Three Cheese Baked Spaghetti

I’ve been in a bit of a cooking rut as a new mom,  relying heavily on my crockpot and simple casseroles to get dinner on the table so I was excited when Tuttorosso invited me to “Celebrate the Sauce!”  The 85-year-old, family-owned and family-run tomato brand (all tomatoes are carefully grown in Indiana, Michigan and Ohio) recently launched a new website (www.tuttorossotomatoes.com) with recipes, an inspirational ideas blog and stories from home cooks. The recipe tab is great with beautiful pictures and simple recipes.  DSC_0424

As part of the project I created a recipe of my own for Baked Spaghetti using Tuttorosso products.

You can get in on the fun too; Tuttorosso is also hosting a promotion in December during which they will be giving away 1,000 aprons per week, one heirloom wooden spoon per day and the grand prize, a Martha Stewart Cookware set. You can go here to enter!original

The spaghetti sauce made the kitchen smell wonderful and the baked pasta hit the spot on a chilly December night.  I didn’t add meat as I was making double to take to a vegetarian friend who just had a baby but if you’d like, crumble 1-2 pounds ground beef  in a large skillet and 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 as the sauce simmers.

What to buy (serves 8-10):

  • 28 ounces crushed Tuttorosso tomatoes with basil
  • 28 ounces Tuttorosso tomato sauce
  • 1 medium-sized yellow onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, chopped
  • 1/4 cup chopped fresh basil
  • 1 teaspoon sugar
  • 2 bay leaves
  • 8 ounces uncooked spaghetti or angel hair pasta
  • 1 cup grated cheddar
  • 1 cup grated Monterey Jack
  • 1/2 cup grated Parmesan
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic pepper
  • 1 teaspoon oregano
  • 1 teaspoon red pepper flakes

What to do:

  • preheat the oven to 350 degrees
  • in a stockpot, combine the tomatoes, tomato sauce, water, onion, pepper, garlic, basil, spices, sugar, and bay leaves
  • bring to a boil over high heat, and then reduce the heat to low and simmer, covered, for thirty 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 layer of each cheese; repeat the layers, ending with the sauce
  • bake in the oven for 30 minutes
  • top the casserole with cheese and pop it back in the oven, and continue to cook until the cheese is melted, about 5 more minutes

DSC_0454 DSC_0458 DSC_0465 DSC_0478 DSC_0483Here are some of my favorites recipe ideas (click the picture for recipe) from the new Tuttorosso website:

 Chicken Basil Risottot_chknbasilrisottoFontina Macaroni and Cheese

t_fontmacandcheese

Manicotti Florentine

t_manicottiflor

Grilled Chicken Skewerst_grilledchknskwrs

Peach Chicken Chipotle Salad

t_peachchipotlesld

Chunky Tomato Soup

t_chnkytomatosoupThanks to Tuttorosso for sponsoring this post and for the crushed tomatoes and tomato sauce used in my recipe.  Happy cooking!

Advertisements