Easy Cheesy Spaghetti Recipes

EASY CHEESY SPAGHETTI SQUASH

Steps:

• Heat oven to 400ºF.
• Place squash halves, cut sides down, in shallow baking dish. Add water. Bake 35 to 40 min. or until squash is tender; cool slightly.
• Meanwhile, whisk mayo, flour and garlic powder in medium microwaveable bowl until blended. Gradually stir in milk. Microwave on HIGH 2 min. or until sauce is thickened, stirring after each minute. Stir in cheese. Microwave 1 min.; stir until cheese is completely melted and sauce is well blended.
• Use folk to pull squash flesh into spaghetti-like strands; spoon into strainer. Drain well. Place in 4 serving bowls.
• Top with cheese sauce and bacon; sprinkle with pepper.

CACIO E PEPE (SPAGHETTI WITH CHEESE AND PEPPER) RECIPE BY TASTY

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta for 1 minute less than the package instructs, until al dente. Save 1 cup (240 ml) pasta water, then drain.
• Heat a large sauté pan over medium heat. Add the olive oil, butter, and pepper, and stir to combine.
• Stir in the reserved pasta water.
• Toss in the cooked pasta. Reduce the heat to low.
• Add the Parmesan and toss until the cheese is melted and the pasta is well-coated.
• Season with salt, if desired.
• Enjoy!

CHEESY NINJA FOODI SPAGHETTI

Steps:

• Press saute on Foodi and add in your olive oil, diced onions, salts and ground sausage or beef. Cook until meat is no longer pink. Then turn off pot.
• Spread cooked meat out on the bottom of your pot evenly so it covers it entirely.
• Pour in your jar of spaghetti sauce. Then pour in 2 c. of water or broth into your jar. Put lid back on and shake to get out remaining sauce. Pour this liquid into your pot. Do NOT stir.
• Break your noodles into thirds, equal size pieces. Sprinkle them into your pot on top of the liquid.
• Use a spoon to gently submerge them into the liquid but do NOT stir.
• Put pressure cooker lid on and close steam valve.
• Set to pressure cook, high for 9 minutes.
• Do a quick release and remove lid. Stir in 1 c. of mozzarella cheese so it melts.
• Then sprinkle on the remaining 1/2 c. of mozzarella cheese + parmesan on to the top of your spaghetti. Can add diced green onions now.
• Close your air fryer lid. Press air crisp 400 degrees for 5 minutes so it melts and gets golden brown on the top!

BAKED SPAGHETTI

Steps:

• Preheat oven to 350 degrees and spray 9x13 baking dish with vegetable oil spray.
• Cook pasta 2 minutes shy of the directions.
• Add meat and onions to a large skillet on medium-high heat and brown while breaking it apart until fully cooked, about 5-6 minutes.
• Add in the Marinara Sauce and mix well.
• Toss the noodles in the salt, eggs and butter.
• Put half the pasta in the bottom of the baking dish, then add half the cottage cheese, half the meat sauce and half the mozzarella.
• Top with the rest of the noodles, the rest of the cottage cheese, meat sauce and mozzarella.
• Cover with foil and bake for 30 minutes, remove the foil and bake an additional 15 minutes or until the cheese on top is crispy and golden brown.

CHEESY SPAGHETTI BAKE

Steps:

• Cook spaghetti according to package directions. Drain and place in two greased 13x9-in. baking dishes; set aside. , In two Dutch ovens or stock pots, cook the beef, onions and green pepper over medium heat until meat is no longer pink; drain. To each pot, add 2 cups of milk, two cans of tomato soup, one can of mushroom soup and 1 cup of cheese. Bring to a boil. , Spoon over spaghetti (spaghetti will absorb liquid during baking). Sprinkle with remaining cheese. Bake, uncovered, at 350° for 40-45 minutes or until bubbly and top is lightly browned.

EASY CHEESY SPAGHETTI CUPCAKES

Steps:

• Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Grease a 12-cup muffin pan with cooking spray.
• Cook the spaghetti until al dente, about 10 minutes. Drain the pasta, rinse with cold water and transfer to a large bowl.
• Stir in 1 cup of the marinara sauce until combined, and then stir in 1 cup mozzarella. Using a large spoon and fork, twirl the pasta into nests and transfer to the prepared muffin pan cavities.
• Top the nests with the remaining 1/2 cup marinara sauce and 1/2 cup mozzarella.
• Bake until the tops are golden brown and the edges are slightly crispy, about 15 minutes.
• Let cool for 5 minutes, then use a spoon to transfer the cupcakes to serving plates. Garnish with grated Parmesan and serve.

EASY SPAGHETTI SQUASH SPAGHETTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place the squash halves into a large baking dish with the cut-sides facing down.
• Bake in the preheated oven until easily pierced with a knife, about 40 minutes. Cool squash for 10 minutes.
• Shred the inside of the squash with a fork and transfer to a bowl. Add olive oil, salt, and pepper to shredded squash and toss to coat. Serve with Parmesan cheese.

CHEESY SPAGHETTI SQUASH

Steps:

• Pierce squash several times with fork or sharp knife to allow steam to escape. Microwave on HIGH 10 min. or just until squash is softened, turning after 5 min. Let stand 5 min.
• Cut squash in half; remove and discard seeds. Use fork to scrape insides of squash to form strands; place in large bowl. Add remaining ingredients; toss lightly with fork. Spoon into 1 squash shell; discard remaining shell.
• Microwave 2 min. or until heated through.

CHEESY SPAGHETTI SQUASH RECIPE

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
• Scoop seeds and stringy center portion of from squash and discard or reserve seeds for another use.
• Place squash cut side up on baking sheet. Brush flesh with olive oil. Sprinkle with salt and pepper. Turn upside down.
• Bake in preheated oven until tender, about 40 minutes.
• Let cool slightly or use and oven mitt to hold squash, and shred spaghetti squash with a fork while leaving about 1/4-inch border. Set strings aside and return unfilled boats to baking sheet.
• In a large saute pan melt butter over medium heat. Add garlic and flour and saute 1 minute.
• While whisking vigorously slowly pour in half and half. Let cook, stirring constantly, until just thickened.
• Reduce heat to low, add parmesan and stir until melted. If mixture seems too thick add in a splash or two of half and half. Season mixture with salt and pepper to taste.
• Remove from heat. Add shredded spaghetti squash and 3/4 cup mozzarella cheese and toss to evenly coat (taste again for salt).
• Divide mixture evenly among squash halves. Sprinkle with remaining 1/2 cup mozzarella cheese*.
• Return to oven and bake until cheese has melted, about 10 minutes.
• Sprinkle with parsley and serve warm.

BAKED SPAGHETTI RECIPE

Steps:

• Preheat oven to 350°.
• Cook spaghetti according to package directions.
• While spaghetti is cooking beat egg, milk, salt,in a large bowl.
• Drain spaghetti and add to egg mixture and toss to coat.
• Pour into a greased 13x9-in. pan.
• In a large skillet, cook beef, sausage, sugar, oregano and basil over medium heat until meat is cooked. Drain and stir in spaghetti sauce and tomato sauce. Spoon over the spaghetti mixture.
• Bake for 15 minutes.
• Sprinkle with the cheese and fresh basil and cook an additional 15 minutes.
• Let set a few minutes before serving. ENJOY!

EASY CHEESY CHICKEN SPAGHETTI

Steps:

• Boil Spaghetti noodles according to package.
• In a saucepan, put Velveeta, butter, soup, rotel, and chicken.
• Cook until cheese is melted.
• Add cooked spaghetti to the cheese mixture, mix well.
• If you want, you can pour the spaghetti & mixture into a casserole dish and pop it in the over for a couple minutes, but that's not necessary.
• Serve HOT!

CHEESY CHICKEN SPAGHETTI

Steps:

• In a soup kettle or Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Stir in cheese until melted. Add the spaghetti and olives if desired. , Transfer to two greased 11x7-in. baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 325° for 40 minutes. Uncover and bake 10 minutes longer. , To use the frozen casserole: Thaw in the refrigerator for 24 hours. Bake as directed.