Creole Spaghetti Recipes

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CREOLE SPAGHETTI RECIPE - (4.1/5)

Provided by carvalhohm2

Number Of Ingredients 15



Creole Spaghetti Recipe - (4.1/5) image

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.

1 tablespoon. GOYA® Extra Virgin Olive Oil
1 1/4 pound ground beef (85% lean)
1/4 pound country ham, cut into 1/4" pieces (about 3/4 cup)
2 cans GOYA® Tomato Sauce, 8 ounces
1/2 cup GOYA® Sofrito
2 tablespoon GOYA® Minced Garlic
1 tablespoon sugar
1 teaspoon GOYA® Ground Cumin
1/2 teaspoon GOYA® Oregano
1 packet GOYA® Sazon with Coriander & Annatto
1/4 cup GOYA® Manzanilla Olives Stuffed with Minced Pimientos, chopped
1/2 cup finely chopped fresh cilantro, divided
1/2 teaspoon GOYA® Adobo All-Purpose Seasoning with Pepper
1 pound spaghetti
Parmesan cheese, to taste

CREOLE SPAGHETTI BAKE

Make and share this Creole Spaghetti Bake recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Spaghetti

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14



Creole Spaghetti Bake image

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.

Nutrition Facts : Calories 858.5, Fat 26.9, SaturatedFat 11.5, Cholesterol 50, Sodium 1047.1, Carbohydrate 123.2, Fiber 7.2, Sugar 10.8, Protein 32.2

2 cups spaghetti (broken in half)
2 -3 tablespoons oil
4 -6 slices bacon, diced
1 small onion, chopped
1 small green bell pepper, chopped
3 -4 fresh minced garlic cloves (optional)
1 (8 ounce) can Italian-style tomato sauce (Hunt's is good)
1 (10 1/2 ounce) can condensed tomato soup, undiluted
1 (4 ounce) can mushrooms, drained
1 -1 1/2 cup cooked cubed ham (I prefer ham) or 1 -1 1/2 cup cooked chicken (I prefer ham)
salt and pepper
1 (12 ounce) can whole kernel corn, drained
2 -3 tablespoons grated parmesan cheese (optional)
8 ounces shredded cheddar cheese (or more if desired)

SCHOOL CAFETERIA SPAGHETTI

There were only two things that created a buzz around school when I was growing up: upcoming teacher workdays and spaghetti day in the cafeteria. School spaghetti was one of my favorite dishes then, and it still is now! Try this simple, yet more grownup, version.

Provided by Michelle Marcos

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes     Baked

Time 45m

Yield 8

Number Of Ingredients 9



School Cafeteria Spaghetti image

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.

Nutrition Facts : Calories 758.5 calories, Carbohydrate 57.3 g, Cholesterol 127.5 mg, Fat 39.9 g, Fiber 4.5 g, Protein 40.7 g, SaturatedFat 19.9 g, Sodium 994.6 mg, Sugar 11.1 g

cooking spray
2 tablespoons vegetable oil
1 medium onion, chopped
½ green bell pepper, chopped
1 envelope dry Italian salad dressing mix (such as Good Seasons®)
1 ½ pounds ground beef
1 (26 ounce) jar spaghetti sauce
1 (16 ounce) package spaghetti
4 cups grated sharp Cheddar cheese

THE BEST SPAGHETTI CASSEROLE

Easy spaghetti dish with a little twist!

Provided by Noonie Finch Hodges

Categories     Main Dish Recipes     Casserole Recipes     Noodles

Time 1h10m

Yield 12

Number Of Ingredients 8



The Best Spaghetti Casserole image

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.

Nutrition Facts : Calories 481.1 calories, Carbohydrate 51.4 g, Cholesterol 71.4 mg, Fat 17 g, Fiber 4.5 g, Protein 28.4 g, SaturatedFat 7 g, Sodium 826.2 mg, Sugar 16.4 g

1 (16 ounce) package spaghetti
2 pounds ground beef
¼ cup chopped onion
2 (26.5 ounce) cans meatless spaghetti sauce
1 (16 ounce) container fat-free sour cream
2 cups shredded mozzarella cheese, divided
½ cup Parmesan cheese
salt and black pepper to taste

CREOLE SAUSAGE PASTA

My husband and I created a delicious okra creole recipe years ago. We use a lot of different kinds of meat and one day decided to try it out with Italian sausage. It was a huge hit! I make a batch on Sunday and we enjoy the leftovers during the week!-Lisa Nelson, Bluffton, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 16



Creole Sausage Pasta image

Steps:

  • In a Dutch oven, heat oil over medium heat. Add sausage, onions, green onions, pepper and garlic; cook 12-15 minutes or until sausage is no longer pink, breaking up sausage into large crumbles. Drain., Stir in wine. Bring to a boil; cook 2-3 minutes or until liquid is reduced by half. Stir in tomatoes, okra, tomato sauce, soy sauce, hot sauce and salt. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until okra is tender, stirring occasionally. Stir in parsley., Meanwhile, cook rigatoni according to package directions; drain. Serve with sausage mixture; sprinkle with cheese.

Nutrition Facts : Calories 659 calories, Fat 33g fat (10g saturated fat), Cholesterol 71mg cholesterol, Sodium 1594mg sodium, Carbohydrate 64g carbohydrate (12g sugars, Fiber 8g fiber), Protein 27g protein.

2 tablespoons olive oil
2 packages (17.63 ounces each ) Italian sausage links, casings removed
2 medium onions, chopped
8 green onions, chopped
1 medium green pepper, chopped
6 garlic cloves, minced
1 cup white wine
2 cans (28 ounces each) diced tomatoes, undrained
1 package (16 ounces) frozen sliced okra
1 can (8 ounces) tomato sauce
2 tablespoons reduced-sodium soy sauce
1 tablespoon Louisiana-style hot sauce
1/4 teaspoon salt
1/2 cup minced fresh parsley
1 pound uncooked rigatoni
1/2 cup shredded Parmesan cheese

CAJUN SPAGHETTI

This is a Cajun spicy sauce with shrimp that tastes great over a plate of spaghetti. Add as much or as little heat as you can stand!

Provided by Maurice Tate, Jr.

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Yield 5

Number Of Ingredients 16



Cajun Spaghetti image

Steps:

  • In a 4 to 6 quart pot over medium heat, mix 4 ounces oil, tomato sauce, 8 to 12 ounces water, basil, 1/2 teaspoon ground black pepper, 1/2 teaspoon crushed red pepper flakes and 1/2 teaspoon salt. Reduce heat to medium-low after reaching a boil; stir occasionally.
  • Season shrimp with 1/2 teaspoon salt, 1/2 teaspoon ground black pepper and 1/2 teaspoon crushed red pepper flakes; mix thoroughly and reserve.
  • In a medium saucepan over medium-high heat, warm 1 ounce oil and add green bell pepper, red bell pepper, onion and garlic for 3 to 5 minutes; stir occasionally.
  • Add vegetables to tomato sauce and cook over medium heat. After 3 minutes reduce heat to low and cook for 20 to 25 minutes; stir occasionally.
  • When sauce has approximately 7 to 10 minutes to cook until completion, add seasoned shrimp to sauce; mix well. Bring heat to medium and stir occasionally.
  • In a small dish, mix cornstarch and 1 ounce cold water; add mixture to sauce when sauce has 2 minutes left until completion and mix well.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in a serving bowl.
  • Pour sauce over pasta and sprinkle with green onions; serve.

Nutrition Facts : Calories 584.9 calories, Carbohydrate 61 g, Cholesterol 138 mg, Fat 25 g, Fiber 4.8 g, Protein 29 g, SaturatedFat 3.4 g, Sodium 845 mg, Sugar 6.2 g

½ cup vegetable oil
8 ounces tomato sauce
1 cup water
¼ teaspoon dried basil
1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1 teaspoon salt
1 pound small shrimp, peeled and deveined
1 green bell pepper, chopped
1 red bell pepper, chopped
½ onion, chopped
3 cloves garlic, minced
2 teaspoons cornstarch
1 fluid ounce cold water
12 ounces spaghetti
8 green onions, minced

CREOLE SHRIMP PASTA

Having grown up in Louisiana, we love the fresh Gulf shrimp season. Tossed with a spicy Creole sauce, this pasta dish pays homage to the bounty of the bayou. -Melissa Cox, Bossier City, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 13



Creole Shrimp Pasta image

Steps:

  • Cook pasta according to package directions. Meanwhile, in a Dutch oven, saute onion in butter and oil until tender. Add garlic; cook 1 minute longer. Sprinkle shrimp with seafood seasoning; add to pan., Stir in the cream, lemon juice, Worcestershire sauce, Cajun seasoning, hot sauce and pepper. Drain pasta, reserving 3/4 cup cooking liquid. Add reserved cooking liquid to pan. Cook and stir for 6-8 minutes or until shrimp turn pink. Add pasta and toss to coat.

Nutrition Facts : Calories 497 calories, Fat 19g fat (7g saturated fat), Cholesterol 121mg cholesterol, Sodium 1129mg sodium, Carbohydrate 60g carbohydrate (4g sugars, Fiber 3g fiber), Protein 23g protein.

1 package (16 ounces) penne pasta
1 large red onion, finely chopped
3 tablespoons butter
3 tablespoons olive oil
3 garlic cloves, minced
1 pound uncooked large shrimp, peeled and deveined
2 tablespoons seafood seasoning
1/4 cup heavy whipping cream
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 tablespoon Cajun seasoning
1 tablespoon Louisiana-style hot sauce
1/4 teaspoon pepper

BASIC CREOLE SAUCE

I cook a big batch of this sauce and keep in the freezer for when I need to pull together a quick dinner party or supper for my family. Just reheat and add a combination of shrimp, sausage, or chicken and serve over hot rice. Add in a combination of the optional ingredients to make it your own. You will have a meal fit for company.

Provided by NancySacTown

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 2h15m

Yield 24

Number Of Ingredients 21



Basic Creole Sauce image

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.

Nutrition Facts : Calories 48.8 calories, Carbohydrate 6.9 g, Cholesterol 0.3 mg, Fat 1.5 g, Fiber 1.8 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 229.2 mg, Sugar 3.4 g

2 tablespoons olive oil
2 cups chopped celery
2 cups chopped onion
2 cups chopped green bell pepper
2 cups chopped carrot
6 cloves garlic, chopped
4 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
4 cups water
2 tablespoons chicken bouillon granules
2 bay leaves
1 tablespoon red pepper flakes
1 tablespoon smoked paprika
1 pinch saffron
1 pinch dried oregano, or to taste
1 pinch dried basil, or to taste
1 pinch dried thyme, or to taste
1 orange, zested
1 (8 ounce) bottle clam juice
1 cup white wine
salt and ground black pepper to taste
6 1-pint canning jars with lids and rings

CREOLE CHICKEN SPAGHETTI

Make and share this Creole Chicken Spaghetti recipe from Food.com.

Provided by GingerlyJ

Categories     One Dish Meal

Time 30m

Yield 1 dish, 8-10 serving(s)

Number Of Ingredients 14



Creole Chicken Spaghetti image

Steps:

  • Place the olive oil in a large saucepan.
  • add onions, pepper, garlic and celery and saute until soft.
  • add the pasta sauce and tomatoes with their juice and stir.
  • add sugar, worcestershire sauce chili powder and cumin.
  • reduce heat to low and simmer about 20 minutes.
  • Cook spaghetti til al dente.
  • drain spaghetti then pour sauce over top of it.
  • Add chicken and cheese and put in a baking dish and broil for 2 minutes.

1/4 cup olive oil
2 cups sliced onions
1 cup chopped green pepper
3/4 cup chopped celery
4 garlic cloves
32 ounces pasta sauce
1 (14 1/2 ounce) can tomatoes
2 tablespoons sugar
2 tablespoons Worcestershire sauce
1 tablespoon chili powder
2 teaspoons cumin
1 lb shredded cooked chicken
1 lb spaghetti
2 cups shredded cheddar cheese

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