Monday, April 13, 2009
Saturday I decided I should make something for the guys to munch on while I was on a marathon cooking and baking frenzy in the kitchen. Something fairly quick and easily re-heatable.
I first saw this recipe on Picky Palate. Spaghetti, cheese, meat and sauce nestled between two pieces of bread....sounds pretty good to me.
I made a few changes. I added a cup of cheese to the mixture, chopped garlic, and a half pound more of meat. The results.....delectable!
The kids went crazy for this. It was nice to be able to slice a piece (just like a pie) when you wanted to and re-heat and eat. Definitely a keeper!
Recipe adapted from the Picky Palate
3/4 lb spaghetti* (I used bucatini)
2 tablespoons olive oil
1 onion, finely chopped
1 1/2 lbs ground beef
½ teaspoon salt
¼ teaspoon pepper
3 cloves of garlic crushed
26 oz jar of pasta sauce
10 fresh basil leaves, stacked rolled and thinly sliced (chiffonade)
¼ cup fresh grated Parmesan cheese
2 cup shredded mozzarella
1 pkg Pillsbury French bread loaf
½ teaspoon garlic salt
Preheat the oven to 350. Cook the pasta until it is al dente, drain and set aside.
Heat 2 tablespoons of oil in a large skillet over medium heat. Sautee the onions for 5 minutes, add the garlic and cook 1 more minute. Add the ground beef, salt and pepper and cook 7 – 9 minutes, or until meat is cooked through. I drained out any fat that was in the pan at this point. Reduce heat to low and stir in the sauce, basil, and cooked pasta. Turn off the heat.
Open the French bread and unroll it. Cut it into 2 equal parts. Take one piece and press it into the bottom of a well-greased spring form pan, pressing the dough up the sides slightly. Bake the dough for 10 minutes. Remove from oven and set aside. Mix in 1 cup of the mozzarella cheese into the spaghetti mixture and transfer into the spring-form pan.
Sprinkle the top the remaining 1 cup of mozzarella and1/4 cup of the Parmesan. Take the remaining piece of dough and place it over the top of the spaghetti. Try to cover the entire surface. I cut mine into 2 pieces to make it fit. Brush some of olive oil over the top and sprinkle it with garlic salt.
Bake for 20 to 25 minutes or until the bread is golden brown. Let cool 10 – 15.
Here’s a tip for getting this dish out of the pan, take a sturdy bowl that’s smaller than the spring form pan and place it upside-down on the counter. Place the spring form pan over the bowl and push down. This helps release the bottom of the spring form pan. It also helps if someone else is there to help ya.
*The original recipe called for making 1 pound of spaghetti and using the leftover later, but I found it easier just to make ¾ of the package and it worked out perfectly.