OK, here’s one for feeding a crowd of kids:
- Cook some spaghetti, but not all the way. Leave it a bit too firm.
- Make some really watery, simple tomato sauce. We sauteed one chopped onion in olive oil, added about two ounces of crumbled leftover meatloaf, and then threw four 15-oz cans of diced tomatoes into the pan, undrained. Also there was some broth in there. But it could have been just the canned tomatoes, heated up.
- Stir the drained spaghetti into the watery sauce so that it absorbs some of the water. Salt to taste.
- Add scoops of a smooth, whole-milk ricotta cheese (I recommend Sargento brand) and stir it in until it’s a creamy, rich consistency (with chunks of tomato) and a lovely pink color.
- Serve to many children. And to yourself, ’cause it’s really lovely this way. Some minced fresh parsley would be nice if you have it, but not at all necessary.
Ricotta’s cheaper than parmesan, too!
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