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Even though there are a few steps to this sheet-pan dinner, it’s really very simple to prepare, and it’s a fantastic change of pace! (I like to make the spaghetti a different day in advance to use as a side, and then reserve the rest for a day or two later in the week for this dinner.)
12 cups cooked Tuscanini Spaghetti
2 eggs, beaten
1 teaspoon Italian seasoning spice
1/2 teaspoon salt
28 ounces (800 grams) Tuscanini Diced Tomatoes
2 pounds (910 grams) ground beef
1/2 cup roasted red peppers, such as Tuscanini
2 cups colored grape tomatoes, sliced
2 small jalapeño peppers, deseeded and thinly sliced
2 1-ounce (30-gram) bags enchilada chips, crushed
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Combine the spaghetti, eggs, Italian seasoning, and salt along with one can diced tomatoes and spread over a baking sheet. Bake uncovered for 15 minutes and remove from the oven.
Meanwhile, brown beef in a large sauté pan, stirring occasionally to break up large pieces. Remove from heat and add the second can diced tomatoes and roasted red peppers. Spread the mixture over the spaghetti and scatter grape tomatoes and jalapeño peppers on top. Return the pan to the oven for 20 minutes, then set the oven to broil for three to four minutes to allow tomatoes to blacken a bit.
Remove from oven and sprinkle with crushed enchilada chips. Allow to rest for five to eight minutes. Serve hot or warm.
Styling and Photography by Sheera Segal
Food Prep by Rachel Bondi
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