Friday, June 3, 2011

Best Baked Spaghetti & Easy Does It Roses

Did you make the Really Easy Marinara Sauce from my last post? If you didn't, you can certainly use store-bought marinara sauce in this recipe. You can make this a completely meatless meal, or brown a pound of ground beef and some Italian sausage and add that to the sauce. The last time I made this (last week) I sauteed onion, bell pepper, chopped zucchini, and sliced crimini mushrooms and added those to the sauce instead of meat. You are only limited by your imagination!

Best Baked Spaghetti
(Based on a recipe from Rowe's Restaurant in Staunton, VA)

30 oz. marinara sauce (plus extra for serving)
7 oz. dry spaghetti, cooked, drained
2 large eggs, slightly beaten
1/3 cup Parmesan cheese, grated
15 oz. Ricotta cheese (part skim or whole)
1/2 teaspoon garlic powder
1/2 cup fresh parsley, chopped (or about 2 tablespoons dried)
2 cups shredded Mozzarella cheese (8 oz.), divided

Heat spaghetti sauce and add meat and/or veggies, if desired.
In a large bowl, combine noodles, eggs, and Parmesan cheese. Spread in buttered 9x13 inch glass casserole dish.
Mix ricotta cheese, garlic powder, 1/2 cup Mozzarella cheese, and parsley; spread evenly over noodle mixture.
Spoon sauce over.
Bake, covered, about 45 minutes at 350* or until bubbly.
Spread remaining Mozzarella cheese over top and return to oven for 10-15 minutes until cheese is melted. Remove from oven and allow to set for 10 minutes. Serve with extra sauce. Serves 8.
Note: Cool and divide into portion-size containers. Freezes well. To heat, defrost overnight in fridge or in microwave. Heat 2 minutes at a time at 70% power till heated through.

Easy Does It Rose

Click link HERE for more information on this rose.
The info on the Edmunds Roses page says this rose is not fragrant, but it really is delightfully fragrant!

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