Recipe

Crispy Baked Spaghetti and Ragu

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Crispy Baked Spaghetti and Ragu

A deliciously simple classic baked cheesy spaghetti with all the crispiness of a good mac and a mushroom and onion saucy ragu.




Ingredients to serve 2

  • 200g x Smoked Chicken - flaked
  • 50ml x Cream
  • 100g x Grated Parmesan
  • 50g x Grated Mozzarella
  • 50g x Grated White Cheddar
  • 150g x Spaghetti
  • ½ x Onion - diced
  • 1 clove x Garlic - chopped
  • 5g x Thyme - leaves pulled from stem
  • 1 sachet x Beef Stock
  • 125g x Button Mushrooms - quartered
  • 125ml x Milk (from your pantry)
  • 1½ x Eggs - whisked (from your pantry)
  • 100ml x Water (from your pantry)
  • 20g x Butter (from your pantry)
  • Sugar/Sweetener (from your pantry)
  • All Purpose Flour (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 400g x Smoked Chicken - flaked
  • 100ml x Cream
  • 200g x Grated Parmesan
  • 100g x Grated Mozzarella
  • 100g x Grated White Cheddar
  • 300g x Spaghetti
  • 1 x Onion - diced
  • 2 cloves x Garlic - chopped
  • 10g x Thyme - leaves pulled from stem
  • 2 sachets x Beef Stock
  • 250g x Button Mushrooms - quartered
  • 250ml x Milk (from your pantry)
  • 3 x Eggs - whisked (from your pantry)
  • 200ml x Water (from your pantry)
  • 40g x Butter (from your pantry)
  • Sugar/Sweetener (from your pantry)
  • All Purpose Flour (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C. Bring a large saucepan of salted water to the boil for use in Step 1 - just under 1 tsp salt per litre water.

Washing Instruction

Wash your hands well. Rinse your thyme thoroughly and drain on paper towel. Brush your button mushrooms with a soft basting brush or clean kitchen towel.

Gino's Tip

You should never rinse or wash mushrooms with water as they are very absorbent thus when frying they will extrude the water absorb and braise instead of caramelizing.

Step 1 - Crispy Spaghetti Bake

Once your water in your large saucepan comes to the boil, add your spaghetti and cook for 10-12 minutes until your spaghetti is cooked and "al dente". Drain through a colander once done. In a large bowl, whisk together the milk, cream with the grated parmesan, eggs, half of your grated mozzarella and all your white cheddar - Season well with salt and pepper, remember you will be adding your spaghetti to this so it needs some seasoning. Stir until combined. Add the cooked spaghetti to the bowl along with your flaked smoked chicken and toss well, until all the pieces of pasta are covered with the mixture. Transfer the pasta and cheese mixture to a springform pan or a large baking dish. Sprinkle the remaining mozzarella and pop into the oven for 14-16 minutes until cheese is golden and your spaghetti bake has set.

Step 2 - Mushroom Ragu

Heat a large frying pan over med-high heat add a drizzling of olive oil and fry your quartered button mushrooms for 3-4 minutes. Now add your diced onion, chopped garlic, and thyme and continue cooking, stirring at regular intervals for 5-6 minutes until your onions are slightly caramelized. At this point add about a tablespoon of all-purpose flour and mix it through cooking for an extra minute. Lastly, mix in your beef stock and water. Bring your sauce to the heat until thickened - add dashes of water if too thick.

To Serve

Top your crispy spaghetti bake with your mushroom ragu and divide amongst your servings.