Baked Angel Hair Pasta

April 27, 2011

For years I tried to obtain the perfected “baked spaghetti”.Like Goldilocks I could never find the one that was “juuuust right”.  Finally I received a most interesting recipe from a friend, a few tweaks of my own and here it is. This is a great when you are asked to bring a dish to share, as it never fails.Creamy and moist, and holds its shape without falling apart.If you are tired of conventional lasagnes and shells,you will love this.

  • 1 lb. angel hair pasta (you can use any regular to thin pasta strings- we prefer the delicateness of the angel hair and how it holds together)
  • 1 stick of butter cut in tablespoons and at room temp
  • 3 eggs
  • 8 oz. shreddded mozzarella
  • 1 C. shredded GOOD Quality parm (please no green cans!)
  • 2 C.  Sauce- your choice but it works best with a thicker sauce.I use my Eggplant Tomato Sauce,or what you are seeing here is some frozen Red Cherry Pepper Sauce I had in the freezer- thumbs up on this one)
  • 1 pint sour cream
  • Italian Seasonings, driedparsley,salt ,pepper to taste

Lightly coat a 9×13 pan with olive oil. Pre heat oven to 350 degrees.Boil salted water and cook pasta to al dente. While pasta is cooking beat butter and eggs and 3/4 of the parmesean together. Add seasonings.Drain pasta and cool just a bit, so it doesn’t scramble eggs. Add warm pasta to egg mixture,stir until just combined.Add seasonings and stir until evenly dispersed.

Pour into baking pan and flatten out mixture.Allow to sit for 5 minutes. Evenly spread sour cream over all.

 I sprinkle a little more Italian seasoning  over sour cream too.

Evenly pour sauce over top,cover tightly with foil and bake for 45 minutes.

Sprinkle mozarella, remainder of parm and  a few more shakes of seasonings on  top to give it color.Bake about 15 minutes until cheese is gooey and lightly browned.

Cut and serve with garlic bread … you will make this again and again for your family and friends.


One comment

  1. Yummmmm thanks for this!!!

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