BAKED SPAGHETTI AND SKILLET BREAD

Homemade baked spaghetti covered in warm skillet bread – all smothered with melty mozzarella cheese. AMAZING and a great family-favorite meal.

INGREDIENTS

FOR THE DOUGH:

• 1 1/2 cups water
• 2 Tablespoons brown sugar
• 1 Tablespoon instant yeast such as Red Star Platinum Instant Yeast
• 3 1/2 cups bread flour
• 1 teaspoon salt
• 1 cup cheddar cheese diced (or any type of cheese)
• 2 tablespoons dried parsley flakes more for topping
• 2 egg whites beaten

FOR THE BAKED SPAGHETTI:

• 1 cup cottage cheese
• 1 large egg
• 3/4 cup parmesan shredded, divided
• salt
• 1/4 cup heavy cream
• 1/4 teaspoon cornstarch
• 1/2 pound spaghetti noodles broken in half before cooking
• 1 tablespoon olive oil
• 3 cloves garlic minced
• 1 can (14 ounces) tomato sauce
• 1 can (14.5 ounces) diced tomatoes drained
• 1 teaspoon dried oregano
• 1/3 cup fresh basil chopped
• 1 teaspoon sugar
• black pepper
• 8 ounces mozzarella cheese cut into 1/4 inch pieces

INSTRUCTIONS

FOR THE DOUGH:

1. In a small bowl, stir together water, yeast, and sugar. Some clusters of yeast will remain. Let yeast/water rest for 5 minutes. The yeast should multiply and rise to the top.
2. In a standard mixer, fitted with the dough hook, combine 3 1/2 cups flour and salt. Slowly add yeast/water mixture to the mixer and mix for 2 minutes. If dough is super sticky add small amounts of flour until dough stops sticking to sides. I had to add about 1/2 cup more. Do not add more than 1/2 cup. Add the cheese and mix until just combined.
3. Turn the dough out onto a floured surface. Knead the dough for 1-2 minutes (see post for a video explaining how to knead) and shape into a ball. With a sharp knife, cut ball of dough into thirds and then into fourths to make 12 balls of dough.
4. Knead each dough ball a couple of time to get a smooth skin and shape into a ball. Set aside.

TO MAKE SPAGHETTI:

1. Preheat oven to 400 degrees.
2. In a small bowl, whisk together cottage cheese, 3/4 cup mozzarella, egg, 1/2 cup parmesan, heavy cream, and cornstarch. Set aside.
3. Make pasta according to package instructions. Set aside.
4. While pasta is cooking, heat oil and garlic in 10-12 inch skillet over medium heat, for about 2 minutes. Stir in tomato sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes. Off heat, stir in 1/2 cup basil and sugar, then season with salt and pepper.
5. Reserve 1 cup pasta sauce, and add remaining sauce and cottage cheese mixture to pasta. Stir until evenly distributed.
6. In the skillet used to make the sauce - place the rolls in a ring around the outside of the pan. It is okay if there is a little bit of sauce still in the pan. Brush tops of rolls with beaten egg whites, sprinkle with parsley flakes and remaining parmesan cheese.
7. Add the pasta to the middle of the pan. Top with reserved sauce and remaining mozzarella cheese.
8. Bake for 40-45 minutes. If the rolls start to get to brown, lightly cover skillet with foil.
9. Remove from oven and let cool for 10 minutes. Slice like a pie and enjoy!
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