Laissez Faire

Letting Life Lead

Diary of an Inconsistent Cook #55: Ma’s Spaghetti in the Oven — Baked Spaghetti (#homecooking)

baked spaghetti 1
I know there have been a lot of food posts lately.  The thing is that I’m sick as a dog with a weird virus and I haven’t the energy for much when I am healthy much less with fever, chills, headache, sore throat, and stuffy nose.

I also can’t taste my food.

That lead me back to childhood favorites like ginger ale and my grandma’s spaghetti.  My husband is not fond of this dish because he thinks all spaghetti should have heavy meat sauce.

**family reaction:  collective gasp**

He once even opened a jar and poured cold spaghetti sauce on top of my grandma’s spaghetti!

**family reaction:  hands on pearls; gathering of torches and pitchforks**

I no longer serve this dish to that man.

This dish is very simple and it’s not healthy though you can make it healthier if it so pleases you.   I just don’t want to hear anything about you using sauce or vegetables or herbs or what not.   Don’t mess with my childhood memories when I’m sick, people.   Okay?

Ingredients:
1lb of spaghetti (whole wheat is okay, but will be different than regular)
1 6oz can of tomato paste (if you make more, use 1 can per pound of spaghetti)
muenster cheese (cubed.  Can leave out if desired)
1/2 to 1 stick of butter sliced/cubed (up to you)
salt (to your taste)*
1 baking dish enough to hold the spaghetti**

*we all salt the water and the spaghetti before baking.  But we usually prefer to do most salting in plates some of us go easy on the salt, and others like to be able to see the salt flakes on the pasta.

** I like my spaghetti in the oven a little drier with lots of crunchy bits on the top and sides, so I tend to us a pan with more room to increase surface area and bake at a higher temp.   Any oven safe pan that will hold all your pasta will do.

Cook the spaghetti according to package directions to just under al dente.     Reserve some of the cooking water.    In the same cooking pot combine the butter, hot pasta, salt, tomato paste.  Use a low heat on the stove if you need to.  Use the reserved liquid to get the most paste out of the can and to slightly liquefy the paste.  Half to one full can of liquid should be sufficient.   Start with half; you can always add more.   This is not  a saucy spaghetti, but the tomato paste should be wet enough to turn the whole thing orange with little flecks of red goodness.     You can add your cheese now,if using, or instead layer it as you put the spaghetti into the oven safe baking dish.

Oven 375 to 400 degrees F.   Bake about 30 minutes until hot and bubbly.  Cover and use lower temp if you want a plumper spaghetti, or leave uncovered at higher temp if you like it drier.   Use your eyes and nose to get it how you like.  The color and smell changes from uncooked to cooked.

baked spaghetti 2

Meh. Who needs a bowl when you can just stand at the stove and use a fork to steal all the cheesy bits?

Everyone in my family loves this dish.   We are known to bicker over who gets the big, hidden cheesy balls or the crunchy bits.       Next time I make it I’ll remember to take “before” pictures.

Other things I bake:
Bacon
Rice
Beets

Advertisements

6 comments on “Diary of an Inconsistent Cook #55: Ma’s Spaghetti in the Oven — Baked Spaghetti (#homecooking)

  1. shopgirlanonymous
    December 21, 2016

    I love baked bacon! I’ve never made baked spaghetti, will have to give it a try! 😀

    Liked by 1 person

    • Laissez Faire
      December 21, 2016

      It’s really different. The tomato paste is a very strong tomato flavor. And the cheese makes a difference too. I’ve made it without the muenster and it’s fine, but i don’t substitute that because I don’t. LOL. and you must know how I love to substitute.

      Liked by 1 person

      • shopgirlanonymous
        December 21, 2016

        Haha. My daughter can’t eat cheese so I will have to get creative and try it with some vegan substitute

        Like

  2. Ruffles and Macarons
    December 22, 2016

    This looks tasty! I also bake my bacon and rice – yum!

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Information

This entry was posted on December 21, 2016 by in cooking, dinner, entree and tagged , , , , , , , .

Email Subscribe and Support

Subscribe to Tara Writes at LaissezFaireLife.com Become a Patron
pinterest-button Follow LaissezFaireLife on Twitter google feedburner
Follow Laissez Faire on WordPress.com

Get blog updates by Worpdress via email, or choose Mailchimp.

Join 1,447 other followers

Shop With Me!

My Reviews

Shop and Read My Reviews

Aspiring writer, wife, mother of two, owner two cats. Teacher, lover of science, books, science fiction, fantasy, and video games.

Categories

Visit My Fellowship

Optimistic Author

Short stories and general observations about the world of writing.

Nicholas AndrianI

Writer. Traveler. Book Blogger. Adventurer

The REAL Me

(40 years in the making)

The Writer In Me . . .

Writing tips. Thoughts on writing. My own poetry, short stories, non fiction. My experiences of writing my first novel.

Ellie Scott

Freelance Writer: Fiction & Copywriting

Lori Romano

Keep writing...Keep writing...

Roads on Her Face

Earn your lines, then own them

Little Fears

Tales of whimsy, humor and courgettes

%d bloggers like this: