[Photograph: Yvonne Ruperti]
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.
Read more: Chicken Dinners: Baked Spaghetti With Chicken (Spaghetti Pie)
- Yield:Serves 2
- Active time: 15 minutes
- Total time:45 minutes
Ingredients
- 5 ounces angel hair pasta, broken in half (see note)
- 2 tablespoons olive oil
- 1 small onion, chopped (about 3/4 cup)
- Kosher salt and freshly ground black pepper
- 8 ounces ground chicken
- 2 cloves garlic, minced
- 1/2 teaspoon chili flakes
- 1 (14-ounce) can diced tomatoes, strained
- 1 (8-ounce) can tomato purée
- 6 ounces cheddar cheese (or Colby or Monterey Jack), shredded, divided
- 1 ounce Parmesan cheese, grated
Directions
-
1.
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).
-
2.
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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3.
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.
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