Sunday, August 11, 2013


We have a restaurant in a nearby town called Cheddars and they serve a dish very similar to this one.  If you are growing fresh herbs this summer, and we hope you are, this would be a great way to use the lovely flavors of fresh basil and fresh oregano.  This dish served with a fresh tomato and cheese salad and maybe your favorite bread would be a tasty treat indeed.

Next week Olivia and I will be attending one of our favorite, although not large, events--the annual Heirloom Tomato Festival here in Northern Indiana.  It celebrates one of summer's star players in the garden--the tomato!  If possible, we will try and take a few pictures to share on the blog.

If you don't grow your own produce, we certainly hope you are enjoying what your nearby farmers market has to offer.  Olivia and I have been keeping our stoves and canners busy preserving everything from tomato sauce to chicken.  Let's face it, food costs aren't going down and enjoying fresh produce and even preserving it is a great way to maybe cut costs and enjoy what your area has to offer.
Have a great week!  Enjoy these precious days of summer that still remain.

Recipe from


    • 1 1/2 lbs spaghetti noodles, uncooked
    • 2 lbs mozzarella cheese
    • 8 ounces ricotta cheese
    • 8 ounces sour cream
    • 1 1/4 cups half-and-half
    • 1/2 cup grated parmesan cheese, divided use
    • 1 teaspoon dried oregano leaves
    • 1 tablespoon chopped fresh basil
    • 1/2 teaspoon white pepper
    • 1 teaspoon chopped garlic
    • 2 teaspoons kosher salt
    • 1 1/2 teaspoons olive oil

    Meat Sauce

    • 1 (24 ounce) jars spaghetti sauce
    • 12 ounces ground beef
    • 1 tablespoon chopped garlic
    • 1 cup chopped onion
    • 1 teaspoon kosher salt
    • 1 teaspoon dried oregano leaves
    • 1 tablespoon chopped fresh basil
    • 1 teaspoon granulated sugar
    • 1/2 cup red wine
    • 1/4 cup romano cheese
    • salt, to taste
    • pepper


  1. Preheat oven to 350 degrees.
  2. Cook spaghetti al dente according to package directions. Rinse under cold water and drain. Place in large mixing bowl.
  3. In another mixing bowl, stir together sour cream, ricotta, half-and-half, mozzarella, oregano, basil, white pepper, garlic, salt, and half the Parmesan cheese.
  4. Add above cheese mixture to the spaghetti. Using hands, mix gently until spaghetti is evenly coated with mixture.
  5. Rub a 9x13 glass baking dish with the olive oil.
  6. Gently place spaghetti mixture into prepared dish. Top with remaining Parmesan cheese.
  7. Cover dish with aluminum foil and bake at 350 degrees in pre-heated oven for 30 minutes.
  8. Remove from oven, remove foil and place dish on cooling rack for 10 minutes.
  9. Cut into six-eight squares and top with meat sauce below, or your favorite meat or marinara sauce.
  10. Meat Sauce.: Heat a heavy saucepan on medium heat for five minutes.
  11. Add ground beef and stir to break up clumps. Cook till meat is browned well. Drain meat and set aside.
  12. Add onions and garlic to saucepan and cook over medium heat for about five minutes, or until softened.
  13. Return reserved meat to pan, along with spaghetti sauce, salt, oregano, basil, sugar, red wine and romano cheese. Stir well to combine.
  14. Bring mixture to a simmer and cook uncovered for 30 minutes.
  15. Adjust seasoning with additional salt and pepper to taste.

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