On the Market.

So the other night it was my turn to make dinner as it was Adam’s turn to take Cody to soccer practice. It was also the end of the pay period which meant the pantry was down to zero. The only thing left was spaghetti and Adam generally is not fond of the stuff. He tolerates it only because me and the boy like it. So, I decided to do something a little different from the norm and make baked spaghetti. Truth be told I’m not the best of cooks. I’d also never made baked spaghetti before because I always hated it as a kid. But I gave it go anyway working with what I had and creating my own recipe off a basic one I found on the internet. And, better yet, it includes products from the Roanoke City Market!

Here’s what I used:

12 oz. Heartland Naturals Spaghetti

1 lb. Sandy River Pork Hot Sausage (Grab some on the Roanoke City Market on Saturdays.)

24 oz. Jar Bertolli Five Cheese Spaghetti Sauce with Asiago and Fontina Cheeses (For a “wetter” spaghetti use an extra half to full jar of sauce.)

Dash of Red Pepper Flakes

Dash of Fresh Oregano and Basil (Purchase an herb pot from Rolling Meadows Farms for fresh herbs all year.)

Dash of Garlic Powder

3 scallions, chopped

Parmesan cheese

Sargento Swiss Cheese Slices

Here’s how I made it:

Preheat oven to 350 degrees.

Cook the sausage in a pan adding scallions about halfway through. In the meantime, bring water to a bowl and cook spaghetti 11 minutes. Drain both spaghetti and sausage.

Add spices to taste to sausage and mix well. Then combine spaghetti, sausage, and sauce in bowl and mix well. Pour into a 9×13 baking dish and spread evenly. Cover the spaghetti with parmesan cheese, then go back and cover the dish with a package of swiss cheese slices.

Bake 30 - 35 minutes or until heated through.

The result?

My husband liked it, Cody liked it, and I actually liked it! It was a little spicy which made it extra tasty and was great leftover the next day!