Did you have a favorite food when you were a kid that is completely different from your favorite food now? I for sure do. In middle school, I loved anything and everything with hamburger. I went through a long phase where I only liked hamburger and french fries, man lot has changed since then. As I was working on my family cookbook I found my Grandpa’s Famous Baked Spaghetti recipe. Growing up baked sketti was one of my absolute favorite meals to have for dinner, that or Salisbury steak. I nearly forgot that I had this all the time until I saw it. I wanted to recreate it since it was my favorite, but make it plant-based and healthier. Does anyone else have the hardest time spelling spaghetti?
The hype on baking spaghetti is questionable. Honestly, I just baked it because my good ol’ gramps did. My assumption is that baking is mostly for the melting of the cheese. Seeing how I didn’t put any cheese on this I’m not sure why I baked it, but I am sure that it was delicious. After eating I was feeling very nostalgic about my childhood, so you could say it was just like the good days. I’m so happy that I found this recipe in the family cookbook and that I was able to recreate it so close to what it was like before. The original recipes had loads of sugar, lol I think I got my sweet tooth from my grandpa. I toned that down and added more vegetables to make it a more nutrient dense dish. I also utilized Banza chickpea pasta to incorporate more plant-based protein.
Grandpa's Famous Baked Spaghetti
The best dang spaghetti I've ever had!
- 1 Tbsp oil avocado
- 1/2 onion, diced
- 1/2 cup sliced mushrooms
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 tsp dried basil
- 28 oz can fire roasted tomatoes
- 24 oz jar of your favorite pasta sauce
- 1 cup Gardein crumbles
- 1 box Banza Spaghetti
Preheat oven to 375F
Cook Banza according to package instructions watch closely and don't overcook.
Saute onions and mushrooms over medium heat until tender. Once tender add spices and can of fire roasted tomatoes, let simmer for 5 minutes.
Stir in Gardein crumbles and 3/4 jar of pasta sauce. Use the other 1/4 to coat the bottom of a 9x13 glass cooking dish.
Drain pasta then transfer back into the pot it was cooked in. Quickly add the sauce. Stir to combine tongs work best for this. Once combined transfer pasta into glass cooking dish
Bake at 375F for 30 minutes