Pesto Baked Spaghetti

A quick and easy Pesto Baked Spaghetti that is super flavorful with the added pesto!  No layers to fuss with like a lasagna, comes together quickly and so delicious!  Makes a 9×13 pan.

My favorite thing about the Fall in Newfoundland is that I get to make all my favorite fall weather foods like chili, soups, stews and of course CASSEROLES! With everyone back on a schedule and kids back in school, this Pesto Baked Spaghetti is perfect for our cooler evenings!   I, personally, love casseroles! What’s not to love….it’s usually saucy, has cheese and a whole pan feeds plenty and there is usually leftovers 🙂

This Pesto Baked Spaghetti will become a “FAMILY FAVORITE”!  Just don’t tell the kids it has “Pesto” in it and wait for the rave reviews!

We LOVE pasta and I’ve had many baked spaghettis so I was pleasantly surprised by how delicious this casserole tasted!  It was super flavorful with the added pesto in the cheese mixture and with the spaghetti sauce and melted cheese on top, it’s a winning combination.  I added ground turkey to my spaghetti sauce so that there was more protein per serving. Served with some garlic bread and a light salad, you have a complete meal.

This would be a great “Make and Take” casserole for a potluck plus you can make it ahead and store in the refrigerator until ready to bake.  Take the leftovers for lunch ~ it reheats beautifully in the microwave. It also freezes really well.

Pesto Baked Spaghetti

  • Servings: 9 x 13 pan
  • Difficulty: Easy
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“A simply delicious casserole with a hint of pesto, ground turkey , your favorite marinara sauce and plenty of cheese!”

Ingredients:

  • 1 pkg (375 g) spaghetti
  • 1/2 cup spaghetti water
  • 2 cups cottage cheese
  • 1/2 cup grated mozzella cheese
  • 1/2 cup grated parmesan cheese
  • 1/3 cup pesto
  • salt and pepper to taste
  • 2 – 3 cups spaghetti sauce (homemade or store bought)
  • OPTIONAL – 1 lb of ground chicken, turkey or beef, cooked and drained)
  • 1 cup grated mozzerella cheese for sprinkling on top
  • garnish with fresh basil

Preparation:

Assemble all your ingredients as this comes together really quickly once the spaghetti is cooked.

If using ground meat, cook, drain the grease and stir into the spaghetti sauce and set aside.

In mixing bowl, add cottage cheese, 1/2 cup mozzarella cheese, parmesan cheese, pesto, salt and pepper.  Mix well until combined.

Cook spaghetti according to package directions. Save 1/2 cup spaghetti water then drain spaghetti and return to pot.

To pot of hot spaghetti, add the pesto cheese mixture and stir well to combine.  If dry, add a bit of the reserved spaghetti water.  Pour spaghetti mixture into a greased 9×13 pan.  Spread evenly.  Pour spaghetti sauce on top and spread evenly.  Sprinkle on 1 cup mozzerella cheese.

Bake 30 – 40 minutes in a 350 degree oven until hot and bubbly.  Remove from oven and let sit to set up for about 15 minutes then sprinkle with chopped basil.  Slice and serve with some garlic bread and a salad.  Enjoy 🙂

NOTES:  I used whole wheat spaghetti but you can use white. If you wanted it a bit spicier, add a couple of hot italian sausages (removed from casings) and cook it with the ground meat.   

http://www.aroundthebaywithdd.com

Loving this Life Living “Around the Bay” ~ DD

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Fish Tacos with Roasted Pepper Salsa

TACO TUESDAYS just got SO MUCH BETTER!!

The annual “Newfoundland Food Fishery” has begun and Newfoundlanders are hitting the seas to catch some cod.  We wait for this all year! Eating as much cod as we can, sharing with friends and family, and stocking our freezers for the winter.  And I have to tell ya, there is NOTHING better than cod fresh out of the ocean ~ you can taste the sea on it, it’s super moist, tender, flaky ~ The BEST!

A lot of people I know either pan fry it with a light batter or deep fry it in a nice beer batter but here is a another great option for cooking up that cod (or any white fish you have on hand)  baked “Fish Tacos with Roasted Pepper Salsa”.

The SALSA! The SALSA! The SALSA! is soooo goooood!  It is so fresh, super flavorful with the sweetness from the peppers and the tanginess from the lemon perfectly compliments the BAKED fish. A light recipe without a lot of fat, carbs or calories so feel free to have seconds 🙂 The fish also has a little sprinkle of cheddar cheese and that little bit of creaminess and saltiness is AMAZING ~ do not leave it out! If you are living a low carb lifestyle, just have the fish, cheese, and salsa. It’s delicious either way.

Fish Tacos with Roasted Pepper Salsa

  • Servings: 8 - 10
  • Difficulty: easy
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“A BAKED Fish Taco that is so healthy, tasty and melt in your mouth DELICIOUS with a salsa made from peppers, red onion, cilantro and lemon…. Taco Tuesdays just got soooo much better!”

Ingredients:

Red Pepper Salsa:

  • 1 TBSP olive oil
  • 1 red pepper, seeds removed and quartered
  • 1 yellow or orange pepper, seeds removed and quartered
  • 1 jalapeno, seeded and chopped
  • 1 red onion, sliced into rings
  • 1/4 cup cilantro, roughly chopped
  • 2 TBSP lemon juice
  • Salt and pepper to taste

Fish Tacos:

  • 1 lb cod fillets (halibut, haddock, etc) cut into large pieces
  • 2 TBSP olive Oil
  • 1 tsp chili Powder
  • Salt and pepper to taste
  • 2 cups Romaine Lettuce, roughly chopped
  • 8 – 10 Small tortilla or taco shells
  • 1 cup cup cheddar cheese, shredded (old or sharp is best)

Preparation:

Preheat oven to 450 degrees ~ you could also BBQ fish and peppers on medium high.

For Roasted Pepper Salsa:

Cover a large cookie sheet with parchment paper and using a pastry brush lightly brush both sides of peppers and onions with olive oil.  Lay vegetables on cookie sheet.  Put vegetables in the oven and cook for 5 minutes. Turn vegetables over and cook for another 5 minutes.  Remove from oven and allow to cool.  Once cool, dice cooked peppers and onions and add to a small bowl, add chopped jalapeno, cilantro and lemon juice. Stir to mix and lightly season with salt and pepper.  Set aside and prepare fish.

For Baked Fish:

Cover a large cookie sheet with parchment and add 2 square cookie cooling racks.   Spray racks with oil to prevent sticking.

In a small bowl, mix the olive oil and chili powder.  Pat fish dry and with a pastry brush, lightly brush both sides of the fish with the  oil mixture.  Lay seasoned cod on cooling racks.  Season lightly with salt and pepper (optional)

Cook in oven for 10 – 15 minutes or until fish flakes easily. Remove from oven and immediately sprinkle with cheddar cheese.

Heat tortillas in a frying pan over medium high heat until warmed. Remove from frying pan, to warmed tortillas add some chopped romaine lettuce, top with some baked cod and cheese, add roasted pepper salsa.  Enjoy!

http://www.aroundthebaywithdd.com

Loving this Life Living “Around the Bay” ~ DD

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