Monday, July 30, 2012

Cheesy Baked Spaghetti

I wanted to make Spaghetti but I wanted to bake it and the way I usually make Baked Spaghetti is like THIS but I wasn't in the mood to use Puff Pastry nor felt like spending too much time in the kitchen so I ended up adapting my recipe from HERE. This is a very flexible recipe so use whatever you have on hand. Use whatever Cheese you have on hand and whatever kind of pasta.. Throw in a bunch of veggies if you like. Choices are endless... Enjoy!!


1.5 lbs Chicken Boneless Breast
1 tbsp dry Italian Seasoning
1 tbsp Ginger Garlic Paste
Salt and Pepper to taste
2 tbsp Oil
1 (16 oz) package of Spaghetti
2 tbsp Butter
1/2 cup Parmesan Cheese
1 jar Pasta Sauce (Any variety, I used garden)
1 Can Tomato Condensed Soup with Basil
2 cups of Mozzarella Cheese
1 cup of Italian Blend Cheese
1 12 oz container of Ricotta Cheese (Optional)
Oil for greasing

Dice the chicken into tiny cubes and set aside.


In a pot, add chicken, ginger garlic paste, Italian seasoning , salt and pepper and oil. Turn the heat on and stir frequently.


Let the Cheeses come to room temperature.



When the chicken changes color and seems somewhat cooked, lower the heat.


Add a can of Tomato Basil Soup.



Stir and let the sauce bubble for a minute or two. Turn the heat down and set aside.


Boil and drain the spaghetti accordingly and transfer into a bowl. Add the butter to it. Let the butter melt while stirring the hot noodles.


Now add the Parmesan Cheese and mix well until well coated. Set aside.


In a greased 13X9 baking dish, dump the pasta sauce.


Make sure it covers the base of the dish completely.


Now toss the spaghetti over the sauce and spread evenly.


Add the Ricotta cheese if you decide to use it.


Now pour over the chicken with the sauce evenly over it to cover the spaghetti entirely.



Generously sprinkle with the Italian blend cheese.


Now cover it with the Mozzarella Cheese. Cover with Foil and bake in a pre-heated oven at 400 for about 30 minutes.


After the 30 minute mark, uncover the dish and let it bake for another 15 minutes so the cheese turns a lovely gold color.

Let it stand for ten minutes before serving.


Yumm!! Enjoy!





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