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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Pasta » Espaguetis Verdes Gratinado(Salsa Verde Spaghetti Casserole)

Espaguetis Verdes Gratinado(Salsa Verde Spaghetti Casserole)

December 6, 2020Leave a Comment

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Espaguetis verdes translates to green spaghetti. I love green food! This decadent recipe for espaguetis verde is not a dish that I prepare everyday. It’s one of those recipes that you share with friends and family. I can’t be trusted if left alone with that whole pan! Lol!

Salsa Verde Spaghetti up close

Does green food intimidate you?

I personally know people who refuse to eat green food, lol! Salsa verde, guacamole, chile verde and more? What are they scared of? Scared that it’s going to be soo delicious? Exactly! Make sure you save this salsa verde recipe for future recipes. It’s the perfect green enchilada sauce, by the way.

Top view salsa verde spaghetti casserole
I remember the first time my mom prepared a casserole style recipe in the oven. We were not used to that style of food. I can still see the bubbly cheese au gratin(gratinado) on top. We were hooked!
Pinterest image with header
Fresh salsa verde ingredients
The combination of flavors in this easy salsa verde is perfect for enchiladas, wet burritos, pozole, mole verde and more!
Roasted salsa ingredients
This salsa can also be prepared using all raw ingredients. I suggest taking a few extra minutes to dry roast your ingredients to add even more flavor.
A bowl of cooked salsa verde and a jar of Mexican crema
This salsa verde can be prepared ahead of time and stored in the freezer. It only improves with age. If you mix in some crema to this salsa, you can use it for enchiladas suizas topped with lots of melted cheese!
cooked spaghetti pasta
After I cook my pasta, I like to rinse it in very cold water. This will stop the cooking process. I then drizzle it with some oil and toss to coat evenly. The oil will keep the pasta from sticking together.

A bowl of chopped ham and a bowl of crispy bacon bits
Smoky ham and smoky crispy bacon!
Big bowl of shredded mozzarella
Today I used mozzarella. Another great melting cheese is Chihuahua or Oaxaca if you can find it.

Are You Ready For Espaguetis Verdes?

Toasted garlic with crushed chile de arbol
Toasted garlic with crushed chile de arbol! If you love garlic and enjoy a little heat, don’t skip this step!

1. Add 1/3 of the salsa verde!

First layer salsa verde

2. Add half of the pasta!

second layer, spaghetti pasta

3. Add toasted chile/garlic, to taste.

third layer, toasted garlic with crushed chile de arbol

4. Add half of the ham.

fourth layer, chopped ham

5. Add half of the bacon!

fifth layer, bacon!

6. Add 1/3 of the cheese.

Sixth layer, cheese!

7. Add 1/3 Mexican crema.

Seventh layer, Mexican crema

8. Add 1/3 more salsa verde.

Eighth, add more salsa verde!

Repeat the layers, pasta, remaining ham, remaining bacon, 1/3 cheese, 1/3 crema, 1/3 salsa. Then add remaining Mexican crema and end with remaining cheese.

last layer of shredded mozzarella cheese before going into the oven

Hot out of the oven, salsa verde spaghetti casserole
One serving of espaguetis verdes on a plate
Serving up the espaguetis verdes close up
Espaguetis Verdes served on a plate

Espaguetis Verde Gratinado(Salsa Verde Spaghetti Casserole)

Homemade salsa verde meets spaghetti with layers of decadent flavors of bacon, ham, toasted garlic and plenty of cheese!
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Course: Main Course
Cuisine: Fusion, Mexican
Prep Time: 35 minutes minutes
Cook Time: 1 hour hour 10 minutes minutes
Total Time: 1 hour hour 45 minutes minutes
Servings: 3 Servings

Equipment

  • Oven proof pan or baking dish

Ingredients

Salsa Verde

  • 12 medium to large tomatillos peeled, washed and sliced in half
  • 1 large poblano seeded and sliced
  • 2 large jalapeños stems removed, sliced
  • 1/2 medium white onion sliced
  • 4-6 cloves of garlic smashed
  • 3 tbsp avocado or grapeseed oil
  • 3 tsps chicken bouillon powder
  • 1 tsp Cumin
  • 1 tsp Mexican oregano
  • Salt and pepper to taste
  • 2 1/2-3 cups Water

You Will Also Need

  • 12 oz smoky bacon sliced small
  • 12 oz spaghetti pasta
  • 1/4 cup avocado oil
  • 8-10 cloves of garlic minced
  • 1-2 chile de arbol crushed
  • 3/4 pound deli sliced smoky ham chopped small
  • 15 oz Mexican crema
  • 1 pound mozzarella cheese shredded

Instructions

Salsa Verde Instructions

  • Add the tomatillos, poblano, jalapenos, garlic and onion to an extra large skillet. Heat to medium. You are going to dry roast the ingredients for 10-15 minutes or just until tomatillos begin to soften. At that point, drizzle in 1 tablespoon of oil into the pan. Saute for another five minutes.
  • Transfer salsa ingredients to the blender jar. To the pan, add 1 1/2 cups of water and gently scrape off all the bits that are at the bottom of pan. Pour that water into the blender jar. Add another 1 1/2 cups of water. Also add 3 tsps chicken bouillon, 1 tsp cumin, 1tsp oregano, pepper to taste and salt to taste. Blend on high for one minute. If salsa is too thick, add a little more water.
  • Add 2 tablespoons of oil to a medium pot and preheat for a few minutes at medium heat. After a few minutes, pour in the blended salsa verde. Stir well and continue cooking at a steady simmer for 15-20 minutes. Taste for seasoning and adjust to your liking.

Spaghetti Casserole Instructions

  • While salsa verde is cooking, cook spaghetti according to package instructions. Drain and rinse with very cold water so it stops cooking. Set aside. Also at the same time cook the bacon at medium heat until crispy. Using a slotted spoon, transfer bacon to a plate or bowl. Set aside. Chop ham and set aside.
  • At medium heat in a medium skillet, add 1/4 cup of oil. Add the minced garlic and spread it out evenly. After a few minutes when the garlic begins to sizzle, stir it as needed. As soon as it turns a light golden brown, crush the chile de arbol and add it to the garlic. Saute for just a few more seconds. Carefull drain out excess oil into a bowl.
  • Preheat oven to 375 degrees F.
  • In an oven proof deep skillet or baking dish, add 1 1/2 cups of salsa verde and spread out evenly. Add half of the spaghetti, add all of the toasted garlic, half of the ham, half of the bacon, 1/3 of the cheese and 1/3 of the Mexican crema. Repeat the layers(minus the garlic).
  • To finish, add the remaining salsa crema and end with cheese on top. Bake in preheated oven for 30-35 minutes uncovered. After that, turn broiler to high. Broil just until cheese is bubbly and browned. Remove from oven and let sit for 20 minutes before serving. Serve with your favorite salad and bread.

Notes

You can literally prepare this recipe ahead of time and even bake it! The flavors will improve after a few days. it can be frozen for a later date too!
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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