Creamy Spaghetti With Beef And Veggies Recipes

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HEARTY GARDEN SPAGHETTI



Hearty Garden Spaghetti image

My husband and I wanted a pleasing dish that didn't leave a ton of leftovers. My spaghetti with beef and fresh veggies is perfectly filling for four. -Wanda Quist, Loveland, Colorado

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 11

1 pound lean ground beef (90% lean)
1 small onion, finely chopped
1 medium sweet red pepper, finely chopped
1 medium zucchini, finely chopped
1/2 pound sliced fresh mushrooms
1 can (8 ounces) tomato sauce
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces uncooked multigrain spaghetti
Grated Parmesan cheese, optional

Steps:

  • In a Dutch oven coated with cooking spray, cook beef, onion and red pepper over medium-high heat 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles; drain., Add zucchini and mushrooms; cook 3-5 minutes longer or until tender. Stir in tomato sauce and seasonings; bring to a boil. Reduce heat; simmer, covered, 15 minutes to allow flavors to blend. Meanwhile, cook spaghetti according to package directions., Serve spaghetti with sauce and, if desired, cheese.

Nutrition Facts : Calories 432 calories, Fat 11g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 649mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 7g fiber), Protein 36g protein. Diabetic Exchanges

BAKED SPAGHETTI SQUASH WITH BEEF AND VEGGIES



Baked Spaghetti Squash with Beef and Veggies image

Baked spaghetti squash, peppers, and onions are mixed with beef and cheese in this delicious casserole.

Provided by ROBYN050501

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Spaghetti Squash

Time 1h50m

Yield 6

Number Of Ingredients 12

1 spaghetti squash, halved and seeded
1 pound ground beef
½ cup diced green bell pepper
½ cup diced red bell pepper
¼ cup diced red onion
1 clove garlic, chopped
1 (14.5 ounce) can Italian-style diced tomatoes, drained
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon salt
¼ teaspoon ground black pepper
2 ¼ cups shredded sharp Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place squash on a baking sheet, and bake 40 minutes, or until tender. Remove from heat, cool, and shred pulp with a fork.
  • Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
  • In a skillet over medium heat, cook the ground beef until evenly brown. Drain, and mix in the green pepper, red pepper, red onion, and garlic. Continue to cook and stir until vegetables are tender.
  • Mix the shredded squash and tomatoes into the skillet, and season with oregano, basil, salt, and pepper. Cook and stir until heated through. Remove skillet from heat, and mix in 2 cups cheese until melted. Transfer to the prepared casserole dish.
  • Bake 25 minutes in the preheated oven. Sprinkle with remaining cheese, and continue baking 5 minutes, until cheese is melted.

Nutrition Facts : Calories 398.8 calories, Carbohydrate 12.8 g, Cholesterol 100.2 mg, Fat 26.4 g, Fiber 2.9 g, Protein 27.2 g, SaturatedFat 14.5 g, Sodium 590.3 mg, Sugar 6 g

SPAGHETTI SAUCE WITH GROUND BEEF



Spaghetti Sauce with Ground Beef image

This recipe has been handed down from my mother. It is a family favorite and will not be replaced! (Definite husband pleaser!)

Provided by Hank's Mom

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 1h25m

Yield 8

Number Of Ingredients 11

1 pound ground beef
1 onion, chopped
4 cloves garlic, minced
1 small green bell pepper, diced
1 (28 ounce) can diced tomatoes
1 (16 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon salt
½ teaspoon black pepper

Steps:

  • Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.
  • Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.

Nutrition Facts : Calories 185.1 calories, Carbohydrate 15 g, Cholesterol 34.8 mg, Fat 9.3 g, Fiber 3.6 g, Protein 12.4 g, SaturatedFat 3.5 g, Sodium 930.8 mg, Sugar 8.6 g

CREAMY GARDEN SPAGHETTI



Creamy Garden Spaghetti image

I spent 14 years preparing meals in restaurants, but now I just cook to entertain family and friends. I've always liked the versatility of pasta. This cheesy vegetable noodle dish is one of my grandmother's favorites, so I make it often when we get together. -Karrie Fimbres Sparks, Nevada

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

1/2 pound fresh broccoli, broken into florets
1-1/2 cups sliced zucchini
1-1/2 cups sliced fresh mushrooms
1 large carrots, sliced
1 tablespoon olive oil
8 ounces uncooked spaghetti
1/4 cup chopped onion
3 garlic cloves, minced
2 tablespoons butter
2 tablespoons all-purpose flour
1 vegetable bouillon cube or 2 teaspoons chicken bouillon granules
1 teaspoon dried thyme
2 cups milk
1/2 cup shredded Swiss cheese
1/2 cup shredded part-skim mozzarella cheese

Steps:

  • In a large skillet, saute the broccoli, zucchini, mushrooms and carrot in oil until crisp-tender. Remove from the heat and set aside., Cook spaghetti according to package directions. In a large saucepan, saute onion and garlic in butter until tender. Stir in the flour, bouillon and thyme until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat to low; stir in cheeses until melted. Add the vegetables; cook until heated through. Drain spaghetti; Add to vegetable mixture; toss to coat.

Nutrition Facts : Calories 512 calories, Fat 20g fat (11g saturated fat), Cholesterol 52mg cholesterol, Sodium 492mg sodium, Carbohydrate 61g carbohydrate (13g sugars, Fiber 5g fiber), Protein 22g protein.

EASY, ONE POT CREAMY BEEF AND VEGGIE PASTA RECIPE BY TASTY



Easy, One Pot Creamy Beef And Veggie Pasta Recipe by Tasty image

Here's what you need: ground beef, salt, pepper, italian seasoning, spinach, garlic, beef stock, heavy cream, medium zucchinis, green beans, broccoli, fusilli pasta, parmesan cheese

Provided by Melissa Demarijan

Categories     Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 13

1 lb ground beef
salt, to taste
pepper, to taste
2 tablespoons italian seasoning
6 oz spinach
5 cloves garlic, minced
4 cups beef stock
¾ cup heavy cream, divided
2 medium zucchinis
8 oz green beans
6 oz broccoli
8 oz fusilli pasta
parmesan cheese, for garnish

Steps:

  • Add ground beef to a pot on medium high heat, season with salt, pepper, and Italian seasoning, and cook until browned.
  • Add spinach, garlic, and salt and pepper (if needed) and cook until spinach is wilted. Then, add beef stock and bring to a boil until all sides are bubbling.
  • Add ½ cup (120 ml) heavy cream and stir. Then, add zucchini, green beans, broccoli, and pasta and stir until well combined. Cook for 15 minutes or until pasta is cooked and the sauce has thickened, stirring occasionally.
  • Turn off the heat, add remaining ¼ cup (60 ml) heavy cream and stir for a creamier sauce.
  • Remove pot from heat and serve with Parmesan.

Nutrition Facts : Calories 715 calories, Carbohydrate 74 grams, Fat 31 grams, Fiber 4 grams, Protein 29 grams, Sugar 13 grams

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