1Tablespooninstant yeastsuch as Red Star Platinum Instant Yeast
3 1/2cupsbread flour
1teaspoonsalt
1cupcheddar cheesediced (or any type of cheese)
2tablespoonsdried parsley flakesmore for topping
2egg whitesbeaten
For the baked spaghetti:
1cupcottage cheese
1largeegg
3/4cupparmesanshredded, divided
salt
1/4cupheavy cream
1/4teaspooncornstarch
1/2poundspaghetti noodlesbroken in half before cooking
1tablespoonolive oil
3clovesgarlicminced
1can (14 ounces)tomato sauce
1can (14.5 ounces)diced tomatoesdrained
1teaspoondried oregano
1/3cupfresh basilchopped
1teaspoonsugar
black pepper
8ouncesmozzarella cheesecut into 1/4 inch pieces
Instructions
For the dough:
In a small bowl, stir together water, yeast, and sugar. Some clusters of yeast will remain. Let yeast/water rest for 5 minutes. The yeast should multiply and rise to the top.
In a standard mixer, fitted with the dough hook, combine 3 1/2 cups flour and salt. Slowly add yeast/water mixture to the mixer and mix for 2 minutes. If dough is super sticky add small amounts of flour until dough stops sticking to sides. I had to add about 1/2 cup more. Do not add more than 1/2 cup. Add the cheese and mix until just combined.
Turn the dough out onto a floured surface. Knead the dough for 1-2 minutes (see post for a video explaining how to knead) and shape into a ball. With a sharp knife, cut ball of dough into thirds and then into fourths to make 12 balls of dough.
Knead each dough ball a couple of time to get a smooth skin and shape into a ball. Set aside.
To make spaghetti:
Preheat oven to 400 degrees.
In a small bowl, whisk together cottage cheese, 3/4 cup mozzarella, egg, 1/2 cup parmesan, heavy cream, and cornstarch. Set aside.
Make pasta according to package instructions. Set aside.
While pasta is cooking, heat oil and garlic in 10-12 inch skillet over medium heat, for about 2 minutes. Stir in tomato sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes. Off heat, stir in 1/2 cup basil and sugar, then season with salt and pepper.
Reserve 1 cup pasta sauce, and add remaining sauce and cottage cheese mixture to pasta. Stir until evenly distributed.
In the skillet used to make the sauce - place the rolls in a ring around the outside of the pan. It is okay if there is a little bit of sauce still in the pan. Brush tops of rolls with beaten egg whites, sprinkle with parsley flakes and remaining parmesan cheese.
Add the pasta to the middle of the pan. Top with reserved sauce and remaining mozzarella cheese.
Bake for 40-45 minutes. If the rolls start to get to brown, lightly cover skillet with foil.
Remove from oven and let cool for 10 minutes. Slice like a pie and enjoy!