I think all my regular readers are already aware of the fact that I simply go gaga over fancy meals. I am always up for new experiments with my taste-buds. But nothing can beat any comfort food; especially after a tiring hard day! By the word ‘comfort food’ I understand easy peasy one pot meal only. Trust me sometimes these become real life saver.
I already shared few of my favorites One Pot meals like Tsao Mi Fun or Taiwanese Daily Street Noodles, Chicken Veggie Frittata, Peas Pilaf in 15 mins, Chinese Egg Fried Rice, Potato, Beetroot & Chicken Frittata with Coconut Milk, Spaghetti Lasagna, Mutton Yakhni Pilaf etc; phew! I already delivered such a long list man! Anyways, back to the topic from my day dreaming 🙁 Not to mention I enjoy the Tsao Mi Fun or Taiwanese Daily Street Noodles and Spaghetti Lasagna most.
I repeat one or two recipes amongst these each week twice-thrice atleast. If you know me you already know where I am heading. Lol. Yes I get bored with them too. And last week it drove me crazy literally. I had to think something else for myself. Chinese or Asian dishes make me comfortable always but I don’t dare to do experiments with them, especially when I’m already irritated. So I thought to try another variation of Spaghetti; but this time no Lasagna.
I actually had saved this recipe of Baked Spaghetti for a long time. But, always got something fancy to try over it. So I picked this Baked Spaghetti with Cream cheese and made few major changes in ingredients. I replaced cream cheese with ricotta cheese and as I had Homemade Bolognese Sauce in my freeze I also utilized it. But how can my spaghetti be complete without meat??? Simply can’t! I used layers of sausages to satisfy meat crave. Finally my one pot meal of the week is ready! How about Baked Sausage Spaghetti with Bolognese Sauce & Ricotta Cheese? Sounds good, right? And I can assure you that it tastes better.
Here is the recipe of Baked Sausage Spaghetti with Bolognese Sauce & Ricotta Cheese.
Preparation Time: 15 mins
Cooking Time: 40 mins
Resting Time: 5 mins
Total Time: 60 mins
Yield: 4-6 servings
Ricotta cheese: 200g (instead of ricotta cheese you can also use 200g cottage cheese)
Mozzarella cheese: ½ cup + ½ cup, finely grated (optional)
Italian seasoning to taste
For the Topping:
Olives: ¼ cup
Cherry tomato: 6-8, cut into halves
Jalapeno: 2, thinly sliced
Parchment paper: 2 sheets
Baking pan 8” x 9”
Break the spaghetti into 2” long sticks and cook them as described on the back of the packet. Pat them dry and make sure spaghetti is ‘al dente’. Fry all the sausages until browned on the outside and nicely cooked inside. Slice them into ½” thick roundlets. Preheat the oven to 1800C. Prepare the baking pan by lining parchment paper.
Take spaghetti in a medium bowl. Crack one egg in it. Mix lightly.
Mix ½ cup cheese thoroughly with it.
Take ricotta cheese in a small bowl. Add 1 egg and beat to make a smooth puree. Add Italian seasoning and mix lightly.
Now take the baking pan, lined with parchment paper. Pour 1 cup of Bolognese sauce on the base. Spread the spaghetti-cheese mixture on the top of it, covering the sauce completely.
Add dollops of ricotta-egg mixture on the top and level evenly with spatula.
Spread the rest of the sauce on the top. Level with spatula.
Place the half of the sausage slices on the on top and bake for 30 mins. Sprinkle the rest of the cheese on the top.
Place the olives, jalapenos and cherry tomatoes on the top and send back the tray to the oven.
Bake for another 10 mins. Remove from oven, keep on wire rack for 5 mins or until it is becoming easy enough to handle. Add some crispy fried spaghetti on top for extra crispness.
Immediately cut into wedges or squares and serve. Always serve hot to warm. Pair it with some fresh greens and a glass of white wine.
Let’s get a fresh start of a brand new week!
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