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When making baked pasta I pour my sauce out of the jar and into my meat mixture, then I pour my splash of milk and crack my egg into the empty sauce jar. I re-close it tightly and shake. It scrambles the egg perfectly and mixes it with the milk without dirtying another bowl and gets out that last bit of stubborn sauce from the jar!
What sort of recipe is this?
Back in those days folks cooked their food, not built a shrine to it.
My recipe is similar to this one: http://www.tasteofhome.com/recipes/Baked-Spaghetti-4, but I use a little bit of milk rather than the cottage cheese. The egg binds it all together so it can be sliced into squares like lasagna after baking.
Great looking recipe. I've just never thought of using egg in a baked spaghetti, and I don't use jarred sauce, but if I did, I could see where that is a great tip! I'm gonna try this recipe with my own sauce. Oh yes I am...
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