degrees.  Bring a stock pot of salted water to a boil (for the noodles) while you have a large skillet browning the ground beef with the chopped onions, minced garlic and olive oil.  *Feel free to add a pinch of salt and Italian seasonings of your choice if desired.

Once the noodles have finished (slightly under cook them at about 8-9 minutes, as they’ll finish in the oven), drain and toss in a large bowl with the beaten eggs, parmesan cheese and teaspoon of Italian seasoning.  Set aside.

As the ground beef becomes browned, pour in the marinara sauce of your choosing and stir together.

Now I used a lightly greased 10″ Spring-form pan for this (what you would typically make a cheesecake in), however, you can also use a deep dish pie tin, a 2-quart casserole dish, etc.  Just make sure to spray with a bit of non-stick.  **With the spring-form pan, I wrapped the bottom in foil just to ensure no leakage, which I didn’t have anyway.

First layer in the egg coated noodles and then top with dollops of the ricotta cheese.  Pour the meaty red sauce overtop, finally topping with the shredded mozzarella cheese.   Place your prepared spaghetti pie, covered, into the oven for 30 minutes.  Remove the foil cover and let bake another 10 minutes.

Once finished baking allow to rest for a good 5 minutes before slicing into.  If desired, top with a bit more parmesan cheese and freshly torn basil.  Enjoy!

BSP2

 

Bacon Bolognese

This is quite likely the best bolognese this side of… well, somewhere..  It has bacon in it, yes, bacon!  Which is actually quite authentic of bolognese recipes.

It’s not enough of the pork delicacy to think you’re eating breakfast or a strange BLT, but just enough to add some smokiness and an underlying flavor to the dish.

The Starting Lineup

  • 1/2 package (6-8 strips) bacon
  • 8-12oz ground beef
  • 8-12oz ground pork
  • 28oz can of quality whole tomatoes, hand crushed
  • 1 cup chicken broth/stock
  • 1 cup of dry white wine
  • 1/4 cup of Marsala or Sweet Vermouth
  • 1 sweet onion, chopped
  • 2 carrots, chopped
  • 6 cloves garlic, minced
  • 1 lb spaghetti or tagliatelle noodles
  • Extra Virgin Olive Oil
  • Parmesan, grated
  • Kosher Salt & Pepper

I always like everything in order before I begin cooking…and I mean everything.  So after I get all of my ingredients ready, I’ll then ‘prep’ the veggies, etc.  It makes for a much more efficient and clean kitchen.  I like things CLEAN! ✨

In a large Dutch oven, heat 1-2Tbsp of EVOO over med-high heat.  Once oil is hot, add in your carrots, onion and bacon.  Cook till soft and onions start to look translucent.

This should take about 8-10 minutes.  Now add in your meats (pork & ground beef).   Season liberally with salt & pepper.  Cook with the bacon/veggie mixture for another 8-10 minutes,

Once meat is basically cooked through (this recipe will cook all day, meat will be done by day’s end), drain a bit of the ‘grease’ out.  You still want to maintain some of it though.  There’s a LOT of flavor there friend!  A LOT..

Next, add in your smashed up garlic cloves.  Let simmer about 1 minute and then deglaze your pan with your Marsala or Sweet Vermouth.  Pour in your wine and chicken stock here after you scraped up any brown bits while deglazing.

Next up, those glorious (San Marzano) tomatoes.  You’ll want to take your rings off here and literally hand crush these suckers straight into your meat and veggie mix.  *Take note: wear an apron and/or do your best to point these tomatoes towards the back wall and straight into your pot.  Tomato juice is no joke!

Stir together, bring to a boil and then cover this baby up while reducing heat to a simmer.  She’s going to sit, cook, marinate and smell your casa up good!!  Let cook down for a solid 4-6 hours.  It will thicken up over this time.image

Once you’re ready for dinner, cook noodles to 1-2 minutes UNDER package directions.  Do not drain the noodles, but add straight from boiling water to sauce filled pot.  *reserve some pasta water if your sauce needs thinned.  You can also add a cup of milk.  Sounds weird,  but it works and is wonderful.  Trust me.*. The noodles will continue to cook in your warm, aromatic sauce.

Garnish your Bacon Bolognese with some freshly grated Parmesan cheese and a glass of vino!

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