Baked Spaghetti

I had some left over spaghetti noodles in the fridge when I came across a recipe for Baked Spaghetti. Tweaking the recipe to use what I had in the pantry, I came up with this.

It is easy to make, delicious, and freeze well if needed. I think it will be a good idea to make 2 batches and freeze one for later.

Feel free to add, replace, or substitute the ingredients as you wish. Make it your own by using whatever you want in your dish!

  • 16 oz spaghetti, cooked
  • 1/4 cup fresh parsley
  • 1 1/2 cups mozzarella cheese
  • 1/3 cup fresh parmesan cheese
Sauce
  • 1 lb ground beef or italian sausage
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons Italian seasoning
  • 1/2 teaspoon salt
  • 1 teaspoon beef bouillon
  • 1/2 teaspoon pepper
  • 1 eggplant, diced (and/or mushrooms)
  • 32 oz pasta sauce
  • 14.5 oz diced tomatoes

Instructions

  1. Preheat oven to 375 degrees.
  2. Brown meat over medium heat making sure to break up the meat very well. Add onions, garlic, seasoning and eggplant(mushroom). Cook for about 5 minutes.
  3. Add pasta sauce, Italian seasoning and tomatoes to meat. Simmer 10-15 minutes uncovered. Stir in spaghetti and parsley.
  4. Spread into a 9×13 pan, top with cheeses and bake 25-30 minutes or until hot and cheese is browned and bubbly. Cut into squares to serve.

Pasta alla Puttanesca

This a a quick recipe for when you are crunched for time but want something delicious and homemade.

Note that with 1 tablespoon of chili flakes it will be a little too spicy for kids. However, I noticed that after a couple of days the flavors mellow down a lot and it’s not just all heat for your taste buds! However, adjust the chili accordingly.

1/4 cup olive oil

2 teaspoons dried oregano, crumbled

1 teaspoon to 1 tablespoon dried chili pepper flakes, depending on how spicy you want it

1 teaspoon ground black pepper

1 can (2oz) anchovy fillets in olive oil, drained

3 tablespoons minced garlic

1/3 cup chopped black olives

2 tablespoons capers

1 can (28 oz) crushed tomatoes

1 pound spaghetti or linguine, cooked and drained

Place olive oil, oregano, chile pepper flakes, and black pepper in a dutch oven over medium heat. Cook and stir for about a minute, until slightly fragrant.

Drop in the anchovies and press down on them and stir until it dissolves into the mixture. Add the garlic, olives, and capers. Let cook without stirring until it browns a little. Stir and pour in crushed tomatoes. Stir again and let simmer for 20 – 30 minutes.

Transfer cooked pasta to the sauce and toss to combine. Serve hot!

Pasta alla Puttanesca

  • Servings: 4-6
  • Difficulty: easy
  • Print

An easy to make dinner using pantry staples. Light yet satisfying.

Ingredients

1/4 cup olive oil

2 teaspoons dried oregano, crumbled

1 teaspoon to 1 tablespoon dried chili pepper flakes, depending on how spicy you want it

1 teaspoon ground black pepper

1 can (2oz) anchovy fillets in olive oil, drained

3 tablespoons minced garlic

1/3 cup chopped black olives

2 tablespoons capers

1 can (28 oz) crushed tomatoes

1 pound spaghetti or linguine, cooked and drained

Directions

Place olive oil, oregano, chile pepper flakes, and black pepper in a dutch oven over medium heat. Cook and stir for about a minute, until slightly fragrant.

Drop in the anchovies and press down on them and stir until it dissolves into the mixture. Add the garlic, olives, and capers. Let cook without stirring until it browns a little. Stir and pour in crushed tomatoes. Stir again and let simmer for 20 – 30 minutes.

Transfer cooked pasta to the sauce and toss to combine. Serve hot!