What do you think?

Question

I'm making dinner plans, and I thought I would experiment with baked spaghetti. The sauce, however, upsets my mother's stomach; so I thought I would make a second one with just the noodles and something that wouldn't hurt her. This is where you all come in. I thought I'd put butter on this one and sprinkle it with parmesan before I baked it. I also thought about putting some ground beef on there with the butter and parmesan poured over it all. Which do you think would be better...with or without the meat?

Answer 1

Probably without. Not much there to keep the pasta and meat from drying out. I would make a light cheese sauce. Equal parts of flour and butter in a pan, stir and cook low until butter stops bubbling add milk or cream in small amounts till a bit thinner than you want it. Stir in the parmesan... maybe a bit of allspice or nutmeg, salt to taste. a bit of white pepper if you have it. It will thicken as it bakes (moisture driven off and picks up starch from pasta) so make sure it is a little thinner than you want it to end up.

Answer 2

Why not make two, as you suggest, but different...like a reg spaghetti and then chicken Alfredo spaghetti?
Just browned chicken tenders, a good bottled Alfredo sauce-(Bertellis (sp) is a really good one) or your own if you have the time,and a sprinkle of Parmesan, mozz cheese over top. This is great for people with sensitive stomaches. You can bake them in the same oven, same time, just different. I think that that is what I would do.
If you want 'spaghetti' like you are thinking, I would add the meat.

Answer 3

Either would work for me, but for a delicate stomach, you might want to take some drained cottage cheese, add a raw egg, a tsp of sugar, two drops of vanilla extract, salt and pepper to taste. Mix thoroughly and combine with the spaghetti. Put the mixture in a baking dish, sprinkle with the parmesan and dot with the butter. Bake at 350 degrees til firm and the top golden. Cut into pie wedges and serve.

Also works with elbow macaroni, shells or egg noodles. (The pasta is pre-cooked al dente, of course and at room temperature)

(Drained cottage cheese is normal cottage cheese put into a coffee filter in a strainer in a bowl and refrigerated for a couple of hours to let the whey drain.)

This is a variation of my grandmother's noodle pudding. Let me know if you like it.

Answer 4

Personally, I love buttered noodles (with garlic and parm). But for this - is mom a meat lover? Why not try a nice Alfredo sauce. Bertelli's with portabello mushrooms is excellent! I like to add capers and chicken or shrimp. Ooooohhh! Do you have shrimp? Add a few of those to the buttered noodles! And a bit of lemon juice. Can I come over? I'll bring the bread!

Answer 5

Is it the tomato sauce she can't handle? Perhaps you could buy a bottle of Alfredo. From what you describe, I'd leave out the meat and go with the butter, GARLIC, and cheese - maybe some broccoli or mushrooms.

Answer 6

I think if you made a nice cream sauce with butter and some heavy cream and added Parmesan and also some mozzarella it would give it more creaminess.

Bonn appetite

Answer 7

With the meat hun :)

Answer 8

with