When you really want to show some love, keep the flowers and say it with spaghetti.
Cooking for your family or friends is one thing. You want a challenge? Try preparing a meal for thirty-plus college athletes.
In the months of June and July that is exactly what my family does on a regular basis. The New Market Rebels are part of Virginia’s Valley Baseball League, a summer affair made up of college players and wooden bats. Our little team is actually owned by the community, and runs on volunteer power. Everyone has a role, and ours is to ensure that the team is well fed following each home game. There’s a lot of work involved, but it’s the so-very-worth-it kind.
This past Sunday we prepared a feast of baked spaghetti, using a recipe I concocted several months ago. I am happy to report that it seemed to be well-received. I myself find that I prefer this baked spaghetti to the traditional variety.
Unfortunately, I didn’t get any photos of the finished product. I got all excited (due to a particularly memorable conclusion to the game that was being played) and forgot to take them. Walk-off home runs tend to have that effect, you know.
Baked Spaghetti (Yields a 13×9 dish full. If you’re feeding an army like I was doing, just multiply by 8.)
-1 pkg. spaghetti
-1 good-sized can or jar of spaghetti sauce
-4 T butter (melted, or at least melty)
-1/3 C grated Parmesan cheese
-1-2 C shredded mozzarella cheese
-1 lb. Italian sausage, cooked
Cook pasta according to package instructions.
In a big bowl, mix together the butter, eggs, and Parmesan. Throw the pasta in and toss to coat.
Apply a thin layer of sauce to the bottom of a 13×9 baking dish. Top with a layer of your prepped pasta, then another layer of sauce. Continue the layering process until you’ve used up all your sauce and pasta. Top with crumbled sausage and mozzarella.
Bake at 350° for about half an hour.