As a kid growing up I was not a huge fan of spaghetti and meatballs. My take on this classic dish was to get plain noodles load them up with butter and top with parmesan cheese. Done and done…..no added marinara or meat sauce. In my teens I discovered my true love for chicken spaghetti. It had everything that I wanted without the marinara tomato sauce. This classic recipe that I grew up on was from my Grandmother’s cookbook. She recently passed away this summer and the recipes, cookbooks along with the memories of her are so dear to me.
As a food blogger we are always thinking of new and exciting twists on classic and traditional recipes.
It was hard to put a spin on such an untouchable recipe but it had to be done. Supreme pizza spaghetti was created off of my grandmother’s chicken spaghetti casserole recipe. At first I made it with pizza sauce but the whole dish came out red looking and it just wasn’t appealing. Cream of mushroom soup was in the old recipe and I decided to keep it in this dish to incorporate the creaminess and to enhance the colors.
Today, I have the opportunity to let you know that I teamed up to work with the National Pork Board and showcase some comforting home meals. Pork was very much and still is a staple in my house.
The National Pork Board put together a FREE E-Cookbook “Cooking for Comfort” with Chefs Michelle Bernstein, Ray Lampe and 10 leading food bloggers in addition to National Pork Board favorites. GUESS WHAT? Yours truly is featured in it. The first 15,000 people to download the cookbook get a coupon. This cookbook features comfort meals that the whole family will enjoy.
ENJOY ~ Meagan
Supreme Pizza Spaghetti
8 oz. whole wheat spaghetti
1 lb. ground pork
½ tsp garlic powder
½ tsp italian seasoning
1 cup mushrooms, chopped
1 large green bell pepper, diced
1 4.25 oz. can olives, sliced
1 14.5 oz. can italian style diced tomatoes, drained
1 10 ¾ oz. can cream of mushroom
½ tsp salt
1 ½ cup pizza blend cheese, shredded (divided)
Preheat oven to 350 degrees.
Cook noodles according to package. Drain and set aside.
Heat a large skillet over medium heat cook pork until brown. Stir in the garlic powder and italian seasoning. Add the mushrooms, bell pepper, olives and diced tomatoes to the skillet. Cook for an additional 5-7 minutes. Stir in the cream of mushroom, salt and and 1 cup of cheese.
Place noodles in a large bowl and add the meat and cream mixture. Stir so that everything is well incorporated. Place in a large casserole dish and cover.
Cook in oven for 20 minutes. Remove from oven and top with pepperonis and ½ cup cheese. Place back in oven for 5 minutes.
Disclosure: This is a sponsored conversation written by me on behalf of the National Pork Board. Opinions and text are my own.