Smokehouse Spaghetti Recipes

Steps:

• In a large skillet, heat olive oil over medium heat. Saute the pepper and onion until softened, 1 to 2 minutes. Stir in the garlic salt. Add the BBQ sauce and bring to a boil. Reduce the heat to a low simmer and add the chopped meat.
• Meanwhile, fill a large pot with water and bring to boil. Season liberally with salt and add spaghetti. Cook until al dente (firm but not hard), about 7 minutes, and drain. Toss spaghetti with sauce.
• In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 1 hour 15 minutes.

Steps:

• Sauté bacon in skillet. Add onion and ground beef, brown. Stir in tomato sauce, salt, pepper, oregano, garlic salt, and mushrooms with liquid. Simmer 15 min. Cook spaghetti, stir into sauce. Place half mixture into crock-pot - top with ½ shredded cheeses. Repeat layers. Cook on low. Note: You can also put into buttered 2 ½ qt. Baking dish. Layer as above but top with cheese. Bake at 375 degrees for 20 - 25 minutes.

Steps:

• Chop the green pepper. Dice the bacon. Shred the provolone and cheddar cheese and combine. Drain the mushrooms.
• Brown the ground beef in a large skillet; drain. Add chopped green pepper and diced bacon and simmer until bacon is cooked and peppers are tender.
• Add tomato sauce, water, mushrooms, salt, and garlic powder. Simmer 1 hour over low heat.
• While sauce is cooking, cook the spaghetti according to package directions and drain well.
• Add the spaghetti to the sauce and mix well. Spray a 13x9 inch baking pan with nonstick cooking spray.
• Put half of the sauce mixture in the bakiing pan and cover with half of the cheese. Add remaining sauce mixture and top with remaining cheese.
• Cover and bake at 375 degrees for 25 minutes.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the sausage, mushrooms, garlic and basil in oil until mushrooms are tender. Drain pasta; add to the sausage mixture. Add the tomatoes, salt and pepper; toss gently. Heat through. If desired, top with additional fresh basil and grated Parmesan cheese.