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Baked Spaghetti

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johnnyp
johnnyp Posts: 3,932
edited October 2017 in EggHead Forum
Smoked meatballs made from hot Italian sausage.  with a homemade pasta sauce and angel hair pasta.  Then baked on the egg 







XL & MM BGE, 36" Blackstone - Newport News, VA
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Comments

  • Rzeancak
    Rzeancak Posts: 193
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    I just drooled a little 
    A child can ask questions a wise man can't answer!!!
    Canada
    Large @ Small BGE 

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  • Skiddymarker
    Skiddymarker Posts: 8,522
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    Awesome looking dish. Easy to do and great results. Our two favourites are penne and rotini for the pasta ingredient. The grandkids still like to slurp the long noodles. 
    If you use foil take out pans, this stuff freezes very well and takes about 2 hours to cook from frozen on a 400ºF or so indirect egg. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    Great looking pot of food!!   We do the same thing with chicken or shrimp. 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    That looks excellent. If I may be so bold- try it with a deep dish pizza crust. Even better with day old sketty if you have leftovers. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • bgebrent
    bgebrent Posts: 19,636
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    Damn Johnny!  Looks great.
    Sandy Springs & Dawsonville Ga
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  • tarheelmatt
    tarheelmatt Posts: 9,867
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    That looks really good Johnny!
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
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  • YEMTrey
    YEMTrey Posts: 6,829
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    Okay, yes please!
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • drumdudeguy
    drumdudeguy Posts: 165
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    Looks awesome! Never thought of cooking spaghetti on the BGE!
    Charlotte NC - Large Big Green Egg (2009) w/Nest and Handler
    Accessories: PSWoo, Woo, Adjustable Rig, Smokeware Cap and Temperature Gauge
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  • Wolfpack
    Wolfpack Posts: 3,551
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    Wow- added to the list. 
    Greensboro, NC
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  • blasting
    blasting Posts: 6,262
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    Looking good there buddy.  I've never done it like that, but I sure will give it a try next time.

    A dish like that, you might want to try homemade noodles take it even further next level.

    Phoenix 
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  • DoubleEgger
    DoubleEgger Posts: 17,188
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    Booming 
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  • XC242
    XC242 Posts: 1,208
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    All the food we see on this site. I'll. Take. This. Any. Time!
    LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI. :glasses:  B)
    If it wasn't for my BGE I'd have no use for my backyard...
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  • Hans61
    Hans61 Posts: 3,901
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    Looks delicious!
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • SciAggie
    SciAggie Posts: 6,481
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    Oh my. That's a skillet full of goodness right there. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • northGAcock
    northGAcock Posts: 15,164
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    Looks great...a couple words of caution. When finished cooking, make sure to remove the leftovers from the cast iron skillet. In other words, don't cover and put the skillet and leftovers in the frig. The high acidity and moisture is not good for the cast...don't ask me how I know. Also, the leftovers will quickly take on the iron taste. Love what you did.....have done it myself a couple of times. Secound time I applied the above. Hope this is helpful and or all is consumed.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • nolaegghead
    nolaegghead Posts: 42,102
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    Did it taste good?
    ______________________________________________
    I love lamp..
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  • johnnyp
    johnnyp Posts: 3,932
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    nolaegghead said:
    Did it taste good?


    It was baked spaghetti.  So it was solid, but unspectacular.  Hit the spot, though.


    I'd love to get my hands on some old Italian Granny's sauce recipe, though.

    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • EagleIII
    EagleIII Posts: 415
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    Looked AWESOME!  It's a wonder we have not seen that up here before....although maybe I was asleep or just didn't notice.
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  • Focker
    Focker Posts: 8,364
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    Nice skillet dish.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • caliking
    caliking Posts: 18,731
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    Looks good For some reason I love leftover spaghetti straight from the fridge. 

    If you're looking to amp up the flavor a bit, try setting the skillet on the PS (with an air gap) next time. you won't lose the meatball drippings that way. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,541
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    Holy Crap.... Awesome Johnny!!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • Richard Fl
    Richard Fl Posts: 8,297
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    Looks great. Here is a variation I like:
    Pasta, Spaghetti Pie, Linguine, Richard Fl

    INGREDIENTS:
    3/4 Lb Cooked pasta of choice, spaghetti, Linguine, Fettuccine
    1 Pint Cottage Cheese, Ricotta can also be used
    6 Eggs
    1 Cup Grated Parmesan cheese, or Shredded Cheddar cheese
    2 Cups Durkee's French Fried Onions, Crushed Fine
    3-4 Cups Sauce W/ meat, mushrooms whatever you like

    PROCEDURE:

    1. Mix the cooked pasta with the eggs, onion rings and cheese. Place in a baking dish and make a nest in the center.

    2. Place cottage cheese or ricotta in the nest.

    3. Next cover with pasta sauce and sprinkle with some cheese. Bake @350°F for 30-45 minutes. Let rest 15 minutes.

    Recipe Type: Main Dish, Pasta

    Source
    Source: BGE Forum, Richard Fl, 2011/02/05**
    Web Page: http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1039561&catid=1



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  • johnkitchens
    johnkitchens Posts: 5,227
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    Wow that looks great. I bet the meatballs were fantastic! 

    Louisville, GA - 2 Large BGE's
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  • pgprescott
    pgprescott Posts: 14,544
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    Yes please!
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