SPAGHETTI

 

SPAGHETTI PIE

1 pound(s) spaghetti
4 strip(s) bacon, chopped
1 large (10- to 12-ounce) red onion, finely chopped
1 container(s) (15-ounce) part-skim ricotta cheese
4 large eggs
2 cup(s) (2-percent) reduced-fat milk
1 teaspoon(s) cayenne (ground red) pepper
1 cup(s) freshly grated Parmesan cheese
Salt
2 cup(s) frozen peas
Preheat oven to 350 degrees F. Heat large covered saucepot of salted water to boiling on high. Cook spaghetti as label directs. Meanwhile, in 12-inch skillet, cook bacon on medium 6 to 8 minutes or until crisp, stirring occasionally. With slotted spoon, transfer bacon to paper towels to drain. To fat in pan, add onion. Cook 4 minutes or until tender, stirring occasionally. While onion cooks, in very large bowl, whisk ricotta, eggs, milk, cayenne, half of Parmesan, and 1/4 teaspoon salt. Drain spaghetti well. Stir into ricotta mixture along with peas, bacon, and onion. Spread in even layer in 3-quart shallow baking dish. Sprinkle remaining Parmesan on top.

LASAGNA
9 lasagna noodles
2 ½ cups alfredo sauce
2 cups cooked, shredded chicken...
oregano
garlic salt
3 cups shredded Mozzarella, or cheese of your choice

Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagna noodles until al dente. (I usually cook 1 or 2 extra just because lasagna noodles always seem to break on me when I am stirring them.)
Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.

Spread about 2 Tbs. alfredo sauce over each noodle. (if there is too much sauce you will have a big mess on your hands!) Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling. Place the roll-ups in the pan, one by one, seam-side down so they don't come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top. I sometimes broil mine the last 5 minutes to make the cheese toasty on top.

CHICKEN SPAGHETTI

16 oz. dry spaghetti, cooked (I personally use two bags of angel hair)
1 lb. Velveeta Light (2%) Cheese cubed
1 whole chicken chopped or shredded
1 family size can 98% FF cream of mushroom soup
1 large can of Rotel (do not drain)
4 oz can mushroom stems & pieces, drained
1/2 cup milk
Sometimes I add a can of corn and sliced olives too! (Drained) `
salt & pepper to taste and garlic salt
Cook noodles in salt water/ drain. Mix all ingredients. Bake in large bake ware at 375 for 45 minutes covered with foil. Take cover off and bake 10 more minutes.

CHEATER'S SPAGHETTI CARBONARA

1/3 pound diced Sizzlean
12 ounces spaghetti (dry)
1/2 cup fresh Parmesan, grated
2 eggs
2 tablespoons butter
1 tablespoon olive oil
1 clove garlic, crushed
fresh ground pepper
Cook the pasta according to package directions. While the pasta is cooking, melt the butter in the olive oil and add the garlic and Sizzlean. Cook, but don't brown your garlic. Beat together the eggs, 1/2 the Parmesan, and pepper. When the pasta is done, drain and immediately toss in the egg mixture. The heat of the pasta cooks the eggs as it coats the pasta. Drain about 1/2 of the liquid from the Sizzlean/garlic and add the rest to the pasta with the rest of the Parmesan; toss again. Serve with more fresh ground pepper

RIGATONI AND SAUSAGE SAUCE

Serves: 4
Cooking Time:25 min
2 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, minced
4 Italian sausages
2 cups mushrooms, sliced
1 tablespoon basil
1/4 cup red wine
1 28-ounce can tomatoes, drained
1/4 cup milk
salt and pepper, to taste
8 ounces rigatoni pasta, cooked and drained
Heat olive oil in a large saucepan. Add onion and garlic and cook until softened. Remove sausage meat from casing, break up and add to pan. Cook for 5 minutes. Add mushrooms and basil and cook another 5 minutes. Add wine and cook until evaporated. Cook pasta according to package directions; drain. Add tomatoes to sauce and simmer 10 minutes. Add milk and salt and pepper to taste. Combine sauce and pasta and place in a serving dish. Serve with Parmesan cheese if desired.

BASIC GARLICKY SPAGHETTI RECIPE

1 pound spaghetti
3 tablespoons olive oil
5 medium garlic cloves, minced
1/2 teaspoon red pepper flakes (optional)
Kosher salt
Freshly ground black pepper
Parmesan cheese (optional)
Bring a large pot of generously salted water to a boil over high heat. Add the spaghetti and cook until al dente or according to the package directions. Drain (without rinsing), reserving 1 cup of the cooking water. Return the pot to the stove over medium-low heat. Add the olive oil, garlic, and red pepper flakes (if using) and season with salt and pepper. Cook, stirring often, until the garlic is fragrant, about 30 seconds. Return the pasta to the pot, add half of the reserved pasta water, and stir to coat. Add the remaining pasta water, taste and season with salt and pepper if needed, and stir again. Remove the pot from heat. If you choose, serve the spaghetti topped with grated Parmesan cheese.

CHEESEBURGER SPAGHETTI

1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
16-ounce jar Cheddar cheese pasta sauce
1 tablespoon mustard
3 tomatoes, chopped
1 teaspoon dried Italian seasoning
12 ounces spaghetti pasta
1/2 cup shredded Parmesan cheese
Bring a large pot of salted water to a boil. Meanwhile, cook ground beef with onion and garlic over medium heat, stirring to break up meat, until browned. Drain well, if necessary. Add pasta sauce, mustard, tomatoes, and Italian seasoning; bring to a simmer. Reduce heat to low and simmer 8-11 minutes. Cook pasta until al dente according to package directions. Drain and place on platter. Pour sauce over pasta; sprinkle with Parmesan cheese and serve

SKILLET SPAGHETTI

28-oz. jar pasta sauce
1-1/2 cups water
24 frozen precooked meatballs
12 oz. spaghetti pasta, broken in half
1/2 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
In 12" skillet, combine spaghetti sauce and water and stir to combine. Bring to a boil over medium-high heat. Add meatballs and spaghetti and stir well, making sure spaghetti is under the sauce, completely covered in it. If necessary, you can add another 1/4 to 1/2 cup of water. Bring to a boil again, cover, reduce heat to low, and simmer for 20-25 minutes, stirring frequently. You may add more water or tomato sauce if the mixture appears to be too dry. Cook until spaghetti is al dente and meatballs are hot. Top with cheese and serve immediately. Serves 4

PIZZA SPAGHETTI STYLE

1 lb. ground beef
1 onion, chopped
1 green bell pepper, chopped
8 oz. pkg. button mushrooms, sliced OR 2 more bell peppers, chopped
26 oz. jar pasta sauce
8 ounce can tomato sauce
1 teaspoon dried Italian seasoning
1 lb. spaghetti pasta, broken into 2" pieces
3/4 cup whole milk
2 eggs, beaten
1 (5 ounce) package sliced pepperoni
1-1/2 cups shredded Cheddar cheese
2 cups shredded Monterey Jack cheese
Preheat oven to 350 degrees. Bring a large pot of water to boil for cooking spaghetti. Cook ground beef, onion, green pepper, and mushrooms in heavy skillet over medium heat until beef is browned, stirring to break up beef. Drain well and add pasta sauce, tomato sauce, and Italian seasoning; stir well and let simmer while preparing spaghetti. Cook spaghetti according to package directions. Meanwhile, combine eggs and milk in large bowl and beat until blended. Drain spaghetti and toss with egg and milk mixture. Spread half of spaghetti/egg/milk mixture in a 13x9" glass baking dish. Top with half of sauce and beef mixture. Repeat layers. To freeze, cool casserole in refrigerator at this point. When cold, wrap well, label, and freeze up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator. Bake, covered, at 350 degrees F for 40-50 minutes until thoroughly heated. Uncover, top with pepperoni and cheese, and bake 10-15 minutes longer until cheese melts and edges of casserole bubble. To refrigerate overnight and bake the next day, cover the casserole and chill for 2-24 hours. When ready to eat, bake, covered, at 350 degrees F for 40-50 minutes until hot. Then uncover, top with pepperoni and cheese, and bake for 10-15 minutes longer until cheese melts. If baking without freezing or refrigerating, bake at 350 degrees for 30-40 minutes until hot and bubbly. Top with pepperoni, then cheese, return to oven, and bake for 10 minutes longer to melt cheese. Let stand 5 minutes to set, then cut into squares to serve. 10 servings

CREAMY TOMATO PASTA

2 tablespoons olive oil
1 onion, chopped
1 (26-ounce) jar tomato pasta sauce
3 tablespoons water
1 (15-ounce) can diced tomatoes, undrained
1 (16-ounce) package whole wheat spaghetti
1 (8-ounce) package cream cheese, cubed
Bring a large pot of salted water to a boil. Meanwhile, heat olive oil in large skillet over medium heat. Add onion; cook and stir until tender, about 5-6 minutes. Add pasta sauce to onion mixture. Add water to empty jar; close jar and shake to loosen rest of pasta sauce; add to skillet along with undrained tomatoes. Bring to a simmer. Cook spaghetti according to package directions until al dente. A few minutes before the spaghetti is done, add cream cheese to pasta sauce; cook and stir until cheese melts and sauce is creamy. Drain pasta and add to skillet with sauce; toss for a few minutes, then serve.

SPAGHETTI CARBONARA

1 lb. spaghetti pasta
8 slices bacon, cut in half crosswise
4 egg yolks
1/2 cup heavy cream
1 cup grated Parmesan cheese, divided
1/8 teaspoon ground nutmeg
1/8 teaspoon white pepper
Bring a large pot of salted water to a boil. Cook bacon in a heavy skillet until crisp. Remove bacon from pan and drain on paper towels. Set bacon aside. Set skillet aside; do not rinse or wash. Cook the pasta as directed on package. Meanwhile, combine the egg yolks, cream, half the Parmesan cheese, nutmeg, and pepper in a medium bowl and beat until well blended. When the pasta is cooked, drain, reserving about 1/3 cup cooking water, and immediately add to the skillet with the bacon drippings. Place over low heat and toss for 1 minute, scraping the pan with tongs to loosen pan drippings.
Stir in the egg mixture and toss thoroughly until combined. Add pasta cooking water as needed until a creamy sauce forms. Add the bacon and remaining cheese and toss again to coat. Serve immediately.

BBQ SPAGHETTI

1/2 cup cooking oil
1 cup chopped onions
3/4 cup chopped green bell peppers
1 pint BBQ sauce (recommended: Dancing Pigs Original Bar-B-Que Sauce)
1 cup sugar
1/2 cup dry seasoning rub (recommended: Dancing Pigs Dry Seasoning)
Pinch salt
2 tablespoons liquid smoke
3 pounds spaghetti
1 pound cooked pork shoulder, diced
In a large skillet, heat oil over medium-high heat. Add onion and green pepper and saute until tender, about 5 minutes. Add barbecue sauce, sugar, seasonings, and liquid smoke. Reduce the heat to a simmer and simmer for 30 minutes, stirring occasionally. When sauce is 15 minutes from being ready, cook spaghetti in a large pot of boiling, salted water until al dente. Drain pasta and then transfer to a large serving bowl. Pour sauce over the pasta and toss. Top with pork shoulder. Serve immediately. Yield: 8 to 12 servings

BBQ SPAGHETTI #2

1 tablespoon olive oil
1 small green bell pepper, chopped
1/2 yellow onion
1 tablespoon garlic salt
1 lb pork or beef or chicken, cooked and chopped into bite-size pieces
1 lb spaghetti
BBQ Sauce (use 3 and a half cups)
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
In a large skillet, heat olive oil over medium heat. Sauté the pepper and onion, until softened for 1 to 2 minutes. Stir in the garlic salt. Add the premade BBQ sauce and bring to a boil. Reduce the heat to a low simmer and add the chopped meat. Meanwhile, fill a large pot with water and bring to boil. Season liberally with salt and add spaghetti. Cook for 7 minutes, until al dente (firm but not hard) and drain. Toss spaghetti with sauce. Neely's BBQ Sauce: In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 2 hours.Yield: 3 1/2 cups.

BBQ SPAGHETTI #3

Yield: 8 to 12 servings

1/2 cup cooking oil
1 cup chopped onions
3/4 cup chopped green bell peppers
1 pint BBQ sauce (recommended: Dancing Pigs Original Bar-B-Que Sauce)
1 cup sugar
1/2 cup dry seasoning rub (recommended: Dancing Pigs Dry Seasoning)
Pinch salt
2 tablespoons liquid smoke
3 pounds spaghetti
1 pound cooked pork shoulder, diced

In a large skillet, heat oil over medium-high heat. Add onion and green pepper and saute until tender, about 5 minutes. Add barbecue sauce, sugar, seasonings, and liquid smoke. Reduce the heat to a simmer and simmer for 30 minutes, stirring occasionally. When sauce is 15 minutes from being ready, cook spaghetti in a large pot of boiling, salted water until al dente. Drain pasta and then transfer to a large serving bowl. Pour sauce over the pasta and toss. Top with pork shoulder. Serve immediately.

SPAGHETTI SQUASH WITH ROMA TOMATO SAUCE

Spaghetti squash separates into strands, like spaghetti, when it is cooked. The texture is slightly crunchy and the flavor a little bland, which is why it goes so well with this roasted tomato sauce seasoned with extra virgin olive oil, basil, and garlic. Top with a spoonful of grated Parmesan.
24 firm, ripe plum tomatoes, cored

1 tablespoon extra-virgin olive oil, plus more for the tomatoes
1 spaghetti squash, about 3 pounds
4 tablespoons minced fresh basil
1 teaspoon minced garlic
Kosher salt
Freshly ground black pepper
Grated Parmesan cheese

Lightly spray or brush the cored tomatoes with oil. Grill over Direct Medium heat until blistered and blackened, 8 to 10 minutes, turning once halfway through grilling time. Remove to a platter.
Pierce the squash 6 times with the tines of a large fork. Place squash on a double thickness of aluminium foil and grill over Direct Medium heat until squash feels soft when pierced with a fork or pressed with a finger tip, 1 to 1-1/4 hours, turning 3 or 4 times. While the squash is grilling, slip the skins from the tomatoes and cut into 1/4-inch pieces. Place tomatoes and juices in a large saucepan. Add the oil, basil, garlic, and salt and pepper to taste. Set aside. When squash is cooked, wrap in a towel and let stand 10 minutes. Protecting hands with a kitchen towel cut squash in half lengthways. Spoon out and discard the large seeds in centre. Then pull hot squash from the tough outer skin with the tines of a table fork into a large serving bowl. Briefly reheat the tomato sauce in the saucepan. Pour over the spaghetti squash and toss. Serve topped with Parmesan cheese. Makes 4 main dish servings or 6 side dish servings.

CHEEZY CHICKEN SPAGHETTI BAKE

8 ounces spaghetti

4 skinless, boneless chicken breasts
2 (10.75 ounce) cans condensed cream of chicken soup
1 (5 ounce) jar processed cheese spread
1 (5 ounce) bottle processed cheese spread with jalapenos

Boil spaghetti as directed on package. Drain.

Meanwhile, brown chicken breast until tender and done all the way through. Shred chicken into bite-size pieces. Melt processed cheese spread in a microwave oven as directed on jar. Pour drained spaghetti in a large baking dish. Add melted cheese spread and soup; mix well. Stir in chicken, and mix well. Cover with foil. Bake at 425 degrees F (220 degrees C) for 25 minutes.

CHICKEN AND SPAGHETTI

1 pound spaghetti

1 pound boneless chicken breast halves, cooked and chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 (4.5 ounce) can sliced mushrooms
1 onion, chopped
4 cups frozen cauliflower and carrots
1 (10 ounce) can diced tomatoes with green chile peppers (optional)
1 pound cubed processed cheese food

Cook pasta in a large pot of boiling, salted water until al dente. In a large bowl, mix together cooked spaghetti, chopped chicken, cream of mushroom soup, canned mushrooms, onion, and vegetables. Mix in tomatoes with chilies, if desired. Pour mixture into a greased 2 quart casserole dish. Place cubed processed cheese food on top of dish. Bake in a preheated 350 degree F (175 degrees C) for 30 minutes, or until cheese is bubbly and melted.

JO MAMA'S WORLD FAMOUS SPAGHETTI

2 lbs Italian sausage, casings removed (mild or hot)
1 small onion, chopped (optional)
3 -4 garlic cloves, minced
1 (28 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
2 (15 ounce) cans tomato sauce
2 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)
3 teaspoons basil
2 teaspoons dried parsley flakes
1 1/2 teaspoons brown sugar
1 teaspoon salt
1/4-1/2 teaspoon crushed red pepper flakes
1/4 teaspoon fresh coarse ground black pepper
1/4 cup red wine (a good Cabernet!)
1 lb thin spaghetti
parmesan cheese
In large, heavy stockpot, brown Italian sausage, breaking up as you stir. Add onions and continue to cook, stirring occasionally until onions are softened. Add garlic, tomatoes, tomato paste, tomato sauce and water. Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper. Stir well and barely bring to a boil. Stir in red wine. Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn Cook spaghetti according to package directions. Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.