Because I have never used the term ‘comfort food’ as a put-down, and you shouldn’t either.
And I don’t plan my after-work dinner menus around truffle oil and caviar.
Actually, I don’t think I’ve ever had either of those.
Not that I’m opposed. I think truffle oil sounds pretty cool. But I’m just saying that some nights you don’t want fancy, you want something warm and delicious. That’s all.
Well, and maybe cheesy. Yes, I think we all want something cheesy now and again.
I typically lean toward baked macaroni in a pinch, but one day I decided to try out baked spaghetti. Here’s what I did….
Needed: 1/2 yellow onion, 2 cups chopped mushrooms, 1 tablespoon minced garlic, 2-3 tablespoons olive oil, 4-6 ounces uncooked spaghetti, 1 can diced tomatoes, 1 can tomato sauce, 2 cups shredded mozzarella cheese and 1/2 cup bread crumbs.
In a large pot heat the olive oil over low/medium heat. Chop the onion and saute it in the oil. Once it begins to soften (3-4 minutes) add the mushrooms and garlic and cook until the mushrooms are beginning to soften.
Meanwhile, cook your pasta in boiling salted water. However long the package tells you to cook it, take off a couple of minutes because the pasta will continue to cook as you bake it. And you don’t want to over cook the noodles.
Bake the mushroom pan… add the diced tomatoes (with their juices, so don’t drain it) and tomato sauce. You may need to add a little salt and pepper here, so give it a taste. Once your pasta is ready drain it (but don’t rinse the noodles) and pour them into the sauce. Make sure all the noodles are coated in sauce. Transfer to a baking dish and cover with cheese and bread crumbs. Bake at 350 F for 15-18 minutes until it begins to bubble.