I always see that there is a lot of different pasta on the restaurant. There is baked macaroni, baked mac and cheese, lasagna, etc. I am not a conventional chef or cook but I always do something similar but still different from the other. Since my blog is all about how to create food out of the ingredients in the ref or in the drawer or left-over food, so I tried something new. How about baked spaghetti?
So I dig our refrigerator and food drawer and got some ingredients that I need.
- 500ml boiling water
- pasta 250 grams
- 1 small can of tomato paste (100ml)
- 2 cloves of garlic, chopped
- 1 pc onion, chopped
- 2 pc beef franks
- 5 left-over meatballs (I will post it next time on how to make meatballs)
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1 cup mozarella cheese
- 2 tablespoon banana ketchup
- 2 teaspoon salt
- 1 bell pepper, minced
- 1 teaspoon sugar
- 1 teaspoon black pepper powder
Cook pasta in water with 1 teaspoon salt and 1 tablespoon vegetable oil until tender but still firm. Drain.
Preheat oven to 200 degrees C (392 degrees F).
Heat 1 tablespoon of butter in a large skillet over medium-high heat. Saute garlic, onion, beef franks, meatballs and green pepper until all ingredients are thoroughly browned. Mix in tomato paste, sugar, banana ketchup, 1 teaspoon salt, black pepper powder and pasta. After all the ingredients are mixed up, transfer it into baking pan and sprinkle with mozzarella cheese.
Bake uncovered at 200 degrees C (392 degrees F) for 30 minutes.
Voila! Puroy’s baked spaghetti.
Enjoy your food and have a happy tummy!!! 🙂