aka The Spaghetti Sandwich
I've been wanting to make this for a while, and actually found a recipe for a spaghetti sandwich in this awesome kids cookbook- Cooking with Herb: The Vegetarian Dragon. When I recently had a big craving for spaghetti and meatballs, I decided to go for it. I made one adjustment though, I used egg noodles instead of a longer stringier pasta like spaghetti, fettucini or angel hair. The fluffy egg noodles took some of the 'weight' out of the dish allowing for more face stuffing!
Quantities are vague hear, because I assume everyone has their own way of making spaghetti and meatballs. For the record, I used a 12 oz bag of basil egg noodles, almost a full jar of Newman's Own Marinara, and one 12 oz bag of veggie meatballs. For the garlic bread, I just followed the directions on the box but homemade garlic bread is easy to concoct if you have some bread, garlic and butter lying around. Here's a good recipe from a fellow blogger. Oh, and we were able to eat off of this for almost a week, so, let's say serves 8-10.
IngredientsNoodles (spaghetti or egg noodles work well)
Meatballs (Try a great meatless version- Nate's Zesty Italian 'balls)
Garlic Bread (Trader Joe's frozen variety was used in this experiment)
Boil up some water for the noodles. Heat up your tomato sauce and meatballs in another pot.
Add a heaping spoonful or 2 of pesto to your tomato sauce. Drain the noodles and heat up the garlic bread in the oven with provolone on top for extra cheesiness. Mix noodles with the sauce and meat balls. When the garlic bread is done, top a piece of garlic bread with some saucy noodles.
Top with another piece of garlic bread. Smash down real hard. Try to fit it in your mouth, then give up and eat it with your hands and a fork like a normal person.