Cooking With KATZ: Million $$$ Spaghetti
If you are anything like us, you’re bored in your home and probably running out of things to eat or eating the same thing all the time. Well we’re here to save you. We will be posting some new recipes in hopes that we can make quarantine a little less like borantine, and “spice” up your life!
Up first is our CEO/Fearless leader Tammy Gorzka
Sure, we’ve all probably had our normal spaghetti dinner during quarantine, but Tammy is putting a spin on pasta. Introducing her “Million $$$ Spaghetti”. For legal reasons we must include that by no means does eating Million $$$ Spaghetti make you a millionaire, but it hasn’t yet been proven that it can’t either… just saying.
Here’s what you need to gather and the directions on how to make this dish (Tammy wants to point out that this is a double batch, because she has many hungry mouths to feed, so plan accordingly):
Click here to access the recipe and directions: Million Dollar Spaghetti Recipe
Then voilà (vwah-LAH)! Your very own homemade Million $$$ Spaghetti!
Million $$$ Spaghetti goes great with:
Dinner date nights
Two dogs under a moonlit sky
1.5-2 lbs. ground beef cooked and crumbled
1 lb. each of ground beef and ground sausage cooked and crumbled
½ cup of chopped onion
16 oz. spaghetti noodles, cooked and drained
46 oz. jar of spaghetti sauce (your favorite brand)
8 oz. sour cream
1 can cream of mushroom soup
8 oz. can of tomato sauce
2 – 10 oz. cans of Rotel tomatoes, undrained
Garlic salt – optional to taste
2 cups Mozzarella AND 2 cups Colby-Jack/Monterrey cheese blend
Boil pasta according to package directions.
Combine sour cream and soup, mix and set aside.
Cook beef (and sausage) with onion, drain grease. Combine meat and onion mixture with half of the spaghetti sauce, tomato sauce, garlic salt and Rotel tomatoes.
In a baking dish 13 x 9 or larger, put a little bit of spaghetti sauce on the bottom of the pan so the noodles don’t stick. Put all of the noodles in the pan followed by the ground meat mixture. Next, put sour cream/soup mixture on top of that and spread to cover. Then layer all the cheese on top, spread the remaining sauce on top of the cheese and bake for an hour in a 350-degree oven. Check after 45 minutes, if cheese is getting too brown, cover with foil for the remaining time.