Since I’m in graduate school right now, I don’t cook very much. However, I occasionally find something that’s fast and simple and makes a lot of leftovers. This is a fantastic combination for me. Not only am I avoiding fast food today, but also there are fewer $3 pizzas in my future.
This dish is called Baked Spaghetti and Mozzarella, and I got it out of Everyday Food magazine. This magazine is, sadly, no longer in print on its own. I think it is now available as a supplement to Martha Stewart Living. However, you can still find this recipe (and others) online (http://www.marthastewart.com/333884/baked-spaghetti-and-mozzarella). This is a really hearty and filling meatless dish that was equally tasty when re-heated. It also smells amazing while cooking and provides a nice sense of accomplishment when you take it out of the oven.
One note to this recipe is that putting two 28-ounce cans of whole peeled tomatoes into a food processor turned out to be disastrous to my kitchen. I ended up just gently breaking the tomatoes apart with my hands. If I tried this recipe again, I would try using one can of crushed tomatoes and one can of either diced or whole tomatoes instead.
I’m would like to be able to say that Cooking for Graduate Students will become a regular series on this blog, but I’ve sworn off making additional time commitments for a little while. For me at least, cooking is a nice break from research and reading, and I hope that someone else will enjoy it too.