Valentine's Dinner

Another keeper recipe!  I was eager to try it because it uses half a pound of ground chicken which would leave the other half for meatballs or to add in the meatloaf mix.  I could not imagine though how something called spaghetti would not have oregano or basil in it.  This really works and after all, there is nothing about Italian in the title.

Chicken Spaghetti Pie 

Slightly adapted from Serious Eats, Posted by Yvonne Ruperti, February 13, 2014

Note: This can be doubled and baked in a 13- by 9-inch casserole dish.

    5 ounces angel hair pasta, broken in half

    2 tablespoons olive oil

    1 small onion, chopped (about 3/4 cup)

    Kosher salt and freshly ground black pepper

    8 ounces ground chicken

    1/4 teaspoon chili flakes

    2 (14-ounce) cans diced tomatoes, strained

    1 (8-ounce) can tomato purée

    6 ounces Colby Jack cheese, shredded, divided

    1 ounce Parmesan cheese, grated

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. 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.   If beginning to freeze solid, move pasta to refrigerator.

 Heat oil in a large saucepan over medium heat until shimmering.  Add onion and season with salt. Cook, stirring, until just softened, about 5 minutes.  Add chicken 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.

Place sauce, spaghetti, 5 ounces colby-jack cheese, and Parmesan in large bowl. Toss to combine. Spread into an 8x8 baking dish or a 2 quart casserole dish, top with remaining ounce of cheese, and bake until top is crispy, about 20 minutes.  4 servings

Original recipe found here and it includes an explanation about chilling the pasta to keep it from getting mushy when baked.