Creole Spaghetti Bake Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, heat a skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain fat and stir in spaghetti sauce.
• Drain spaghetti and place in a bowl. Add cream cheese, garlic, Italian seasoning, and garlic salt. Stir until cream cheese is melted and spaghetti is thoroughly coated. Spread a small amount of meat sauce in the bottom of the prepared baking pan; put spaghetti on top and top with remaining meat sauce. Sprinkle Parmesan and mozzarella cheeses on top.
• Bake in the preheated oven until bubbly, about 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
• Heat a large skillet over medium heat; cook and stir beef and onion until meat is browned and onions are soft and translucent, about 7 minutes. Drain. Stir in spaghetti sauce and seasoned salt.
• Whisk eggs, Parmesan cheese, and butter in a large bowl. Mix in spaghetti to egg mixture and toss to coat. Place half the spaghetti mixture into baking dish. Top with half the cottage cheese, mozzarella, and meat sauce. Repeat layers. Cover with aluminum foil.
• Bake in preheated oven for 40 minutes. Remove foil and continue to bake until the cheese is melted and lightly browned, 20 to 25 minutes longer.

Steps:

• Heat olive oil in 12" skillet over medium-high heat. Add beef; cook, breaking up with wooden spoon, until browned, about 6 minutes. Transfer beef to plate; drain and discard but 1 tbsp. fat from pan; reheat pan over medium heat. Add ham; cook, stirring occasionally, until ham is golden brown, about 4 minutes. Add tomato sauce, sofrito, garlic, sugar, cumin, oregano, and sazón to pan; cook until tomato sauce mixture begins to bubble. Stir in reserved beef, olives, ¼ cup cilantro and Adobo. Simmer, stirring occasionally, until sauce thickens and flavors come together, about 8 minutes more. Stir in remaining cilantro. Meanwhile, cook spaghetti according to package instructions; strain pasta, reserving 1½ cups pasta water. Add spaghetti and reserved pasta water to skillet with sauce over medium-high heat. Using tongs, toss spaghetti with sauce until well combined and sauce coats spaghetti, about 3 minutes. Serve with Parmesan cheese.

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, pepperoni, mushrooms, olives and seasonings. Drain spaghetti., Spoon 1 cup meat mixture into each of two greased 13x9-in. baking dishes. Layer with spaghetti and remaining meat mixture. Sprinkle with cheeses., Cover and freeze one casserole for up to 3 months. Bake the remaining casserole, uncovered, at 350° for 20-25 minutes or until heated through., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 40 minutes. Uncover; bake 5-10 minutes longer or until cheese is melted.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a deep 9x13 inch baking dish.
• Bring a large pot of salted water to a boil over high heat. Stir in the spaghetti. Boil the pasta until cooked through but still firm to the bite, 8 to 10 minutes. Drain well.
• Brown ground beef and onion in a large skillet over high heat; drain fat. Stir in the spaghetti sauce, sour cream, and 1 cup of the mozzarella. Mix in the cooked pasta. Transfer pasta mixture to prepared baking dish. Top with remaining 1 cup of mozzarella and the Parmesan cheese. Cover pan with aluminum foil.
• Bake in preheated oven until hot and bubbly, about 30 minutes.

Steps:

• Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce and tomato sauce. Remove from the heat. , Drain pasta. Combine soup and sour cream. In two 8-in. square baking dishes, layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers., Cover and bake 55-65 minutes or until cheese is melted. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casseroles, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish with cooking spray.
• Heat oil in a wide pan over medium-high heat. Saute onion and bell pepper in the hot oil until soft, 5 to 7 minutes.
• Mix Italian dressing mix into ground beef and add to the hot pan; saute until browned and crumbly, 5 to 7 minutes. Drain. Add spaghetti sauce and simmer over medium heat for 15 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and add beef mixture; mix well. Transfer to the prepared casserole dish and top with Cheddar cheese.
• Bake in the preheated oven until cheese is browned, about 10 minutes.

Steps:

• Heat olive oil in a large pot over medium heat. Stir in celery, onion, green bell pepper, carrot, and garlic; cook and stir until the vegetables are tender, about 10 minutes.
• Stir tomatoes with their juice, water, chicken bouillon cubes, and bay leaves into the vegetable mixture.
• Stir in red pepper flakes, smoked paprika, saffron, oregano, basil, thyme, orange zest, clam juice, and white wine.
• Bring the sauce to a boil, reduce heat to low, and simmer until the flavors have blended, at least 1 hour. Season to taste with salt and black pepper.
• Allow the sauce to cool completely.
• To store, pour into pint glass canning jars, cover with lids and rings, and place into freezer. Sauce can be frozen up to 3 months before using.

Steps:

• Cook spaghetti according to package directions; drain. Transfer to a large bowl. Add 1 cup mozzarella cheese, Parmesan, Romano, eggs, oil, garlic powder, salt and pepper. , Press into a greased 13x9-in. baking dish. Top with spaghetti sauce. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with the remaining mozzarella. Bake 10 minutes longer or until heated through and cheese is melted.

Steps:

• Break pasta into 2 inch pieces and cook according to package directions.
• Drain and rinse with cold water.
• In a large bowl mix eggs, Parmesan cheese, sour cream & cottage cheese.
• Add pasta and mix thoroughly.
• Put pasta mixture in a lightly greased 9X13 pan.
• Mix spaghetti sauce and cooked hamburger.
• Spread on top of the pasta mixture.
• Bake in 375 degree over for 30-45 minutes until hot and set in the middle.
• Sprinkle with grated cheese and bake another 10 to 15 minutes or until cheese is melted.

Steps:

• While making sauce, cook spaghetti or noodles.
• Drain well.
• Brown beef until partly done.
• Add onion, pepper and garlic.
• When beef is brown, add spagetti, tomatoes, corn, salt, pepper, chili powder, worcestershire sauce and olives.
• Bake 1 hr covered at 325°F.

Steps:

• Preheat oven to 350°. In a large bowl, combine soup, sour cream, onion and pepper. Stir in potatoes and cheese; transfer to a greased 3-qt. baking dish., In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in ketchup, brown sugar and seasonings; spread over potatoes. Combine cornflakes and butter; sprinkle over top. Bake, uncovered, 40-45 minutes or until bubbly.

Steps:

• Break spaghetti in half; cook according to package directions. Meanwhile, in a Dutch oven, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the soups, tomato sauce, water, brown sugar and seasonings. , Drain spaghetti; stir into meat sauce. Add 1/2 cup cheese. Transfer to a greased 13x9-in. baking dish. , Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 10-15 minutes longer or until cheese is melted.

Steps:

• Preheat the oven to 220°C.
• Cook the spaghetti in a large pan of boiling salted water.
• Drain well and return to the pan.
• Add the mascarpone and Dijon mustard, stirring until the mascarpone melts around the pasta.
• Stir in the cheddar, sun dried tomatoes and chives and season.
• Turn into an ovenproof dish and bake for 15 minutes until bubbling and golden brown.

Steps:

• Set oven to 350 degrees.
• Grease a 2-quart casserole dish.
• Cook spaghetti until firm-tender (don't overcook); drain, and toss with 2-3 Tbsp oil (this is so the spaghetti won't stick together).
• In a frypan, saute the bacon, onion and green pepper till the bacon is almost crisp, add in the chopped garlic, cook for 2 minutes.
• Add in the tomato sauce, tomato soup (undiluted) mushrooms and cooked ham or chicken (if using), add in salt and pepper to taste, stir to combine.
• Add in the corn to the cooked spaghetti; toss.
• Then add in the tomato sauce mixture; mix well to combine with the spaghetti.
• Transfer the mixture to a greased casserole dish.
• Sprinkle with Parmesan cheese, then sprinkle with grated cheddar cheese.
• Bake for 25-30 minutes, or until bubbly.

Steps:

• Preheat oven to 350°F Grease a 13x9-inch baking dish; set aside.
• Boil spaghetti noodles to al dente according to package; drain.
• While spaghetti is boiling, brown the ground beef with the onion; drain and return to skillet. Add the spaghetti sauce to the meat in the skillet.
• Add the hot cooked, drained spaghetti to the skillet; stir well. Add salt and pepper to taste. Pour into the prepared baking dish.
• In a saucepan, melt butter; add the flour, stirring constantly to make a roux. Slowly whisk in the evaporated milk.
• Turn heat to low and stir in the parmesan cheese and 1/2 cup only of the mozzarella. stir constantly until melted and smooth.
• Pour the cheese mixture evenly over the spaghetti in the 13 x 9 dish.
• Sprinkle with the remaining 1 cup of parmesan cheese and then the oregano.
• Bake; uncovered, for 30-35 minutes or until bubbly and starting to brown on top.