BAKED SPAGHETTI
A comforting baked spaghetti casserole with plenty of melted cheese is the perfect dish for potlucks, family gatherings, or a week-night dinner.
Provided by CALLIKO
Categories Main Dish Recipes Casserole Recipes Noodles
Time 1h25m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 728 calories, Carbohydrate 61.9 g, Cholesterol 150.2 mg, Fat 33.6 g, Fiber 4.9 g, Protein 42.5 g, SaturatedFat 17.3 g, Sodium 1250.5 mg, Sugar 12.9 g
SPAGHETTI AGLIO E OLIO
"No pasta could be easier than spaghetti and olive oil, right? Yet I can't believe how badly this sublime and simple pasta gets made, with not enough oil, undercooked garlic, and the addition of cheese, which I think is sinful. Here's my spaghetti aio e olio," says Scott Conant.
Provided by Scott Conant
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of very well salted water to a boil. Heat the olive oil in a saute pan over medium heat. Start cooking the spaghetti.
- While it cooks, add the garlic to the pan with just enough heat so that it sizzles gently. Add the crushed red pepper flakes. When the outside edges of the garlic are just starting to brown, add 1 cup of the pasta water and a pinch of salt. Keep cooking, shaking the pan to create an emulsion, until the oil and water mixture no longer has that very harsh raw garlic flavor.
- When the pasta is al dente, drain it and add it to the pan, along with the chopped parsley, if using, tossing to coat. Serve immediately.
SPAGHETTI AGLIO, BURRO ED OLIO, CON LE OLIVE
Spaghetti with Garlic, Butter and Oil, with Olives I threw this together one night on one of my "No Beau to cook for, it's getting late to fix a complicated meal" nights, just grabbing whatever looked good. It turned out so good and I was so pleased with the results, it was pointed out to me on zaar I should jot it down. Very simple, very quick. It can be tweaked for preference too, next time I might add red pepper flakes. This makes one serving, but is easily multiplied for number of servings needed.
Provided by bikerchick
Categories Spaghetti
Time 15m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- While spaghetti is cooking, heat olive oil and butter in a saucepan over medium low heat.
- After butter has melted, add garlic, marjoram and black pepper, stirring until garlic is soft; don't overcook the garlic, if it looks like it will finish before the pasta, remove from heat.
- Throw in kalamata olives so they can warm with the sauce.
- When pasta is al dente, drain pasta and add to saucepan with 'sauce', stir to coat.
- Put pasta in your bowl or on your plate, top with torn basil leaves and fresh grated parmesan.
MEMAW PEACOCK'S OLD-FASHIONED CHICKEN SPAGHETTI
OK, so I know there are already a bajillion tetrazzini or chickenetti, (or whatever your family calls it) recipes, and I enjoy them as well, but this is a bit different with the tomato soup etc. and I really think this is my favorite, and it has a cool name. This is from Paula Deen's Quick and Easy Meals. I will share the recipe as printed in the magazine, but I often skip steps 1-5 and just used precooked or leftover chicken.
Provided by berry271
Categories One Dish Meal
Time 1h30m
Yield 1 9 by 13 baking dish, 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Cut celery and carrots into 1 inches pieces, quarter one onion.
- Place chicken, celery, carrots, quartered onion, 1/2 teaspoon garlic, 1 teaspoon salt and one teaspoon pepper in a large Dutch oven.
- Add water to cover and bring to boil. Reduce heat and simmer until chicken is cooked through about 45 minutes to 1 hour.
- Remove chicken from broth and let cool.
- Discard skin and bones, dice chicken and set aside.
- Preheat oven to 350°F.
- Grease a 9 by 13 baking dish.
- Bring water for spaghetti to boil, and add spaghetti, cook for 10 minutes.
- While spaghetti cooks dice remaining onion and bell pepper and drain pimentos.
- Drain spaghetti and set aside.
- In a large skillet, melt butter over medium high heat, add onion, 1/2 teaspoon garlic, 1 teaspoon salt, 1/2 teaspoon pepper, bell pepper, pimentos, and mushrooms and cook, stirring frequently, until vegetables are tender, about 5-10 minutes.
- Cube Velveeta and add to skillet along with the soups and Worcestershire sauce. Stir until cheese is melted and smooth. Remove from heat.
- Add chicken and spaghetti to sauce.
- Chop 2 tablespoons of the parsley and add to skillet, stir everything to combine and transfer to greased baking dish.
- Sprinkle evenly with Cheddar and bake until hot and bubbly, about 25 minutes.
- Garnish with parsley if desired.
Nutrition Facts : Calories 1536.5, Fat 88.8, SaturatedFat 34.9, Cholesterol 373.4, Sodium 2919.9, Carbohydrate 82.6, Fiber 5, Sugar 16.8, Protein 97.8
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