Miss Pats Spaghetti Recipes

MILLION-DOLLAR SPAGHETTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• 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-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer to a bowl and mix spaghetti sauce into ground beef.
• Place half the slices of butter into the bottom of a 9x13-inch casserole dish. Spread half the spaghetti into the dish. Mix cottage cheese, cream cheese, and sour cream together in a bowl; spread mixture over spaghetti. Layer remaining spaghetti over creamy mixture. Top with remaining pats of butter.
• Pour ground beef mixture over spaghetti and spread to cover casserole.
• Bake in the preheated oven for 30 minutes. Spread Cheddar cheese over casserole and continue baking until cheese has melted and is lightly browned, about 15 more minutes.

NEELY'S BBQ SPAGHETTI

Steps:

• For the BBQ sauce:
• Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer- uncovered, for at least 2 hours.
• For the spaghetti:
• Dice bell peppers and onions and saute together in extra-virgin olive oil. Add the sauteed vegetables and cooked pork to the sauce and continue to simmer for up to 1 hour. Cook pasta according to package directions and drain. Pour sauce over cooked pasta and serve.
• Mix all the ingredients and set aside.

PAT'S SPAGHETTI

Steps:

• In large skillet sauté onion, green pepper and garlic powder until onions turn opaque.
• Add ground beef, cook until no pink remains, drain grease.
• Salt to taste.
• Sprinkle Chili Powder across hamburger until covered, stir thoroughly.
• add hot peppers if desired.
• add 1/2 cup ketchup.
• add 1/2 can tomato juice reserving rest for later addition.
• reduce heat to simmer, stirring occasionally.
• In large pan cook spaghetti according to package directions. Drain.
• In spaghetti pan combine meat sauce, remaining tomato juice and spaghetti.
• Replace pan on heat bringing to boil, stirring constantly to prevent sticking.
• Turn off heat, cover pan and let set until all juice is absorbed.
• Spaghetti will taste better the longer it sets.
• To reheat, use microwave or place in baking dish, cover and place in oven stirring occasionally.

ST. PAT'S PASTA

Steps:

• In a large skillet over medium-high heat, melt the butter in the oil. Add the carrots and cabbage and cook, stirring occasionally, until just tender and the cabbage starts to brown, about 20 minutes.
• Stir in the shallots and garlic and cook for 3-4 minutes. Add the corned beef and pepper and cook until the beef starts to crisp, about 10 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Cook the linguine al dente, according to the package directions. Drain.
• Stir into the corned beef mixture, the white wine, and scrape up any browned bits. Add the cream, half-and-half, both mustards, and horseradish. Simmer until the sauce had thickened a bit, about 5 minutes.
• Stir in the cheddar and adjust the seasonings as needed. Stir in the peas and linguine, then transfer to a serving dish.
• Garnish with the Parmesan and serve immediately with the linguine.