Baked Spaghetti Sandwich

Name: Baked Spaghetti Sandwich
Ingredients: 8 onion rolls; 2 tablespoons softened butter; 3 tablespoons garlic, minced; 3/4 pound spaghetti; 1 tablespoon vegetable oil; 1 medium onion, chopped; 1 tablespoon Italian seasoning; 1 24-oz. jar marinara sauce; 3 cups finely grated Romano, divided; 2 eggs, beaten; 2 cups romaine lettuce, chopped; 1/4 cup Parmesan, finely grated; 1 teaspoon red pepper flakes; Salt; pepper; Caesar salad dressing

16 ingredients

7 steps

Ingredients

8 onion rolls
2 tablespoons softened butter
3 tablespoons garlic, minced
3/4 pound spaghetti
1 tablespoon vegetable oil
1 medium onion, chopped
1 tablespoon Italian seasoning
1 24-oz. jar marinara sauce
3 cups finely grated Romano, divided
2 eggs, beaten
2 cups romaine lettuce, chopped
1/4 cup Parmesan, finely grated
1 teaspoon red pepper flakes
Salt
pepper
Caesar salad dressing

Directions

1

Preheat oven to 350°. Prepare baking sheet with foil.
2

Bring a pot of water to a boil. Add spaghetti and cook 5-6 minutes; it should still be slightly crunchy. Cool completely by immediately rinsing the pasta in cold water. Chop into 1-inch pieces.
3

In a large skillet, heat oil over medium heat. Add onion and garlic; saute 5 minutes, or until tender. Add 1 tbsp. Italian seasoning and salt and pepper to taste. Add marinara sauce and cook 6-8 minutes.
4

In a large bowl, add sauce and 2 cups of Romano to chopped pasta; mix. Cool pasta mixture in refrigerator for 8-10 minutes.
5

Once pasta is cool, stir in remaining cheese and form 8 patties using a 4-inch biscuit cutter. In a separate bowl, whisk eggs and gently brush each patty with the beaten eggs. Bake for 20-25 minutes or until lightly browned.
6

Chop romaine into 1-inch pieces. Toss with grated Parmesan and Caesar salad dressing.
7

Top toasted onion roll with spaghetti patty, salad, and a pinch of crushed red pepper flakes.