Tuesday, March 23, 2010

Use up that Chametz Before Passover! Baked Spaghetti

This recipe is an old family favorite--it's actually one of my nonagenarian father's favorite treats :) It is a nice easy way to help you use up some of that extra pasta before Passover starts.

If you like, you can add some cooked cut up fresh or frozen vegetables to boost the nutritional value

Baked Spaghetti


  • 1 pound thin linguine
  • ½ pound sharp cheddar cheese-shredded
  • ¼ pound sweet butter/margarine-melted
  • 16 ounces bottled marinara sauce
  • ½ cup cornflake crumbs
  • baking spray


1. Follow directions on package of spaghetti for parboiling noodles. Drain and rinse well.

2. Mix noodles with cheese, melted margarine and tomato sauce. Preheat oven to: 375.

3. Spray casserole. Pour spaghetti mixture into casserole. Smooth out the noodles. Sprinkle cornflake crumbs over the top. Bake for 30-45 minutes until mixture is bubbling and crumbs are browned. Serve hot.

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