Jewish Spaghetti Recipes

JEWISH SPAGHETTI

Jewish Spaghetti image

My dad made this as long as I can remember. It is a delicious, quick and inexpensive meal. The more peppers and onions the better.

Provided by Vegwife

Categories Spaghetti

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
2 green bell peppers, cleaned, halved and sliced
2 red bell peppers, cleaned, halved and sliced
2 yellow onions, cut in half and sliced
16 ounces canned tomato sauce (I use Hunts)
1 teaspoon salt
1/4 teaspoon pepper
1 lb cooked spaghetti

Steps:

Heat olive oil over medium heat in large frying pan.
Cook onions until softened (do not brown).
Add peppers and cook until soft.
Add tomato sauce, salt and pepper.
Bring to a boil.
Simmer on low for 10 minutes.
Add to spaghetti.

Nutrition Facts : Calories 217.4, Fat 5.6, SaturatedFat 0.8, Sodium 787.7, Carbohydrate 36.9, Fiber 4.5, Sugar 7.8, Protein 6.5

ISABEL'S JEWISH SPAGHETTI

Isabel's Jewish Spaghetti image

This recipe was posted elsewhere by Celia Yasner, of Atlanta, GA. She says "This recipe was my grandmother Isabel's. It's greatly influenced by the depression when Velveeta first appeared in the markets. She used to serve this during the holidays with a sweet and sour brisket!" I'm intrigued.

Provided by Blanket Girl

Categories Spaghetti

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 lb spaghetti
1/4 lb butter or 1/4 lb margarine
1 lb Velveeta reduced fat cheese product, cut into 1/2 inch cubes
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
1/2 cup water
1/2 cup ketchup

Steps:

Preparation:
Preheat oven to 350 degrees.
In a large pot, prepare Spaghetti according to package label.
Strain Spaghetti.
Return to pot.
Toss Margarine or Butter with Spaghetti until melted.
In a medium sauce pan add tomato paste, tomato sauce, water and ketchup.
Over low heat slowly add Velveeta until it is all melted and fully incorporated into sauce.
Pour sauce over buttered spaghetti and toss gently until well combined.
Pour Spaghetti into a greased 9 x 13 inch baking pan.
Cover with Aluminum foil.
Bake 45 to 60 minutes until firm.
Enjoy!
**Variation: Do not bake.

Nutrition Facts : Calories 638.4, Fat 24.7, SaturatedFat 15.3, Cholesterol 72, Sodium 1945.5, Carbohydrate 78.8, Fiber 4.3, Sugar 17.4, Protein 26.8

SPAGHETTI WITH ITALIAN MEATBALLS

Spaghetti with Italian Meatballs image

Sharon Crider sends this hearty spaghetti dinner from Junction City, Kansas. "It's one of my family's favorite recipes," she writes. "We enjoy servings of the sauce with a variety of pasta."

Provided by Taste of Home

Categories Dinner

Time 1h35m

Yield 10 servings.

Number Of Ingredients 21

Ingredients

3/4 cup chopped onion
1 tablespoon olive oil
1 garlic clove, minced
1 can (28 ounces) Italian crushed tomatoes, undrained
1 can (6 ounces) tomato paste
1 cup water
1-1/2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
MEATBALLS:
4 slices white bread, torn
1/2 cup water
2 large eggs, lightly beaten
1/2 cup grated Parmesan cheese
1 garlic clove, minced
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1 pound lean ground beef (90% lean)
2 tablespoons olive oil, divided
1 package (16 ounces) spaghetti

Steps:

In a large saucepan, cook onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, tomato paste, water, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Meanwhile, in a small bowl, soak bread in water for 5 minutes. Squeeze out excess liquid. In a large bowl, combine the eggs, cheese, garlic, basil, parsley, salt and bread. Crumble beef over mixture and mix well. Shape into 1-in. balls. , In a large skillet, heat 1 tablespoon oil over medium heat. In batches, brown meatballs, adding more oil as needed. Remove to paper towels to drain. Add meatballs to sauce; return to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until meatballs are no longer pink. , Cook spaghetti according to package directions; drain. Serve with meatballs and sauce.

Nutrition Facts : Calories 385 calories, Fat 11g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 612mg sodium, Carbohydrate 49g carbohydrate (7g sugars, Fiber 4g fiber), Protein 21g protein.

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Jewish Spaghetti Recipes

JEWISH SPAGHETTI

My dad made this as long as I can remember. It is a delicious, quick and inexpensive meal. The more peppers and onions the better.

ISABEL'S JEWISH SPAGHETTI

This recipe was posted elsewhere by Celia Yasner, of Atlanta, GA. She says "This recipe was my grandmother Isabel's. It's greatly influenced by the depression when Velveeta first appeared in the markets. She used to serve this during the holidays with a sweet and sour brisket!" I'm intrigued.

SPAGHETTI WITH ITALIAN MEATBALLS

Sharon Crider sends this hearty spaghetti dinner from Junction City, Kansas. "It's one of my family's favorite recipes," she writes. "We enjoy servings of the sauce with a variety of pasta."

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