Tuffy Russo's Spaghetti
Meal • Á La Carte Pan
w/ housemade meatballs, pizzeria salad, & Sixteen Brick garlic bread
SERVES 4 • OVEN • 65 MINUTES
Step 1Preheat the oven to 400º & prepare to cook on the middle rack. While the oven is preheating, unpack all your "mise en place" (ingredients). Remove the plastic lid & temper the pan of spaghetti on the counter for 30 minutes before cooking.
Step 2Place the foil-covered pan of spaghetti on a sheet tray on the middle rack in the oven. After 10 minutes, add the foil-covered pan of meatballs & foil-wrapped garlic bread to the sheet tray & continue to cook all three for 15-25 minutes. You know your oven best; cook time may vary, but you're looking for a hot center in the spaghetti & for the meatballs & garlic bread to be warmed through.
Remove the pans & bread from the oven & carefully remove the foil. Let the pans & garlic bread rest for 5 minutes. While the pans & bread are cooling, gently heat the extra sauce in a saucepan over medium-low heat until lightly simmering. Pour the sauce over the spaghetti or use as a dipping sauce for the garlic bread.
Place the romaine lettuce & shaved veggies into a large bowl & with the creamy Italian dressing. Gently toss until thoroughly coated. Top the spaghetti with meatballs, if desire, & serve with warm, sliced garlic bread & finished pizzeria salad. Enjoy!
Á La Carte Pan InstructionsPreheat the oven to 400° & prepare to cook on the middle rack. Temper pan for 30 minutes on the counter. Place foil-covered pan on a sheet tray in the oven for 25-35 minutes. You know your oven best; cook time may vary, but you're looking for a hot center. With 5 minutes left, gently heat extra sauce in a saucepan over medium-low heat until lightly simmering. Remove from oven & top with sauce.