"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Baked Spaghetti Recipe

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This recipe for Baked Spaghetti, by , is from The Kosciak/Swidergal Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cookie Krupa
Added: Monday, July 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. spaghetti
1/2 cup grated Romano cheese(fresh preferred)
1/2 cup grated Parmesan (fresh preferred)
1 qt. heavy cream
6 large eggs
2 cups shredded mozzarella (reserve 1/2 cup for topping)
1 or 2 cloves pressed garlic
1/4 tsp. pepper

Directions:
Directions:
Scald cream. Mix eggs, garlic and pepper together. Temper eggs with hot cream slowly. Mix eggs and cream together. Add in all of the cheeses except 1/2 cup mozzarella. Add mixture to partially al dente pasta. Press spaghetti mix into greased 9 x 13 pan. Top with remaining 1/2 cup of shredded mozzarella. Bake at 350 30-40 minutes. Let stand 10 minutes before serving.

Personal Notes:
Personal Notes:
This is a Firehouse Favorite. Al dente means "to the tooth". The noodles should be firm to bite, chewable and never soft or mushy.

 

 

 

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