Grown Up Spaghetti Sandwiches

Did you ever make sandwiches out of your spaghetti and bread when you were little? I sure did. My dad would put a loaf of bread with butter on the table and we would spoon our cut up spaghetti onto the bread and make sandwiches. I have taken this idea and made an adult version.

This meal is super quick and easy. One of the things I love about spaghetti night is that I know when I get home after my 10 hour shift that I will have a simple night of cooking. I really took advantage of that when the hubby and I first got married. We had the same spaghetti recipe every week. He got sick of it super quick. So now I just throw that spaghetti recipe into a sandwich and magically he likes spaghetti night again.

This is my entry into Presto Pasta Nights this week. Chaya over at Sweet and Savory Says It All is hosting so make sure you check out her page tomorrow to see all the delicious plates and bowls of pasta. I know I can’t wait.

Grown Up Spaghetti Sandwiches

1 lb whole wheat spaghetti noodles (I used linguine this time, though)

1 jar of Spaghetti Sauce (I am not afraid to admit that I use jarred sauce when I need something fast)

1 lb ground lean ground beef

Basil, to taste

Garlic Powder, to taste

Salt, to taste

Pepper, to taste

Hoagie Style Rolls

Olive Oil

Shredded Mozzarella Cheese, a handful will do

1. Heat oven to 350 degrees.

2. Bring a large stockpot of water to boil and cook spaghetti according to directions.

3. Season and brown the ground beef. Drain. Pour ground beef back in skillet and pour sauce over, stirring to combine. Add additional seasoning to taste.

4. While the spaghetti and meat sauce are cooking, hollow out the hoagie rolls.

5. After the spaghetti has drained, in a small bowl combine spaghetti and meat sauce. I also cut the spaghetti down to bite size pieces so it will be easier to eat the sub.

6. Place the hoagie rolls on a ungreased baking sheet. Scoop the spaghetti and meat sauce mixture into the hoagie rolls. Top with shredded mozzarella and parmesan cheese. With a pastry brush coat the top of the hoagie rolls with olive oil and sprinkle with garlic powder.

7. Bake in the oven for 10-15 minutes, until cheese is melted and crust is crunchy.

This recipe is so adaptable to any kind of pasta, sauce, cheese, bread, etc. Mix it up and enjoy. Plus there is tons of leftover spaghetti and meat sauce for lunch the next day.

Holy Macaroni Batman!

So when I say I am a picky eater, I mean extreme picky. It was especially bad when I was younger. It makes my father so mad now when he hears what kind of food I am eating or even trying. (By the way yes it was my Dad making the food; he was the best single father in the world.) When I was little, I would only eat plain noodles with just some butter and salt. Oh yeah, I also ate hot dogs. I was obviously not a foodie as a child. My Dad would always ask me if he could give me macaroni and cheese. I was adamant when I said no because cheese was not suppose to take the macaroni. Oh how wrong I was. I have truly seen the error of my ways.

However it wasn’t until recently that I actually made homemade macaroni and cheese. It was always from the little blue box before (but shh! don’t tell). So when Pioneer Woman had a recipe for macaroni and cheese, I just had to try it. The first time I made it exactly as the recipe said. Holy Macaroni Batman!!! That was a lot of macaroni and a lot of leftovers. So this time I cut the recipe in half. I also used whole wheat pasta to up our whole grain intake. Pioneer’s Woman’s recipe is below so if there are only two of you cut the recipe it half.

Macaroni and Cheese

Preheat oven to 350 degrees

4 cups dried macaroni
1/4 cup (1/2 stick, 4 tablespoons) butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 heaping teaspoons dry mustard (more if desired)
1 egg, beaten
1 pound cheese, grated
1/2 teaspoon salt (more to taste)
1/2 teaspoon seasoned salt (more to taste)
1 teaspoon ground black pepper
*Optional spices: cayenne pepper, paprika, thyme

• Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
• In a small bowl, beat egg.
• In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
• Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
• Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
• Pour egg mixture into sauce, whisking constantly. Stir until smooth.
• Add in cheese and stir to melt.
• Add salts and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
• Pour in drained, cooked macaroni and stir to combine.Top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.

Not only was this a first time for making homemade Macaroni and Cheese, but this is my first entry into Presto Pasta Nights. Ruth at Once Upon a Feast has been running this weekly roundup for quite some time. She is the host this week and you should definitely visit her site on Friday when all the entires will be posted. I have always viewed the weekly recipes with mouthwatering awe. So I knew one of my first food blog posts had to be a entry into the Roundup. I can’t wait to see this week’s entries. I know I will be trying some out. Until next time……

Christine