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October 22, 2019

Crispy Cheese Baked Spaghetti with Tomato Salad Recipe

baked spaghetti tomato salad

Our featured recipe from Chef Gino this week comes from our Family box, and it’s certainly a favourite for both kids and adults alike. This simple recipe is perfect for when you need to whip up a quick dinner or you cooked way to much spaghetti… again.

Crispy Cheese Baked Spaghetti with Tomato Salad

I think spaghetti makes the world go round and here at DayToDay it definitely does, more than anything else a tasty creamy oven-baked cheesy recipe is more than something to live or die for. This week I will let you in on a little weeknight secret, great for leftover spaghetti because admit it, who can cook the perfect amount. In this recipe, you will combine this durum wheat wonder with luscious cream, parmesan, chicken and whisked eggs to create a crispy spaghetti tray bake served with a classic balsamic grape tomato salad.

Cooking Time: 40-45 minutes

Serves 4

Ingredients:

  • 400g Smoked Chicken – flaked/diced
  • 100ml Cream
  • 200g Grated Parmesan
  • 100g Grated Mozzarella
  • 100g Grated White Cheddar
  • 300g Spaghetti
  • 250ml Milk
  • 3 Eggs – whisked
  • Salt
  • Pepper
  • Olive Oil
  • 300g Cherry Tomatoes – halved
  • 100g Baby Spinach – long or thick stems removed
  • 100ml Balsamic Vinegar

Cooking Instructions

Prepare your ingredients & cooking utensils:

Use a chopping board and lay all the ingredients out

Before you begin, preheat your oven to 220°C.

Bring a large saucepan of salted water to the boil for use in Step 1 – just under 1 tsp salt per litre water.

Wash your hands and cherry tomatoes well. Rinse your baby spinach thoroughly and drain on paper towel.

Step 1 – Crispy Spaghetti Bake

Once your water in your large saucepan comes to the boil, add your spaghetti and cook for 10-12 minutes until your spaghetti is cooked and “al dente”. Drain through a colander once done. In a large bowl, whisk together the milk with the grated parmesan, eggs, half of your grated mozzarella and all your white cheddar – Season well with salt and pepper, remember you will be adding your spaghetti to this so it needs some seasoning. Stir until combined. Add the cooked spaghetti to the bowl along with your flaked smoked chicken and toss well, until all the pieces of pasta are covered with the mixture. Transfer the pasta and cheese mixture to a springform pan or a large baking dish. Sprinkle over the remaining mozzarella and pop into the oven for 15-20 minutes until cheese is golden and your spaghetti bake has set.

Step 2 – Cherry Tomato and Balsamic Salad

Toss your halved cherry tomatoes and baby spinach together in a large mixing bowl. Whisk your balsamic vinegar along with twice the amount of olive oil and season with salt and pepper.

To serve

Dress your salad with your balsamic vinaigrette and divide amongst your servings along with your crispy spaghetti bake.

 

Enjoy!

Chef Gino