30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Spaghetti Nacho Casserole
Spaghetti Nacho Casserole
Spaghetti Nacho Casserole
⏱1h 30m
👥6
🔥950 cal
Hard
🍽️Spanish
A luxurious and sophisticated take on the classic, featuring succulent lobster, spicy chorizo, and a vibrant smoked paprika aioli. This casserole is perfect for a special occasion.
A luxurious and sophisticated take on the classic, featuring succulent lobster, spicy chorizo, and a vibrant smoked paprika aioli. This casserole is perfect for a special occasion.
Cook Spaghetti in salted boiling water until al dente. Drain and set aside.
Prepare Sauce: Sauté Garlic in olive oil until fragrant. Add Tomato Paste and cook for 1 minute. Deglaze with Sherry, then add Crushed Tomatoes. Simmer for 20 minutes, stirring occasionally.
In a separate skillet, cook Chorizo until crispy. Remove Chorizo and set aside, reserving the rendered fat.
Add Lobster to the skillet with the Chorizo fat and sauté briefly to warm through.
Combine Spaghetti, Sauce, Lobster, and Chorizo in a large bowl.
Pour the mixture into a 9x13 inch baking dish.
Sprinkle with Gruyère and Manchego Cheese.
Top with Blue Corn Tortilla Chips.
Bake for 15-20 minutes, or until cheese is melted and bubbly.
Whisk together all Smoked Paprika Aioli ingredients. Drizzle over the casserole before serving. Garnish with Parsley.
Ingredients
6
1 lb450 gLobster Meat-cooked and chopped
8 oz225 gSpanish Chorizo-sliced
8 oz225 gFresh Spaghetti
1 (28 oz) can790 gSan Marzano Tomatoes-crushed
1/4 cup60 mLDry Sherry
2 cloves10 mLGarlic-minced
1 tbsp15 mLTomato Paste
4 oz115 gGruyère Cheese-shredded
4 oz115 gManchego Cheese-shredded
1 cup240 mLMayonnaise
2 tbsp30 mLSmoked Paprika
1 tbsp15 mLLemon Juice
1 bag170 gBlue Corn Tortilla Chips
2 tbsp30 mLChopped Fresh Parsley
Equipment
Large Pot
Large Skillet
Saucepan
9x13 inch Baking Dish
Whisk
Instructions
Preheat oven to 375°F (190°C).
Cook Spaghetti in salted boiling water until al dente. Drain and set aside.
Prepare Sauce: Sauté Garlic in olive oil until fragrant. Add Tomato Paste and cook for 1 minute. Deglaze with Sherry, then add Crushed Tomatoes. Simmer for 20 minutes, stirring occasionally.
In a separate skillet, cook Chorizo until crispy. Remove Chorizo and set aside, reserving the rendered fat.
Add Lobster to the skillet with the Chorizo fat and sauté briefly to warm through.
Combine Spaghetti, Sauce, Lobster, and Chorizo in a large bowl.
Pour the mixture into a 9x13 inch baking dish.
Sprinkle with Gruyère and Manchego Cheese.
Top with Blue Corn Tortilla Chips.
Bake for 15-20 minutes, or until cheese is melted and bubbly.
Whisk together all Smoked Paprika Aioli ingredients. Drizzle over the casserole before serving. Garnish with Parsley.
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