Kid Friendly Homemade Pasta Sauce–with Tomatoes, Herbs and Onions

Well, it’s almost Mother’s Day.

I don’t think any child fully realizes the meaning of Mother’s Day until they actually PRODUCE a child.

Kid’s ain’t no joke.

They are always needing something.  Snot wiped.  Teeth brushed.  A ride.  A bath.  A swingset, a pony, a ball glove, a swimming pool shaped like a turtle.  It’s exhausting.

Luckily, they also need things like monster hugs and pillow fights.  They need you to watch them when they peddle their bike successfully for the first time. They need to tell you they love you, hundreds of times in sleepy little voices.  They need carried from your bed to theirs.

I tell you, the carrying part is just about the best part of my day.

Another thing about having a child of my own is that I enjoy teaching him to cook.  He’s a pasta fiend – I swear, he could eat it for every meal, should I allow it…so I’ve been teaching him to help make it.

Therefore,  when my friends at KitchenAid reached out to me, asking if I would be willing to make a little Mother’s Day inspired dish with one of their pink products, I of course said yes.  I adore KitchenAid and their incredible efforts to support breast cancer research, and loving their wonderful products is just as easy.


Because I wanted Seven’s help in making a recipe for Mother’s Day – I went with his favorite – fettuccini.  We made our noodles from scratch using the pasta roller attachment for our pink KitchenAid mixer (I’ll do a whole separate post on that, so you can see how fantastically simple THAT is) and we made a homemade red sauce using the pink blender.

Personally, I am in love with the Raspberry Ice colored products, though I know some of you like the baby pink.  But this year they are offering a new Cranberry color as well to support breast cancer research, so you should definitely check that color out!


Back to that pasta sauce…

It couldn’t be easier.

We use 2 cans of diced tomatoes, but you could certainly use fresh tomatoes if you like.  I just find it’s easier to have cans of tomatoes on hand versus fresh, especially in the months when really good, fresh tomatoes aren’t available.  A sautéed sweet onion, some garlic, a few herbs – then a quick spin in the blender – you have an incredible sauce that both the kids AND mom will appreciate.

So, this year, maybe gather your own kids in the kitchen for a pasta party.  Be their mom.  Enjoy it while you can, while they are eager to be by your side and learning from you.  Or, maybe go cook with your own mom, and finally listen to her.  She has so many things to say, and darn it – you owe her.

We all do.

Happy Mother’s Day!  (I love you, Mom! And Seven!)


Homemade Pasta Sauce with Garlic, Herbs and Onions

serves 6


  • 1 sweet onion, diced
  • 5 tablespoons butter, divided
  • 2 15 ounce cans diced tomatoes
  • 1 tablespoon Dixie Crystals granulated sugar
  • 1 tablespoon wet minced garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper, to taste


  1. Sautee the onions in 2 tablespoons of butter with a pinch of salt.  Remove from heat once translucent and fragrant.
  2. In a separate pot, combine tomatoes, butter, sugar, garlic, herbs, salt and pepper.  Stir over medium heat.  Once onions are done, add them to the tomato mixture.  Continue to cook for 30 minutes, stirring occasionally.
  3. Remove from heat and allow to cool a bit before adding to blender.  Using the Chop setting on the blender, blend the pasta sauce to desired consistency.  Serve with 1 pound of prepared pasta.

A little more than 10 years ago,  KitchenAid released their first pink product in an effort to raise money to support cancer research.  Since that day, more than $9 million has been  raised through its Cook for the Cure® program benefitting Susan G. Komen for the Cure.

Wow. Nine Million Dollars.  That’s amazing on a lot of levels.

For the past few years I have been participating with their Cooks for the Cure campaign every July, as well as their Pass the Plate program.

If you’ve not heard of Pass the Plate – you should!  I love that idea.  Aside from bringing a touch of pink into the kitchen, another way to participate in Cook for the Cure is to present a friend or family member with a homemade culinary creation on a serving plate that can be “re-gifted” to further support the cause. The Pass the Plate component of Cook for the Cure generates a $5 donation every time an individually numbered Villeroy & Boch serving plate is passed on and registered at Using the unique registration code, participants can track the status and travels of their platter by visiting and clicking on the “Pass the Plate” tab on the right. The plate, featuring artwork by PBS cooking show host Jacques Pépin, carries a suggested retail price of $24.95 and is available at Villeroy & Boch stores or by calling the KitchenAid Experience Store at 1-888-886-8318.

Since the introduction of its legendary stand mixer in 1919 and first dishwasher in 1949, KitchenAid has built on the legacy of these icons to create a complete line of products designed for cooks. Today, the KitchenAid brand offers virtually every essential for the well-equipped kitchen with a collection that includes everything from countertop appliances to cookware, ranges to refrigerators, and whisks to wine cellars. To learn why chefs choose KitchenAid for their homes more than any other brand, visit or join them on Facebook  and Twitter.

Disclaimer: As I mentioned above, I was offered a pink product from KitchenAid  for use in creating this recipe.  All thoughts and opinions are my own.

Mushroom & Baby Pea Penne with Parmesan Truffle Sauce

I hate when I don’t get what I want.  Hate it.

There’s a sauce I want.  I’ve mentioned it before – it’s the truffle sauce on the mushroom ravioli that Chef Mike Behmorias serves at The Bank Food and Drink.  Good mercy, I love that pasta.  He’s made fun of me, if you can believe it, for ordering “the plain old pasta.”  But come on.

That’s a crazy good pasta, there’s nothing plain about it.

He won’t give me the recipe.


So, knowing I couldn’t exactly replicate it, I wanted to at least do something in honor of it.  Something tasty, and different.  Something not too complicated (as I am sure his recipe is), something easy enough for a weeknight family meal.

I did just that.

Instead of the standard go to red sauce, or meat sauce, or even plain alfredo sauce, I made a Parmesan Truffle Sauce, and paired it with sautéed mushrooms and baby peas over Dreamfield’s Penne.

You probably recall that I am an Ambassador for Dreamfields Pasta, and I can’t tell you how much I love it (and not just because they pay me!).  I have worry about carbs, like everyone else these days – and Dreamfields unique pasta is just what I want…fewer digestible carbs.


So, the next time you’re in the mood for a twist on the typical pasta, hopefully you’ll give my quick and easy (so, so easy) recipe a shot.  I think you’ll love it!


Mushroom & Baby Pea Penne with Parmesan Truffle Sauce

Serves 6


  • 1 pound box Dreamfields Penne Pasta
  • 6 tablespoons butter, separated
  • 8 ounces sliced and cleaned mushrooms
  • 1 cup frozen baby peas
  • pinch of salt
  • 1 cup heavy cream
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon white truffle oil
  • 2 cups freshly grated quality parmesan cheese


  1. Prepare penne pasta according to instructions on box.
  2. While pasta water is coming to a boil, sauté mushroom and peas with 2 tablespoons of butter and pinch of salt in a sauté pan over medium low heat.
  3. In separate sauce pan, heat cream and 4 tablespoons butter over low heat until butter is melted.  Stir frequently.  Add in garlic, onion, and truffle oil.  Stir to combine.  Do not allow mixture to boil or simmer.
  4. When pasta is ready and drained, pour cream mixture over the pasta.  Add in parmesan and stir to combine.  Cheese will melt and adhere to the penne.  Carefully stir in the mushrooms and peas.
  5. Season as desired with salt and pepper.  Serve with grated parmesan, if desired.


And, the next time you’re passing through MY town, stop in and see Mike at his restaurant. Maybe YOU can get that recipe out of him. I’ve exhausted every effort.

For now.

*Disclaimer:  I am a paid Ambassador for Dreamfields Pasta.  All thoughts and opinions are my own.

Gruyere Philly Cheesesteak Mac & Cheese

I know, that’s a mouthful.

Gruyere Philly Cheesesteak Mac and Cheese.


Three very good things are listed in that title: 

  • Wisconsin Gruyere – about the best cheese on the planet if you ask me;
  • Philly Cheesesteak – there’s a reason they are so well known;
  • Mac and Cheese – the ultimate in comfort food.  The ULTIMATE.

So why not make the best of all three?


I developed this recipe for The Wisconsin Milk Marketing Board who is celebrating 30 days 30 Ways with Macaroni & Cheese.  Obviously – Wisconsin Gruyere was the show stopper, but parmesan and cheddar added a nice little punch to the already flavorful pasta.  Borrowing from the Philly Cheesesteak, I sautéed some onion, green pepper, and sliced steak, then tossed them with the cheesy pasta.  For a final touch, some freshly chopped tomatoes and a pinch of salt brought this recipe full circle. 

Meaty, cheesy, starchy, comfort.

Now, I know you’re planning on running out and making this right away, but do give the other 30 Mac & Cheese options a shot.  Every one of the recipes in the round up are based on a classic dish – be it lasagna, tacos, chili – you name it!  I love seeing my own recipe featured there – so exciting!


Gruyere Philly Cheesesteak Mac & Cheese

makes 6 large or 8 small servings


  • 3 tablespoons butter
  • 1 medium sweet onion, chopped
  • 1 medium green pepper, chopped
  • 1/2 pound sliced steak, cooked and chopped
  • 1 large tomato, chopped
  • 1 – 16 ounce box Penne Pasta
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon wet minced garlic
  • 2 cups milk
  • 1 1/2 cups shredded Wisconsin Gruyere cheese, shredded
  • 1/2 cup shredded Wisconsin Cheddar cheese, shredded
  • 1/4 cup shredded Wisconsin Parmesan cheese, shredded
  • salt, to taste


  1. In a medium skillet or pan, sauté butter with onions, peppers and steak.  When onions become golden, add tomatoes.  Cook one minute, remove from heat.  Set aside.
  2. Prepare penne according to package directions.
  3. While pasta is cooking,  melt butter over medium heat in a  skillet. Using whisk, stir in flour, salt and garlic; cook 2 to 3 minutes, stirring constantly, until mixture is lightly golden.  Add milk and continue to stir thoroughly, until mixture comes to a boil. Reduce heat to low and add shredded cheeses; stir until mixture s smooth.  Pour over prepared pasta.
  4. Gently stir in prepared vegetables and meat; serve hot.  Season with salt as desired.


This post was sponsored by The Wisconsin Milk Marketing Board.  All thoughts and opinions are my own.

Greek Chicken Pasta Salad with Feta and Herbs, from Liz at The Lemon Bowl

I’m thrilled to be guest posting for Susan today. We had the opportunity to meet
face-to-face last year during the Ohio Dairy Adventure. Let me tell you –it doesn’t get
more intimate that milking cows at 5AM with your fellow bloggers! We had a blast
and it was great to finally meet the spunky lady behind Doughmesstic. ;-)

Greek Chicken Pasta SaladGreek Chicken Pasta Salad is a perfect, one pot lunch or dinner that can be served
warm, room temperature or chilled. Not only does the dish take less than 20
minutes to put together, but it tastes even better the next day when all of the flavors

As a work at home mother of a busy toddler, I always try to make a big batch on
Sunday so that we have a hearty and healthy lunch waiting for us when we need it.


Hate tomatoes? Leave them out. Prefer goat cheese? Swap it for feta. As always, this
recipe is more of a method than a strict guideline so get creative and make it your

Your fork is waiting.

Greek Chicken Pasta Salad with Feta and Herbs

– from The Lemon Bowl

Serves 4

Greek Chicken CubesPasta Salad

  • 12 oz boneless, skinless chicken breasts – cubed
  • 1 tablespoon olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • ½ teaspoon chili flakes – optional
  • 8 oz whole wheat rotini – cooked
  • 1 red pepper – diced
  • 1 carrot – shredded
  • 2/3 cup cherry tomatoes – halved
  • 1/3 cup scallions – minced
  • ¼ cup chopped parsley
  • ½ cup crumbled feta

Lemon Parsley Vinaigrette

  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 garlic clove – grated
  • ¼ cup minced parsley
  • salt and pepper to taste


1. Heat a large sauté pan over medium-high and drizzle with olive oil. Add
chicken breast cubes and season with oregano, salt and chili flakes. Cook
chicken for three minutes untouched (so that it can form a nice crust) then
stir with a wooden spoon until chicken is fully cooked – about 5 minutes or
so. Remove chicken from pan and set aside.
2. While chicken is cooking, whisk together the vinaigrette in the bottom of a
large mixing bowl.
3. Add pasta, veggies (red pepper through parsley) and feta into the bowl and
toss well to evenly coat in the vinaigrette. Stir in chicken and toss again.
4. Check for seasoning and adjust accordingly. Serve with additional crumbled
feta and minced parsley on top.

Thanks so much, Liz!!  This salad sounds delicious, and I know my readers are appreciating there FINALLY being something healthier here on Doughmesstic!

For those of you who don’t know Liz, you should.  She’s quite a whirlwind, full of energy, and willing to do just about anything – even risk getting, um, pooped upon by a cow first thing in the morning while on a dairy tour. (Not pleasant, but I guess maybe you get used to it?)  She’s also got a very popular blog, full of delicious (and healthy) recipes, in case you are tired of all my sugar and snark.  Go check it out – you won’t be disappointed!

Parmesan, Onions and Mushroom Pasta with Peas and Truffle Oil

I’ve never met a pasta I didn’t like.


Tomato sauce. Alfredo. Truffles. Pesto.  Cheese. Cream. Top a bowl of pasta with just about anything – I will eat it.

Oh yes, I will eat it.


But, that doesn’t mean I don’t love a GREAT pasta dish.  I had one of the best ever just a week or so ago at Scarpetta in Beverly Hills.  Thinly sliced black truffles topped a flavorful yet simply dressed pasta.  It didn’t hurt that the chef came out and shaved the truffles onto the bowl himself…and that he was as handsome as he was talented.

But back to the pasta at hand.

A thick, creamy parmesan sauce, tossed with caramelized onions, garlic, sliced mushrooms and baby peas top this bowtie pasta.  As a final step, the sauce is drizzled with truffle oil.

Oh, the truffle oil.

Sure, you could omit it, and still have a wonderful dish.  But adding it? You’ve amped up a simple dish to a level of extraordinary.  It still takes about 30 minutes to pull together, but that flavor?

No one will know it didn’t take you hours.


Parmesan, Onions and Mushroom Pasta with Peas and Truffle Oil

Rating: 51

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 5-6 Servings


  • 1 pound Bowtie Pasta (I used Barilla Plus)
  • 3 tablespoons Unsalted Butter
  • 3 tablespoons All Purpose Flour
  • 1 cup heavy cream
  • 1/2 cup milk
  • 3/4 cup shredded Parmesan cheese
  • Olive Oil or Butter for sauteeing
  • 1 yellow onion, roughly chopped
  • 8 ounces sliced mushrooms
  • 1 tablespoon minced garlic
  • 1 cup frozen peas
  • Salt & Pepper, to taste
  • 1/4 teaspoon Truffle Oil


  1. Prepare Bowtie Pasta according to directions.
  2. Meanwhile, combine the butter and flour in a saucepan over low heat. Stir frequently, making a roux. Cook for 5-10 minutes. Do not burn. Add in cream and milk, stir until smooth. Add in shredded cheese. Continue stirring until well combined and melted. Allow to simmer over low heat.
  3. At the same time, in a separate pan, saute onion in butter or oil for 5-10 minutes, until onion become transparent and lightly browned. Add mushrooms and cook an additional 5 minutes. Add garlic and stir to combine. Allow to simmer for 3 minutes, then remove from heat and add to sauce. Add frozen peas and truffle oil. Allow to simmer for 5 minutes or more.
  4. Drain bowtie pasta, top with sauce. Season with salt and pepper as desired. Enjoy!

I made this dish as my contribution to the Barilla Plus Virtual Dinner Party.  Angie, Paula, and Brandi were my partners in these festivities, and I am sure their dishes are every bit as awesome as mine. (Well, maybe not QUITE as awesome, because I am hard to beat. Hehe!)

So, Barilla Plus.  You may wonder a bit about it.  It’s a multi-grain pasta, a little different than the others.  Barilla is committed to helping maintain a healthy lifestyle while not sacrificing taste.   Their Barilla PLUS pastas are premium, multi-grain pasta rich in protein, omega-3 fatty acids, and fiber with the same great taste you expect from traditional pasta.

So that’s good, right?


Know what else?  Barilla has changed up their packaging and expanded their Blue Box family to include 2 new product  lines – Veggie Pasta & White Fiber Pasta! These new products will feature the new Blue packaging, along with their Whole Grain and Classic Blue Box pastas. The Plus Pasta will stay in their signature yellow box…easy to identify!

As a celebration of this new packaging, Barilla has also launched a new gaming app for iPhone and Droid users called “Capture the Pasta,” that offers some incredible prizing. The game is a virtual scavenger hunt that encourages users to “capture” the virtual pasta shapes near their location and share with friends for a chance to win one of 1,000 instant prizes, including an Italian-inspired trip in the US or the Grand Prize of a trip to Italy! Take a look!

You also need to check out what my friends made…

For more info on Barilla PLUS, you can find them here:

Have a great day!

 *Disclaimer: I was sponsored by Barilla to write this post and develop this recipe. All thoughts and opinions are my own.

Pass the Pasta…Weeknight Meals Made Easy!

I don’t know about your family, but mine? Well, let’s just say I’m not June Cleaver, and I’m not making dinner for 4 hours a day. 

If’ I’m lucky, I pull together dinner in an hour, if I can.  I rarely, if ever, WANT to.

Not sure why that is though…I do love to cook.  It just seems that once dinnertime hits, I’m over it.  I don’t want to bake anything, fry anything, broil anything, or boil anything.  I just want to eat.

Plus, it feels like I have run myself ragged all day.  Take the kid to school. Work. Errands. Pick the kid up. Work. And it’s not just me – we are ALL busy.  Busier than ever, if I had to guess…so who has time for a gourmet dinner every day?

Not me.

So, pasta is a lifesaver in my house.

If you have a quick sauce already made, or even a storebought sauce, you can dress up a box of pasta with a few veggies in less than half an hour.  Lasagna can be quick, too, if you have just a little more time.  Or, fry up some beef, or pork, or turkey burger, toss it with some broccoli and tomato sauce, again, you are eating quickly and happily.

Happy is good.

Happy means you can get out of the kitchen and maybe watch an episode of Grey’s Anatomy when it’s actually ON.  Isn’t that a lofty dream?

Oh, it’s good to dream.

Now, I want to know YOUR easy and go-to pasta recipes.  So do my friends at Dreamfields.  In case you aren’t familiar with Dreamfields, you should be.  They are the healthier pasta – lower digestible carbs – which is great for someone like me, who needs to watch my carb intake.  If you’re diabetic, pre-diabetic, or have a history of diabetes in your family, it’s a wise option to look into Dreamfields.

I’m going to make it even easier for you to get answers…we are having a Twitter Party today at noon, Eastern Standard time.  Come by and ask your questions, and please, SHARE your pasta recipes with us!!

I will be there, and Brandi, of BranAppetit will be, too.  Joining us is the team from Dreamfields, and we are excited to talk with you about PASTA! 

Wanna know what else?  We are giving away LOTS of great goodies there!  Gift certificates and plenty of Dreamfields Pasta – so come on by.  Hope to see you there!


  • @doughmesstic (that’s ME!)
  • @branappetit (That’s Brandi!)
  • @healthypasta (That’s Dreamfields!)
  • and #PassThePasta (That’s the Party!)

Spaghetti Popovers

Popovers. I skipped last week.

Good gravy. I’m sorry about that. I’ve been traveling so much that I don’t even know what day it is, and last Thursday came and went with me in California, completely oblivious to the fact that the world was still, in fact, turning.  I’ve gone from Fresno, nearly straight to Greenwich, then back to LA, then immediately to Cleveland, all since the end of September.  I’m exhausted and not sure what timezone I am currently in. Perhaps my own. Feels like it anyway.

But I made popovers for you THIS week.  No skipping.  Spaghetti Popovers.


Well, in all honesty, I made them a few weeks ago, and they were ridiculous. As you may recall, I made Pizza Popovers a few weeks back, and loved them.  They were full of flavor, easy to prepare, easy to eat, easy to save and reheat as well.  But…something MORE could have been done.

So I did it.

I added cooked spaghetti noodles to a savory popover, similar to the pizza variety.

Goodness and mercy!  These are no side dish…they are a MEAL.  If you’ve got a microwave at the office or at school, make a batch of these, tuck a couple in your lunchbox, and tote them in for your lunch.  If you happen to have meatballs or some cooked ground beef just lying around the house?  Throw that in too. (Okay, not really lying around the house, but, refrigerated. You know. Safety first.)

Now, I used leftover spaghetti noodles and sauce, as we always have some in our fridge.  Most people do end up with plenty of leftovers when they make a spaghetti dinner.  Just save what you have, and the next day, whip up a batch using the leftovers, and then write me that secret Admirer Letter you’ve been wanting to write.  I won’t need to give you my address, as I know you’ll be stalking me, and can find it on my tax returns.  I’ll be home at least 2 weeks, so I’ll get it before I head back out on the road. (Well, save for that trip to Richmond and Baltimore. Don’t ask!!)

Just make them…and Enjoy!!


Spaghetti Popovers


  • 3 tablespoons butter
  • 4 large eggs
  • 1 cup milk
  • 1/4 cup tomato sauce
  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 1 to 1 1/2 cups cooked spaghetti
  • 1 cup mozzarella, shredded


  1. Preheat oven to 375. Prepare a large, evenly prepare a 6 cup Popover Pan with the butter. Place the pan in the oven for 3 minutes to melt the butter. Remove pan when melted. Spray each vessel with cooking spray to prevent any sticking. Add cooked spaghetti into each of the 6 vessels. Set aside.
  2. In a large bowl, beat the eggs with the milk and tomato sauce. Add in the flour and seasonings, stir to combine.  Pour batter evenly into the popover pans, over the spaghetti. (I poured mine almost to the top of each vessel.)
  3. Bake at 375 for 10 minutes, then reduce heat to 350. After 18 minutes at 350, remove from oven and quickly stuff mozzarella into each popover. Return to oven for 5 minutes, or until all are puffed and golden brown.
  4. Remove from oven, serve and enjoy!

Quick Fresh Tomato Cream Sauce

I’m pretty easy going.

Okay, okay, I’m high strung, but still, easy going.  I don’t let food challenges get me all riled up is what I mean.  Food is easy. If it flops, it flops – it’s still just food.

I do like, when I have the time, to make things totally from scratch. Pasta sauce being one of those things.  But most days, no, I don’t have 3 hours to let tomatoes simmer.  And yet, I still want fresh tasting, hearty sauce.  What to do?


Mix it up.

I really like taking a couple of fresh tomatoes and mixing them in with chopped canned tomatoes.  Saute a little garlic and butter, some chopped onion, a little seasoning, some vino, if you are so inclined, and within 30 minutes, you have a fresh, almost scratch made pasta sauce.  Me, I like cream in mine, too – and some cheese – it’s just my preference.

My preference is all that matters.  Just ask me.


Quick Fresh Tomato Cream Sauce

enough for 1 pound box pasta

  • 6 tablespoons butter
  • 3-5 cloves garlic
  • 1/2 onion, chopped
  • 2 cans (14.5 ounces) Chopped Tomatoes
  • 2 ripe tomatoes
  • pinch salt
  • 1/2 teaspoon basil, dried (or 1 tablespoon fresh, minced)
  • 1/2 cup grated Parmegiano Reggiano
  • 1/2 cup cream

Saute butter, garlic and onion over medium low heat until onion is translucent.  Add cans of tomatoes (and juice) and fresh chopped tomatoes.  Allow to simmer, stirring occasionally, for 30 minutes.  Add salt, basil, and cheese, allow to simmer additional 10-15 minutes.  Stir in cream and reduce to low heat. Simmer for 5 minutes.  Remove and add to pasta. Add more seasonings and toppings as desired. Enjoy!


[Read more...]

Spaghetti Nachos

I dreamed of this post for months. Literally. I’m not sure how the thought crossed my mind, but once it did, I was smitten.

I must.make.Spaghetti.Nachos.

And yet, I waited. For, well, months.  I think maybe I was scared of the results… Maybe the outcome wouldn’t live up the amazingness I had in my mind?  That sometimes happens, you know.

Just not in this case.


One sunny Sunday afternoon, we had the kitchen in stitches, making all manner of greatness you can’t even imagine.  One of the things was Spaghetti Nachos.  Now, before you get all Judgy McJudgerpants on me, yes, I realize there is no spaghetti in these Spaghetti Nachos.  It’s just that Lasagna Nachos doesn’t flow off the tongue like it should, whereas Spaghetti Nachos has a nice ring to it.

And this is MY blog.

Spaghetti Nachos.

Today you are getting more of a method, versus a recipe.  Because really, it’s just about the details here.  It’s taking something you already have in your life, and making it different. Making it unique.

I like that.

So, what ARE Spaghetti Nachos, you ask?  Oh, I shall tell you.


Lasagna noodles, boiled to al dente, then deep fried to golden brown.  Sprinkle those bad boys with a little sea salt while they’re still hot, then top them with tomatoes, meat filled pasta sauce and ooey, gooey, ohmysweetlord mozzarella.

You may use any mozzarella you can find, should the ohmysweetlord variety not be available. Just make sure it’s soft, preferably water packed, and LOTS of it.

I sprinkled a little fresh cut basil on mine too, but that’s all up to you. I say yes. Do it.

Just make them. You’ll see.


Spaghetti Nachos

Rating: 51

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: Serves 6-8 as an appetizer


  • 1 box Lasagna Noodles, boiled to al dente
  • Sea salt, as needed
  • 3 or more cups prepared spaghetti sauce
  • 1 pound hamburger
  • 1 onion, chopped
  • 1 ripe tomato, chopped or diced
  • 2 cups grated mozzarella cheese
  • small handful fresh basil


  1. While the lasagna noodles boil, brown the onions and hamburger together over medium heat. Season as desired. Add the prepared pasta sauce and allow to simmer over low heat until needed.
  2. When pasta is cooked, remove from heat and drain. Allow the pasta to air dry for a moment, or, blot with paper towels. Cut noodles into triangle wedges, and add to 350F oil to fry. Remove when golden brown and sprinkle with sea salt.
  3. Place fried noodles on serving dish and top with tomatoes, sauce, cheese and basil. Serve and enjoy!

I used Dreamfields Pasta (my favorite for so many reasons), and of course, was very pleased with the results.  I’ve yet to find a pasta that is any better, plus, Dreamfields is a healthier option, especially for those concerned about carbs.  If you have questions about Dreamfields, I really encourage you to join us at a Twitter Party tomorrow, June 26, from 9-10pm.  We’ll have a Dreamfields Pro, plus some great bloggers on hand to answer questions and chat!  We’ll also be giving away GREAT Dreamfields prizes and Gift Cards, so make sure you join us by following #PastaPalooza!

FYI – Those cool plates in the pictures?  Those are from Villeroy & Boch.  Love them!!