Grandma's Crunchy Baked Spaghetti Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: spaghetti pasta (I prefer thinner for added crunchiness but regular works just as well)
Lots of onions
Tomato Paste
Pasta Sauce (any store brand; preferably with garlic)
tobasco
olive oil or PAM spray
Parmesan cheese (optional)
Minced garlic (optional)
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Directions: |
Directions:Mix pasta sauce and a couple small cans of tomato paste with a LOT of chopped onion and a drop or two (or three) of tobasco (to taste for your preferred level of kick) in tall sauce pan/pot and bring to a low boil; immediately reduce to a low flame and let simmer while you boil your pasta. You may also want to add some minced garlic as well.
Boil spaghetti to desired,ready to eat level and mix into sauce pan with sauce and stir as if ready to serve.
Pour contents into appropriate size, olive oiled or PAM baking casserole (the more spread out the pasta, the crunchier it will bake) and bake at 350-375 until top layer is browned and crunchy (to taste). Stir contents around and let it bake further, again to taste and desired crunchiness. If you want to cheese it up, some grated parmesan at this point over the top melts in nicely.
It's done when you have reached your desired level of crunchiness.
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Number Of
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Number Of
Servings:?? |
Preparation
Time: |
Preparation
Time:1 hour (??) |
Personal
Notes: |
Personal
Notes: Tastes even better the 2nd day. Sorry about the lack of precise amounts. I do it by sight and taste; to me, the crunchier the better. You can never have too much onion in my book and we generally end up eating this for a couple days. Adding garlic, cheese and degree of onion is all to taste and the garlic and cheese are not even necessary. Basically, I wing it.
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