SPAGHETTI AGLIO E OLIO WITH FRESH TOMATOES & BASIL RECIPE

INGREDIENTS

• 16 oz. package Spaghetti, or favorite pasta, cooked to package directions
• Salt, for the pasta water and a pinch or two for the garlic oil
• 5-6 Large Garlic Cloves, minced
• ½ cup Extra Virgin Olive Oil
• ¼ tsp. Crushed Red Pepper, or to taste
• Black Pepper, to taste
• 8-10 oz. Grape or Cherry Tomatoes
• 4-6 Basil Leaves, chiffonade
• Parmesan Cheese, grated for serving

COOK’S NOTES:

To chiffonade the basil, stack the leaves, one on top of the other. Roll the leaves, lengthwise and make thin slices widthwise. You’ll end up with thin ribbons. Cut the basil right before using or the cut edges will brown.

INSTRUCTIONS

1. Start a large pot of water over high heat. Bring to a boil, drop the spaghetti in the boiling water and cook to package directions for al-dente. Remember to add a generous amount of salt to the water after it comes to a boil; 1-2 tbsp. should do it.

WHEN THE SPAGHETTI IS ALMOST DONE

1. Heat the olive oil in a large, deep skillet over medium heat. When the olive oil is hot, but not smoking, add the garlic to the skillet. Cook the garlic gently for about 1 minute, stirring constantly. You’ll know it’s done because the garlic will become very fragrant. Add in the crushed red pepper, a pinch of salt and pepper, stir. Remove the skillet from the heat and add the tomatoes, give the pan a quick swirl to coat the tomatoes with the garlic oil and set aside until the pasta is ready.
2. When the pasta is al dente, reserve at least one cup of the cooking water, then drain the pasta well. Add the pasta back to the pot and set aside. 
3. Add the garlic oil to the pasta. Add in a couple of tablespoons of the reserved pasta water, until the noodles are slippery and really easy to toss. Taste the pasta, add salt and pepper to taste if needed, and toss well.
4. Right before serving the pasta, chiffonade the basil and top each individual dish. Serve the spaghetti aglio e olio with fresh tomatoes & basil with Parmesan cheese and crushed red pepper, if desired.

Recipe source: cook2eatwell

Mozzarella Baked Spaghetti Recipe

Ingredients

• 8 ounces uncooked spaghetti, broken into thirds
• 1 large egg
• 1/2 cup whole milk
• 1/2 teaspoon salt
• 1/2 pound ground beef
• 1/2 pound Johnsonville® Ground Mild Italian sausage
• 1 small onion, chopped
• 1/4 cup chopped green pepper
• 1 jar (14 ounces) meatless spaghetti sauce
• 1 can (8 ounces) tomato sauce
• 1 to 2 cups shredded part-skim mozzarella cheese

Directions

1. Preheat oven to 350°. Cook spaghetti according to package directions.
2. Meanwhile, in a large bowl, beat egg, milk and salt. Drain spaghetti; add to egg mixture and toss to coat. Transfer to a greased 13x9-in. baking dish.
3. In a large skillet, cook beef, sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and tomato sauce. Spoon over the spaghetti mixture.
4. Bake, uncovered, 20 minutes. Sprinkle with the cheese. Bake 10 minutes longer or until cheese is melted. Let stand 10 minutes before cutting. Freeze option: Cool spaghetti completely before tossing with egg mixture. Transfer to baking dish; cover and refrigerate. Meanwhile, prepare meat sauce and cool completely before spooning over spaghetti mixture. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Recipe source: tasteofhome

Spaghetti Pie Recipe

INGREDIENTS

• Cooking spray
• 8 oz. spaghetti
• 2 large eggs, beaten
• 1/2 c. grated Parmesan, divided
• 1/2 tsp. Italian seasoning
• 2 tbsp. extra-virgin olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 lb. ground beef
• Kosher salt
• Freshly ground black pepper
• 2 c. marinara
• 1 c. ricotta
• 1 c. shredded mozzarella
• Freshly chopped parsley, for garnish

DIRECTIONS

1. Preheat oven to 350° and grease an 8” springform pan with cooking spray. In a large pot of boiling salted water, cook spaghetti for 3 minutes less than package calls for. Drain. 
2. In a large bowl, toss spaghetti with eggs, ¼ cup Parmesan, and Italian seasoning. Transfer to prepared springform pan to form "crust”. 
3. In a large skillet over medium heat, heat oil. Cook onions until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute. Add ground beef, breaking up the meat with a wooden spoon, and cook until no longer pink, 6 minutes. Season with salt and pepper. Pour in marinara and heat until warmed through, 5 minutes. 
4. Spread ricotta over spaghetti crust then pour in meat sauce. Top with mozzarella and remaining ¼ cup Parmesan. Bake until spaghetti is set and cheese is melty, about 30 minutes. 
5. Let cool 10 minutes before removing from pan, then garnish with parsley before slicing.

Recipe source: delish

Easy Ziti Bake

Ingredients

• 12 ounces uncooked ziti or small tube pasta
• 2 pounds ground beef
• 1 jar (24 ounces) spaghetti sauce
• 2 large eggs, beaten
• 1 carton (15 ounces) ricotta cheese
• 2-1/2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese

Directions

1. Cook pasta according to package directions.
2. Meanwhile, preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce.
3. In a large bowl, combine eggs, ricotta cheese, 1-1/2 cups mozzarella cheese and the Parmesan cheese. Drain pasta; add to cheese mixture and stir until blended.
4. Spoon a third of the meat sauce into a greased 13x9-in. baking dish; top with half of the pasta mixture. Repeat layers. Top with remaining meat sauce.
5. Cover and bake 40 minutes or until a thermometer reads 160°. Uncover; sprinkle with remaining mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand 15 minutes before serving.

Recipe source: tasteofhome

Night Crawlers con Funghi

When I was a little girl, I loved to play in the dirt. I loved the smell of dirt, and much to the horror of my parents, I even liked the taste of dirt as I frequently sucked on rocks to get them clean. I know...pretty strange kid huh? My parents are probably surprised that I didn't die of trench mouth. 
One summer at my Grandma's house, my brother, sister and I got the hose and flooded her flowerbed and got nice and muddy making mud pies. We made dozens of pies loaded with sticks and grassy weeds popping from the gooey masses. We added a sprinkle of dirt on some and dried leaves on others. We uncovered earthworms and added them in the pies. Occasionally a worm or two were sacrificed as they tried to wiggle free from the mud pie. I remember feeling happy as we worked with a surprising amount of cooperation. We rarely did anything together that didn't involve arguing or eventual tears. Apparently, making a mess together builds teamwork. We eagerly lined up our mud pie masterpieces on sunlit patches of grass to dry. We were so proud of ourselves as we looked at the fruits of our labor... "Let's show Grandma!"
We didn't go far to find her because Grandma found us. Our excitement faded quick. The shock and horror on her face obvious as she looked at the mess we made of her flowerbeds...No more mud pies! 

Obviously we got in trouble, but we sure had fun doing it. It was worth the trouble. I still like playing in the dirt when I go out to garden and thankfully I gave up sucking rocks. Inspiration for this dish came from making mud pies and playing with worms. Nightcrawlers con Funghi is a fun Halloween dish that's hearty and packed with savory flavor from the sauteed pancetta, onions, garlic, and mushrooms tossed with rosy-hued Udon noodles and toasted garlic breadcrumbs...It is so delicious! (I'm eating leftovers as I write this!) 
Imagine the fun you can have plating this dish at your next Halloween party. Serve it in large flower pots with shovel serving spoons or serve individual plates on a garden trowels spilling over onto dirt breadcrumbs, like I did below. Serve it warm or room temperature. Either way, it is simply delicious! Happy Halloween!

Night Crawlers con Funghi (Noodles with Mushrooms and Pancetta)

Serves 4

1 small onion, sliced
5 oz. Pancetta, diced
4 cloves garlic, thinly sliced
2-3 cups baby Bella mushrooms, halved
1 T olive oil
1 T butter
1 t fresh thyme leaves
salt and pepper (to taste)

2 packages Udon Noodles
1/4 t each orange and purple gel food coloring

1 cup Panko Bread Crumbs
1 T butter
1 t garlic powder

Breadcrumbs
Melt 1T butter in a small skillet over medium high heat. Add panko bread crumbs and garlic powder and toast breadcrumbs until they are a dark brown, stirring frequently to ensure they don't burn. Set aside.
Mushroom/Pancetta Mixture
Add butter and olive oil to large skillet over medium high heat. Add onions, mushrooms and pancetta and saute for about 10 minutes. Add garlic and thyme leaves and continue to saute until pancetta and onions are browned, and mushrooms are cooked to desired tenderness. About 10-15 minutes more. Add  salt and pepper to taste. Turn off heat and set aside.
Udon Noodles
In a small bowl add 3-4 cups water and add approximately 1/4 t. each of orange and purple gel food coloring and whisk until dissolved and the water is an orange-brown color. Transfer water into a saucepan and add Udon noodles. Let noodles sit for about 10-15 minutes to color the noodles. Once desired color is achieved, cook the noodles according to package directions and drain. Add noodles to skillet with mushrooms and pancetta and stir fry until noodles are coated. Top with additional thyme leaves and breadcrumbs and Enjoy!

Other Halloween Main Dishes to try:
Love at First Bite Linguini                           Midnight Sushi                             Fiendish Fingers