Until my friend Morris Shaver told me about ‘baked spaghetti’, I had never ever heard of such a dish. Well, now it will be one of my go-to recipes. Baking the spaghetti seems to bring out the flavours of every ingredient used. I did a couple of substitutions and added a bit more of some ingredients with good results. That is the beauty of making your own meals, you use what you have in your fridge or pantry. This dish can be a simple supper for your family or a great make ahead oven dish to serve after skiing or hiking. Morris was given the recipe from his friend Joan Wells from Ingleside in her cookbook ‘Creative Cooking’. Gary and I thoroughly enjoyed our supper. Thanks Joan and Morris for caring and sharing.
- 1/2 lb. of spaghetti (I used our whole grain, whole wheat spaghetti)
- 2 tbsp. of butter
- 1- 1/2 tbsp. chopped onion ( I used 1/2 cup)
- 1- 1/2 tbsp. chopped green pepper ( I used 1/2 cup)
- 2 cups of canned stewed tomatoes ( I used some jarred spaghetti sauce as I had no canned tomatoes)
- 1 tsp. salt ( I used Kosher salt, it is less salty)
- 1/4 tsp. ground black pepper
- 1/8 tsp. paprika ( I used our smoked paprika, about 1 tsp.)
- 1 tbsp. sugar 1 cup grated cheese ( I used mozzarella + 2 tbsp. Parmesan for topping)
- Boil the spaghetti in lots of salted water until just al dente. Drain well. Reserve a bit of the water in case you need to add a bit into the spaghetti mixture.
- Melt the butter in a large pan and saute the chopped onion and green pepper until tender and soft.
- Add the tomatoes, salt, pepper, paprika and sugar. Simmer this for 10 minutes.
- Stir in the drained spaghetti and using a pair of tongs, toss and mix well.
- Stir in 1/2 cup of the grated cheese.
- Pour the spaghetti into a shallow buttered baking dish. This will give you more surface with grated cheese on it.
- Sprinkle the remaining grated cheese over top and a bit of Parmesan if you wish.
- Bake the spaghetti for 20 to 25 minutes in a 400 degree F. oven. This will serve 6 nicely. Just make a nice salad and pass the hot crusty bread. ENJOY!
SHARYN THOMPSON, Owner of SHARYN’S PANTRY – a family-run business for 35 years. 812 Pitt Street, Unit 6, Cornwall, Ont 613-936-1998 OPEN: Monday to Saturday -9 to 5