the adventures of yoshi

…on cooking: baked spaghetti and bruschetta

Posted in Because I'm Fat by yoshi on March 28, 2010

pronounced: “BRU-SCET-TA” – i believe…

actually, don’t quote me on that.

anyway, finally got some grocery shopping in this weekend when i realized on friday night, i didn’t have SHIT to eat. ended up throwing whatever i had into a sauceless pasta. basically ate linguini with butter, garlic, rosemary, chili peppers, salt and pepper. yea. i KNOW. however, i HAVE to admit, it really wasn’t that bad… maybe because i was starving…

i wanted to redeem my pasta faux pas with good ole baked spizghetti… i ended up having a few tomato slices left over and thought, well, i have enough to make bruschetta!


  • rosemary (optional)
  • garlic – lots of it… ok maybe like 3-4 cloves will do you good
  • olive oil
  • tomatoes, i prefer the smaller plump ones – i’m no chef so idk wtf they’re called, they’re just more red and smaller (no not the cherry tomatoes) about 4 of those
  • pre-made spaghetti sauce, again, i’m no chef and i’m too impatient and hungry to make my own damn sauce – i went for prego’s traditional sauce
  • french baguette – in my case, spanish made french bread lmao – what? i live in bushwick.
  • spaghetti
  • ricotta cheese
  • mozzarella cheese
  • if you have a cast iron skillet even better, if not, just bake it in one of those baking pie thingies

step 1: chop the rosemary and tomatoes up. I LOOOOOVE THE SMELL OF ROSEMARYYYYYYY

step 2: sautee the garlic, about 3 of those tomatoes you chopped up, rosemary, salt and pepper (i like using kosher salt)

step 3: oops i forgot to mention, make sure you’re already boiling your noodles hehe

step 4: dump the sauce in

step 5: at this point, you can start preparing your bread for the bruschetta. i prepared by taking nibbles from my bread hehehehe

step 6: i put a lil olive oil on the bread and topped it off with garlic, the rest of the tomatoes and rosemary, a lil bit of oregano too, salt and pepper

step 7: pour the spaghetti in your sauce and top it with ricotta cheese

step 8: then you can top both bruschetta and spaghetti with mozzarella cheeeeeese

step 9: give your spaghetti a headstart to bake and throw it in the oven for about 10-12 min

step 10: then you can throw in your bruschetta with the spaghetti for about 5 min (or until you see the cheese melting)

*while you wait, you can be entertained by sushi the cat:

step 11: once you see the spaghetti all baked, toss it in the broiler to give the cheese that burnt final touch =P about 3 min


altogether, only took about 30 minutes to prep and bake (and 5 minutes to scarf down)

11 Responses

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  1. Blue is in Fashion this Year said, on March 28, 2010 at 11:37 AM

    The exact pronunciation is brusKetta šŸ˜€

  2. dowaditty said, on March 28, 2010 at 2:25 PM

    omg i hate u. lol.

  3. Nadia DI$COUNT said, on March 28, 2010 at 2:48 PM

    Oh my god. This is EXACTLY what I want… RIGHT NOW. Seriously this looks incredible… did it taste as good?!

    • yoshi said, on March 28, 2010 at 2:59 PM

      deeeelicious! =) even have leftovers for the work week!

  4. Leesh said, on March 28, 2010 at 6:12 PM

    This was torture for me to look at and read. I am so hungry right now…

    What an easy dinner to make. I just have to get me one of those cast iron skillet.

    Thanks for sharing!

  5. hearty magazine | you liiiiike? said, on March 28, 2010 at 6:26 PM

    […] CLICK for my recipe =) […]

  6. XBubble said, on March 28, 2010 at 7:47 PM

    Nommmm this looks so good. What can’t you do Yoshi? lolz. *Trying this.

  7. lizzy said, on March 29, 2010 at 12:23 AM

    wow that spaghetti looks so dammmm good

  8. Jimmy! said, on March 29, 2010 at 4:45 AM

    yeah, yeah, I agree w/ everyone else. This made me cum in my pants. That’s a funny comment, right? That’s funny AND appropriate.

  9. mayk said, on April 3, 2010 at 10:32 PM


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