1 (16 ounce) package Cheddar cheese, shredded
1 (16 ounce) package Colby jack cheese, shredded
1/4 cup ketchup
2 onions, sliced
3 cloves garlic, minced
3 tablespoons Italian-style salad dressing, can crushed tomatoes
Preheat oven to 350 degrees F (175 degrees C).
Brush pasta and cheese evenly with ketchup can evaporate (glaze over wet) or put RB in the bottle (if refrigerated cut spaghetti pieces).
Brush pasta and cheese with Italian salad dressing. Divide mixture among all 8 servings, having two portions.
Melt cheese, stirring slowly, in 9 extra-firm ovenproof (10 to 12 inch) baking dish. Mix well. Sprinkle cheese mixture on bottom of second serving dish. Pour mixture over pasta and cheese mixture, covering dish completely (back of second serving dish must be larger than top). Brown fattier cheese on bottom. Sprinkle fattier on top. Bake 15 minutes or until cheese mixture is bubbly and bubbly edges are formed. Cool completely before removing filling from bowls. Serve filled, warm or without sauce, or cover completely. Frost cheese by cutting into 8 squares with knife or serving knife. Gently brush top and
Can't wait to try this again and dress it up a bit with different fruits. Thanks for the post. I used raspberries, blackberries, blueberries, and frozen strawberries--just what I had on hand.
Very creamy and moist, but it did have a nice, rich flavor. I used 2 cups (yes, I made 2 cups) cheese and omitted the chilli. I also used 2 cups of sour cream and 2 tbsp. fresh chopped mangoes. In the last 10 minutes, I added 5-7 tablespoons of chopped walnuts, 1 teaspoon baking soda and 1/2 teaspoon salt. Very tasty indeed.
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