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Notes: I chose angel hair (or capellini) pasta for it's delicate texture and quick cooking time. If using regular spaghetti, increase cooking time. This can be doubled and baked in a 13- by 9-inch casserole dish. Freeze the pasta until cold and firm, not frozen. If beginning to freeze solid, move pasta to refrigerator.
Recipe Facts
Ingredients
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5 ounces angel hair pasta, broken in half (see note)
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2 tablespoons olive oil
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1 small onion, chopped (about 3/4 cup)
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Kosher salt and freshly ground black pepper
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8 ounces ground chicken
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2 cloves garlic, minced
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1/2 teaspoon chile flakes
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1 (14-ounce) can diced tomatoes, strained
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1 (8-ounce) can tomato purée
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6 ounces cheddar cheese (or Colby or Monterey Jack), shredded, divided
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1 ounce Parmesan cheese, grated
Directions
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Adjust oven rack to middle position and preheat to 400°F. Bring 2 quarts water to boil in medium pot over high heat. Season generously with salt and pasta. Quickly cook until pasta is al dente (about 2 minutes). Immediately drain and run cold water over pasta to cool. Spread onto a plate and place in the freezer while you prepare the sauce (see note).
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Heat oil in large saucepan over medium heat until shimmering. Add onion and season with salt. Cook, stirring, until just softened, about 5 minutes. Add chicken and garlic, and cook, breaking up with spoon, until chicken is no longer pink, about 2 minutes. Add chili flakes, 1/4 teaspoon black pepper, strained tomatoes, and purée, and bring to a simmer. Cook, stirring occasionally, until lightly thickened and flavors have melded, about 5 minutes. Let cool slightly.
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Place sauce, spaghetti, 5 ounces cheddar, and Parmesan in large bowl. Toss to combine. Spread into 2-quart casserole dish, top with remaining ounce of cheddar, and bake until top is crispy, about 20 minutes. Serve.
Special Equipment
2-quart casserole dish
This Recipe Appears In
Nutrition Facts (per serving) | |
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702 | Calories |
38g | Fat |
55g | Carbs |
38g | Protein |
Nutrition Facts | |
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Servings: 2 to 3 | |
Amount per serving | |
Calories | 702 |
% Daily Value* | |
Total Fat 38g | 49% |
Saturated Fat 15g | 77% |
Cholesterol 125mg | 42% |
Sodium 1042mg | 45% |
Total Carbohydrate 55g | 20% |
Dietary Fiber 6g | 22% |
Total Sugars 10g | |
Protein 38g | |
Vitamin C 28mg | 138% |
Calcium 568mg | 44% |
Iron 5mg | 25% |
Potassium 1212mg | 26% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |