Scalloped Spaghetti

Ingredients

• ^ pound spaghetti
• ^ c grated cheese
• i c tomatoes
• 2 T butter
• salt
• pepper

Method

1. 1

   Break spaghetti, cover with boiling salted water, and cook for 20 minutes.

2. 2

   Drain, cover with cold water, and layer in a baking dish with cheese and tomatoes.

3. 3

   Season, top with buttered crumbs, and bake for 30 minutes in a moderate oven.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 129. The excerpt below is the record exactly as published.

SCALLOPED SPAGHETTI BROWN BREAD TEA Cream of Vegetable Soup Mix together y^ c carrot, ^ c turnip, y^ c celery, j/z onion, i^ c potato and ^ t finely chopped parsley. Add I pint boiling water, cover and cook slowly for i h. Drain, reserving the liquid, pass the vegetables through a vegetable press and add to the liquid. IMelt 4 T butter, add 4 T flour and when well blended 2 c milk. ]\Iix thoroughly and add to the vegetable pulp and liquid. Heat well, boil- ing a iew m to cook the flour ; serve at once. Scalloped Spaghetti Break ^ pound spaghetti into small pieces, cover with boiling salted water and cook 20 m, or until tender, stirring occasionally. Remove from the fire, drain, cover with cold water to whiten, drain and arrange in layers in a baking dish, adding grated cheese and tomatoes alternately between the layers. There should be ^ c grated cheese and i c tomatoes. Season with salt and pepper, and 2 T butter

Cook this with the app: pantry check, scaling, and the assistant.