I loved this recipe. Which really surprised me, I'm normally not a fan of cooking-out-of-a-can so to speak, but this was delicious. Not exactly very healthy, but a winner on the tasty and filling and easy fronts.
|This is all the cooking you have to do. And turn the oven on. If you can't do that, you might be beyond my help.|
I had a one pound bag of nuggets in the freezer and I used about half of them, but that depends on how big a pan you use.
So, step one is to cook the spaghetti and preheat the oven to 475. The recipe I posted last week said to heat to 400, but the nuggets I used needed to be cooked at 475. Nothing went catastrophically wrong by adding 75 degrees, so, just follow the cooking instructions on whatever nuggets you're using.
|As in previous recipes, wine is an essential ingredient.|
Once the pasta is cooked, add spaghetti sauce and pour into a baking tray.
Make a layer of nuggets on top and pop in the oven for about eight minutes.
Once the eight minutes are up, flip the nuggets over and put them in for another eight minutes.
That's it. You're done. This recipe was great because I only used two dishes and all I had to do was cook the spaghetti. So if you're starting out cooking, and you're looking for something to make for dinner that's nice and easy, pretty tasty and requires only the ability to boil water, you've got yourself a winner here.