Two simple and tasty recipes

Baked Spaghetti Recipe
Serves 6

8 ounces ricotta or cottage cheese
1/2 cup grated Parmesan cheese
1/4 cup light or fat-free sour cream, room temperature
2 cups low-sodium chicken broth
1 clove garlic, minced
1 tablespoon chopped parsley
1/4 teaspoon salt
8 ounces spaghetti or angel hair pasta, cooked and drained
Freshly ground white or black pepper, to taste
Cooking spray or oil for coating baking dish
Additional grated Parmesan cheese for passing

Preheat oven to 350ºF.  Place cheeses and sour cream in a large bowl and mix until well-blended.  Stir in stock, garlic and parsley.  Mix well.  Place pasta in the bowl and gently toss with cheese mixture.  Taste for salt and pepper.    

Coat a 9 x 9-inch baking dish or gratin dish with the cooking spray or oil.  Pour in the pasta mixture and top with Parmesan cheese

Bake uncovered, until bubbly, 25-30 minutes

make ahead
This dish can be made 2 weeks in advance.  Do not bake.  Place in prepared baking dish and cover tightly with aluminum foil.  Freeze.  When ready to serve, allow dish to come to room temperature and partially thaw.  Bake an additional 5-15 minutes or until bubbly. 

This Baked Spaghetti Recipe is a savory mixture of herbs, white wine and ham.  Perfect for lunch or brunch.

Baked Spaghetti with Herbs and Ham
Serves 8

2-3 tablespoons olive oil
1/2 small onion, minced
1/2 small green pepper, finely diced
6-7 small cremini or white mushrooms, coarsely chopped
1/4 cup minced parsley
2 teaspoon mixed dried herbs (Italian blend, thyme, rosemary or marjoram)
2 cloves garlic, minced
2 cups diced cooked ham
One plus one-half, 15.5-ounce cans diced tomatoes, drained; reserve liquid
1 cup liquid; use reserve tomato liquid plus 1/2 cup white wine plus water or chicken broth 
8 ounces spaghetti, pieces broken in half, cooked and drained
Salt and pepper to taste
1/2 cup cheese, use combination of Parmesan and Cheddar

Preheat oven to 350ºF.  In large skillet or saucepan, heat oil and saute onion, pepper, mushrooms, parsley and herbs until onion and mushrooms are slightly browned.  Add garlic and sauté about 1 minute.  Add tomatoes and 1 cup liquid.  Simmer, covered, 15 minutes.   Stir in ham and cook about 5 more minutes. 

Add cooked spaghetti to ham tomato mixture and toss gently.  Coat a 2 quart casserole with cooking spray and pour in pasta.  Sprinkle with the cheeses.  Bake, covered with foil, 40 minutes or until bubbly.   Let cool 5-10 minutes before serving.  Garnish with fresh basil leaves

hints
Substitute an equal amount of cooked, diced chicken, Italian sausage or 1/2 pound cooked and drained ground beef, for the ham.
This dish can be made 2 weeks in advance.  Do not bake.  Place in prepared baking dish and cover tightly with aluminum foil.  Freeze.  When ready to serve, allow dish to come to room temperature and partially thaw.  Bake an additional 5-15 minutes or until bubbly.