Confetti Spaghetti Recipes Recipe For Lasagna

SPAGHETTI LASAGNA

Steps:

• In a large pot of salted boiling water, add spaghetti and cook until al dente, about 8 minutes. Drain water then return the spaghetti to the pot. Add 1 egg and the Parmesan and toss to combine.
• Meanwhile, make sauce. In a large pot over medium, heat olive oil. Add onion and cook until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add the ground beef, breaking up the meat with a wooden spoon, and cook until the meat is no longer pink, about 6 minutes. Drain fat then return the pot to medium heat and stir in tomato paste. Cook for 1 minute, then add the crushed tomatoes and oregano. Season with salt and pepper and simmer for 10 minutes. Preheat oven to 350°.
• In a medium bowl, combine ricotta and remaining egg. Stir to combine.
• In a large baking dish, spoon a thin layer of sauce in the bottom of the dish. Top with half of the spaghetti noodles, cover with about half of the remaining sauce, half of the ricotta mixture and half of the mozzarella. Repeat once more. Bake until the cheese is melty and the lasagna is warmed through, about 20-30 minutes. Garnish with parsely.

CONFETTI SPAGHETTI

Steps:

• Preheat oven to 350°. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in next 8 ingredients. Drain spaghetti; add to beef mixture. , Transfer to a greased 13x9-in. baking dish. Cover and bake 30 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, about 5 minutes longer.

CONFETTI SPAGHETTI BAKE RECIPE

Steps:

• Cook spaghetti according to package; drain and set aside.Cook ground beef, pepper and onions; drain grease.Add remaining ingredients to pan including cooked spaghetti to beef mixture.Add mixture to greased 9x13 pan and cover with foil. Bake at 350° for 30-40 minutes.

LEFT OVER SPAGHETTI LASAGNA

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Grease a 9x13-inch baking dish.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spaghetti and return to a boil. Cook until pasta is tender but still slightly firm, about 10 minutes. Drain well.
• Transfer spaghetti to a large bowl and toss with spaghetti sauce until well combined.
• Mix cottage cheese and sour cream in a bowl.
• Spread half the spaghetti with sauce into the prepared baking dish.
• Spread the cottage cheese mixture evenly over the spaghetti.
• Place the remaining spaghetti and sauce in an even layer over the cottage cheese mixture; sprinkle with mozzarella cheese.
• Bake in the preheated oven until bubbly and the cheese is browned, 30 to 40 minutes.

CHRISTMAS EVE CONFETTI PASTA

Steps:

• Cook linguine according to package directions. Meanwhile, in a Dutch oven, saute the peppers, onion, garlic and seasonings in oil until vegetables are tender., Add the shrimp; cook and stir 2-3 minutes longer or until heated through. Drain linguine; toss with shrimp mixture. Sprinkle with cheese.,

CONFETTI SPAGHETTI SALAD

Steps:

• Cook spaghetti as directed on package, adding frozen mixed vegetables during last 5 to 7 minutes of cooking time; cook until mixed vegetables are tender. Drain; rinse with cold water to cool. Drain well.
• In medium bowl, gently toss cooled cooked spaghetti and vegetables, and remaining ingredients to coat. Cover; refrigerate at least 1 hour to blend flavors before serving.

SPAGHETTI LASAGNA FLORENTINE WITH CRAB

Steps:

• Preheat the 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 tender yet firm to the bite, about 10 minutes. Drain, stir in butter, and set aside.
• Combine marinara sauce, spinach, onion, mushrooms, tomato paste, garlic, cayenne, parsley, sea salt, and black pepper in a saucepan. Bring to a simmer, stirring occasionally, while you prepare the cheese mixture.
• Combine lump crab, ricotta cheese, mozzarella cheese, 1 cup Parmesan-Romano cheese, eggs, and clam juice together in a large mixing bowl. Blend thoroughly together.
• Spoon a light layer of sauce into the bottom of the prepared pan. Add a layer of spaghetti, followed by a layer of cheese mixture. Repeat until ingredients have all been added, making sure sauce makes up the top layer. Sprinkle with 1/4 cup Parmesan cheese.
• Bake, uncovered, in the preheated oven until crab is pink and cheese is melted, about 35 minutes. Remove from the oven and let rest for 10 minutes. Serve.

CONFETTI SPAGHETTI

Steps:

• Cook spaghetti according to package directions.
• Meanwhile, in a large skillet cook beef,green pepper and onion over medium heat until meat is no longer pink. Drain.
• Stir in the tomatoes, tomato sauce, brown sugar, salt, chili powder, pepper, garlic powder, and cayenne.
• Drain spaghetti;add to the beef mixture.
• Transfer to a greased 13x9 baking dish.
• Cover and bake at 350°F for 30 minutes.
• Uncover; sprinkle with cheese.
• Bake 5 minutes longer or until cheese is melted.

SPAGHETTI à LA LASAGNE

Steps:

• Bring a large pot of salted water to a boil for the pasta. Heat the tomato sauce in a small saucepan. (Or do this at the last minute in a microwave for 1 minute.)
• Add the pasta to the boiling water and cook until it is tender but still firm to the bite, 8 to 10 minutes.
• Meanwhile, combine the olive oil, ricotta, and Parmesan in a small mixing bowl and season to taste with salt and pepper.
• When the pasta is done, drain it and return it to the pot, off the heat. Add the spaghetti sauce and toss well.
• Ladle the pasta and sauce into deep bowls, and top each portion with a dollop of the ricotta mixture.

SPAGHETTI LASAGNE

Steps:

• Brown and drain the ground beef.
• Add spaghetti sauce, basil, italian seasoning and crushed red pepper to ground beef.
• Heat the sauce and ground beef mixture on low-medium heat, stirring occasionally, until beginning to bubble.
• Boil 1 pound of spaghetti in water adding a tablspoon of olive oil, 1 tablespoon of salt, and 2 teaspoons of butter to water.
• Melt 1 1/2 sticks of butter (use real butter, not margarine) in a separate bowl or cup in the microwave.
• In a separate bowl, combine the container of cottage cheese, 3/4 cup of parmesan cheese, eggs, and melted butter, and stir until well combined.
• When pasta is boiled, drain and combine with the cottage cheese mixture in a large bowl, stirring and mixing the contents together well.
• In a greased 9" X 13" deep lasagne pan, add the combined mixture of pasta and cottage cheese from above, spread evenly in pan. Note: If using a shallow pan, you may wish to divide into 2 pans.
• Sprinkle 1 cup of of mild cheddar cheese over the pasta.
• Evenly spread the spaghetti sauce / ground beef mixture over top.
• Evenly spread 3 cups of mozzarella cheese over the top of the sauce mixture. You can increase or decrease the cheese amounts in the recipe to suit your taste.
• Sprinkle remaining parmesan cheese (or desired amount).
• Cover pan with aluminum foil and bake at 350 (preheated) oven for 30-45 minutes or until bubbly, remove foil for last 10-15 minutes of baking until cheese is beginning to brown on edges.
• Remove from oven and let stand for 15 minutes.
• Serve and enjoy. Leftovers can be wrapped up with saran wrap in individual serving sizes and frozen for later use.

LASAGNA SKILLET PASTA RECIPE BY TASTY

Steps:

• In a large skillet, heat olive oil over medium heat. Add onion and garlic to the pan, stirring often, until soft. Move the onions and garlic to the edges of the pan. Add ground beef, McCormick® Dried Oregano, salt, and pepper to the center of the pan, breaking up the meat into smaller pieces. Let the beef sit undisturbed for a moment so the beef browns slightly. Continue cooking, stirring occasionally, until almost no pink remains.
• Add tomato paste to the pan and stir to combine. Add crushed tomatoes and chicken stock to skillet. Bring to a boil and add noodles to skillet, stirring so noodles are submerged. Lower heat to medium, cover with a lid, and cook for about 10 minutes, until noodles are al dente.
• Remove from heat, then stir in shredded mozzarella. Spoon dollops of ricotta over the pasta, cover with lid, and let sit for a few minutes until ricotta melts slightly. Sprinkle fresh basil over pasta and serve.
• Enjoy!