Tag Archives: spaghetti

An All-Over-the-Place Song-ography

5 May

I was anxious to get some of my garden in over the weekend, so I burned the leftover brush that was out there.


I was going to plant my garlic and then see if I could get my uncle to come till the rest of it with his big tiller.  But my tiller wasn’t working.


Then the rain came.  I haven’t made any progress other than getting it burned.  I’m extra anxious to get my garden going because I didn’t get to have one last year with my foot surgery.  I’m almost out of several things. The most distressing to me is the roasted tomato sauce.


I only have three jars left.  While I would have enjoyed sitting out on the deck eating at my little bistro table this evening, two things kept me from doing it.  First, it’s still raining.



And second, Stella.  Whenever I sit outside, she promptly comes up and puts her big nose under my elbow and not-so-gently tosses it up to let me know that she really wants me to pet her.  If I tried eating out there, I’d end up throwing a meatball over my head.


I guess that means I’ll stick with sitting at the coffee table and watching the news while I check my e-mail.  The joys of being single!

Sharing with Song-ography where this week’s song is Billy Joel’s Scenes from an Italian Restaurant.

Baked Spaghetti with Zucchini

17 Mar

Easier than lasagna, this one is just as good.  It’s also a great way to sneak some vegetables into the kids’ diet.

baked spaghetti with zucchini

Cook 1/2 pound of spaghetti according to the package and  place in a 9 x 13 baking dish.

In a small bowl, mix 15 ounces of ricotta cheese, 2 eggs and 1/2 cup Parmesan cheese.  Add this to the spaghetti.

ricotta and spaghetti

Mix it together.  It doesn’t have to be perfectly mixed, but you want to get the cheese mixture spread throughout.

ricotta for baked spaghetti

In olive oil, sauté:
1 1/2 cups grated zucchini
1/2 cup chopped onion
1/2 cup mushrooms
1/2 cupped chopped green peppers
2-3 cloves miced garlic
1 tsp. oregano
1 tsp. basil

zucchini spaghetti

When the vegetables are tender, add 1 quart of roasted tomato sauce (I used some that I had canned this summer).

roasted tomato sauce

When it’s hot, pour it over the spaghetti.

tomato vegetables for spaghetti

Use your spoon to help it settle down into the spaghetti and cheese mixture.

baked spaghetti with zucchini

Bake it at 350° F for 30 minutes.  Then cover with a layer of grated Mozzarella cheese.

baked spaghetti with zucchini

Return to the oven until the cheese is melted and bubbly.

baked spaghetti with zucchini

This gives you all the goodness of vegetables without the kids knowing they are in there.

baked spaghetti with zucchini

It was tested by my mom, and she also approved of this recipe.

Sharing at Homestead Barn Hop, Inspire Me Monday, and Clever Chicks Blog Hop.