The top ten most popular recipes on this here blog of mine are as follows:
- One Minute Peanut Butter Cake (this guy has 740% more views than #2)
- Penne Rosa with Shrimp
- 90 Second Nutella Chocolate Cake
- Baked Homemade Pizza Rolls
- No-Bake Butterfinger and Pretzel Cheesecake
- Baked Coconut Chicken Strips
- German Chocolate Filled Cupcakes
- Roasted Brussels Sprouts with Bacon and Apples
- Mama’s Meatloaf
- Bakey Cheesy Pasta
I cringe a little linking to that last post because it was one of my very first recipes on the blog. At that point, I didn’t even know what my blog was going to be when it grew up (actually, I still don’t). The writing is heinous, the recipe is unclear and the photos suck (I should really just rework the dang thing), but the actual dish? It rocks. It’s one of our favorites and is a frequent star of our weekly menus.
While the original Bakey Cheesy Pasta is delicious, I wanted to try something new, and so I took to reworking the recipe. And the result was a decadent, vegetarian, cheesy, gooey casserole that is big on flavor and comfort. The main swap was simple—in place of a whole box of pasta I subbed in perfectly roasted spaghetti squash. Bonus: because the base is made from spaghetti squash instead of pasta, you get a hefty dose of vitamin A and vitamin C.
The only small issue was a texture difference. This version is a bit more thin than its pasta-y counterpart. The pasta soaks up all the sauce in the original, but since this one is pasta-less, there is no soaking. I just made sure to cook out as much water as possible from the veggies and let the casserole rest before serving and everything was a-okay. We also served it with a few slices of garlic toast to soak up the small amount of sauce leftover. Yum.
I’m not sure this entirely replaces Bakey Cheesy Pasta. But this will definitely be put in heavy rotation.