{"id":118225,"date":"2023-09-05T18:22:47","date_gmt":"2023-09-05T18:22:47","guid":{"rendered":"https:\/\/leviolonrouge.com\/?p=118225"},"modified":"2023-09-05T18:22:47","modified_gmt":"2023-09-05T18:22:47","slug":"baked-spaghetti-is-a-9x13-pan-of-comfort","status":"publish","type":"post","link":"https:\/\/leviolonrouge.com\/world-news\/baked-spaghetti-is-a-9x13-pan-of-comfort\/","title":{"rendered":"Baked Spaghetti Is a 9&#215;13 Pan of Comfort"},"content":{"rendered":"<p>And a six-ingredient, 20-minute, five-star salmon recipe that one reader calls \u201clife-changing.\u201d<\/p>\n<p><span>By <\/span><span>Mia Leimkuhler<\/span><\/p>\n<p><img decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/static01.nyt.com\/images\/2023\/08\/24\/multimedia\/LH-Baked-Spaghetti-zbvl-copy\/LH-Baked-Spaghetti-zbvl-articleLarge.jpg\"><\/p>\n<p>Hello! Mia again, here with you for one more Cooking newsletter adventure before Melissa returns on Wednesday.<\/p>\n<p>Today is Labor Day, which makes this week The Week After Labor Day. The kids are back in school, you\u2019re back to work and your calendar has gone from OOO to Oh, no. It\u2019s time for recipes that soothe and comfort, for dinners that don\u2019t require too much effort and provide satisfying leftovers to keep lunches and post-soccer-pickup meals afloat. It\u2019s time for Lidey Heuck\u2019s baked spaghetti (above).<\/p>\n<p>Don\u2019t let the cooking time scare you \u2014 most of that hour and a half is spent in the oven. Aside from chopping an onion and however much garlic you like (I\u2019ve always read the garlic amount in recipes as a minimum), the rest of the prep time is spent on easy stirring and mixing. Baked spaghetti bends to you: Swap in the Bolognese you stashed in the freezer for the jarred marinara, use Italian chicken sausage instead of ground beef, tuck in some leftover roasted vegetables. Just don\u2019t skip the ricotta and mozzarella, which turn this baked pasta into an instantly lovable spaghetti-lasagna hybrid.<\/p>\n<p>Featured Recipe<\/p>\n<h3><span><strong>Baked Spaghetti<\/strong><\/span><\/h3>\n<p>View Recipe \u2192<\/p>\n<p>Do you hear that gentle clattering sound? That\u2019s the sound of everyone pulling out their sheet pans. The Week After Labor Day is also the unofficial start of Sheet Pan Season, and Yasmin Fahr\u2019s new recipe for sheet-pan chicken with blistered tomatoes is an excellent way to salute the season. Chicken thighs (the best part of the bird) are coated in garlicky, lemony yogurt and roasted alongside those still-sweet summer tomatoes and wedges of red onion for an easy dinner that comes together in just over half an hour. (Have pitas on hand for stuffing and swiping.)<\/p>\n<p>On the topic of comforting recipes, I have a friend who asks her husband to make Eric Kim\u2019s gochugaru salmon with crispy rice every week. She\u2019s clearly not alone in her devotion to this six-ingredient, 20-minute, five-star recipe with over 3,000 reviews. \u201cTrying not to be overly dramatic here,\u201d writes Megan B, a reader, \u201cbut this is a pretty life-changing salmon dish. Possibly one of the best NYT recipes I\u2019ve tried. Thank you, Eric Kim!\u201d<\/p>\n<p>For a bit of comfort in the morning \u2014 or anytime, you do you \u2014 here\u2019s Ali Slagle\u2019s oatmeal recipe, which employs a clever trick from Samantha Seneviratne. You\u2019ll cook your old-fashioned rolled oats in a pan instead of a pot, yielding creamier and quicker oatmeal. Blend any leftover oatmeal in this banana-almond smoothie, in place of the soaked oats, for another simple breakfast solution.<\/p>\n<p>And for soothing, effortless comfort to congratulate yourself on surviving this week \u2014 or just making it through Tuesday \u2014 there\u2019s blender chocolate mousse, a recipe by Monica Stolbach and Natasha Pickowicz, adapted by Tejal Rao. There\u2019s no fussy separating of the egg whites and yolks here; instead, hot sugar syrup is slowly poured into a running blender full of chocolate and whole eggs, and that mix is in turn folded into whipped cream. As Tejal notes, the resulting mousse is so creamy and rich that it doesn\u2019t need any accompaniment, but I wouldn\u2019t say no to some late-summer berries.<\/p>\n<p>You\u2019ll need a subscription to read these and our many other reliable New York Times Cooking recipes. If you\u2019re a subscriber, thank you! And if you\u2019d like a subscription, you can get one here. Should you need help with any technical issues, the smart people at cookingcare@nytimes.com will get you sorted.<\/p>\n<p>Thank you so much for reading! I\u2019m on Instagram if you\u2019d like to see more of what I\u2019ve been cooking up lately (though, fair warning: It\u2019s mostly photos of my dog). As September takes off and the year quickly slides into December, I want to also shout out our other New York Times Cooking newsletters that I think you\u2019ll find super useful: The Veggie, where Tanya Sichynsky shares excellent vegetarian recipes and produce ideas, and Five Weeknight Dishes, our weekly selection of quick, go-to dinners curated by our fearless editor in chief, Emily Weinstein. And if cooking is for another night, there\u2019s Where to Eat: New York City, currently helmed by the Times\u2019s restaurant critic, Pete Wells. You\u2019ve been a great audience, good night!<\/p>\n<h2>Site Index<\/h2>\n<h2>Site Information Navigation<\/h2>\n<p>Source: <a href=\"https:\/\/www.nytimes.com\/2023\/09\/04\/dining\/baked-spaghetti-recipe.html\" target=\"_blank\" rel=\"noopener\">Read Full Article<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>And a six-ingredient, 20-minute, five-star salmon recipe that one reader calls \u201clife-changing.\u201d By Mia Leimkuhler Hello! Mia again, here with you for one more Cooking newsletter adventure before Melissa returns on Wednesday. Today is Labor Day, which makes this week The Week After Labor Day. The kids are back in school, you\u2019re back to work [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Baked Spaghetti Is a 9x13 Pan of Comfort - leviolonrouge.com<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/leviolonrouge.com\/world-news\/baked-spaghetti-is-a-9x13-pan-of-comfort\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Baked Spaghetti Is a 9x13 Pan of Comfort - leviolonrouge.com\" \/>\n<meta property=\"og:description\" content=\"And a six-ingredient, 20-minute, five-star salmon recipe that one reader calls \u201clife-changing.\u201d By Mia Leimkuhler Hello! 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