Baked Spaghetti

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JohnDunn
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2004/02/11 17:17:02 (permalink)

Baked Spaghetti

SQUARE MEALS contains a recipe for Baked Spaghetti in which the pasta is cooked in water which also contains an onion pierced with four whole cloves. What is the purpose of the clove-pierced-onion?

Also, same recipe calls for an 8-oz package of spaghetti. I've never seen an 8-oz package of spaghetti and I discovered, after weighing out 8 ounces of pasta and cooking it, that it wasn't enough. Adding the remaining 8 ounces of the 16-oz package did the trick.

John Dunn
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20 Replies Related Threads

    Cosmos
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    RE: Baked Spaghetti 2004/02/11 17:21:51 (permalink)
    Clove pierced oninons are often used when making fresh chicken, veal, or turkey broth for flavoring. Never, ever heard of using it with cooking pasta. How'd it taste?
    #2
    signman
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    RE: Baked Spaghetti 2004/02/13 09:34:39 (permalink)
    I'd like to know of a few places that serve baked spaghetti. The closest I've ever come to finding it is the spaghetti parmigiana at Chef's in Buffalo.
    #3
    Kristi S.
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    RE: Baked Spaghetti 2004/02/13 10:45:52 (permalink)
    quote:
    Originally posted by JohnDunn

    SQUARE MEALS contains a recipe for Baked Spaghetti in which the pasta is cooked in water which also contains an onion pierced with four whole cloves. What is the purpose of the clove-pierced-onion?


    The clove/onion thing sounds like it hearkens back to a Cincinnati chili flavor idea. I've never heard of any sweet spices in traditional spaghetti UNLESS it was covered with Cincy chili.

    As far as the 8oz spaghetti (which I never buy - I feed 5 people), I believe Mueller's sells spaghetti in this size. To cater to single people, no doubt.
    #4
    Michael Hoffman
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    RE: Baked Spaghetti 2004/02/13 11:47:33 (permalink)
    Funny you should mention baked spaghetti. That was the only thing my mother cooked that was edible. But you had to get it before she actually baked it. After baking it was nothing but crust. My mother wouldn't eat salt if it wasn't very well done.
    #5
    Lone Star
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    RE: Baked Spaghetti 2004/02/13 11:49:25 (permalink)
    I love baked spaghetti, and the only place I ever see it is when I make it at home.

    Poor Micheal
    #6
    Michael Hoffman
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    RE: Baked Spaghetti 2004/02/13 14:28:26 (permalink)
    quote:
    Originally posted by Lone Star

    I love baked spaghetti, and the only place I ever see it is when I make it at home.

    Poor Micheal

    Yep, poor me. I do wish I had her recipe. I know she used tomato soup and cottage cheese, but I don't know anything else. It was really good before she put it into a baking dish. My father, my sister and I used to eat it if we could get it before it got to the oven. When it came out no one would touch it.
    #7
    Sundancer7
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    RE: Baked Spaghetti 2004/02/13 17:06:14 (permalink)
    My daughter makes a good baked spaghetti and she uses this recipe. I liked it and I thought you might.

    http://www.niesens.com/recipes/bakedspag.en.html

    Paul E. smith
    Knoxville, TN
    #8
    lleechef
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    RE: Baked Spaghetti 2004/02/14 13:46:58 (permalink)
    While all the above recipes sound good, growing up in an Italian family prohibits you from cooking certain things. Spaghetti was always drained, put into serving bowls, topped with Bolognaise sauce and then freshly grated Pecorino Romano cheese and served up. Any deviation would result in the Pasta Police knocking on your door and arresting you. Everything had to be just so. Why? BECAUSE! Manga, manga.......
    #9
    Rick F.
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    RE: Baked Spaghetti 2004/02/14 14:08:09 (permalink)
    quote:
    Originally posted by lleechef

    Spaghetti was always drained, put into serving bowls, topped with Bolognaise sauce and then freshly grated Pecorino Romano cheese and served up.
    Any thoughts on Romano vs. Parmesan? I always use Romano, too, & thought I was alone in the world.
    #10
    lleechef
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    RE: Baked Spaghetti 2004/02/14 14:33:54 (permalink)
    Oh no, Padre, you are certainly NOT alone! Good aged Parmesan is much more expensive than Romano but where my family comes from (Torino area) Romano was the cheese of choice. Why? BECAUSE. Some things you just can't explain! I prefer it because it's "nuttier" and a little saltier than Parmesan.
    #11
    Sundancer7
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    RE: Baked Spaghetti 2004/02/17 20:29:39 (permalink)
    Clothier ask I will respond: We live on a peninsula on the Tennessee River. My back deck is less than 30 feet from the river and if you walked out my front door and shot an arrow, it is less than 2000 feet from the river as it makes its way around our neighborhood. There is less than 100 families than live in this peninsula and most of us are more than mature. Mamaw Smith lives next door and daughter Paula lives across the street. We have been in this neighborhood for better than 40 years. It is very convenient to downtown Knoxville and a great place to live.

    Some baggage comes with that as Mamaw Smith and the Sundancer is way too handy for baby setting with two grandchildren. Daughter Paula is 36 waited late in life to have two children who are 1 and 3.

    Daughter bought an estate of 3 acres from a deceased MD whose wife was a president of the local garden club and it is a museum of plants. Azeleas that are 8 feet tall abound and about a hundred Dogwoods.

    It is wonderful to have your family in a compound. in a neat community.

    Sorry to give you more info than you ask, but Clothier ask

    Paul E. Smith
    #12
    Bushie
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    RE: Baked Spaghetti 2004/02/17 22:33:31 (permalink)
    quote:
    Originally posted by Rick F.

    Any thoughts on Romano vs. Parmesan? I always use Romano, too, & thought I was alone in the world.

    Romano RULES!!!
    #13
    Ort. Carlton.
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    RE: Baked Spaghetti 2004/02/17 23:14:14 (permalink)
    Dearfolk,
    When I lived in Richmond, Virginia in 1979, I ventured to a place called Joe's Inn in The Fan District and ordered up Spaghetti A La Greek. That was the best baked spaghetti dish I have ever had: gobs of feta and several other cheeses: calorie city.
    I wonder if the place is still there: it was as late as 1984. It was in town from Carytown a mile or so, not far from Lombardy on one of the obscure parallel streets.
    Nostalgically, Ort. Carlton in Baked-Spaghetti-Less (So Far As I've Found) Athens, Georgia.
    #14
    Oneiron339
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    RE: Baked Spaghetti 2004/02/18 11:21:04 (permalink)
    There is the "Lady and Sons" restaurant in Savannah, GA that has baked spaghetti on their menu occasionally. She is the lady on the Food Channel, Paula (?) and I got the recipe for it a few years ago. Pretty good recipe.
    #15
    Alexander
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    RE: Baked Spaghetti 2004/02/27 11:05:41 (permalink)
    There used to be a version of baked spaghetti called "Johnny Marzetti," much beloved of school and college cafeterias. I think it originated at Marzetti's restaurant in Columbus, OH back in the 1920's. As a comfort food, I still make it occasionally for myself.
    #16
    Michael Hoffman
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    RE: Baked Spaghetti 2004/02/27 11:30:35 (permalink)
    quote:
    Originally posted by Alexander

    There used to be a version of baked spaghetti called "Johnny Marzetti," much beloved of school and college cafeterias. I think it originated at Marzetti's restaurant in Columbus, OH back in the 1920's. As a comfort food, I still make it occasionally for myself.


    The dish called Johnny Marzetti did originate at Marzetti's in Columbus. However, The same dish is known in New England as American Chop Suey, and I have no idea how long that's been around.
    #17
    6star
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    RE: Baked Spaghetti 2004/02/27 11:40:01 (permalink)
    quote:
    Originally posted by Michael Hoffman

    quote:
    Originally posted by Alexander

    There used to be a version of baked spaghetti called "Johnny Marzetti," much beloved of school and college cafeterias. I think it originated at Marzetti's restaurant in Columbus, OH back in the 1920's. As a comfort food, I still make it occasionally for myself.


    The dish called Johnny Marzetti did originate at Marzetti's in Columbus. However, The same dish is known in New England as American Chop Suey, and I have no idea how long that's been around.

    Here is an interesting story (and the recipe) I came across. It seems Marzetti's restaurant doesn't want any connection with Johnny Marzetti, even though everyone thinks they originated it.
    http://www.enquirer.com/editions/2003/06/25/tem_saucycook25.html
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    Michael Hoffman
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    RE: Baked Spaghetti 2004/02/27 12:06:07 (permalink)
    That's interesting. When I ate at Marzetti's shortly before it closed, the waitress suggested the Johnny Marzetti, which I'd never heard of being brand new to the area, saying it had originated in that restaurant.
    #19
    oldfrt
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    RE: Baked Spaghetti 2004/02/28 18:12:03 (permalink)
    Used to hang out at a Restaurant in Phoenix AZ (Giovanni's Pizza Cottage) that made a great baked Spaghetti. Since then always made it at home as I loved it. Not the a Gourmet dish, and would possibly violate traditional Italian values but was good!

    Cooked Pasta on a small heated platter, hot "home made" sauce on top, and then smothered in a combo of fresh Motzaralla and Romano cheese and some Oregano flaked on the top. Under the broiler till lightly browned, and served. Served with some good fresh Italian bread, salad, and more sauce on the side. Of course, a bottle of Chianti wine to complement!

    My spelling may not be the best as I am not Italian but, from a crazy Uke from Chicago, love this Italaian stuff! Somehow I think my Mother had a "friend" named Vito.

    Don


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    Lone Star
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    RE: Baked Spaghetti 2004/03/03 12:08:57 (permalink)
    I made the "Frank Marzetti" for family last night and they loved it. I couldn't taste a thing due to this cold/sinus thing.
    #21
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