Ingredients with Measurements:
- 1 pound spaghetti
- 1 large eggplant, diced
- 2 large zucchinis, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 onion, diced
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups milk
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- Large baking sheet
- Large pot for boiling spaghetti
- Large saucepan for making the sauce
- Whisk
Step-by-step instructions:
1. Preheat oven to 400°F.
2. In a large baking sheet, toss eggplant, zucchini, red and yellow bell peppers, onion, and garlic with olive oil. Season with salt and pepper. Roast for 25-30 minutes or until vegetables are tender and slightly browned.
3. Meanwhile, cook spaghetti according to package directions. Drain and set aside.
4. In a large saucepan, melt butter over medium heat. Add flour and whisk until smooth. Gradually add milk, whisking constantly until sauce thickens. Stir in Parmesan cheese and continue to whisk until cheese is melted and sauce is smooth.
5. Add roasted vegetables to the sauce and stir until well combined.
6. Add cooked spaghetti to the sauce and vegetables. Toss until well coated.
7. Transfer the mixture to a large baking dish. Sprinkle with additional Parmesan cheese.
8. Bake for 20-25 minutes or until the top is golden brown and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
Preheat oven to 400°F.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 540
Fat: 26g
Saturated Fat: 12g
Cholesterol: 55mg
Sodium: 460mg
Carbohydrates: 58g
Fiber: 6g
Sugar: 12g
Protein: 20g
Substitutions for ingredients:
- You can use any combination of vegetables that you like.
- You can use gluten-free spaghetti if desired.
- You can use any type of cheese that you like instead of Parmesan.
Variations:
- You can add cooked chicken or shrimp to the dish for extra protein.
- You can use different types of pasta, such as penne or fusilli.
- You can add herbs such as basil or parsley for extra flavor.
Tips and tricks:
- Make sure to toss the vegetables with enough olive oil to prevent them from sticking to the baking sheet.
- To save time, you can roast the vegetables ahead of time and store them in the fridge until ready to use.
- To make the dish creamier, you can add a dollop of cream cheese to the sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the dish in a large baking dish or individual serving bowls.
Garnishes:
Garnish with fresh herbs such as parsley or basil.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Garlic bread
- Roasted asparagus
Troubleshooting advice:
- If the sauce is too thick, add more milk until desired consistency is reached.
- If the dish is too dry, add more sauce or a splash of milk.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using.
- Store leftovers in the fridge within 2 hours of cooking.
Food history:
Tetrazzini is an American dish that was named after an Italian opera singer, Luisa Tetrazzini.
Flavor profiles:
This dish is savory, creamy, and slightly sweet from the roasted vegetables.
Serving suggestions:
Serve hot and enjoy as a main course.
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