1Lb.Barilla Gluten-Free or Multigrain Spaghettiwhole grain durum wheat flour, Barilla® Whole Grain Spaghetti is an excellent source of fiber. This pasta is ideal for anyone seeking to increase their intake of fiber and whole grains without sacrificing taste.
2TablespoonsFelippo Berio Olive OilOlive Oil helps decrease the total cholesterol and “bad” LDL cholesterol levels.
2Golden BeetsBeets are a good source of folate and betaine. These nutrients act together to help lower blood levels of homocysteine, which can increase your risk of heart disease by causing artery-damaging inflammation.
First, preheat your oven to 350. Next boil a pot of water and cook your spaghetti half way, about 4 minutes, then strain and put in a bowl and add some olive oil so the spaghetti doesn’t get sticky.
Next, use a small, 8″ x 8″ corning ware/stoneware baking pan that is deep enough to layer your spaghetti.
Then, you will need 3 bowls and a plate out for layering. Add your bread crumbs and flax to one bowl, grated cheese to another, and sauce in another. Lay out your American cheese on a plate if you would like as it makes the process easier to put together.
From the bottom, cover with sauce, put a layer of spaghetti, sprinkle bread crumbs, grated cheese, and add 1/2 teaspoons of butter about 2 inches apart, then layer your cheese with 3-4 pieces. Repeat one more time through the above.
Add sauce on top of the last layer of American Cheese, add the remaining spaghetti, and add 2 pieces of crumbled American cheese and sprinkle with Parmesan.
Lastly, add some fresh basil leaves to the top, cover with aluminum foil, and bake for 1 hour. Remove the foil and bake an additional 15 minutes, remove from the oven and serve….This is a Fantastic Baked Spaghetti….Enjoy!!!
Boil beets for 45 minutes or until fork goes through. Strain, peel skin off immediately under cold water, cut and add garlic salt and oil and vinegar and serve.