Baghetti

Baghetti

Jason Powell

"The Baghetti was created while attending college, with the last two ingredients left in the fridge. Left over spaghetti and tortillas. I always love bread with my spaghetti, so why not throw it in a tortilla. Over the last tens years the Baghetti has been perfected to this current recipe and is a family favorite."
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Ingredients

servings
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Original recipe yields 5 servings



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Directions

  • Prep

  • Cook

  1. Note: While cooking, I highly recommend speaking with a slight Italian accent while dean martin is playing in the background. This optional, and it will not effect the overall taste of the food.
  2. Cut andewy sausage in ¼ inch rounds and dice up portabella mushrooms.
  3. Boil water and cook angel hair pasta for 3 to 5 minutes.
  4. Strain and set a side in bowl.
  5. Set heat for med and place large frying pan on burner with a splash of extra virgin olive oil. Add adewy sausage and cook for 3 minutes. Then add portabella mushrooms to the sausage with a splash of water and cook for another 5.
  6. Pour classico tomato basil sauce into a pot and heat on low.
  7. Add sugar, basil, salt and pepper and stir. Once sausage and mushrooms are done, add sausage and mushrooms to sauce.
  8. Note: Make sure and get the Adewy sausage juice in the tomato basil sauce.
  9. Then mix spaghetti sauce with angel hair pasta.
  10. Then warm George Forman frill or similar, panni grill or frying pan to medium heat.
  11. Coat both sides of jalapeño cheddar tortilla with extra virgin olive oil and place desired amount of parmesan and romano shaved cheese on tortilla. Place spaghetti on the tortilla and sprinkle another layer of parmesan and romano cheese.
  12. Place on on grill and George It/cook it evenly on both sides for about three minutes. Serve with a garnish of cilantro.

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