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Season 2 Ep. 2 — Viva La Pasta

About This Episode

If there’s one cuisine that could qualify as universally comforting, it would have to be Italian. Kimberly puts her own twist to an Italian feast and makes a great spaghetti casserole with the help of special guest Martina McBride.
 

Spaghetti Casserole

  • Cook time: 26-29 minutes
  • Yield: 2 Quart Casserole

Ingredients

  • 2 tablespoons olive oil
  • 1 cup onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 cups mushrooms, thinly sliced
  • 1 cup fennel, thinly sliced
  • 3 cups homemade tomato sauce
  • 1 pound spaghetti, broken into 2 inch pieces, par-cooked and tossed in olive oil
  • 1 cup shredded mozzarella
  • 1 cup grated parmesan cheese
  • 2 tablespoons parsley, minced

Directions

In a Dutch oven heat olive oil and cook the onions for 5 minutes until they soften. Add the garlic and cook for 2 minutes. Add the mushrooms and fennel and cook until vegetables are soft about 7 minutes. Add the tomato sauce and cooked spaghetti. Stir to mix well. Pour the mixture into a 2 quart casserole dish that has been sprayed with nonstick spray. Top the casserole with mozzarella, parmesan cheese and parsley. Bake in a 400 degree oven for 12-15 minutes until cheese is golden brown.

 

Turkey Meatballs

  • Cook time: See directions
  • Yield: 12 Meatballs

Ingredients

  • 3 cups tomato sauce
  • 1 cup sourdough bread, crust removed, cut into chunks
  • 1/2 cup buttermilk
  • 1 pound ground turkey meat
  • 1/3 cup pecans, finely chopped
  • 1 egg
  • 1 teaspoon onion powder
  • 2 cloves garlic, minced
  • 1 tablespoon parsley, minced
  • 1 tablespoon basil, minced
  • 1 1/2 tablespoons salt
  • 1/4 teaspoon pepper
  • Olive oil for frying

Directions

Add tomato sauce into a pot and keep warm. Soak the bread in the buttermilk. In a large bowl add turkey meat, pecans, egg, onion powder, garlic, parsley, basil, salt and pepper. Remove the bread from the buttermilk and gently squeeze the access liquid. Add the soaked bread to the turkey meat. Discard the buttermilk. Using your hands mix all the ingredients well. Form 12 meatballs with your hands. In a sauté pan heat olive oil and fry the meatballs on all side until golden brown. Once the meatball is browned add it to the tomato sauce. Cover and simmer on low for 12 – 15 minutes.

 

Homemade Tomato Sauce

  • Cook time: 40 minutes
  • Yield: 6 cups

Ingredients

  • 1/2 cup olive oil
  • 1 small Vidalia onion (about 2 cups), finely diced
  • 5 cloves garlic, minced
  • 1 large carrot, grated
  • Salt
  • Pepper
  • 2 (28-ounce) cans whole peeled tomatoes, juices reserved
  • 1 bay leaf
  • 2 tablespoons basil, chopped

Directions

In a Dutch oven heat the oil and cook the onions until soft about 5 minutes. Add the garlic and carrots and cook for an additional 5 minutes. Season with salt and pepper. Hand crush the tomatoes and add it to the pot with the juices. Add the basil and bay leaf. Let it come to a boil then lower the heat and let it simmer until it thickens, about 30 minutes.

 

Hot Mocha Float

  • Cook time: N/A
  • Yield: 6 servings

Ingredients

  • 2 cups strong black coffee
  • 1/2 cup sugar
  • 2 tablespoons vanilla extract
  • 1 quart milk
  • 1/2 pint chocolate ice cream

Directions

In a saucepan heat the coffee then add the sugar. Mix together using a whisk until the sugar dissolves. Add the vanilla extract and milk. Heat through. Remove from heat and ladle in six 8 ounce mugs. Top each with a scoop of ice cream.

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