Savory Meat Sauce and Spaghetti

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.)

SERVES 6–7

• 12 cups cooked spaghetti
• 2 eggs, beaten
• 1 tsp Italian seasoning spice
• ½ tsp salt
• 2 14-oz (400-g) cans diced tomatoes
• 2 lb (910 g) ground beef
• ½ cup Tuscanini roasted red peppers
• 2 cups colored grape tomatoes, sliced
• 2 small jalapeño peppers, deseeded and thinly sliced
• 2 1-oz (30-g) bags enchilada chips, crushed (I use Golden Fluff)

Preheat oven to 375°F (190°C). Combine the spaghetti, eggs, Italian seasoning, and salt along with 1 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 3–4 minutes to allow tomatoes to blacken a bit. Remove from oven and sprinkle with crushed enchilada chips. Allow to rest for 5–8 minutes. Serve hot or warm.