a little of each

A family's cookbook

Pizza Di Spaghetti March 29, 2013

Filed under: Pasta and Grains — alittlemoreofeach @ 2:08 pm
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From “Everyday Italian.” Serves four.



1 cup Parmesan cheese, grated

½ cup whole milk

2 large eggs

½ tsp sea salt

½ tsp freshly ground black pepper

2 cups leftover cooked and sauced pasta, such as spaghetti with tomato sauce

½ cup olive oil



In a large bowl, beat the Parmesan cheese, milk, eggs, sea salt and pepper together. Add the leftover pasta and toss to coat. In a 10-inch diameter nonstick sauté pan, heat the oil over medium heat. Add the pasta mixture to the pan, spreading evenly. Cook until golden brown on the bottom, about 8 minutes. Carefully invert the pasta mixture onto a plate, then slide it back into the pan. Continue cooking until the bottom is golden brown and the mixture is heated through, about 6 minutes. Transfer the pasta mixture to a serving platter and sprinkle with Parmesan cheese. Cut into wedges and serve warm.


Spaghetti Pizza-Pie

Filed under: Pasta and Grains — alittlemoreofeach @ 2:05 pm
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Spaghetti Pizza Pie

This is one of the first meals I cooked for Ken when we were dating. I served it with the Sundried Tomato Caesar Salad after Ken’s first day working for Sprint in 2000.


1 (7 oz) package spaghetti

½ lb. bulk Italian sausage or spicy turkey sausage, removed from casing

2 eggs

¾ cup shredded Parmesan cheese

1 ½ tsp Italian seasoning

1 ½ cup (6 oz) shredded mozzarella cheese

1 cup ricotta cheese

2 Tbl milk

¾ cup spaghetti sauce

1 small green bell pepper, coarsely chopped (optional)

Spaghetti Pizza Pie


Heat oven to 350 degrees. Grease a deep-dish pie plate. Cook and drain spaghetti as directed on the package. Cook sausage in a skillet over medium-high heat, stirring occasionally, until no longer pink; drain. Beat eggs in a large bowl with fork. Stir in ½ cup of the Parmesan cheese and the Italian seasoning. Mix together the egg mixture and spaghetti. Spread into the pie plate. Mix one cup of the mozzarella cheese, the ricotta cheese and the milk. Spread over the spaghetti mixture to within one inch of the edge. Spread with spaghetti sauce to within ¼ inch of edge of ricotta mixture. Top with the sausage, bell pepper and the remaining Parmesan and mozzarella cheeses. Bake for 25 to 30 minutes or until cheese begins to brown.


The Famous and Much-Coveted Spaghetti Sauce

Filed under: Pasta and Grains — alittlemoreofeach @ 1:49 pm
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This is the Holy Grail of our family’s cooking traditions. The recipe makes a large pot of sauce which can be divided. While some is served immediately, the rest is frozen for future meals.


NB's spaghetti sauce



1 (12 oz) can tomato paste

1 (28 oz) can tomato puree

1 (15 oz) can chicken broth

2 lbs sweet and mild Italian sausage

1 bone-in pork chop

1 cup dry red wine

3 large cloves fresh garlic, finely chopped

1 Tbl oregano

1 Tbl basil

1 Tbl sugar

½ tsp red pepper flakes

salt, to taste

Grated cheese


Brown the sausage and pork in a small amount of olive oil. Add the garlic and cook until it is light brown. Add the tomato paste and tomato puree. Add two cups of water, the chicken broth and the red wine. Add the herbs. Add up to one cup freshly grated Parmesan cheese. Simmer on the stovetop for two hours. Taste every time you walk by. Go, “Mmmmmmmm.”  Tweak seasonings to your taste.