Tinfoil Chef

I guess I’m stuck on the Italian / pasta theme these days. What can I say about it other than the fact that I like both pasta and Italian dishes and this one is just entirely too taste tempting not to do it.

I admit it. I’m a pasta addict. I live in a world where there is no such thing as “Too much pasta”. There’s always another good pasta dish around the corner with a new look, a different combination of ingredients and spices and of course, another variation of the pasta itself.

The casserole is one of those great dishes that let you create most of a meal at once. What’s special about this one is that it’s not everyday you find one made with spaghetti.

One of the great things about Spaghetti Sauce is that there’s really no carved in stone way to make it. Everybody ends up with their version of sauce that suits their tastes and the ingredients they have available. For at least a year or two now we’ve had one primary way of making the sauce when we want to have spaghetti. Once in a while though, everybody discovers that they’re out of something that they always use in a particular recipe and that’s when they either decide to do something else or make some experimental changes to the old recipe.

This dish combined, among other things, pasta and potatoes. My wife and I had high hopes for this because it smelled so good in the slow cooker. What I *should* have done was adjust the recipe and stop short of adding any pasta to it.