Recent Posts

Starch Use For Cooking

Starch Use For Cooking

Thickeners are very useful ingredients to many sauces, soups and even desserts. It is important to understand how much we need to add to get the consistency. Here is a guide you can use: Thin consistency 1 tbsp. flour 1 tbsp fat (butter or lard) […]

The Famous Bake Potato

The Famous Bake Potato

I work at a hospital cafeteria and one of our menus of the day was the infamous Potato bar. I never craved for bake potato till yesterday. Rather than purchasing it at work, why not make it at home. One of my staple ingredients is […]

Creamy Baked Spaghetti (Kitchionista Style)

Creamy Baked Spaghetti (Kitchionista Style)

One thing that never gets old is your basic spaghetti. Whether it is baked or just cooked on the stove top, it is a delicious dish to enjoyed by family and friends alike. Even my husband regularly request for this recipe.

This is a full proof recipe if you follow it to the letter. Although, there is no harm with improvising or using your instinct. Trust me, I do it all the time if ingredients are not currently available.

Growing in the Philippines, spaghetti was the go to recipe for any occasions. The variations can range from slightly sour to extremely sweet. As much as I like both the Italian and the Philippine version, I always go for the creamy version with the right amount of sourness and sweetness.

Before you close the browser tab, remember the brown sugar content to this recipe is only a tbsp. The lactose is what really boost the flavor including the creaminess of the Bechamel sauce.

Now, let’s go to the kitchen!

Creamy Bake Spaghetti on a White Plate

Creamy Baked Spaghetti (Kitchionista Style)
Author: 
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This is great for family gatherings and as a main dish while watching the football game with friends.
Ingredients
  • Sauce
  • 1 lb. Ground Pork
  • 24 oz. Newman's Own Fire Roasted Tomato and Garlic Pasta Sauce
  • 24 oz. Newman's Own Sausage and Peppers Pasta Sauce
  • 8 oz. sour Cream (any brand would do)
  • ½ cup whole milk
  • ½ cup sharp cheddar cheese (Butterkase is also a great alternative)
  • 1 tbsp brown sugar
  • ½ tbsp Salt
  • 1 tsp ground black pepper
  • 1 cup breadcrumbs, Toasted
  • ½ cup unsalted Butter, melted
  • 1 cup shredded parmesan cheese
Instructions
  1. Fill stock pot (12 or 16 qt) with water. Bring it to a boil over high heat. Leave pot uncovered. Add olive oil and salt.
  2. As water boils, add the 1 lb. of spaghetti pasta for 8 minutes. Drain and rinse over cold water.
  3. In stockpot, Cook ground pork for 10 minutes over medium to high heat.
  4. Pour in both 8 oz. Newman's own sauce. mix well.
  5. Mix in sour cream, whole milk, sharp cheddar, brown sugar, salt, and pepper.
  6. Mix in cooked pasta noodles.
  7. Pour spaghetti on a large oblong baking dish.
  8. In medium sauce pan, melt butter over low to medium heat.
  9. Mix in all purpose flour. Stir until texture start to thicken.
  10. Pour in half and half and whole milk while continuously stirring with wooden spoon. Turn off heat after sauce coats the back of the spoon.
  11. Stir in Parmesan, salt and pepper.
  12. Pour over spaghetti and spread it evenly using a spatula.
  13. Preheat oven at 325 degree f (163 celsius).
  14. In small saute pan, melt unsalted butter.
  15. Mix in breadcrumbs until its lightly brown. Remove from heat.
  16. In medium bowl, mix parmesan and breadcrumbs together thoroughly.
  17. Sprinkle on top of bechamel sauce and place in the oven for 20 minutes or till top surface is golden brown.
  18. Let it sit for 5 minutes after baking.
  19. Serve and Enjoy the creamy goodness!
Notes
Leftover can be placed in the freezer. Reheat at 325 degrees f for 15-20 minutes. If using microwave, use defrost mode for 4 minutes.

Do try this version and you will not regret it. Share or post picture if you do try the recipe.

 

Pot Roast Soup

Pot Roast Soup

  I actually got pot roast from work so its not technically my leftovers but it is still leftovers. I love Pot Roast and what better way to use what I have during the fall season. Cold weather is such a good excuse to eat […]


My Diary

Post ID:

Thickeners are very useful ingredients to many sauces, soups and even desserts. It is important to understand how much we need to add to get the consistency. Here is a guide you can use:

Thin consistency

1 tbsp. flour

1 tbsp fat (butter or lard)

1/4 tsp-salt

1 c. liquid (water, milk)

Good for Cream soups

Medium consistency

2 tbsp. flour

2 tbsp. fat

1/4 tsp salt

1 c. liquid

Useful for Creamed dishes, scalloped dishes, gravy

Thick Consistency

3 tbsp. flour

2 tbsp. fat

1/2 tsp. salt

1 c. liquid

Cooked salad dressings, soufflés

Very thick Consistency

4 tbsp.

2½ tbsp.

1/2 tsp.

1 cup

Good for Croquettes

Always keep an eye when starches are added. There are two ways to make thickeners like bechamel sauce:

1st method

  1. First is Melt butter over low heat then add the flour and salt. blend using whisk.
  2. Next is remove pan from heat and whisk in milk.
  3. Bring pan back to stove over medium heat this time. Stir mixture with whisk until thickens and do it 1 minute until it boils.
  4. Remove from heat.

2nd method:

  1. Mix flour and salt with 1/4 cup cold milk in a saucpan. Stir ingredients until lumps are disappear.
  2. Stir in the rest of the milk and blend thoroughly.
  3. Place pan over medium heat; stir mixture for a minute until it boils.
  4. While stirring mixture as it boils, it is the opportunity to add 1/2 of the fat. Also, take note of the type of sauce made for how much fat is added. blend well.

Never boil mixture too long to prevent burning the bottom of the pan. Do not leave pan even for a second. Keep an eye of mixture to blend it well and achieve the right consistency.

I have used these different variations in one of my nutrition courses and the guide really works. I will be sharing more tips in the future. Until the next post! Bye for now!

 

 


All Time Favorites

Starch Use For Cooking

Starch Use For Cooking

Thickeners are very useful ingredients to many sauces, soups and even desserts. It is important to understand how much we need to add to get the consistency. Here is a guide you can use: Thin consistency 1 tbsp. flour 1 tbsp fat (butter or lard) […]

Pot Roast Soup

Pot Roast Soup

  I actually got pot roast from work so its not technically my leftovers but it is still leftovers. I love Pot Roast and what better way to use what I have during the fall season. Cold weather is such a good excuse to eat […]