Friends of ours recently welcomed their second child to the world. When we went to meet the baby, we offered to bring dinner. I wanted to make something the four of us could have together but also leave them with leftovers.
Here is the easy to transport menu I put together.
- Crostini and tomato bruschetta (Barefoot Contessa recipe here)
- Pesto pea salad (Barefoot Contessa recipe here)
- Baked Spaghetti (see recipe below)
- Peanut Butter Chocolate Chip Cookies (you can see my recipe here!)
The Baked Spaghetti ready for the oven!
I set up everything on serving pieces before we left. I wanted everything to fit together on one tray. I transported the Baked Spagetti on a sheet pan. All of the salad ingredients are measure out in Ziploc bags so when we arrived, I just added them to the top of the spinach. I transported the dressing in a small plastic container. The bruschetta is all ready on the platter.
And the Baked Spaghetti ready on the sheet pan. I later added sticker to the top with the cooking instructions.
8 oz. spaghetti, cooked & drained (I like DeCecco)
2 T. butter
1 c. grated parmesan or asiago cheese, divided
2 T. olive oil
1 c. chopped onion
2 cloves garlic, chopped
1 pound of ground beef
1 (28 oz) jar of chunky garden style marinara sauce
1 (15 0z) container of low fat ricotta cheese
1 egg, lightly beaten
1 (8 oz) ball of fresh mozzarella, sliced into 1/4″ thick slices
kosher salt & black pepper
- Preheat oven to 400 degrees. Spray a 9×13 pan with non-stick cooking spray.
- Combine hot cooked spaghetti with butter and stir until the butter melts and coats all of the noodles. Add 1/2 c. of the parmesan cheese and stir to coat. Arrange the spaghetti in an even layer in the pan.
- In a skillet, add olive oil and onion. Cook over medium heat until the onion becomes translucent. This will take about 8-10 minutes. Add garlic and cook for 1 minute more.
- Add the meat and cook until it has lost it’s pink color, about 8 minutes. Drain and add the tomato sauce, 1 t. salt and 1/2 t. pepper. Heat over medium-high heat until bubbly.
- In a medium bowl, combine the egg, ricotta, remaining 1/2 c. of parmesan cheese, 1/2 t. salt and 1/4 t. pepper.
- Spread the ricotta mixture over the spaghetti.
- Spread the tomato sauce and meat mixture over the ricotta. Top with the sliced mozzarella.
- Bake for 30 minutes, or until golden brown and bubbly. Let stand for 10 minutes before serving.
HOMEMAKER HINT: If you are taking this to someone, I recommend buying the foil pans with plastic lids at the grocery store. You don’t have to worry about getting your pan back and clean up is much easier!