Twice Cooked Veggie Spaghetti Recipe
Growing up my mom worked multiple jobs and went to school (college) all trying to raise five kids. Often times, when we got home everybody was dirt tired (using one of my mom’s phrases). And I don’t know about you, but when you’re exhausted the last thing you want to do is slave away in a kitchen. So, spaghetti became one of our go-to dinners. This was just fine with me and my siblings because we are all pasta lovers!
I don’t think any of us have tried a pasta fish that we don’t like. Anyways, when I met my husband, he was not a spaghetti fan. At all. Then, we had Moo and she was (still is) a spaghetti fanatic. I was thrilled to have someone to cook spaghetti for again. Over the years, I’ve experimented with making spaghetti a few different ways and the recipe I’m sharing with you today is one of my favorites.
It’s a great way to sneak in some veggies for those picky eaters. I’m going to go ahead and let you know there aren’t any specific measurements listed because I’m more an eyeball-it-like-Rachel-Ray kind of cook. I make whatever looks like it’ll be enough for my family and I’ve learned that two shakes of this or three shakes of that is my family’s taste preference.
Angel Hair Spaghetti
Hunts Garden Combination Spaghetti Sauce
White Cheddar (soy/dairy)
Sharp Yellow Cheddar (soy/dairy)
Frozen Mixed Veggies thawed (try to stay away from canned veggies because they tend to be mushy)
In a medium sauce pan, bring about three cups of water to a boil over high heat for spaghetti noodles. While you wait for water to start boiling go ahead and brown your beef or turkey in a medium or large frying pan on medium-high.
Once water is boiling add angel hair noodles and turn down to medium heat. Cook for 5-7 minutes. Do NOT overcook because noodles will be very mushy.
Drain meat and noodles when done. Mix together in sauce pan and add in spaghetti sauce and thawed mixed veggies.
In a baking dish alternate layering spaghetti and cheeses starting with a layer of spaghetti first and ending with a layer of cheese on top. Cover with foil and bake for 10-15 minutes at 325. Let cool for five minutes before serving.
|Didn’t remember to take a pic until I had started eating. It’s that yummy.|
I hope that you will try this recipe. Spaghetti and mixed veggies may sound like a weird combination but with the Garden Combination spaghetti sauce and the cheeses it all comes together. You can also use fresh bell peppers too. And of course, if your kids allergies like mine gluten-free pasta and soy cheeses work well with this dish too.
Do you have a favorite non-traditional spaghetti recipe?