It is ALMOST time for the weekend, so I think this is an appropriate time to share the one and only… SPAGHETTI GRILLED CHEESE! When I visited my sister in Raleigh a little over a month ago, she made this for lunch, and everyone was asking for the recipe! I haven’t had it since she made it, so we figured we would make it while she visited us in Jersey and measure out the ingredients!

I’m sure this recipe is pretty self explanatory… I mean, it’s basically spaghetti stuck between 2 slices of bread and cheese. However, we have a hidden little step that you all need to do because it makes this Spaghetti Grilled Cheese 100x better 🙂

Other pastas you can use

If you don’t have spaghetti, you can use linguine, fettuccine, bucatini, or even regular pastas like ziti!! The main purpose of this recipe is to use up any left over pasta you may have, because who actually makes an EXACT amount of pasta?! I always end up having SO much left over!

Garnish with fresh herbs

Since it’s summertime, we like to use as many fresh herbs as we can! We are currently growing a TON of basil, so we really love throwing that on top! You can also add parsley, or cilantro if you like that stuff. 

Pot & pans

This recipe is intended on being a quick lunch, and I’m really sorry to admit this, but you will need a pot, a pan, and a strainer. I try to make recipes which only require 1 or 2 things to wash, but I promise this will be SO worth it!! Plus, you aren’t really required to chop anything, so it’s not too bad if you ask me 😉

I’m sure you guys know my obsession with grilled cheese by now, so if you haven’t already tried my Jalapeno Popper Grilled Cheese OR my Chili Chive Grilled Cheese, you MUST get on it ASAP!

If you make this Spaghetti Grilled Cheese, please be sure to tag @chocolateandcheeseplease in any Instagram stories! I would also love it if you could comment below and rate this recipe with your honest thoughts! If you haven’t seen me on Instagram yet, be sure to follow me  ENJOY!

Spaghetti Grilled Cheese

Megha Patel

 

prep time:15 minutes mins

cook time:5 minutes mins

total time:20 minutes mins

servings:4 people

Because who doesn't love CARBS ON CARBS?

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Ingredients

• 8 oz spaghetti
• 1/4 tsp mustard seeds
• 1/4 tsp cumin
• 1 pinch asafetida
• 1.5 cup pasta sauce
• 2 cups mozzarella cheese
• 1 tsp crushed red pepper flakes
• 1/2 tsp cayenne pepper
• 1 tsp garlic powder
• 8 slices bread
• butter (for the pan)
• 1/4 cup Parmesan cheese
• 4 large basil leaves

Instructions

 

• Take your spaghetti and boil it right before it is al-dente. Make sure you heavily salt the water. Once it's done, strain the water, add a little bit of oil and mix it so it doesn't stick.
• In the same pot that you boiled the spaghetti, turn heat to high and warm up 1 tbsp of olive oil.
• Once heated, add in your mustard seeds and cumin seeds. While they are sizzling, add in your asafetida.
• Turn heat to low and add the spaghetti back into the pot and mix it up so it is coated in the oil.
• Add your sauce, crushed red pepper flakes, cayenne pepper, garlic powder, and salt + black pepper to taste. Once everything is nice and coated, add in about 1/2 cup of mozzarella cheese and mix well. Once mixed, turn off heat and put to the side.
• Grab a pan, turn heat to medium, and warm up some butter. Once heated, add a slice of bread. Add a layer of mozzarella cheese, followed by as much spaghetti that fits on your bread, and then top it off with some more mozzarella cheese. Add the second slice of bread on top, and flip once the bottom is cooked. Be sure to add butter on the second side too.
• When both sides are cooked, cut in half, garnish with Parmesan cheese and some basil! ENJOY!

Notes

• This is definitely one of those cheat day meals. I didn’t add any veggies into this, but you can ALWAYS sneak in some spinach, broccoli, shaved brussel sprouts, etc. into the sauce! Great way to trick the kids 😉