This layered pie is a really kicked-up idea for leftover spaghetti noodles! I use mozzarella cheese in this, but go ahead and make yours with whatever cheese you like best. Cheddar, Monterey jack, or even smoked Gouda would be great.
1 1/4 teaspoons salt
2 cups broccoli, cut into small flowerets by using only about an inch of the stem
2 teaspoons olive oil
1 cup chopped yellow onion
2 teaspoon minced garlic
2 1/2 teaspoons Baby Bam (recipe follows)
1 teaspoon dried parsley
1/2 teaspoon dried basil
1/4 teaspoon ground black pepper
1/2 pound ground beef
8 large eggs
1/2 cup milk
1/2 cup finely grated Parmesan cheese (about 2 ounces)
3 cups cooked spaghetti
1 heaping cup grated mozzarella cheese (about 4 ounces)
Measuring cups and spoons, cutting board, knife, grater, garlic press (optional), 2 1/2-quart saucepan, oven mitts or pot holders, colander, medium skillet, large mixing bowl, wire whisk, 2-quart casserole dish, fork
3 tablespoons paprika
2 tablespoons salt
2 tablespoons dried parsley
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon celery salt
Make sure the oven rack is in the center position and preheat the oven to 375 degrees F.
Bring a small saucepan of water to a boil over high heat.
Add 1/2 teaspoon of the salt and the broccoli and cook for 3 minutes, until the broccoli is slightly cooked but still crisp and bright green. This is called blanching.
Using oven mitts or pot holders, remove the saucepan from the heat and drain the broccoli in a colander set in the sink, pouring away from you. Rinse under cold running water. Set aside to drain.
Heat the oil in a medium skillet over medium heat. Add the onions, garlic, 1 teaspoon of the Baby Bam, the parsley, basil, 1/4 teaspoon of the remaining salt, the pepper, and ground meat, and cook, stirring, until the meat is no longer pink (that means it's cooked through) and the onions start to brown, about 8 minutes.
In a large bowl, whisk together the eggs, milk, the remaining 11/2 teaspoons of Baby Bam, and the remaining 1/2 teaspoon of salt. Add the Parmesan cheese and whisk well to combine.
Spread the cooked spaghetti evenly in a casserole dish.
Pour the meat mixture over the spaghetti and toss with a fork to combine.
Place the blanched broccoli on top of the spaghetti.
Pour the egg mixture over the spaghetti.
Sprinkle the spaghetti evenly with the mozzarella cheese and bake it in the oven until golden brown, about 20 to 25 minutes.
Using oven mitts or pot holders, remove the casserole dish from the oven and let it rest and firm for 5 minutes before serving.
Baby Bam: In a medium mixing bowl, place all the spices. With a wooden spoon, stir contents well to combine. Store in an airtight container for up to three months.
Yield: 6 to 8 servings
Have a grown-up help you take the skillet from the stove and pour the meat into the casserole. Be careful carrying the full casserole dish to the oven and placing it inside-and even more careful taking it out of the oven! It's heavy!
Reprinted with permission to recipegoldmine.com by Brittin Fisher, DNA Studio - "There's a Chef in My Soup" by Chef Emeril Lagasse