After posting the picture on Instagram and Facebook, I’ve owed the recipe to a number of people for quite a while. Somehow creating a casserole out of your spaghetti and sauce turns it into a much more exciting and satisfying dinner than just boiling noodles…not much additional work, trust me!
1 lb box spaghetti, linguini or cappellini
2 bunches fresh raw spinach, washed well and chopped coarsely (optional)
2-3 cups grated sharp cheddar cheese
1/2 stick unsalted butter
I 16 oz jar of your favorite sauce (homemade could work too, but I promised little work!)
½ cup cornflake crumbs
1. Preheat oven to 375 degrees F.
2. Spray a large rectangular glass baking dish with nonstick cooking spray.
3. Parboil spaghetti according to package directions (a couple of minutes tops–or you’ll have a gluey mess after baking.)
4. Drain noodles (if using spinach, place it in the colander before you pour in the spaghetti for quick steaming), rinse quickly and pour back into pot over optional spinach.
5. Mix spaghetti, optional spinach, butter, sauce and 2 cups of the cheese until well combined.
6. Pour spaghetti mixture into baking dish, top with the optional additional cup of cheese and the corn flake crumbs.
7. Bake for 30-45 minutes until mixture is bubbling slightly around the edges and crispy on top.
For the original and many other yummy recipes (including meat ones, which you won’t find here!), make sure to check out my mom’s blog at http://koshercookbook.blogspot.com/