Spaghetteroni and Cheese
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
- 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)