I want it that way – Baked Spaghetti
I made baked spaghetti, and it turned out exactly how I wanted it to—even though I forgot part of my own recipe.
Apparently, writing the instructions does not mean I will follow them.
I started with a pound of Italian sausage, seasoned with salt, pepper, onion powder, and garlic powder. While it cooked, I made sure to crumble it finely. Mr. Honey has texture issues, so I pay attention to things like that. A big chunk of sausage might be perfectly fine for me, but dinner is for both of us.
While the sausage was cooking, I diced an onion and four cloves of garlic. Once the meat was done, I drained the fat, added the onion and garlic, and let them cook for about a minute. Then I poured in a jar of meat-flavored pasta sauce I ordered from Amazon.
Nothing particularly fancy. Just things coming together in a pan and smelling like dinner. I used angel hair pasta—only four ounces, weighed dry. And before it went into the water, I broke it in half. I know that’s supposed to be a sin. I don’t know why. I’m making dinner in my kitchen, and I want my spaghetti shorter. So I break it.
I cooked the pasta just short of al dente because it still had some time ahead of it in the oven. Then I stirred it into the meat and sauce and transferred everything to a 9×13 baking dish.
Now, this is where knowing my own recipe would have been helpful.
The instructions called for mixing half of the eight ounces of shredded Italian blend cheese into the spaghetti and putting the other half on top. I put all of it on top. By the time I remembered, the cheese was already there. Into the preheated 350-degree oven it went for 20 minutes. You can see in the picture that nobody was going to have to search for the cheese.
I let it cool for about five minutes before serving, and it tasted great. The angel hair, finely crumbled sausage, sauce, onion, and garlic came together just as I had hoped, with that generous layer of melted cheese over everything.
What surprised me was how much it made. Four ounces of dry pasta sounds like such a small beginning, but with the pound of sausage, cheese, and everything else, it made enough for four meals. There was plenty left to enjoy again.
I could tell you I deliberately changed the recipe to try a different cheese arrangement, but that would be giving myself entirely too much credit. I forgot. It worked out.
Next time, I may remember to mix half the cheese in.
I will still be breaking the pasta.
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Faithfully















