A copy of the recipe with more detailed measurements and instructions will be posted in the classroom after required number of students sign up! 

Ingredients:
1 lb spaghetti
1 jar favorite pasta sauce
1 big can crushed tomatoes
Tomato Paste
Garlic Powder
Onion Powder
Italian Herb Blend Seasoning
Salt and Pepper
Mozzarella Cheese
Grated Parmesan Cheese
Favorite Pizza Toppings such as: pepperoni, cooked sausage, other cooked meats, sliced vegetables such as mushrooms, olives, bell peppers, fresh basil etc

Materials Needed:
1 large stock pot with matching lid
1 large sauce pan with lid
1 9x13 casserole pan
1 rimmed sheet pan
parchment paper
aluminum foil
nonstick cooking spray
colander
2 heat safe mixing spoons
measuring spoons
oven mitts
Optional: apron, chef's hat, paper towels or hand towels for wiping hands or messes

**Allergen warning** During class we may be using wheat, soy, dairy, nuts, eggs etc. Please contact chef Mary for any substitution questions.
***Parental Guidance*** During class students will be handling hot pots, working on the stovetop, and around hot or sharp materials, and be required to drain the water out for pasta. Parental guidance or more direct supervision may be required if your student does not have the necessary knowledge or experience for these tasks.