Baked4cheesespaghetti Recipes

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THREE CHEESE SPAGHETTI PIE



Three Cheese Spaghetti Pie image

It's a pie! It's spaghetti! It's pie-sgetti!

Provided by Eilleen

Categories     Main Dish Recipes     Pasta

Yield 6

Number Of Ingredients 10

6 ounces cooked and drained spaghetti
1 egg white
⅓ cup grated Parmesan cheese
½ pound lean ground beef
1 ¼ cups spaghetti sauce
1 egg yolk
¾ cup ricotta cheese
1 teaspoon dried parsley
1 cup shredded mozzarella cheese
1 (9 inch) pie shell

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium size bowl, combine spaghetti, egg white and Parmesan cheese. Place mixture into a 9 inch pie shell.
  • In a skillet over medium heat, cook beef until browned. Add spaghetti sauce, stirring, and cook for 5 more minutes. Set aside.
  • In a medium size bowl combine egg yolk, ricotta, parsley and 1/2 cup of the mozzarella. Spread cheese mixture over spaghetti mixture in pie shell, spread meat sauce over cheese mixture and top with remaining 1/2 cup of mozzarella.
  • Cover pie with foil and bake at 375 degrees F (190 degrees C) for 35 minutes, removing foil during the last 10 minutes of cooking. Let stand before serving.

Nutrition Facts : Calories 493.7 calories, Carbohydrate 45.9 g, Cholesterol 88.8 mg, Fat 25 g, Fiber 2.3 g, Protein 19.5 g, SaturatedFat 11 g, Sodium 568.7 mg, Sugar 7 g

BAKED SPAGHETTI



Baked Spaghetti image

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

1 (16 ounce) package spaghetti
1 pound ground beef
1 onion, chopped
1 (32 ounce) jar meatless spaghetti sauce
½ teaspoon seasoned salt
2 eggs
⅓ cup grated Parmesan cheese
5 tablespoons butter, melted
2 cups small curd cottage cheese, divided
4 cups shredded mozzarella cheese, divided

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

BEST EVER SPAGHETTI SAUCE



Best Ever Spaghetti Sauce image

This is my favorite spaghetti sauce recipe. It comes from a freezer cookbook called Once a Month Cooking. This makes alot so plan on freezing about half of the recipe. You can use this sauce on spaghetti, manicotti, veal (or chicken) scallopini, or French bread pizza

Provided by AngelicFantasia

Categories     Sauces

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb Italian sausage
3/4 cup finely chopped onion
1 (6 ounce) can tomato paste
3 (15 ounce) cans tomato sauce
1 cup water
2 cloves garlic, chopped
2 bay leaves
1 tablespoon sugar
2 teaspoons dried basil
1 teaspoon dried oregano
2 tablespoons chopped fresh parsley
2 teaspoons salt

Steps:

  • Brown the sausage with the onion and drain.
  • Add the rest of the ingredients and simmer, partly covered, for 2 hours.
  • Simmering can be done in a crockpot, if desired.
  • This makes alot of sauce and can be frozen beautifully.

BAKED 4 CHEESE SPAGHETTI



Baked 4 Cheese Spaghetti image

from food and wine, we all enjoyed this easy dish, and leftovers were great reheated for lunch the next day.

Provided by chia2160

Categories     Spaghetti

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 6

1 1/2 lbs spaghetti
1/2 lb imported fontina, coarsely shredded (2 cups)
1/2 lb mozzarella cheese, coarsely shredded (2 cups)
1/2 lb gruyere, coarsely shredded (2 cups)
1/4 lb gorgonzola, dolce crumbled
salt & freshly ground black pepper

Steps:

  • Preheat the oven to 350°. Lightly butter a 9-by-13-inch baking dish. Cook the spaghetti in a large pot of boiling salted water until al dente. Drain well and spread the spaghetti on a baking sheet; let cool.
  • In a large bowl, toss the Fontina with the mozzarella and Gruyère. Spread one third of the spaghetti in the prepared baking dish in an even layer. Sprinkle 1/3 of the mixed cheeses and half of the Gorgonzola over the spaghetti and season with salt and pepper. Repeat with another layer of spaghetti, mixed cheeses, Gorgonzola and salt and pepper. Top with the remaining spaghetti and mixed cheeses.
  • Bake the spaghetti in the center of the oven until the top is golden brown, about 40 minutes. Let cool slightly before cutting into squares and serving.

SPAGHETTI BAKE



Spaghetti Bake image

My mother used to make this as an alternative to regular spaghetti. Everyone adores this hearty dish and can't get enough! A staple in our home.

Provided by Kates

Categories     Main Dish Recipes     Casserole Recipes     Noodles

Time 1h20m

Yield 6

Number Of Ingredients 13

1 (16 ounce) package spaghetti
1 cup chopped onion
1 cup chopped green bell pepper
1 pound ground beef
2 (24 ounce) jars spaghetti sauce
2 cups shredded Cheddar cheese
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup sliced fresh mushrooms
1 (4 ounce) can sliced black olives
2 teaspoons dried oregano
1 tablespoon white sugar
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • 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 a large skillet over medium heat; cook and stir onion and bell pepper until tender, about 5 minutes. Transfer vegetables to a large bowl. Return skillet to stove top and increase heat to medium-high. Cook and stir ground beef in skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer beef to the same bowl as the vegetables.
  • Stir spaghetti, spaghetti sauce, Cheddar cheese, cream of mushroom soup, mushrooms, olives, oregano, and sugar into beef mixture. Pour spaghetti mixture into prepared baking dish and sprinkle with mozzarella cheese and Parmesan cheese.
  • Bake in preheated oven until bubbly and hot, about 45 minutes.

Nutrition Facts : Calories 928.2 calories, Carbohydrate 98.7 g, Cholesterol 109.3 mg, Fat 38.8 g, Fiber 10 g, Protein 44.7 g, SaturatedFat 17.4 g, Sodium 1911.7 mg, Sugar 26.9 g

BAKED FOUR-CHEESE SPAGHETTI



Baked Four-Cheese Spaghetti image

Provided by Marc Murphy

Categories     main-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 7

Unsalted butter, for greasing
1 1/2 pounds spaghetti
Kosher salt and freshly ground black pepper
8 ounces imported fontina cheese, coarsely shredded (2 cups)
8 ounces Gruyere, coarsely shredded (2 cups)
8 ounces mozzarella, coarsely shredded (2 cups)
4 ounces Gorgonzola dolce, crumbled

Steps:

  • Preheat the oven to 350 degrees F. Lightly butter a 9-by-13-inch baking dish.
  • Cook the spaghetti in a large pot of boiling salted water until al dente. Drain well and spread the spaghetti on a baking sheet; let cool.
  • In a large bowl, toss the fontina with the Gruyere and mozzarella. Spread half of the spaghetti in the prepared baking dish in an even layer. Sprinkle half of the mixed cheeses and half of the Gorgonzola over the spaghetti and season with salt and pepper. Repeat with another layer of spaghetti, mixed cheeses, Gorgonzola and salt and pepper.
  • Bake the spaghetti in the center of the oven until the top is golden brown, about 40 minutes. Let cool slightly before cutting into squares and serving.

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Top Asked Questions

What is baked spaghetti?
If you’re looking for an easy and delicious comfort meal, this baked spaghetti (also known as spaghetti casserole) is perfect for you. It has 4 different kinds of cheese inside and is coated in a flavorful pasta sauce. It’s similar to lasagna but with thin spaghetti noodles.
What are the best cheeses for baked spaghetti?
This native California cheese comes in several varieties from soft to hard and grana for grating. A semi-soft or semi-hard cheese is ideal for baked spaghetti since such types are easy to shred. Food Network chef Paula Dean places slices of Swiss cheese between the cheddar and meat layers in her baked spaghetti recipe.
How to cook spaghetti with cottage cheese?
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.
What is the best way to cook a cheesy pasta bake?
With cheddar, mushrooms, bacon & spaghetti, this Cheesy Pasta Bake is amazing. Heat oven 375°F. Cook pasta as directed on package, omitting salt. Meanwhile, brown ground beef with vegetables in large skillet sprayed with cooking spray. Add sauce, bacon and seasoning; mix well.

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