Something you may know by now is how family oriented I am. Little L., Mr..B., and I form a great family team but I want to keep growing our family so that Little L. can have either a sister or a brother to create lifetime memories with. As a mom, I want to give my kids the best of my love so that they can cherish and always remember me; like I do with my mom. Thankfully my mom is still alive but I think of her all the time. I have many reasons to admire her, but today I will focus on her cooking. Oh her cooking! Actually this recipe was inspired by her Pastelón de Espagueti, or Spaghetti Casserole. Everything my mom made was perfect and so delicious, she always added her personal signature touch of love in the food she prepared. Her spaghetti casserole was amazing and I remember devouring all of my plate whenever she would make it. I mean, I love pasta and growing up in the Dominican Republic it was part of our traditional menu.
For this recipe I am using Barilla Spaghetti and I love that they offer a variety of pasta cuts that can help me keep traditional Latin dishes alive. Next time I will share a recipe using fideos that is to die for. For now, you must try my version of mami’s casserole, which I have made with a bit of a Spanish flare and in a tart shape, as I think it looks more clean and fun to eat.
Making pasta recipes is always quick, easy and loved by everyone. The wide variety of pasta shapes from Barilla allows me be creative and cook appetizers, soups or entrées, all with my very own Latin sazón. For this recipe I am using chorizo and Spanish olives; a combination that is incredibly good together.
The other great flavors on this tart come from the cheese and cream sauce I made. They help bind the pasta into a tart shape. This is very important because you want to buy pasta that does not stick or clump on it’s own, so it’s perfect for other dishes. That’s actually why I prefer Barilla as their superior quality goes well with the Latin ingredients I often use and their pasta cooks beautifully.
I just can’t say enough about how awesome this recipe is. The chorizo filling is delicious and the creamy pasta layers crisp up in the oven covered by tons of cheese.
- 1 box (1 pound) Barilla Spaghetti, cooked per box directions or to your desired doneness
- 1 tablespoon butter
- ½ cup vidalia onion, finely chopped
- 12 ounces evaporated milk
- ½ cup regular cows milk
- 1 tablespoon corn starch
- 1 ½ cup gouda cheese, grated
- 1 cup Spanish chorizo, small cubed
- ½ cup Spanish olives, roughly chopped
- Salt to taste
- Preheat oven at 350 degrees F.
- Set your cooked, plain boiled pasta aside.
- In a saucepan over medium heat, cook onions with butter until translucent.
- In the mean time, in a separate bowl, mix the two kinds of milk and corn starch until well combined.
- Once the onions are translucent, add the milk and corn starch mixture to sauce pan and stir well.
- Keep stirring and once the milk is warm and starts to thicken, add ½ cup of the cheese.
- Taste the sauce and adjust salt to taste.
- Allow the cheese to melt and a thick cream sauce to form.
- Once the sauce is done, add to the cooked pasta and coat all the pasta with the sauce. Set aside.
- In a sauté pan, over medium-high heat cook the chorizo until it releases its oils. For five to seven minutes or so.
- Add the olives and stir cooking for 1 more minute. Remove from heat and set aside.
- To assemble the tart, place ½ the spaghetti on the bottom of a tart pan, followed by the chorizo and olive mixture and then covered by the rest of the pasta.
- Evenly sprinkle the rest of the cheese and bake for 25 minutes or until golden brown.