Baked Spaghetti With Angel Hair Pasta Food

BAKED SPAGHETTI BY PAULA DEEN

Steps:

• Preheat the oven to 350 degrees F.
• In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves.
• Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour.
• Crumble the ground beef in a large skillet.
• Cook over medium-high heat until fully cooked, with no pink color remaining.
• Drain the fat from the meat, and then add the ground beef to the stockpot.
• Simmer for 20 more minutes.
• Cook the pasta according to the package directions.
• Cover the bottom of a 13 by 9 by 2-inch pan with sauce.
• Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce.
• Bake in the oven for 30 minutes.
• Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes.
• Cut into squares before serving.
• House Seasoning: Mix ingredients together and store in an airtight container for up to 6 months.

BAKED SPAGHETTI WITH ANGEL HAIR PASTA

Steps:

• 1. Heat oven to 350^. Spray a 9 by 13 inch glass baking dish; set aside.
• 2. In a medium saucepan or skillet, cook the beef, onion, and Worcestershire sauce until meat is cooked through. Pour mixture into a large bowl and add the Italian seasoning, garlic paste, salt ,pepper, red pepper flakes, tomatoes, pasta sauce and cooked pasta. Using tongs or large forks stir , mix and blend ingredients together well.
• 3. Place 1/2 the mixture into the prepared dish: sprinkle the Parmesan cheese evenly over top. Place remaining pasta mixture in dish and sprinkle the cheddar jack cheese over top. Bake in the oven for 30 minutes or until cheese has melted and food is hot. You are going to love this easy and delicious pasta.

MEATBALLS WITH ANGEL HAIR PASTA

Steps:

• Preheat oven to 350 degrees F.
• To make meatballs: Saute shallot and garlic in olive oil and let cool. Combine all ingredients together and mix well. Scoop into 1-ounce meatballs and shape by hand. Place on a sheet pan and bake for 6 to 7 minutes. Remove from the oven and let cool. After meatballs have cooled, trim off the top and bottom so that the meatballs lay flat and the pasta piles can rest on top.
• To make the Angel Hair Piles: Melt the butter in a heavy bottomed saucepan. Add the flour stirring continuously. Cook for 2 to 3 minutes on low heat. Add heavy cream while constantly whisking. Turn off heat once the cream starts to boil and thicken. Whisk in cheese. Gently mix the cream sauce and the truffle oil with the pasta and season with salt and pepper. Using a cocktail fork or fondue fork gather about 10 to 12 strands of pasta and roll into a pile small enough to fit on top of each meatball.
• Preheat oven to 400 degrees F.
• To assemble: Place each pile of pasta on a meatball. When completed, cover and heat in the oven for 2 to 3 minutes. Place on a serving tray and garnish with small oregano leaves.

BAKED ANGEL HAIR WITH EGGPLANT

Steps:

• Heat 1/3 cup of oil in a large nonstick frying pan over medium-high heat. Add half of the eggplant and toss to coat in the oil. Sprinkle with salt and pepper. Saute the eggplant until it is golden and tender, about 10 minutes. Decrease the heat to medium. Add half of the garlic and saute until it is tender, about 2 minutes longer. Using a slotted spoon, transfer the eggplant mixture to a large bowl. Repeat with the remaining 1/4 cup oil and the remaining eggplant and garlic.
• Add the sausage and wine to the same frying pan. Cook over medium-high heat until the wine evaporates and the sausage is brown, breaking the sausage into pieces with the back of a spoon, about 8 minutes. Add the sausage, marinara sauce, and crushed red pepper to the eggplant mixture, and toss to combine.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the angel hair and cook for 1 to 2 minutes, stirring constantly, until pasta is still slightly crunchy and undercooked. Drain. Toss the angel hair with the eggplant mixture. Cool completely. Add the mozzarella and Parmesan and toss to combine.
• Preheat the oven to 375 degrees F.
• Roll out 1 pastry sheet on a floured surface to a 13 1/2-inch square. Transfer to a 9-inch springform pan, allowing the excess pastry to hang over the rim. Spoon the pasta mixture into the pan. Place the second pastry sheet atop the pasta filling. Pinch the edges of the pastry sheets together to seal. Trim the overhanging pastry edges to about 1-inch. Fold the pastry edges in to form a decorative border. Cut a slit in the center of the top pastry to allow the steam to escape.
• Bake until the pastry is brown and puffed on top, about 1 hour and 30 minutes. Let stand for 20 minutes. Remove the pan sides and serve.

BAKED ANGEL HAIR PASTA CASSEROLE

Steps:

• 1. cook bacon lightly crispy and set aside (you will chop and use this later)
• 2. cook pasta for 4-6 minutes in boiling water (you want this al dente do not over cook -- refer to your packaging for cooking times that are specific to your brand) then drain well
• 3. in a large bowl, gently toss the pasta with 1/2 the parmesan cheese, salt and pepper, eggs 1/2 the butter and parsley until well covered
• 4. prepare a 9" spring pan by spraying with non-stick cooking spray (you can do this in a cosserole dish if need be but it is easier to serve when done in a spring pan)
• 5. sprinkle aprox 1/3 of the bread crumbs in the bottom of the pan
• 6. add 1/3 pasta mix into pan then cover with 1/2 the mozzerella and chopped bacon
• 7. repeat step 6
• 8. place the remaining pasta in pan and press down gently
• 9. mix remaining parmesan and bread crumbs and sprinkle evenly over the top then cube the remaining butter and place evenly around the top, drizzle olive oil all over the top and bake for 45 minutes until golden brown
• 10. Serve with a little your favorite sauce (this is not spaghetti so you only want to use the sauce as a compliment not a dressing that covers all the flavor) I used Marinara sauce the first time and on the leftovers I used a nice Pesto sauce they were both great I am gonna try a creamy vodka sauce next time..experiment and enjoy. (this reheats well I have not frozen any so I am not sure about freezing it)

CHICKEN PICCATA WITH ANGEL HAIR PASTA

Steps:

• Whisk together flour, black pepper, and paprika in a shallow dish. Dredge the chicken pieces in the flour mixture, coating evenly; set aside. Heat olive oil in a large skillet over medium-high heat; stir and cook the garlic until light brown, about 1 minute. Remove the garlic from the skillet and set aside.
• Place 2 tablespoons of butter into the skillet with the olive oil. Cook the chicken pieces in the oil and butter over medium-high heat until brown, about 5 minutes per side. Remove the chicken from the pan and set aside.
• Pour the wine into the hot skillet and bring to a boil over high heat, scraping the browned pieces from the bottom and sides of the pan. Boil the wine until it is reduced by half, about 5 minutes. Whisk in the chicken broth, reserved garlic, lemon juice and capers. Cook for 5 minutes over medium-high heat. Stir in the remaining 2 tablespoons butter and parsley. Return the chicken pieces to the skillet and continue cooking over medium heat until the sauce thickens, about 15 minutes.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well.
• Remove the chicken pieces to a serving dish and drizzle with a few tablespoons of the sauce and capers. Place the cooked angel hair pasta into the skillet with the remaining piccata sauce and toss to coat.

BAKED ANGEL HAIR PASTA

Steps:

• In a large saucepan cook ground beef, bell pepper, onion, mushrooms and garlic until beef no longer pink.
• Drain well.
• In a Dutch oven, combine meat mixture, tomatoes and all seasonings.
• Bring mixture to boil (if too thick add 1/4 to 1/2 cup water), stirring occasionally; reduce heat, and simmer, uncovered for 30 minutes.
• Remove and discard bay leaves.
• Cook pasta according to package directions, drain well and set aside.
• Preheat oven to 350 degrees.
• Lightly spray a 13x9 baking dish with veggie spray.
• Spoon 1/3 of the sauce mixture over the bottom of the prepared baking dish.
• Top with 1/2 of the pasta, then 1/3 of the cheeses.
• Repeat layers, ending with the sauce and reserving remaining 1/3 of cheese.
• Bake uncovered, 45 minutes.
• Top with remaining cheeses and bake another 10 to 15 minutes until cheese is melted.
• Remove from oven and let rest 10 minutes efore cutting into squares to serve.