1 lb spaghetti
1 tbsp salt
1 medium onion, chopped
4 tbsp cooking oil
15 oz tomato sauce
16 oz tomatoes, chopped
1 salt, to taste
1 pepper, to taste
9 oz cheddar cheese
1/4 cup seasoned breadcrumbs
Directions
Boil spaghetti for 15 minutes in salted water; drain. Make tomato
gravy by frying onion in oil, adding tomatoes and salsa, then salt
and pepper. Cook 20 minutes. Cut up cheese; 1/3 package in small
pieces and 2/3 package in strips.
Grease large glass baking dish with oleo. Place 1/2 spaghetti in
dish. Add small pieces cheese, half the gravy and then sprinkle bread
crumbs on top. Add remaining spaghetti, cheese pieces and gravy. Top
with cheese strips and breadcrumbs. Bake at 350 degrees for 25
minutes.
Makes 10 servings
SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed
for you by Nancy Coleman
Servings: 10 servings
Baked Spaghetti Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta
The History of Recipes
Recipes as an idea can be tracked way back into distant history, certainly as far back as pharonic Egypt, and quite possibly further than that. In practice though, mostly, these old cook books were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe found, according to historians are some ancient tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful. Progressing into Roman times 25BC a roman called Apicius assembled a number of documents describing recipes cooked by wealthy Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into starters, main course and dessert, a style of dining still practiced today. Aspicius describes how the ancient chefs made use of many spices, including many that are still in use today for example basil, mint and parsley. Over the succeeding few centuries, the upper-class families of the West competed with each other to serve the most extravagent banquests, and as a result the best cooks and their recipes were greatly in demand. However, it was during the nineteenth century that fine cookery and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, testing, and recording recipes of the day. When we get to the twentieth century, cookery publications were in high demand, as a result of increased literacy, people having increased free time and having more money. |
We hope you enjoy this Baked Spaghetti recipe.
