Spaghetti and Meatball STUFFED Calzones

I feel a carb coma coming on just reading the title.  How about you?  Do you know who had this idea?  I will give you one guess..........wait for it.............wait for it.............GEORGE!  Admittedly though, when he suggested I try this, my mouth salivated like a rabid dog all the way to the grocery store.

I am a bit addicted to spaghetti and meatballs.......  Since my childhood when my made it every single birthday because I would request it, I have loved it.  We would sometimes make spaghetti and meatball sandwiches with the garlic bread the next day.  This reminded me of that!

I used prepackaged items simply because this was a last minute request, and so yea.....I cheated.  Majorly cheated.  I will link my meatballs, marinara and pizza dough recipes below if you want to do all homemade. 

12 oz spaghetti, cooked
24 oz marinara sauce
3 cups shredded mozzarella cheese
frozen meatballs that you have thawed (about 5 per calzone)
2 cans of store bought pizza dough
olive oil
oregano

Boil your pasta, drain and let cool.  In a large bowl combine the pasta, with the marinara sauce.  Mix until combined and set aside. 

Here is where you decide if you are making 4 LARGE calzones or 8 smaller.  The choice is  yours, the only thing it affects is how many meatballs you use or how you portion out the spaghetti mixture.  Either do it in 8 or 4.

Unroll and cut your dough to the size you have decided on.  Place your spaghetti on first, in equal portions.  Next, add on your cheese.  Let it RAAAIIINNNN cheese friends! (as you can see we made 4 huge ones)

Then go the meatballs!  I cut them in half!

Now, fold it over and press the edges down to seal.  You can use a fork to press down the edges to seal better!

Place onto a baking sheet you have sprayed with cooking spray.  Drizzle the top with olive oil and brush on evenly.  You can sprinkle on some oregano if you like!

Bake according to the pizza dough package directions.  Right after you take them out, sprinkle the top with a little Parmesan if you like!  Let sit about 5 minutes before serving!

ENJOY!

RECIPES for homemade ingredients!
Pizza Dough
Meatballs and Sauce

Cheese Stuffed Shells

 Here we are again!  I hope your day has been great, and happy!  I love this time when we get together to share food.  I especially enjoy sharing family favorites with you.  It is hard to not share them all at once, and spread them out.  This is one I have never shared, and it is just your everyday run of the mill stuffed shells.  My family loves them and this is what I would consider a quick weeknight meal. If you are a meal planner/prepper, have your sauce made, shells boiled and all of your grated cheeses put together in one large resealable bag.  When the night comes you want to make it, it is not much more than just assembly.

This makes about 20 shells.  You can only cook that many or cook them all and eat the leftovers with butter and salt and pepper!  That is what my husband lives for when I make extra pasta.

You will notice I use what some of you may consider a lot of salt.  I don't find that the saltiness of Parmesan cheese hits the same notes as actual salt seasoning in a dish.  I find ricotta needs plenty of seasoning and that is just what I do.  When you divide that salt out among a large casserole, I think you will live.  If you want to omit it, please do, or cut it back, please do that as well.  You have to adjust things to what is good for your family.  I won't mind, in fact, I will welcome it !  Lets get started on this basic stuffed shell recipe that your family will love!

Oh wait!  You can also shred some provolone to use in this.  I saw some of those cheese blends at the store include a provolone/mozzarella combination....um, YUM.  OK, now we are ready.


1/2-1 full box of jumbo shells, cooked per package directions
15 oz. ricotta cheese
8 oz.  shredded mozzarella cheese (hold out 1/4 cup)
8 oz. shredded Parmesan cheese (hold out 1/4 cup)
1 T. Italian seasoning
1 tsp. onion powder
1 tsp. garlic powder
1 1/2 tsp. salt
1/4 tsp. black pepper
4 cups marinara sauce (divided)
1 can diced tomatoes
2 T. sugar

Preheat your oven to 350 degrees.  Cook shells according to box direction, drain and run under cold water until they are completely cool.  Let sit and drain while you mix up the cheese filling.  In a bowl combine, ricotta cheese, shredded mozzarella, shredded Parmesan, Italian seasoning, onion powder, garlic powder, salt and pepper.

 

Mix to combine.  Use about 1/2 cup of your marinara (just plain) to dump in the bottom of the pan.  Spread it around as it will keep the shells from sticking.  Fill your shells with a teaspoon.  This mixture will fill about 20 shells.  You can cook the whole package or just the 20.  Fill and place into the baking dish.

 

Continue until your filling is gone.  In the same bowl as the filling (hey I am not about using as many dishes as possible ya know?) Pour in the rest of the marinara and the diced tomatoes UN drained.  Add in sugar and stir.  Carefully pour over the shells as evenly as possible. 

Spread out the sauce with a spoon, and use the cheese you held back to sprinkle on top!  Now, confession time..........  I used like, a lot more mozz.  The photo below show only Parmesan but I decided I wanted more mozzarella on top!

ENJOY my friends!

Chicken Parmesan Bake

This is one of my favorite dishes  I think it is a popular dish, that lots of people love, but don't always feel like dealing with the whole process.  Well, I am happy to tell you I took the process out of it. 

Ok, I can't take ALL of the credit, my sister has a friend who has a friend who told her about this recipe.  I, as usual made some of my own modifications but, it will taste very much the same no matter how you do it   Originally I think the breasts were left whole, which just seemed like so much work.  If this was going to be an easy version, then it should already be cut up.  Right?  Wow, that sounded so very lazy of me.  The breasts I was working with (teehee) were huge (teehee again) and while I would use as many breasts as you have people, I used only 3 of these monsters.  Sorry, my maturity level is at an all time low lately.  Blame it on the grand littles.  HA!

You can use store bought sauce, or use your own.  We aren't having that battle tonight, I have been to busy, and don't have the strength.  I actually just laughed at that comment.  I used store bought jarred sauce for this recipe.  I could have made homemade croutons but, duh, this is supposed to be the easy version of chicken parmesan. 

Serve this over any pasta you like, I served it with rotini, and loved it.  In fact, I loved this so much, I might make it every week all summer because, I just like it that much.   Alright, that might have been a bit dramatic but I will be making this often. 

Oh wait did I mention the oven decided to stop working about 15 min after I put this in?  Yea, well, it will be fixed up soon, and I don't think 3 hours to wait was THAT long.  Do you?  HA!  Hopefully your oven isn't moody, and it will take the real amount of time!

You will need
3-4 chicken breasts, boneless skinless, cut into cubes
2 T. olive oil
1 T. onion powder
1 tsp. salt
2 tsp. dried Italian seasoning
1 jar of marinara (omg I can't remember the ounces)
1 can of tomato soup
1 T. sugar
2 cups shredded mozzarella cheese
1 cup parmesan cheese
1, 5oz bag of seasoned (garlic) croutons
Extra dried Italian seasoning

Preheat your oven to 350 degrees F.  Place chicken cubes into the bottom of a 9x13 baking dish.  Add olive oil, onion powder, salt, and Italian seasoning.  Toss the chicken to get everything seasoned up! In a bowl mix together marinara, tomato soup and sugar.  Pour over your chicken!

Now sprinkle liberally with your mozzarella cheese  Make sure to get the corners!  Don't let the corner people out!  Now top with your croutons  You could use the double the amount but trust me when I tell you this is enough even thought it may seem like it isn't.

I think this pic is upside down  Oh well, let's go with it, to change things up!


Now cover the top with parmesan cheese!  Then sprinkle on more Italian seasoning, a lot or a little the choice is yours, I did a LOT!

Now, bake this bad baby for 35-50 minutes  I know that is a large range of time but it just depends on how big your chunks of chicken are.  As soon as you are certain they are done, this is ready to eat!  If the top gets a bit, or starts to get a bit brown cover with foil for the duration of baking.  I personally am all about those really brown cheese bits.  Oh yea!

Serve with pasta of your choice or eat it alone!

ENJOY

Slow Cooker Italian Style Stuffed Peppers

Ok so here is the scenario.............

You are invited to your kids house for dinner.  Your daughter in law and son are both good cooks.  But when you walk in the house  you just know THIS time is going to be different.  You sit down to dinner, and literally moan and groan over each bite of deliciousness.  This is what happened to me. 

My daughter in law and I have a great relationship.  Shocked? HA!  Oh we butt heads, we disagree, but, I just adore her strength, her mothering, her sense of humor, she is just a delight.  (sometimes a sick little delight) ROFL  Anyway, she was kind enough to tell me how she made these stuffed peppers and said that her mom-mom (eastie speak for grandma btw) has made these for years, ths way. 

I am not sure I recall my mom ever making stuffed peppers, I only had eaten them as an adult.  And I have a strange relationship with bell peppers.  If they are cooked, I want them to resemble mush.  If they are warm and crisp tender, I might hurl.  Cold and crispy or hot and soft.  Those are their only chance with me!  Kayla had said she left hers in to long, psshhh......not a chance, they were perfection!  My measurements and such may not be the same as hers but I got the whole idea and made them to share with you. 

I like the idea of the Italian style, I served mine with a little pasta and that heavenly sauce that took on the roasted pepper flavor, was nectar from the Gods.  It tasted VERY much like my Roasted Tomato and Red Pepper Marinara.  It was like a meatball, in a smooshy pepper, on some pasta, topped with this sauce, and my goodness was it a delight.

Make these, in your SLOW COOKER!!  I swear it is what this kitchen appliance was MADE for!

This recipe makes 6 peppers.  I used a couple of different colors, for interest.  But next time, I am sticking with green on this one, not generally what I would choose but they hold up the best in my opinion!

You will need:

2lbs lean ground beef
3/4 cup regular rice (not minute)
1 tbsp. Italian seasoning
1 tsp onion powder
1/2 tsp garlic powder
2 tsp salt
1/2 tsp ground black pepper
6 bell peppers
4-6 cups of your favorite marinara/spaghetti sauce

In a large bowl combine ground beef, rice, Italian seasoning, onion powder, garlic powder, salt, and pepper.  Get your hands in there, become one with your food!! Mix until completely combined.  Set aside.

To prepare your peppers, cut the tops off, just beneath the stems.  Use a spoon to scrape out the sides and membranes (the white stuff), rinse and repeat. 

Now start stuffing.  This will depend on size, but I had exactly the right amount of stuffing to exactly fill all 6 peppers.  You can take some, add some, whatever you need to do to fill your peppers. 

Spray the inside of your slow cooker with nonstick cooking spray, it just makes clean up easier.  Place the peppers in the crock pot, and pour over your spaghetti sauce.  Make sure each is topped with sauce and there is some standing in the bottom.  Put the lid on and cook for 4 hours on high or 6-8 on low.  Now by all means, don't cook these quite as long if you want a more crisp pepper.

Serve with some crusty bread, or pasta, or both!  These are a delicious version of stuffed peppers and I do hope you give it a try!

Thanks Kay for your recipe!  Love you toots!

ENJOY!

Pork Braciole

Good evening friends, I hope this finds you all relaxing after a day hard at work or play!  Oh, I just considered it might find you with 2 screaming children, a barking dog, a ringing phone, and smoking oven, all at the same time.  Oh dear, if that is the case.... WHY are sitting reading this?!

Braciole.  My mother in law makes ZEE best.  Now I would like to say that this is traditionally made with beef.  Flank steak is my meat of choice on the regular but, I am not sure if that is REALLY traditional or just, what most people do.  Isn't that the same thing? HA!  Hey I had pork loin I wanted to use, so I went with it.  And might I say, I am so very glad I did!

This is a bit of a process, but not to bad.  You can use small pieces of meat and make small braciole, or use a larger piece and slice it to serve several.  What a great idea to get a lot of bang for your buck, one nice thick piece of steak to serve at least 4 adults.  We could be on to something here!  So do not let the size or instruction of the recipe keep you from trying it.  It isn't hard, it is just a few steps to perfection.  I used 2 small pork loins.  Wait, not small, just short.  I by the gargantuan size pork loins and cut them into 3.  This recipe will do a large steak, or 2 pork loins as I did.

First you must prepare the meat.  If you can't find a thinly pounded piece of beef or pork, you will need to do it yourself.  I butterflied my 2 smallish pork loins and then went to town pounding them out with a meat tenderizer.  You could also use a heavy skillet if you want.  Get it about 1/2 an inch thick or less all over.  You know, you can really pound it to whatever thickness you like.   If you do not know how to butterfly a piece of meet, just cut it horizontally, leaving about 1 inch at the end NOT cut, flip it open like a book and then start to pound it thin.  Easy enough?  This filling recipe will make 2 bracioles.  If you are using only ONE piece of meat, HALF the recipe!

Filling
1 1/2 cups seasoned breadcrumbs (I use fresh)
3/4 cup grated Parmesan cheese
1/4 cup finely chopped parsley
1 tbsp. Italian seasoning
1 cup grated mozzarella cheese
1 egg
2 tsps. or 2 cloves of garlic grated or VERY FINELY minced
2=4 tbsp. olive oil
salt and pepper
4-5 cups of pasta sauce, homemade or purchased

Combine all ingredients together.  Use more or less olive oil depending on how dry or wet your filling is.  You want it to hold together when you squeeze it.  I trust you can eyeball this little detail.

With your piece of meat laying out flat, top it with your filling, spreading it evenly over the entire thing.  Carefully roll the meat up, and using some kitchen string, tie it in about 3-5 places, holding it together.  (I had already rolled my braciole and had to unroll it for a photo!)

In a large pot, brown the meat for 2-3 minutes on each side until nicely browned.

When browned, add your crushed tomatoes or pasta sauce!  I also add a bit of water to mine.  Cover and let simmer for 1-2 hours depending on the thickness of your meat and size of the braciole!  When it is done, remove and let sit for 10 minutes before slicing!

Use your sauce over some short cut pasta and call it a meal!

Homemade Pizza Seasoning

Greetings fellow pizza lovers!  (or I assume you are).  We pizza lovers, we know how we like our pizza don't we?  We don't stray easily either, do we?  We are the movers and shakers of the universe, trust me, I know we HAVE to be!

You know that I profess to have the best pizza dough recipe on earth right?  Well I decided I would also share with you my homemade pizza seasoning.  I get crazy when I see the amount of salt in these prepackaged seasonings.  YIKES!  Never mind the MSG, fillers, etc.  Just give me the flavor people, just the flavor and I will be golden.  They won't do it.  So, I make my own.  Actually I make it sound like I have been making my own for years and that is not the case.  I have been making my own for a few months.  It took me a couple of batches to work it out how I wanted it to taste.  I am happy with it, my family and friends love it and I hope you do too!

All of these spices can be purchased at your grocery store, or even your dollar store.  I chopped my recipe down to make a 1 cup size amount but just double or triple the ingredients for more.  I use it to flavor cooked sauces, I use it straight from the jar on pizza, no matter how you do it, cooked or just sprinkle it from the jar!

Pizza Seasoning:
2 tbsp. dried minced garlic

2 tbsp. dried minced green bell pepper

2 tbsp. dried minced onion

1/4 cup dried parsley

1/2 tsp black pepper

1 tsp garlic powder

1 tsp crushed red pepper

1/4 cup oregano

1 tsp salt

Combine all ingredients in a bowl, or jar.  Mix (or shake) until combined.  You CAN put this through your mini food processor to make it a finer mix, but I use this in sauces as well as on top of pizza or in pizza sauce, so I like the texture of it.  This makes about 1 cup of seasoning.  It is easily doubled or tripled with no problem! 

Make sure to adjust the red pepper flakes to your liking.  Add more, or don't add any at all depending on the heat level you enjoy.  Me?  I need some heat friends, I LOVE some heat!

Your "pizza lovin' Chefwannabe

Chicken Parmigiana

How many of you are elated over it being "BACK TO SCHOOL" time? HA!  Come on, you can admit it, we have all been there!   I am a schedule freak.   Even with 10 activities, I could plan around them and for them and know they were coming.  That somehow made me feel much better about life in general.

Anyway, I enjoyed having a little more time to cook and it being cooler so I WANTED to spend more time cooking!  I only realized 2 hours ago I hadn't shared this recipe with you guys.  It was one of the first recipes I "pulled out of my shoes" when I had to learn to cook.  I love my version.  There are so many, but I am here to tell you, well, I love mine!  My family loves it, my friends love it and frankly, they are pretty tough to please!  Ok, not really but it seemed the natural thing to say in my little "sales pitch".  This recipe is a little bit of a process.  Well, not really.  Well, it depends on if a process to you is normally opening a jar or catching your own dinner.  It is easy, and good things sometimes take a few extra steps.  It will be well worth your time and energy.  This freezes like a charm and I make extra for just that reason. 

This really is a family favorite and all joking aside, it is the kind of dish you can feel good about serving, you will know their tummy's and their souls are fed!  I mean after all, food IS love!

Fasten your seatbelt, here we go!

4 chicken breasts, cut in half thickness then pounded out to make slightly thinner
4 cups or 24 oz jar of marinara sauce
14.5 ounce can diced tomatoes
1 1/2 cups flour
2 eggs
water
2 cups bread crumbs
1/2 cup finely grated parmesan cheese
salt
pepper
2- 8 ounce balls of mozzarella cheese or 16 ounces grated mozzarella
peanut or vegetable oil

Preheat your oven to 350 degrees.  Prepare your chicken breasts by slicing them in half horizontally, so you get 2 out of 1.  They will be thinner that way.  When you have done that, gently pound the chicken until it is just slightly thinner and bigger pieces than the original.  This is a no brainer, don't pound it to thin, just give it few hits.  Lay your chicken out and salt and pepper both sides.   You should have 8 pieces (servings)

Now prepare your sauce.  In a medium saucepan, add in your marinara and your diced tomatoes.  Regardless if you doctor up store bought, or use your own, add any other seasonings you like at this point, turn to low heat and let simmer while you prepare the rest. 

Now to bread that beautiful chicken!  Put 1 1/2 cups flour in a large Ziploc back.  In a shallow dish whisk 2 eggs with a splash of water.  Salt and pepper the egg as well.  In a second shallow dish or pie plate, add in 2 cups of bread crumbs and 1/2 cup parmesan cheese.  I use fresh, and seasoned them with Italian seasoning and salt and pepper.  If you use dry and already seasoned that is fine. 

OMG, now you know I used JARRED sauce! ACK!


Toss all of your chicken pieces into the flour, zip up the top and toss to coat all of the chicken evenly.  Remove one piece at a time, dunk in the egg and then coat in the crumbs.  Place into a skillet heated on medium with your oil.  Fry on medium, slowly!  You will get the most gorgeous golden brown crust, your heart will melt!  Fry approx. 3 minutes on each side.  If you choose to not pound out your chicken breasts you might need an extra minute or 2 since they will be thicker. 

When they are all coated, fried and finished, place unto  a foil lined baking sheet.  (I am all for easy cleanup)

Now take a spoonful of your sauce, and lay it on the top of your chicken, then using whatever mozzarella cheese you choose, cover the top.  It is my opinion fresh is best, but use what makes you happy. 

Bake at 350 for 20-30 minutes.  This is a good time to boil up your pasta and have it all ready at the same time!   ENJOY!!

Your "Italian food for the Italian soup" Chefwannabe

Chicken and 3 Cheese Manicotti

I think SPRING is finally here!  I mean as it stands the snow is nearly ALL gone, and our pattern here in Nebraska, is when it is gone, it is time for more.  Please, mother nature I beg you, NO MORE SNOW!  Hoping you had a wonderful Easter and the Easter Bunny was good to you! 

I am on a use up streak.  How do all these things get pushed to the back, the corners, the bottom of the fridge, cupboards and pantry, freezer??  I keep thinking how spoiled and blessed we are to be able to buy food, we forget we bought.  So this recipe was born out of using up what I have on hand, and it sure stretches a buck, using 1 lb of ground chicken to feed 4-5 people.  Before you ask....Yes, you can use ground pork or ground beef.  I prefer chicken, and always try to use ground chicken breast when I can.  I only buy it when it is on sale or in the "used meat" section.  HA.  That is what my dad always called marked down meat when we were kids.  It stuck I guess. I figure if I am going to go home and use it the same day or the next day or pop it in the freezer, it is fine, and I am taking advantage of the mark downs.  I urge you to do the same.   I also find ground chicken breast a healthier option although with all this cheese, I am not sure it matters!!  Yes it does, it is real food, made at home, and that alone makes it 10 steps ahead of anything store bought!

On the cheese, use what you like.  I did use whole ricotta but change it to skim if you like.  I had bought ricotta for something else that didn't pan out, so to speak.  The grated cheeses, the same, if you want to change it up or you only have Colby or muenster or parm, use it!  This as always is my recipe, my method, when you choose to make it, it is your recipe, just use my method, because you know it is the best. (ok stop laughing), anything is possible once it gets into your hands, so be creative or make it word for word, either way you won't be disappointed!

Chicken and 3 Cheese Manicotti
1lb ground chicken
1 tsp Italian seasoning
1 tsp garlic powder
Salt and Pepper
3/4 cup grated cheddar cheese
2-3 cups grated mozzarella cheese, divided
1 1/2 cups ricotta cheese
1 egg
2-3 cups crushed tomatoes or your favorite marinara
1 box Manicotti Shells (14 shells)

Preheat your oven to 350 degrees.  In a skillet, place ground chicken, Italian seasoning, garlic powder, and salt and pepper to taste.  Brown until chicken is completely cooked through.  Set it aside and let it cool. 

While that is happening, bring a large pot of water to a rapid boil, add in plenty of salt to the water and a drizzle of oil.  Place shells in and cook according to package directions.  When they are done, slowly pour out the hot water while running cold water into the pot.  When they are cool enough to handle, completely drain, set aside.

In a large bowl mix chicken, all cheeses (1 cup of mozzarella here) and egg together.  Mix until completely combined. 

Using a small spoon or piping bag with no rip, fill the shells.  There should be exactly enough filling and you can be generous with it in each shell!  Fill and place into a pan sprayed with nonstick cooking spray.  Line them up however you need to, in order to get them to fit.  I actually used a small pan and a large pan as I was making it for 2 separate meals. 

When you have them all lined up, pour over half of your crushed tomatoes or marinara.  I like to pour it down the center, and spread it a bit, leaving the ends uncovered because it looks prettier!  (you will notice I went further than just the center this time!) Do it however you want.  Now sprinkle your remaining mozzarella cheese over the top, then add the rest of your tomato product on top. 

Bake for 30-40 minutes, until bubbly and hot all the way through!

Make sure to serve this with a good hunk a' crusty bread!!

Your "maniGOT = manicotti" Chefwannabe

Angel Hair Marifredo Pie

Yes, you read it right, "Marifredo".  New word for you?  Yea, new for me too.  There is a story about this.  I mean, isn't there ALWAYS a story?

We attended one of my nieces college grad parties in December.  The restaurant we went to was called Ragazzi's.  A pizza place, that we have become addicted too.  When they served our food and we SAW the pizza, we looked at each other and squelched in unison "BOARDWALK PIZZA"!!  No I am not kidding, we made a complete spectacle of ourselves.  Then my niece says, you have to try this "little slice of heaven".  What?  So she brings me a piece.  It appears. at first to like a lasagna form.  Nope, not lasagna.  You cut it and you can see it is spaghetti.  But it comes out in a piece.  I dunno, sue me but I hadn't seen anything like this really.  I mean,  I make Baked Spaghetti with Stuffed Meatballs, but this was so different.  It was so good, VERY rich but so good!  I made a plan and knew I had to try and recreate this!  You know some places won't give out a secret recipe, so we kept taking small bites, trying to figure out the ingredients.  Finally, I decided to go ask the manager.  I was ready to play the "I have horrible food allergies so can you tell me what is in it so I know if I can eat it or not" thing.  However, I decided that wasn't very good karma, so I just walked up to him and said, like a pathetic whiner, "is there any way you can tell me what is in this".  The gentleman kind of laughed and said, "what do you think is in it"?  I told him I thought it was alfredo sauce.  He grinned. and said, "yes, and eggs, and smoked provolone"  I couldn't believe the smoked provolone, I couldn't taste the smoked part at all and normally, I loathe smoked cheeses.  I told him my original plan, to play a poor allergy ridden person and he just laughed and said it was actually a good idea!  HA!

Though I have changed up the cheese, and had no exact recipe, I think I did the best with this that I could.  Would I call it an exact dupe of the real thing, eh, probably not, but would I called it an amazing crowd pleasing, soul warming, great for a crowd and best thing you have tasted in awhile?  Definitely.  Let's get to it. Thanks to Ragazzi's here in Omaha for the inspiration!

Btw...the name "marifredo", came from my husband.  We took days to think of a name for this dish!  Seriously!  We married "marinara" and "alfredo" and he blurted it out.  I loved it!  So enjoy your "marifredo"!!!

This recipe is a bit time consuming but not at all difficult.  Just make the alfredo sauce ahead of time so it can cool to room temp or near room temp before you start!

For the ALFREDO sauce you will need:
4 tbsp butter
4 tbsp flour
3 cups milk (any kind, use half and half if you like)
1 cup grated Parmesan cheese

In a medium saucepan, over medium heat, melt butter and add in flour.  Whisk for a couple of minutes to cook out the raw flour taste and begin (while still whisking) adding your milk.  Continue whisking and bring to a boil.  At this time shut off the heat and add parm cheese, stir until melted and creamy.  Set aside and let come to room temperature or refrigerate until cooled.

For the rest of the recipe you will need:
1 lb angel hair pasta
1 cup shredded mozzarella + 1 cup for the top
5 eggs (lightly beaten)
3 cups of marinara sauce (homemade or jarred, just your favorite)
1/2 grated Parmesan cheese

Preheat oven to 350 degrees.  Spray a 9x13 with nonstick cooking spray and set aside.  Boil pasta in a large pot of salted water.  Whatever the cooking time is, reduce it by 2 minutes.  When it is done, drain, and against everything you know is right, RINSE it in cold water until it has cooled down. 

In a bowl large enough to hold your mixture, add in cooked pasta, eggs, COOLED alfredo sauce, 1 cup of shredded mozzarella cheese and using tongs or your clean hand, mix until completely combined. 

When you have it mixed, pour into 9x13 pan.  Put into the oven for 30 minutes.  After 30 minutes remove and top with marinara, spreading it to cover.  Remember you only want a thin layer!  Top with 1/2 cup shredded mozzarella cheese and parm.  Put back in the oven for another 30-40 minutes until the center feels pretty firm when you touch it. 

Now, you MUST let this sit 15-20 minutes BEFORE serving.  I know, killer, but you just have to!

I hope you enjoy this recreation.  We sure did.  It is really rich so you will be able to feed an army with this pan!  It freezes AMAZINGLY and we did so by the slice.  Take it to work, or school for lunch!

Your "inventor the word Marifredo" Chefwannabe

PS.  Ok so maybe Geo helped me think of this word.  We spent days trying to name this dish!

Baked Spaghetti and Stuffed Meatballs

Have you ever had one of those days,where you just KNOW you were supposed to remember something, yet, for the life of you, you can't?  It is totally that day for me.  I attribute it to the fact my husband took the whole week off of work.  In fact, he always takes our anniversary off of work, and my birthday and his own birthday.  Since we just planned to stay home and chill, he came up with stuffing meatballs.  He was devastated to find out he indeed was not the inventor of the stuffed meatball!  But we put together this dish together, and we had a great time.

You will find this meatball recipe is a bit different than my others, or his!  Not near as many breadcrumbs because I wanted them pretty sturdy to keep that cheese in!  I have seen spaghetti pie, just never ate it, or made it.  It is traditionally made in a round pie pan, but this made to much for that, so shall we call it spaghetti bars? :)

I gave you the ingredients for each part, instead of all together and dividing them.  Make sure to go down the entire recipe for what you will need.  This freezes beautifully, it can be made a day or 2 in advance, and it gets better the longer you reheat leftovers, just like real spaghetti, in my opinion!

I used jarred sauce.  Don't even make that "face", sometimes, I do it, I own it, and I do it proudly!  If you have homemade, or want to make your own for this, go ahead.  I just felt like the meatballs were the star, so the sauce wasn't going to get all my time and effort!

For the meatballs you will need:
2lbs ground beef
1lb ground pork
1/2 cup bread crumbs (I use fresh)
1tsp dried parsley
1 tsp pepper
2 tsp garlic powder
1 tsp onion salt
2-3 T Italian dried seasoning
1 tsp salt
1 egg
1/2 cup grated Parmesan
1 lb chunk of mozzarella cheese (cubed, you will use some to stuff meatballs and some to spread out over the sauce below them)

Combine ALL ingredients EXCEPT mozz cheese, and roll into 24 meatballs.  They will be big! When you roll a meatball, stick a small cube of mozz in the center and completely seal it back up.  If you do not take time to make sure they are sealed, the cheese WILL leak out and the fun stops there. HA!  I used a little water on my hands to make sure they were sealed good!  In a skillet with olive or vegetable oil, brown the meatballs on all sides. 

It is important to brown them to seal the cheese in.  You aren't cooking them all the way through here, just browning them.  When you are done set them aside.

For everything else you will need:
1 lb spaghetti, linguine or fettuccine.  *no angel hair or thin spaghetti*
1/2 grated Parmesan cheese
2 eggs
1 jar of your favorite or homemade marinara
1 regular size can of diced tomatoes.
1 16 ounce package of grated mozzarella cheese

Preheat your oven to 375.  Boil your pasta for the lowest cooking time recommended. Drain.  Run under cold water, to cool it quickly.  In a bowl with a clean hand, mix together the pasta, egg, and grated Parmesan cheese. 

Lay it in the bottom of a greased 9x13 pan.  It will act as your "crust".  Lay the rest of your leftover mozzarella on top of the pasta.  You can see I just pulled pieces apart with mine but if you cube it all just lay them over. 

Now in the same or a clean bowl mix together your marinara sauce and diced tomatoes.  I gussied mine up a bit, but when you are ready, pour it over the top of the pasta evenly. 

Now take your meatballs and top the whole dish with them.  I got 4 rows of 6 perfectly.  

 

 

Place on a baking sheet to catch any potential drips, bake for 30-45 minutes. 

 

 

Remove, and sprinkle cheese on top, bake for another 15-25 minutes, until cheese is melted and meatballs are cooked all the way through.  Make sure to check your meatballs!!  When it is done, let it sit for 15 minutes before serving.  It will cut just like a cake, because of the egg in your pasta.  Perfect pieces!

 

 

This is delicious, and easy to change to suit your liking.  Do you like ricotta?  Put that on top of the marinara too!  It was the original plan but since my husband knows I don't like it, he didn't want me to put it on. 

This will freeze like a dream and when you are still eating it 2 days later, it will be even better than when you first made it!  I promise! 

This is one hearty meal, that will feed a crowd and don't be surprised if you have to unbutton your jeans.  Just sayin....

Your "never leaving another meatball unstuffed" chefwannabe