Wednesday, March 27, 2013

{Recipe} ~ Baked Spaghetti

This recipe could feed an army! I made it a few weeks ago (so much cheesy, pasta goodness - definitely before the Paleo Challenge) and Lauren and I ate it for at least 6 meals. I even halved the original recipe, and managed to fill a 9 x 13 casserole dish!

The best part? I made my own spaghetti sauce in the crockpot! It smelled heavenly when I came home from work. I'm not sure I can ever go back to store-bought sauce again.

Baked Spaghetti
adapted from Plain Chicken

12 oz spaghetti
16 oz mozzarella cheese, grated
8 ounces ricotta cheese
8 ounces sour cream
3/4 cups half-and-half
1/2 cup grated parmesan cheese , divided
1 tsp oregano
1 tsp basil
1/2 tsp pepper
1 tsp minced garlic
1 tsp salt
Spaghetti sauce (see recipe below)

Preheat oven to 350 degrees.

Cook spaghetti according to package directions, drain.

In large bowl, stir together sour cream, ricotta, half-and-half, mozzarella, oregano, basil, pepper, garlic, salt, and half the Parmesan cheese. Add spaghetti and toss until well coated.

Pour spaghetti mixture into 9x13 pan lightly sprayed with cooking spray. Top spaghetti with remaining Parmesan cheese.

Cover dish aluminum foil and bake 30 minutes.

While pasta is baking, warm spaghetti sauce in a pot on the stove. Cut the casserole into squares and serve with a topping of sauce!

Slow Cooker Spaghetti Sauce
adapted from Six Sisters' Stuff
1 lb. ground turkey
3 Tbl. minced onion flakes
4 cloves garlic, minced
1 28 oz can crushed tomatoes
1 6 oz can tomato paste
1 cup water
2 Tbl. sugar
1 Tbl. dried oregano
1 Tbl. dried basil
1 tsp. fennel seed
1 tsp. salt
1/2 tsp. pepper
Cook ground turkey in large skillet until browned. Transfer to 5 quart slow cooker. Stir in all remaining ingredients, mix well. Cover and cook on low for 8 hours. 

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