BAKED CHICKEN SPAGHETTI
Creamy, cheesy spaghetti baked with chicken. Comfort food to please everyone! Substitute diced zucchini, asparagus, and red and green peppers as you see fit.
Provided by SUNKIST2
Categories Meat and Poultry Recipes Chicken
Time 1h10m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
- Melt 6 tablespoons butter in a skillet over medium-high heat. Cook and stir mushrooms, onion, and celery in melted butter until just tender, 5 to 6 minutes; transfer to a large bowl.
- Stir diced tomatoes, cream of mushroom soup, chicken broth, chopped green chiles, sour cream, seasoned salt, cayenne pepper, salt, and black pepper into the mushroom mixture. Add chicken and Cheddar cheese; stir. Gently toss the pasta with the mixture to coat the pasta completely; transfer to the prepared baking dish.
- Mix bread crumbs and melted butter in a small bowl; sprinkle evenly over the pasta mixture.
- Bake in preheated oven until hot and bubbly, 30 to 40 minutes.
Nutrition Facts : Calories 711 calories, Carbohydrate 60.8 g, Cholesterol 114.9 mg, Fat 37.5 g, Fiber 3.2 g, Protein 34.1 g, SaturatedFat 18.6 g, Sodium 1341.4 mg, Sugar 6 g
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
THE BEST AND EASIEST SPAGHETTI
This is the recipe my mother taught me when I was a teenager.
Provided by Ladan M Miller
Categories Main Dish Recipes Pasta Spaghetti Recipes
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a medium skillet. Add chopped onions, and cook until tender. Add ground beef, and brown. Stir in salt and turmeric. Dilute tomato paste in water, and add to the beef mixture. Cook for 30 minutes over medium heat.
- Cook spaghetti in a large kettle of boiling salted water according to package directions. Drain well.
- Combine beef mixture and noodles in a large kettle. Cover, and cook over medium heat for 30 to 40 minutes.
Nutrition Facts : Calories 793.1 calories, Carbohydrate 67.3 g, Cholesterol 85.1 mg, Fat 43.1 g, Fiber 3.6 g, Protein 31.8 g, SaturatedFat 12.1 g, Sodium 455.3 mg, Sugar 4.6 g
BASIC BAKED SPAGHETTI
Quick and easy oven spaghetti. Use different cheeses to create your signature dish.
Provided by Wendy
Categories Main Dish Recipes Pasta
Time 50m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In large skillet, cook hamburger until brown. Mix spaghetti sauce into skillet. Reduce heat and simmer.
- Meanwhile, bring a large pot of lightly salted water to a boil. Mix in pasta and cook for 8 to 10 minutes or until al dente; drain.
- Mix together spaghetti and meat mixture, pour into 9x13 pan. Top with cheese and bake for 30 minutes, or until heated through and cheese is bubbly.
Nutrition Facts : Calories 546.4 calories, Carbohydrate 67.1 g, Cholesterol 62.7 mg, Fat 17.7 g, Fiber 4.4 g, Protein 27.7 g, SaturatedFat 8.3 g, Sodium 487.4 mg, Sugar 8.7 g
LINDA'S LASAGNA
This is my mother's wonderful lasagna recipe. It has been a favorite in our family for years!
Provided by RBLAIR
Categories World Cuisine Recipes European Italian
Time 2h30m
Yield 8
Number Of Ingredients 15
Steps:
- In a large pot over medium heat, cook beef until brown. Drain off all fat. Add onion and cook until translucent. Add tomato paste, crushed tomatoes, water, oregano, garlic powder, salt, pepper, and sugar. Stir until combined and cook over medium heat until boiling. Reduce heat to low and simmer for 1 hour.
- While sauce is simmering, blend cottage cheese, Parmesan cheese, and egg until smooth. Set aside.
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- Spread 1 cup of sauce in the bottom of a 9x13-inch baking dish. Cover sauce with 3 noodles. Cover noodles with 1/3 of the remaining sauce. Top with 1/2 of the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce.
- Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.
Nutrition Facts : Calories 494.1 calories, Carbohydrate 38.2 g, Cholesterol 104.5 mg, Fat 21.8 g, Fiber 4.1 g, Protein 38.2 g, SaturatedFat 11.3 g, Sodium 1625.9 mg, Sugar 9.3 g
LINDA'S SPAGHETTI WITH VEAL PARMESAN
I serve this with Toasted Garlic Bread and a salad. For us (2), we LOVE pasta, so this recipe is enough for dinner, and 1 leftover serving for lunch the next day.
Provided by Lindas Busy Kitchen
Categories Veal
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Boil water for spaghetti, and cook as directed on box. When done, drain, and set aside with cover on pan, to keep hot.
- Meanwhile put the bread crumbs on a lg. dish. Add the Italian seasoning, salt, and pepper. Mix well. Set aside.
- Beat the egg whites in a bowl.
- Dip veal fillets first in the egg whites, then in the bread crumb mix.
- Turn heat on high, and place a lg. frying pan on burner. Add oil, and let get nice and hot.
- Add veal fillets, and cook on both sides until golden brown. Drain on paper towels. Set aside.
- In a 9x13" pan spread out enough spaghetti sauce to cover where you will be placing the fillets.
- Place the fillets on the sauce mixture. Cover with cheese.
- Top with spaghetti sauce, and bake in a 350 oven, for 20-25 minutes or until cheese is bubbly.
- Add about 1 cups of sauce into drained spaghetti. Mix in well.
- Serve spaghetti onto plates.
- Add more spaghetti sauce on top.
- Place fillets onto plate.
- Note:.
- You can sprinkle Parmesano Reggiano cheese on top of each serving.
Nutrition Facts : Calories 2616, Fat 133.4, SaturatedFat 20.9, Cholesterol 22.1, Sodium 3417.7, Carbohydrate 291.4, Fiber 13.8, Sugar 44.6, Protein 61.3
LINDA'S SPAGHETTI SAUCE
This is a thick, meaty spaghetti sauce that my Mother taught me to make as a teenager, and has received raves in three states. I try to use low salt tomato sauce whenever possible. I don't normally add sugar but based on reviews I've added it in.
Provided by momaphet
Categories Sauces
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a 5 quart pot stir together the tomato sauce, tomato puree, tomato paste, basil, oregano, garlic, salt, pepper, fennel seeds if using, and dry red wine; simmer over medium low heat for 1 hour.
- Stir frequently; do not allow sauce to stick; lower heat if needed.
- While sauce is cooking, brown beef and onion; drain well.
- Add hamburger to the sauce at the end of the hour.
- Simmer sauce for 1/2 hour; taste; adjust seasoning as needed.
- Simmer for additional 1/2 hour.
- Serve over your favorite pasta with Parmesan cheese.
Nutrition Facts : Calories 307.6, Fat 13.4, SaturatedFat 5.1, Cholesterol 57.8, Sodium 1222.6, Carbohydrate 26.4, Fiber 6, Sugar 15.8, Protein 21.3
LINDA'S SPAGHETTI PIE
I have made this many times and everyone loves it, especially the kids...Try it...You will love it too! Serving size really depends on how small or lg. you cut your wedges. If you want a great sauce to use with this recipe, try my recipe for Recipe #258679. It's a delicious sauce and sure to please!
Provided by Lindas Busy Kitchen
Categories One Dish Meal
Time 1h5m
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- 2 (9-inch) deep dish pie pans.
- Preheat oven to 350.
- Boil spaghetti according to pkg directions. Drain, and set aside.
- Brown the meat, and IF you are using canned or jarred spaghetti sauce, add onion, Italian seasoning, and basil to the beef mixture.
- If you are using your own homemade sauce, it will already have enough spices in it to your taste.
- Add salt and pepper, to taste. Set aside.
- Beat 2 eggs, and mix in with spaghetti.
- Add Parmesan cheese, and mix well. Set aside.
- Spray pie pans with non-stick cooking spray.
- Layer each pie pan, making a well in the middle, with a thin layer of spaghetti on the bottom, and bringing spaghetti up the sides to make a pie crust.
- You may, or may not have spaghetti left over, depending on how big your pie plates are. Set aside.
- Beat 2 eggs, add Ricotta and parsley. Mix well.
- Layer a layer of spaghetti, a layer of ricotta, a layer of meat, and a layer of sauce.
- Cover with Mozzarella cheese.
- Bake for 25-30 mins., or until cheese is bubbly, and all is nice and hot.
- Serve with garlic bread or sticks, and a salad, and you have a delicious meal!
Nutrition Facts : Calories 562, Fat 22.9, SaturatedFat 10.7, Cholesterol 168.4, Sodium 484.6, Carbohydrate 55.4, Fiber 3.8, Sugar 8.3, Protein 31.5
LINDA'S MEATY SPAGHETTI SAUCE
My own creation that I started making many moons ago. It's a great sauce, with LOTS of flavor packed into one pan! Peppers and Tabasco give it just a slight kick, but you can adapt it to your liking. You can also add 1 c. good red wine if you like, at the same time you add the tomatoes. I add water 1/2 c. at a time during cooking time, so sauce doesn't get too thick. Depending on how long you decide to cook it, depends on how much water to add. The more you cook it the tastier it is.
Provided by Lindas Busy Kitchen
Categories Sauces
Time 4h25m
Yield 1 lg. batch, 10-12 serving(s)
Number Of Ingredients 14
Steps:
- In a lg. pot saute onions with basil and Italian seasoning, then add hamburger. Cook until meat is no longer pink in the middle. When done, drain all the grease. Set aside.
- Cook sausage links separately, and after cooked, cut up into bite size pieces. Set aside. When cool, refrigerate until about 1/2 hour before sauce is done, then add to sauce. (This helps the sauce from becoming greasy).
- Add tomato puree, tomato paste, mushrooms, hot sauce and peppers to meat mixture. Mix well.
- Add the Red wine, if using.
- Add salt to taste, starting with 1 T.
- Cook on med. heat until sauce comes to a boil, then cook 4-6 hours covered, on low heat so it will slightly bubble while cooking, or until desired thickness.
- Stir every once in awhile, so the sauce and meat doesn't stick to the bottom of the pan.
- A 1/2 hour before serving add sausage from the fridge, and heat until sausage are nice and hot, and sauce is bubbling.
- Serve with your favorite pasta.
- Sprinkle with freshly grated Parmesan, if desired, and enjoy!
LINDA'S SPAGHETTI SALAD
This salad is GREAT any time of year, and especially when you are having a BBQ or Pot Luck! Great way to get those veggies in too!
Provided by Lindas Busy Kitchen
Categories Spaghetti
Time 40m
Yield 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Boil spaghetti according to pkg. directions.
- Mix prepared veggies and spaghetti in a lg. bowl.
- Sprinkle on seasoning and dressing, to taste.
- Chill for several hours.
- Serve.
Nutrition Facts : Calories 413.4, Fat 18, SaturatedFat 2.9, Sodium 1024.9, Carbohydrate 55.4, Fiber 3.4, Sugar 8.2, Protein 8.9
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