Twisted Baked Spaghetti
I put a twist on baked spaghetti and everyone enjoyed it. It’s a good way to use up leftover beans, greens, and chicken from previous meals.
Twisted Baked Spaghetti:
1 pkg GF spaghetti noodles, cooked and drained
1 quart spaghetti sauce
1-2 chicken breasts, cooked and sliced thin
approx 2 c white beans
4 c (packed) fresh “cooking greens,” like spinach
2 c grated cheeses (I used Asiago and Parmesan)
2 large, fresh mozzarella balls, sliced thin
1/2 c sour cream
dried basil, oregano, and garlic
Cook and drain spaghetti noodles. Grease large casserole dish with olive oil and spread half of the noodles across the bottom in a thin layer (it can have some gaps, just do the best you can.) Next, puree the white beans with greens and sour cream in food processor until mixed (can be chunky.) Spread on top of the noodles and then drizzle on half of the spaghetti sauce and half of the grated cheese. Top with a little sprinkling of spices.
Make another layer, only this time using the chicken instead of greens mixture, and top with the rest of grated cheese, ending with all of the sliced Mozzarella and another fine sprinkling of spices.
Bake, uncovered, for about 30 min at 350*F or until heated through. Serve with a salad and garlic bread for a very hearty meal.
*I did not puree the greens and beans, as you can see in the photo, and wish I had- mine was too chunky left un-blended. I used leftover chicken that was baked with a crust made of chili powder and Parmesan cheese. I used arugula for my greens and it was a bit too bitter, chard or spinach would be perfect.