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Baked spaghetti recipe




I am an artist at heart, and when my cataracts got so bad that I didn't feel like my painting was as good as I'd like for it to be, I turned to cooking. Cooking is kind of like art. But it was an art I could do with a little less need for the eyes. I can smell, and taste when its done, and while details are important because pretty food always tastes better, I didn't have to worry about intricate details, small lines, color choices, staying in the lines. Food became my art, and i hope I am as good at it as I think I am.

Thanks to my wonderful doctor at Aiken Opthamology we have one cataract down and one more to go and Ill be fully sighted again. The surgery on the one eye has made such a great difference that i thank my cataract doctor at least 5 times a day. I am driving again, I am active again, I am cleaning house again. I am living life again and I love it.

My family is loving it too. I was honestly to the point I wasn't really living anymore. I was to the point i didn't drive, I felt trapped in my own skin, my children had to pick out my clothes for me to wear because I couldn't tell what was mine and what was my oldest daughters who is one size smaller than me, and don't even get me started n matching.. I played it off as intentional, they all thought i was just lazy. But I couldn't see shit.

Maybe now I will have some more interesting topics to blog about now that I am re-entering the world of the seeing, venturing out more, seeing, and doing things again. But I wont stop recipe-ing because I am a huge fan of good food.

So.. with all that said.. Ill leave you with my baked spaghetti recipe..



Baked spaghetti

1 jar bertolli 5 cheese sauce
1 jar Bertolli Italian vodka sauce
1 can tomato sauce
1/2 cup cooking wine
2 lbs ground beef
3 or 4 fresh tomatoes depending on size
1 tbsp oregano
1 1/2 tbsp sweet basil 
1 tsp garlic powder
1 white onion
1 cup ricotta cheese
1 cup Parmesan cheese
3 tbsp sugar
salt
1 package spaghetti noodles
1/2 cup mozzarella cheese
1 cup chicken broth


for noodles: 
boil the noodles per package instructions but instead of adding all water make one cup of that water chicken broth... Trust me you wont regret it... don't cook all the way done you want the, at a point where they are bendy like done noodles should be, but still have a little hardness at the center. The reason for this is because when you put the spaghetti in the oven they will continue to cook, if they are completely done before the oven time they will be over cooked. boil noodles drain and pour into a large mixing bowl you will need a bowl big enough to contain ALL the ingredients before this baked spaghetti adventure is over..

sauce

While noodles cook, brown your ground beef and diced onion, drain of grease, and transfer to the large mixing bowl. add both jars of spaghetti sauce, the tomato sauce half of the basil and oregano, the ricotta cheese, half of the mozzarella cheese, and dice and add the tomatoes leaving enough tomatoes to slice and cover the top. (my dish took two whole average size tomato slices to cover the top, so that was two tomatoes dices into squares in the mixture and 2 reserved for the top. you should have a mixture of all the ingredients, sugar,  pasta, sauces, meat, mozzarella ricotta and Parmesan cheese in you mixing bowl, reserving half of the oregano, basil, ricotta, Parmesan, and all of the cheddar for the top..

mix well pour into greased baking dish, top with cheddar, tomato slices, Parmesan and mozzarella, and then finish with a sprinkle of basil and oregano for color. cover with foil and bake for 30 minutes at 375 degrees then uncover and bake for an additional 30 minutes or until top is golden brown. 

*note: the sauce will seem soupy, but that is OK, because as your noodles cook they will absorb that extra liquid.

This dish has never failed me.. Not once has there ever been any leftovers, and I serve it usually with garlic bread and salad, but sometimes with just plain bread and butter. Either way it is well liked around here and requested.. I am a huge fan of oregano, and sweet basil, but if you are not then geel free to add less or more of the spices.. they are guesstimated anyway... I just sprinkle til it looks right mostly.. 

On a final note I have to ask.. Because I read other blogs and they have so may comments.. Please tell me why no one ever comments a single one of my posts? If it is a problem with posting, then message my email lissame73@gmail.com, or on facebook at Melissa Osborne and let me know what I can do differently to increase the comments I get...

Thanks and (as Clarissa says) peace out Homies....






melissa

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Baked spaghetti recipe




I am an artist at heart, and when my cataracts got so bad that I didn't feel like my painting was as good as I'd like for it to be, I turned to cooking. Cooking is kind of like art. But it was an art I could do with a little less need for the eyes. I can smell, and taste when its done, and while details are important because pretty food always tastes better, I didn't have to worry about intricate details, small lines, color choices, staying in the lines. Food became my art, and i hope I am as good at it as I think I am.

Thanks to my wonderful doctor at Aiken Opthamology we have one cataract down and one more to go and Ill be fully sighted again. The surgery on the one eye has made such a great difference that i thank my cataract doctor at least 5 times a day. I am driving again, I am active again, I am cleaning house again. I am living life again and I love it.

My family is loving it too. I was honestly to the point I wasn't really living anymore. I was to the point i didn't drive, I felt trapped in my own skin, my children had to pick out my clothes for me to wear because I couldn't tell what was mine and what was my oldest daughters who is one size smaller than me, and don't even get me started n matching.. I played it off as intentional, they all thought i was just lazy. But I couldn't see shit.

Maybe now I will have some more interesting topics to blog about now that I am re-entering the world of the seeing, venturing out more, seeing, and doing things again. But I wont stop recipe-ing because I am a huge fan of good food.

So.. with all that said.. Ill leave you with my baked spaghetti recipe..



Baked spaghetti

1 jar bertolli 5 cheese sauce
1 jar Bertolli Italian vodka sauce
1 can tomato sauce
1/2 cup cooking wine
2 lbs ground beef
3 or 4 fresh tomatoes depending on size
1 tbsp oregano
1 1/2 tbsp sweet basil 
1 tsp garlic powder
1 white onion
1 cup ricotta cheese
1 cup Parmesan cheese
3 tbsp sugar
salt
1 package spaghetti noodles
1/2 cup mozzarella cheese
1 cup chicken broth


for noodles: 
boil the noodles per package instructions but instead of adding all water make one cup of that water chicken broth... Trust me you wont regret it... don't cook all the way done you want the, at a point where they are bendy like done noodles should be, but still have a little hardness at the center. The reason for this is because when you put the spaghetti in the oven they will continue to cook, if they are completely done before the oven time they will be over cooked. boil noodles drain and pour into a large mixing bowl you will need a bowl big enough to contain ALL the ingredients before this baked spaghetti adventure is over..

sauce

While noodles cook, brown your ground beef and diced onion, drain of grease, and transfer to the large mixing bowl. add both jars of spaghetti sauce, the tomato sauce half of the basil and oregano, the ricotta cheese, half of the mozzarella cheese, and dice and add the tomatoes leaving enough tomatoes to slice and cover the top. (my dish took two whole average size tomato slices to cover the top, so that was two tomatoes dices into squares in the mixture and 2 reserved for the top. you should have a mixture of all the ingredients, sugar,  pasta, sauces, meat, mozzarella ricotta and Parmesan cheese in you mixing bowl, reserving half of the oregano, basil, ricotta, Parmesan, and all of the cheddar for the top..

mix well pour into greased baking dish, top with cheddar, tomato slices, Parmesan and mozzarella, and then finish with a sprinkle of basil and oregano for color. cover with foil and bake for 30 minutes at 375 degrees then uncover and bake for an additional 30 minutes or until top is golden brown. 

*note: the sauce will seem soupy, but that is OK, because as your noodles cook they will absorb that extra liquid.

This dish has never failed me.. Not once has there ever been any leftovers, and I serve it usually with garlic bread and salad, but sometimes with just plain bread and butter. Either way it is well liked around here and requested.. I am a huge fan of oregano, and sweet basil, but if you are not then geel free to add less or more of the spices.. they are guesstimated anyway... I just sprinkle til it looks right mostly.. 

On a final note I have to ask.. Because I read other blogs and they have so may comments.. Please tell me why no one ever comments a single one of my posts? If it is a problem with posting, then message my email lissame73@gmail.com, or on facebook at Melissa Osborne and let me know what I can do differently to increase the comments I get...

Thanks and (as Clarissa says) peace out Homies....






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