Spaghetti Madness

3 Mar

This bit of retro teen hilarity came to mind as we thought of a way to use up leftover sirloin meatballs, roasted red pepper pasta sauce and the tail end of a box of farfalle. We tossed those three together, and layered a mix of leftover bits of cream cheese, sour cream and parmesan in the middle, and added the final layer of pasta/sauce/meatballs.

We tucked in chunks of two baby Bel cheeses for molten surprises.

It looked naked so we topped the whole thing with the last of a bag of breadcrumbs we toasted in olive oil and garlic.

We often use the layering technique to use up extras in fridge. Lately, we’ve been forgoing cream cheese and using up sour cream with a sprinkling of whatever cheese is one hand.

But here’s a showstopper from Sisto: bigger meatballs baked with rigatoni. Oh my.

Our throw-together inspiration came from a 1974 issue of Seventeen Magazine, which called for celebrating your successful campaign for class president with a boxed Kraft spaghetti dinner kit, cream cheese and sauteed green peppers and a sprinkling of French’s fried onions on top. Of course. Eep.

Winner’s Spaghetti
1 (10 -16 ounce) package thin spaghetti, cooked and drained
1 lb lean ground beef
1 (28 ounce) jar spaghetti sauce
1 tablespoon butter
1 small onion, chopped
1 small green bell pepper, seeded, chopped
8 ounces cream cheese
parmesan cheese

Preheat oven to 350 and boil and drain pasta.

Brown beef and drain fat before adding spaghetti sauce.

In another pan, saute onions and peppers in butter until lightly browned. Combine with cream cheese.

Layer in a casserole dish and top with parmesan. Cover with foil and bake for 20 minutes or until bubbly.

Bake uncovered for five more minutes.

Remove and let stand before serving.

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