Friday, September 2, 2011

Roasted Tomato Spaghetti

Oh how I love garden time! We are living right now in the land of plenty. Even though we couldn't have a great garden this year we have had access to plenty of fresh stuff. Lee said this was hands down the best spaghetti he ever had and not a drop came out of a can. To make the sauce I used this method on Our Best Bites. I did 2 cookie sheets full, cut way back on the evoo and added 2 course chopped onions and 2 chopped red bells. I cooked it for 2 hours at 350. When it was done I put it in a pan and took my immersion blender to it. Right before I served it I threw a handful of minced fresh basil.
For the meatballs I used 8 oz ground beef, 8 oz ground sausage, 6 oz cottage cheese blended up and an egg (no breadcrumbs). I mixed in 1 Tbsp Italian seasoning. I made them a bit flat to keep them from crumbling. I browned them on each side then baked for 20 min at 350.
I ate mine on a bed of "peeled" zucchini that I sauteed in Pam spray. Deliciouso!


  1. Smarty, smarty. You made spaghetti even you liked. Sounds great!

  2. Hey --Mom's right! You don't even like spaghetti! Good for you to find one that worked for you --even if it's squashy! I've gotta try that roast tomato recipe. Yum.