Baked Spaghettl
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United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- a cupful of milk
- Salt
- a pound into even lengths
- Water
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- "Spaghetti" is otherwise known as "small'* or " straw *• macaroni, and is considered more delicate, as it is certainly prettier than the " large " or " pipe macaroni." Break half a pound into even lengths, perhaps into two-inch pieces.
- It is easier to serve and eat it thus than when long coils of it drip over dish and plate.
- Cook it gently in boiling, salted water until clear and tender, but not broken.
- Twenty minutes should suffice.
- Drain it, and fill a buttered bake-dish with layers of spaghetti divided by layers of grated cheese and butter-bits, seasoned with salt, add a cupful of milk, raising the layers to let it sink to the bottom ;
- strain grated cheese thickly on the top, and bake, covered, for half an hottr.
- Afterward brown on the upper grating of the oven.
- .
Plating
Cookware for this recipe
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Large pot
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Grater
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Sieve
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Colander