Friday, March 9, 2012

Spasanga Ala Steph

As soon as I saw this recipe, I knew it had to be tried for its flavors and its simplicity - I knew we would both be busy this day so it seemed like the perfect choice.  We had some tomato sauce that Bev had bought at a crafts fair and some frozen meatballs so that’s what we went with.  Check out Stephs Plain Chicken blog for her recipe and some great photos.  Using what we had on hand, I made half of Steph’s pasta recipe and ended up with this.

12 oz spaghetti
16 oz mozzarella cheese, grated
4 ounces ricotta cheese
4 ounces sour cream
5/8 cup half-and-half
½ cup grated parmesan cheese , divided
2 tsp. Italian spices
¼ tsp. pepper
½ tsp. minced garlic
½ tsp. salt
1 tsp. crushed red pepper
32 oz spaghetti sauce
Pkg. Meatballs

Preheat oven to 350 degrees.

Cook spaghetti to al dente, drain, and add back to hot pan.

While pasta is cooking, stir together sour cream, ricotta, half-and-half, mozzarella, spices, and half the Parmesan cheese.  Add to pan with the drained spaghetti and toss until well coated.

Pour spaghetti mixture into 9"x11" dish lightly sprayed with cooking spray and top with remaining Parmesan cheese.

Cover dish with aluminum foil and bake 30 minutes.
While pasta is baking, heat meatballs in the sauce. 

Cut pasta into squares and top with meatballs and sauce.

Although this wasn’t our favorite sauce (too sweet), we both thought the dish was very good – and it was easy to make.  After supper, Bev chopped up the meatballs in the sauce then mixed it with the pasta and, not surprisingly, it was also very good and I had it for breakfast the next day - Bev asked if I wanted an egg on top but I declined.

A blonde was playing Trivial Pursuit one night... It was her turn. She rolled the dice and she landed on Science & Nature. Her question was, 'If you are in a vacuum and someone calls your name, can you hear it?' She thought for a time and then asked, 'Is it on or off?'

All photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

Two years ago: My Girls



  1. That is an interesting way to take on lasagne. Aside from not liking the sauce you used, did it still have that lasagne flavor to it? Did the pasta part turn out kind of gooey or saucy or firm? It seems like the good stuff has that certain texture. Anyhow, this seems like a cool way for those of us who don't have proper lasagne pans (or just don't want to go through all the hassle of assembly) to make a comforting dinner with relative ease. Have a great day! Love you!

  2. Love the simplicity of this and bet it had to be really good even if your sauce was too sweet.

    I think the blonde who was in that vacuum lives down the street here from me. lol!!!

  3. I like that this recipe has lots of cheese in it. It's different with sour cream, but I bet it was really good.

  4. Looks great! I like that you used meatballs in the sauce.
    Glad you liked it!!

  5. Larry, Nice twist on 'normal' lasagna! Looked good to me but I'm not crazy about sweet tomato sauce either...prefer a bit of a distinctive pop in my sauce! I can't believe that you didn't drop an egg on the leftovers at breakfast... Take Care, Big Daddy Dave

  6. Stephanie always has great recipes on her blog and this one looks WONderful. I'd love to have some for breakfast right now! When I make spaghetti, I always make enough for the next morning. And I agree, I've never added an egg.

  7. I have been eyeballing this recipe forever now! So happy to see someone make it. Those jar sauces are a bit sweet aren't they? Now that I know you all made it, I must give it a go!!

  8. This is a great little twist on a classic dish!

  9. I saw that on several blogs this week and I am so ready to make it.


I appreciate and enjoy your comments