Mozzarella Baked Spaghetti Recipes

Steps:

• Preheat oven to 350°. Cook spaghetti according to package directions. , Meanwhile, in a large bowl, beat egg, milk and salt. Drain spaghetti; add to egg mixture and toss to coat. Transfer to a greased 13x9-in. baking dish., In a large skillet, cook beef, sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and tomato sauce. Spoon over the spaghetti mixture. , Bake, uncovered, 20 minutes. Sprinkle with the cheese. Bake 10 minutes longer or until cheese is melted. Let stand 10 minutes before cutting. Freeze option: Cool spaghetti completely before tossing with egg mixture. Transfer to baking dish; cover and refrigerate. Meanwhile, prepare meat sauce and cool completely before spooning over spaghetti mixture. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Steps:

• Preheat oven to 400 degrees. Set a large pot of salted water to boil. In a food processor, pulse tomatoes until coarsely chopped. In a large skillet, heat oil over medium-high. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and bring to a boil. Cook at a rapid simmer until sauce thickens, about 12 minutes. Meanwhile, cook pasta 5 minutes (it will still be crunchy). Drain pasta and return to pot. Add tomato sauce, basil, and half the mozzarella and toss to combine. Transfer mixture to a 3-quart baking dish and top with remaining cheese. Bake until cheese is golden and edges are bubbling, about 25 minutes.

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:

• Cut spaghetti into aproximately 3" to 4" pieces.
• Beat eggs in a large bowl, add spaghett into and mix well, add parmesan cheese and blend all.
• Grease a glass 8" x 11" baking dish. Layer 1/2 of mixture on bottom, layer 1/2 of mozzarella cheese on top, layer rest of spaghetti and top with balance of mozzarella.
• Bake, uncovered, in preheated 325 degree oven for 40 minutes.
• Remove, slice into squares. As you serve top with 1-2 cups sauce, and sprinkle a little green or parmesan cheese on top to garnish. Reheat for lunch tomorrow.

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in large pan, add the garlic and fry for 1 min. Add the tomatoes, chilli and seasoning, bring to the boil and simmer for 10 mins.
• Meanwhile, cook the spaghetti, then drain. Mix the spaghetti with the tomato sauce and basil, then spoon half into a large ovenproof dish. Arrange half the mozzarella over the top and sprinkle with half the Parmesan. Repeat the layers, then bake for 15-20 mins until lightly browned on top. Scatter with extra basil and serve with a big green salad.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• 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.
• Heat the sauce in a saucepan over medium heat. Add the cream cheese and stir until melted. Pour pasta and sauce into an oven-safe baking dish and mix well.
• Bake for 30 minutes. Remove from oven and top with mozzarella cheese. Bake until the sauce is thick and the cheese is melted, 10 to 15 minutes.

Steps:

• Preheat oven to 425 degrees F.
• Bring water to a boil in a large pot and add 2 Tbsp salt. Cook pasta 2 minutes fewer than the package directs. It should be too firm to eat.
• Drain and rinse under cold water until cool. Drain and put in a large bowl.
• Meanwhile, warm olive oil in a large skillet over high heat until smoking. Add onion and cook until light golden brown (5 minutes).
• Add mushrooms and cook until they have given off their water and it has evaporated (8 to 10 minutes).
• Add wine, spaghetti sauce, butter and salt and pepper to taste. Reduce heat to medium and cook until thickened (5 minutes).
• Add mushroom mixture to bowl with the pasta. Add mozzarella and mix together. Transfer pasta to a baking dish and top with grated Parmigano-Reggiano.
• Bake until bubbling and crusty on top (20 minutes).