I am dedicating this post to my hubby and mother-in-law (may she rest in peace).
Hubby and I were discussing our childhoods the other day and reminiscing about the comfort foods our mothers would make. One of the comfort foods my hubby mentioned was the baked spaghetti his mom would prepare for the family. Mom B. had a special frying pan with rings in the bottom that she would use to bake the spaghetti in. I kind of remembered a similar pan from my childhood my mom would use but I don’t think she used it for baking.
Skillet Baked Spaghetti was pulled together based on how Mom B. would make her baked spaghetti. As always, I added my own twist to the recipe but hubby said my version did remind him of his mom. What a great compliment. I was happy that we could share a moment from his childhood and feel the same warmth and comfort his mom’s cooking would bring to the family.
Fast forward to today and now I have a recipe I can share with my kids and grand kids that makes them feel the comfort we felt from old family recipes. Pasta is usually a hit with my family. Add spice to the mix and a crispy cheesy topping and it’s a home run.
Thanks Mom B. for leaving hubby with a wonderful memory and giving me a delicious recipe.
Skillet Baked Spaghetti
Ingredients:
1 box vermicelli pasta (prepare per package instructions and save ½ cup pasta water) al dente and drained
1 pkg hot sausage links (casing removed)
1 pkg Italian sausage links (casing removed)
1 large jar spaghetti sauce
1 cup shredded mozzarella cheese
¼ cup freshly grated Parmesan cheese
2 tbsp salt
1 tbsp ground black pepper
1 tbsp ketchup
1 tsp dried oregano
1 tsp dried basil
½ tsp turmeric
½ tsp onion powder
¼ tsp red pepper flakes (optional)
Preheat oven to 350 degrees.
Brown the sausages in medium non-stick skillet over medium high heat. Remove most of the grease from the skillet then add the spaghetti sauce, ketchup and seasonings (except for the red pepper flakes). Stir to mix then reduce heat to medium low and simmer for 5 – 10 minutes.
After preparing pasta drain it and reserve ½ cup of the pasta water. Place the pasta back in the pot and add the spaghetti sauce. Mix well and add a little pasta water if the spaghetti seems dry. Spray a large cast iron skillet with cooking spray and drizzle a little olive oil on the bottom of the pan.
Place have of the spaghetti in the skillet then top with ½ of the shredded mozzarella and ½ of the Parmesan cheese. Top with the remaining spaghetti and sprinkle with the remaining cheese along with the red pepper flakes. Bake for 15 – 20 minutes until the top is slightly crispy and golden browned.
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