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Baked Spaghetti

Baked Spaghetti

1  8oz pkg Spaghetti cooked according to package directions
2 TBS butter
1 cup grated Parmesan cheese (divided)
1 24 oz ricotta cheese
3/4 cup chopped chives (can leave these out if you have picky kids)
3 cups Spaghetti sauce with meat (you can make your own sauce or use 1 jar of you favorite, store bought, sauce and add 1 pound cooked ground beef, or sausage, to the sauce)
1 1/2 cups grated sharp cheddar cheese

Preheat oven to 350, put on your Hot Mama Apron combine hot cooked spaghetti, chives, butter and 1/2 cup Parmesan cheese until butter is melted.
Arrange spaghetti in bottom of a 9x13 pan. Spread Ricotta cheese over spaghetti. Spread meat sauce over Ricotta, top with grated sharp cheddar and remaining Parmesan. Bake at 350 for 40 minutes. Serve with salad and garlic bread.

Two summer salads we think you will love

Fresh corn and sun dried tomato salad and Garden Orzo Salad

These two salads are so fresh and yummy; they are perfect for summer!

Fresh Corn and Sun Dried Tomato Salad
6 ears fresh yellow corn
1 1/2 cups sun dried tomatoes chopped (can add more if you desire)
1 bunch chives, chopped
Sea Salt
pepper
1/4 cup mayo (might not need this much, you want just enough to lightly coat)
juice of 1/2 lemon

Put on your favorite Hot Mama Apron (did you know we have added pockets to all of our aprons?)
Boil corn until desired tenderness is reached.
Using a sharp knife, slice corn from cob and place corn into a bowl.
Add chopped sun dried tomatoes, chives, and salt and pepper to taste.
Mix in Mayo 1 tablespoon at a time, just enough to barely coat the corn. You do not want it to look like there is Mayo in this salad.
Squeeze juice from 1/2 lemon over salad, mix well and refrigerate at least two hours before serving.
Serve in a bowl or over a bed of lettuce.


Garden Orzo Salad
If you have a garden you will love making this salad! We had so much fun gathering ingredients from our backyard.
6 ounces sugar snap peas, trimmed, cut in half
2 2/3 cup orzo pasta (about 21 ounces)
1 1/4 cup cubed, seeded, tomatoes
3/4 cup cubed seeded peeled cucumber
1/2 cup chopped green onions
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
2 teaspoons finely chopped lemon peel

Dressing:
1/4 cup fresh lemon juice
2 teaspoons finely chopped lemon peel
1 teaspoon minced garlic
3/4 cup olive oil

Grab your favorite Hot Mama Apron (we think the new FULL MAMA would be perfect with this recipe)
Cook Orzo according to package instructions, drain and rinse with cold water.
Add remaining ingredients and toss.

For Dressing:
Combine lemon juice, lemon peel, and garlic in medium bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. Pour half of dressing over salad; toss to coat. Refrigerate for at least 2 hours. When ready to serve, toss salad with enough remaining dressing to coat generously. Serve in a bowl or over a bed of lettuce.