Baked Spaghetti

So, I have this big thing of fresh mozzarella and I really have to find ways to use it before it goes bad.  I already did the Caprese salad the other night and it was great. Tonight, I thought I’d do something I hadn’t done in a long while. Usually, you just add shredded cheese to baked spaghetti, but it was such a big difference to use fresh mozzarella instead. It almost had a pizza character to it. Although, I didn’t use tomato sauce.  Just EVOO and it was good to go.

There’s so many different ways to approach this. I just happened to have some leftover ingredients and it worked out pretty good. No, actually it was heaven!!!

Ingredients:
Spaghetti Pasta
Grilled/Roasted Veggies (bell pepper, eggplant, broccoli, onions, etc.), diced
Grilled/Roasted Chicken Breast, diced
Fresh Mozzarella, diced
Fresh Basil Leaves, julienned
EVOO
Red Pepper Flakes
Grated Parmesan Cheese

Directions:
Preheat oven to 500F. Cook spaghetti to al dente, drain and coat with EVOO. Transfer to an oven-safe platter and top with veggies, chicken and mozzarella pieces. Sprinkle with red pepper flakes and pop in the oven for about 6-8 minutes or until cheese is bubbly and a little brown on top. Be careful not to burn it, though. Top with fresh basil and parmesan cheese. Finish with a drizzle of EVOO.

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4 Responses so far »

  1. 1

    Iya Santos said,

    this looks absolutely yummy! your blog has excellent photos! kudos to you! =)

  2. 3

    Looks fantastic, and gee if I don’t have a bunch of mozzarella to use! Thanks


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