You might look at this recipe and wonder why you need the parchment pouches and can't just continue cooking in the saucepan. Here's the truth: it's a bit more complicated, yes, but if you skip the baking in the pouches, then you will miss a big part of what makes this dish so tasty.
Imagine this: The spaghetti absorbs the sauce and blends with the other ingredients in an enclosed pouch. All you need is one whiff of the steam and you will understand what all the extra work was for.
When I have some extra time, I roll up my sleeves and treat myself and my family to an elaborate seafood meal. I am partial to seafood over meat, and fortunately my kids love it too. Serving this pasta always makes for a fun activity on the table, because everyone gets a tied-up pouch (imagine the oohs and aahs from the kids). When I cut open the pouches, the steam comes out, and boy, the aroma is outstanding.
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