Spaghetteroni and Cheese – Episode 15
Written by Rachel, Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, This Week's Feast, Thoughts
Happy Spring, and happy episode 15!
I have been wanting to make this meal for the show for a while now. I’ve just been waiting for the right week. This week was it. I mentioned on Monday that I have a new sponsor, TX Bar Organics. I wanted to use the amazing ground beef that I got from them and this recipe seemed the perfect excuse. The meal, Spaghetteroni and Cheese (which I just realized should probably be spelled “Spaghettaroni”, but, this is how I’ve spelled it, so we’ll just have to live with it) came from a desire to eat both Spaghetti and Mac and Cheese at the same time. I couldn’t decide which dish to make, so I combined them. Good idea, me! This version (I’ve made this meal before and posted about it a while ago) has a few variations, including some extra veggies thrown in. Cauliflower, leeks, carrot, and kale, all from this week’s Abundant Harvest Organics box. On the side we had a salad of spinach, and apple, with a homemade orange dressing (of course from our AHO box too). We try to make good use of this amazing produce. We realize it’s a blessing and are so thankful!!
A couple notes about this episode: 1. Apparently I was distracted by the dog a few times. 2. I scared myself the first time I watched the footage. I’d forgotten about the roar. The dog was not phased by it. 3. Husband came home and asked what weird vegetables were in it. I told him. He ate it and loved it.
Spaghetteroni and Cheese
Last modified on 2012-07-19 20:11:30 GMT. 0 comments. Top.| Spaghetteroni and Cheese (version the second) |
- 1/2 lb. (or enough for 2-4 people) spaghetti or other pasta
- Spaghetti Sauce:
- 1/2 to 1 lb. ground beef
- 1 – 15 oz. can tomato sauce
- 1 leek, washed and chopped
- 4 medium cloves garlic, chopped
- I C cauliflower, finely chopped
- 1 carrot, grated
- 1/2 C kale, chopped
- 1 sprig fresh rosemary, chopped
- 3 sprigs fresh oregano (or about 1 t dried), chopped
- 6 leaves fresh basil, chopped
- 1 t dried basil
- 1 t dried parsley
- 1/2 t dried thyme
- salt
- pepper
- 1 T olive oil
- Bechamel Sauce (cheese sauce) 2 T olive oil
- 2 T flour
- 1 t spicy brown mustard
- 1-2 C pasta water
- 1 C milk (I used 2%)
- 1 C cheese (parmesan and cheddar)
- salt
- pepper
- 1 t smoked paprika
- Cook pasta. Meanwhile, cook meat. Drain and wipe out pan if necessary.
- Add to meat pan: 1 T olive oil, leek, carrot, cauliflower, and garlic. Cook until veggies are tender (about 5-10 minutes) over med heat. Add tomato sauce, herbs, and seasonings.
- Drain pasta, reserving 1-2 C water (helps the sauce stick to the pasta). (If meat sauce is finished first, add pasta water, adding enough until it reaches desired consistency, cover and let simmer on lowest heat setting.)
- Heat oil in a pan. Add flour and whisk together, cook for 30-60 seconds. Slowly whisk in milk and water. Once it thickens, add mustard and paprika. Turn off heat and add cheese, whisking in.
- Top pasta with beef sauce and cheese sauce and more grated parmesan (and fresh basil if you’d like).
- Great with a spinach salad with some chopped apple, and orange dressing. Or, garlic bread would of course be good.
This meal can be found on Saturday of this week’s menu.
Don’t forget to enter to win a gift card for TX Bar Organics beef!!
This episode is sponsored by Abundant Harvest Organics, TX Bar Organics, Bari Olive Oil Company, and Molly Jenson. Thank you!
And, if anyone’s interested, here’s the original. Also delicious. Just not the exact version I used in the show. 🙂Spaghetteroni and Cheese
Last modified on 2019-07-24 22:47:29 GMT. 0 comments. Top.
We were out of town for a little while, and I haven’t been to the grocery store yet. Our freezer is sadly depleted, as is our fridge and pantry (um, cupboard in our tiny apartment kitchen). However, dinnertime still has us starving, so last night it was time to be creative. I had some ground beef in the freezer (you could also use ground chicken or turkey), a tiny can of tomato sauce, and some pasta. Spaghetti sounded good, and easy, and so did mac and cheese. So I did both, in one dish. It. Was. Amazing. (In my opinion.) And, since Husband posted about it on Facebook and said that I would be sharing, I figured I ought to do so.
(Sorry, no pictures of the dish. We were starving.)
| Spaghetteroni and Cheese |
- 1/2 lb. rotini pasta
- 1/2 lb. (more or less) ground meat (I used beef)
- 1 – 8 oz. can tomato sauce
- 1 t dried oregano
- 1 T dried basil (or use fresh, and do more like 1/4 C)
- 1 t dried parsley
- 3 T olive oil
- 2 T flour
- 1 t spicy brown mustard
- 1 C pasta water
- 1/2 C milk (I used 2%)
- 1 red onion, chopped
- 4 medium cloves garlic, chopped
- 1 C parmesan cheese
- salt
- pepper
- 1 t smoked paprika
- Cook pasta. Meanwhile, cook meat. Drain. Set aside.
- Add to pan: 1 T olive oil and onion, cook 3 minutes or until onion is translucent. Add garlic, cook 2 minutes (low heat). Add tomato sauce, oregano, parsley, basil, salt and pepper.
- Drain pasta, reserving 1 C water (helps the sauce stick to the pasta).
- Heat oil in a pan. Add flour and whisk together, cook for 30-60 seconds. Slowly whisk in milk and water. Once it thickens, add mustard and paprika. Turn off heat and add cheese, whisking in.
- Mix beef sauce with pasta.
- Serve pasta topped with cheese sauce and more grated parmesan (and fresh basil if you’d like).
- Great with garlic bread (or in a pinch/empty fridge day like yesterday: I thawed some pizza dough and baked it, then rubbed fresh garlic on it, drizzled with olive oil, sprinkled with parmesan cheese, broiled 3-5 min).
Our rating: *** (Husband) **** (Me)
Difficulty: 2/5 (only because you have to make a bechamel/cheese sauce, which can be difficult at first)
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