Cheesy Curry Cream Baked Spaghetti
What's better than cheesy fusion baked spaghetti? Literally nothing. Eat this.
Equipment
- cast iron pan
Ingredients
- 1 lb cooked spaghetti or favorite skinny noodle
Stir Fry
- 2 thin-cut pork chop (or ground pork, chicken or beef), finely diced
- ½ Red Pepper
- 8 shiitake mushrooms
- enoki mushroom half-handful
- ½ bunch fresh spinach
- 6 leaves Perilla or Thai basil
- 3 clove garlic
- 1 tbsp red onion finely chopped
- ⅓ small white or sweet onion
- 4 stalk green onion save some greens for garnish
Sauce
- 1 cup heavy cream
- ½ cup butter
- 2 tbsp curry powder
- salt to taste
- pepper to taste
Bake
- 1 cup cheddar
- 1 cup mozza or provolone
- ½ cup parmesan save some for garnish
Instructions
- In a separate pot, boil water and cook pasta to package instructions.
- Preheat oven to 425°F.
- Preheat cast-iron pan to medium heat.
- Melt butter and cook pork 2-3 minutes until lightly browned. Add onions 1-2 minutes. Salt and pepper to taste.
- Create stir fry. Add, in order, mushrooms, peppers, garlic, followed by spinach and green onion whites. Cook until soft.
- Add cooked pasta to skillet and mix thoroughly.
- Add cream and curry and mix thoroughly until all noodles are covered.
- Once fully mixed, generously cover with mix of three cheeses.
- Place cast iron pan, uncovered, in oven at 425°F for 12-15 minutes, until all cheese is melted and lightly browned.
- Remove from oven and let rest for 5ish minutes, divide and serve!