Blog Archives

One-Pan Homemade Spaghettio's

2/28/2022

I am HERE for the one pan/pot recipes!! Sometimes I don't like the texture of pasta sauce that's full blown pasta water but for this recipe it's absolutely necessary to mimic that thicker texture of the classic Spaghettio's in a can. Obviously, you can leave out the meatballs or use your own meatball recipe - and yes, it's pretty annoying to roll them into such tiny balls but hey, this recipe is fun and it's worth it in my opinion!!

I didn't salt the pasta water since the meatballs are salty and the 1/4 cup of parm bring some saltiness into the dish as well. I highly recommend using freshly grated parm from a block - the pre-shredded stuff never melts as well or tastes as good and it's not great for texture. Also, if you don't grate the garlic there will be little chunks of it in there so that could throw off the texture too, FYI.

Recipe makes enough for two and the whole thing is done in 20-25 minutes depending on how fast of a meatball roller you are, lol.

What you need:
For the meatballs:

1/2 lb ground meat (I used 80% lean ground beef)
2 minced garlic cloves
A handful of chopped herbs (I used basil and parsley)
1/2 tsp of salt
1/2 tsp black pepper
1/2 cup breadcrumbs (I used one slice of bread that was going bad and just
1/4 cup parmesan
1 egg

For the Spaghettio's:

3-4 garlic cloves, grated
2 tbsp tomato paste
1 cup anellini pasta
3 cups broth (I used chicken)
1/4 cup parmesan cheese

What to do:

Make and cook the mini meatballs. Combine all meatball ingredients in a mixing bowl and roll into marble sized balls. Stir and cook in olive oil until browned (about 5-7 minutes.) Set aside until a later step.
In the same pan/leftover oil that you cooked the meatballs, cook the grated garlic cloves on low heat until translucent. (Only a minute or two!)
Add 2 tbsp tomato paste to the garlic and cook until it turns brick red and becomes caramelized.
Add the pasta, then the broth. Turn the heat to medium and cook for 15 minutes, stirring occasionally. The sauce should be boiling at a lower pace. Do not cover, because some of that sauce will evaporate and thicken up as the pasta cooks.
Once the broth has decreased by almost half, add the parmesan cheese and stir in.
Add the meatballs back in and let them warm for a minute or two in the sauce before serving.

8 Comments

ONE POT LAZY LASAGNA

2/22/2022

5 Comments

Okay so I really wanted lasagna the other day but didn't want to do all the work of layering and mixing and baking! This isn't an exactly pure lasagna recipe so don't come at me -- just a quicker way to achieve lasagna vibes and it's SO good!

What you need:

2 tbsp extra virgin olive oil
1/2 diced shallot or onion
4-6 minced garlic cloves
optional: 1/2 - 1 lb ground meat of choice
1 handful (about a cup) of leafy greens (kale or spinach)
1/4 cup fresh torn basil
2 cups broth (chicken or veggie)
1 28 oz can crushed tomatoes
about 2 cups broken lasagna noodles
salt and pepper to taste
parmesan shreds
shredded mozzarella
ricotta cheese

What to do:

Cook the shallot and garlic in the EVOO in a large and deep *oven safe* skillet or dutch oven on medium heat until fragrant and translucent. I recommend using a non-stick skillet to prevent the noodles from getting stuck to the bottom of the pan.
If you want to add meat to the dish, cook it in the skillet here. (It's okay if it's not done all the way through because it will continue to cook throughout the rest of the recipe!)
Add the greens, herbs, tomatoes, broth, noodles, salt and pepper and stir. (I always poke the broken lasagna noodles to make sure they are covered by the liquid so that they cook more evenly.)
Preheat the oven, use the broil setting.
Cook for 15 minutes on medium heat, stirring occasionally. Every stovetop is different so give or take a minute for cooking time -- you'll want it to be saucy, but not too saucy where it looks like soup. (Do not cover the pot, the liquid needs to evaporate in addition to being soaked up by the lasagna noodles - and if you do notice that too much of the liquid has evaporated too quickly, you should turn the heat to a lower setting and/or add more broth.)
After the 15 minute timer goes off, top with the three cheeses. Parm and mozz first, then dollops of ricotta.
Stick the dish in the oven and use the broiler to melt the cheese until bubbly and golden brown -- only about 2-3 minutes!
Top with basil and fresh cracked black pepper before serving.

5 Comments

Double Garlic Parmesan Noodles

2/16/2022

1 Comment

When it comes to garlic, the limit does not exist. Just cover me in garlic.

This recipe is perfect for garlic lovers because it has TWO kinds of garlic. Fresh and then crispy fried garlic which is one of my all time favorite toppings. Pro tip: if you have or know someone with a nut allergy, crispy garlic can replace that crunchy nut factor in recipes like pad thai or pesto!

Recipe makes enough for 2 entrees or 3-4 smaller side portions. Store any leftover fried garlic in an air-tight container for up to two weeks.

What you need:

1 cup peeled garlic cloves (there will be extra, you can thank me later!)
neutral oil (enough to cover the amount of garlic you fry)
1/2 lb pasta (I used bucatini)
4 tbsp salted butter
1/2 cup parmesan cheese (don't use the pre-grated stuff, grate it yourself for best results!!)
1/2 cup reserved pasta water

What to do:

Mince the garlic - I used a food processor to save time.
Scoop and set aside two tablespoons of the freshly minced garlic.
Place the rest of fresh garlic in a small sauce pot and pour the oil over it until it's fully submerged.
Put the sauce pot on the stove and turn it to medium-high heat. Once the garlic starts to fry, stir it on and off (every 10-15 seconds) until you start to notice it's color changing.
AS SOON as the garlic starts to turn the slightest bit golden brown, lower the heat and pay close attention to it so that it does not burn. (Only takes a minute for it to burn!! I've done it several times lol.) The garlic is done once it's a pretty golden brown color, remove it from heat and strain the oil into a heat-safe storage container. (Makes an awesome garlic infused oil!!)
Place the fried garlic on a paper towel to dry off until you're ready to use at the end of the recipe.
Next, bring a large pot of salted water to a boil and cook the pasta according to package instructions.
Cook the fresh garlic and butter in a large skillet on low heat until fragrant.
Add the cooked pasta to the skillet, then sprinkle the parm over top somewhat evenly and then the pasta water. Mix vigorously over heat to combine.
Plate and top with desired amount of fried garlic, more parm and fresh parsley.

1 Comment

One-Pan Homemade Spaghettio's

ONE POT LAZY LASAGNA

Double Garlic Parmesan Noodles

Connect

Calendar

FOODS OF JANE