A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006.

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Entry from August 03, 2008
Spasagna (Spaghetti + Lasagna)

Cheddar’s is a chain of casual dining restaurants, founded in 1978 in Arlington, Texas. One frequently copied Cheddar’s dish is called “spasagna” (spaghetti + lasagna), made of spaghetti and topped with four cheese sand Alfredo sauce and marinara.


Wikipedia: Cheddar’s Casual Café
Cheddar’s Casual Café, or Cheddar’s, is an American chain of casual dining restaurants. The chain was founded in 1978 in Arlington, Texas by Aubrey Good and Douglas Rogers. More than sixty Cheddar’s restaurants operate throughout the U.S., primarily in the South and Midwest.

Cheddar’s menu
BAKED SPASAGNA
Tender spaghetti baked with four cheeses and our Alfredo sauce, topped with our rich marinara, served with hot garlic bread.

27 January 1995, The Pantagraph (Bloomington-Normal, IL), “Cheddar’s a Good Find”:
Chicken pot pie, $5.99; fresh quiche of the day, $4.39; build your own pasta, $5.99 ($7.99 with meat); and “spasagna,” $5.99, round out the offerings.

The Recipe Link
Title: Recipe: CopyCat Cheddar’s Casual Cafe Spasagna Florentine (another recipe)
Board: Copycat Recipe Requests at Recipelink.com
From: Gladys/PR 8-19-2003
To: ISO: Cheddar’s Spasagna

CopyCat Cheddar’s Casual Cafe Spasagna Florentine
Source: Epicurious

Two 10 oz. packages of frozen chopped spinach, cooked and drained
1 Tablespoon parsley
2 cloves garlic, minced
2 pounds small curd cottage cheese
2 large eggs
1/4 cup butter, softened
1/8 teaspoon ground nutmeg
1 teaspoon salt
1/4 teaspoon freshly ground pepper
8 oz. spaghetti, cooked and drained
1 pound Monterey Jack Cheese, shredded
1 cup grated Parmesan cheese
1 quart home-made spaghetti sauce
(your favorite, or recipe follows)

Squeeze all excess moisture from spinach with your hands. Combine spinach with parsley, garlic, cottage cheese, eggs, butter, nutmeg, salt and pepper. Preheat oven to 350 degrees. In a buttered 13 x 9 x 2 inch baking pan, layer 1/3 noodles, 1/2 spinach mixture and 1/3 each cheese. Repeat layering. On top, place last 1/3 noodles and cheese. Bake, uncovered, for 30 to 40 minutes or until hot and bubbly. Let stand for 15 minutes before cutting. Serve with heated spaghetti sauce on the side. Serves: 12

Home-Made Spaghetti Sauce

1 pound ground meat (or hot sausage)
2 to 3 ounces chopped mushrooms
1/4 cup chopped fresh parsley
1 teaspoon garlic salt or 1 clove fresh garlic minced
1 teaspoon salt
1 teaspoon oregano
1/4 teaspoon freshly ground black pepper
dash basil
6 oz. can tomato paste
8 oz. can tomato sauce
16 oz. can tomatoes

Brown meat and add mushrooms to saute. Add the remaining ingredients and simmer for 1 hour. Serve over hot pasta or with CopyCat Cheddar’s Casual Cafe Spasagna Florentine. Serves: 12

Laurenzo1026 (Livejournal)
Lauren (laurenzo1026) wrote,
@ 2005-08-25 20:06:00
(...)
gretel made some freakin awesome spasagna for dinner tonight...for all you uncool people spasagna is lasagna made with spaghetti noodles...rice spaghetti noodles that is...cause gretel can’t eat gluten...yeah long story don’t ask...but yeah it was good and i ate a lot...and alli makes me laugh and i like milk…

Teensy & The Boys
Monday, May 21, 2007
Commence with the Commencement
(...)
Chedder’s has an amazing hand dryer that I think uses a 10 horse power engine, I’m convinced it could launch a shuttle into orbit. It did a good job of cleaning up Kendra to the point that I could turn around and head back to eat lunch.

My spasagna was not so great. The basic idea is to take spaghetti, add cheese and Alfredo sauce to it and smoosh it into a huge pan, bake it, slice it into large squares and cover it with meat sauce:whifenpoof you have the marriage of two Italian staples: lasagna and spaghetti. I think my biggest hang up with this was all textural, it just felt weird to me. I also hit a stone cold spot and that turned me off too. Mom loves it, and I can see how many people would, but I am just going to pass and stick to the chicken fingers or hamburger from now on. I thought that if you took the mass and sliced it to make layers and put a slice of mass, sauce an cheese, it might be better but I just dont’ know.

Betty G’s Country Recipes
Spasagna Pie
“This is a cross between spaghetti and lasagna in a pie form.  I love it!  Of course, you can change up the filling according to what ingredients you like.”

SPAGHETTI CRUST:
4 oz spaghetti
2 egg whites
1/3 cup Parmesan cheese
1 Tbsp olive oil

FILLING:
2 egg whites
1 12-oz container drained cottage cheese
8 oz extra lean ground beef
1 cup sliced fresh mushrooms (or a small can of mushrooms)
1/2 cup chopped onion
1/2 cup chopped green and/or red sweet pepper
2 cloves garlic, minced
1 8-oz can tomato sauce
1-1/2 tsp dried Italian seasoning, crushed
1/8 tsp salt
1/2 cup shredded part-skim mozzarella cheese
(...)
This entry was posted on Tuesday, July 10th, 2007 at 9:42 am

Deep Thoughts from a Shallow Well
Wednesday, February 27, 2008
Snowy Days and Spasagna
(...)
I’ve been craving lasagna the last couple of days and today I decided to make it...sorta. See I have all the ingredients except the lasagna, but I have bukoos of spaghetti so I decided that I’d make the lasagana with spaghetti noodles and call it spasagna. Once you cook the noodles you kind of throw them on the cooking thing…

After that you put on the ricotta and mozzarella cheeze…

Then cover it with sauce and stick it in the oven for about 15 minutes at a temp anywhere between 415 and 450, doesn’t matter, just wherever it lands. grin If you ever give it a shot I hope you enjoy it.
Posted by Stefanie at 6:39 PM

Posted by Barry Popik
Texas (Lone Star State Dictionary) • (0) Comments • Sunday, August 03, 2008 • Permalink