EASY SPAGHETTI STUFFED BREAD
Spaghetti Stuffed Bread - a yummy way to use up leftover spaghetti. An easy dinner, work lunch or tasty appetizer. You'll love the texture and Italian flavors!
Provided by Angela G.
Categories Appetizers Dinner Lunch
Time 10m
Number Of Ingredients 8
Steps:
- Hollow out the loaf of Italian bread using a serrated knife by making a shallow, diagonal cut all along the outside perimeter of the loaf. Pointed the tip of the knife towards the center of the loaf until the top of the loaf is cut free. Remove and set aside.
- Layer slices of Havarti cheese into the bottom layer of the loaf. Sprinkle with garlic, Italian herbs, and parsley.
- Toast bread in a toaster oven or oven at 425˚for about 3-5 minutes or until cheese is melted and bread has golden brown edges.
- Toss together cooked spaghetti noodles with sauce and re-heat if needed using the mircrowave.
- Layer hot spaghetti noodles on top of toasted bread. Top with spaghetti noodles, Parmesan cheese to taste and a sprinkle of dried parsley for garnish. Slice and serve warm.
Nutrition Facts : Calories 396 kcal, Carbohydrate 36 g, Protein 9 g, Fat 24 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 12 mg, Sodium 396 mg, Fiber 3 g, Sugar 18 g, UnsaturatedFat 10 g, ServingSize 1 serving
CREAMY BAKED SPAGHETTI
Spaghetti, prepared pasta sauce, mozzarella and cream cheese make a quick and cheesy comfort-food dinner.
Provided by RAGÚ®
Categories Trusted Brands: Recipes and Tips Ragu®
Yield 6
Number Of Ingredients 4
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 the sauce in a saucepan over medium heat. Add the cream cheese and stir until melted. Pour pasta and sauce into an oven-safe baking dish and mix well.
- Bake for 30 minutes. Remove from oven and top with mozzarella cheese. Bake until the sauce is thick and the cheese is melted, 10 to 15 minutes.
Nutrition Facts : Calories 630 calories, Carbohydrate 75.9 g, Cholesterol 65.2 mg, Fat 24.7 g, Fiber 16.9 g, Protein 25.3 g, SaturatedFat 12.2 g, Sodium 1219.1 mg, Sugar 2.5 g
CREAMY CHICKEN SPAGHETTI
Great creamy chicken spaghetti dinner kids will love! Garnish with freshly grated Parmesan cheese and serve with a salad and hot garlic bread.
Provided by whaussies
Categories Main Dish Recipes Pasta Spaghetti Recipes Chicken
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Add chicken, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cover, reduce heat to a gentle boil, and cook until chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and set aside until cool enough to handle, then chop into bite-sized pieces. Leave broth in the pot.
- Bring broth back to a boil. Cook spaghetti in the boiling broth, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain spaghetti; do not rinse. Discard broth.
- Melt butter in the same pot. Add onion and bell pepper; saute until softened, 5 to 7 minutes. Add diced tomatoes and chiles, condensed chicken soup, condensed mushroom soup, chicken, and spaghetti, one ingredient at a time, gently mixing after each addition.
- Add Cheddar cheese and stir together, mixing well. Season with salt and pepper to taste. Heat until cheese is thoroughly melted, stirring occasionally to keep from scorching.
Nutrition Facts : Calories 666 calories, Carbohydrate 52.2 g, Cholesterol 117.7 mg, Fat 36.2 g, Fiber 2.7 g, Protein 33.3 g, SaturatedFat 21.7 g, Sodium 1320.1 mg, Sugar 3.2 g
SHRIMP SCAMPI STUFFED SHELLS
Steps:
- Gather the ingredients.
- Bring a large pot of salted water to boil and cook the pasta shells until al dente according to package directions, then drain and set aside.
- In a large skillet over medium heat combine the oil and butter.
- Add the onion, garlic, and red pepper flakes. Cook until the onions are translucent, about 3 minutes.
- Add the shrimp and cook stirring for 1 to 2 minutes.
- Add the wine, lemon juice, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sir and simmer until the shrimp is cooked through, about one minute more. Set aside to cool.
- In a large mixing bowl combine the cream cheese, ricotta, Parmesan, parsley, egg, and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Fold in the cooled shrimp scampi and set aside. Preheat the oven to 375 F.
- In a large skillet over medium heat, melt the 4 tablespoons of butter and sprinkle with the flour.
- Cook, whisking, until the roux turns golden brown, about 3 to 4 minutes. Pour in the half and half, about 1/2 cup at a time, whisking constantly.
- Whisk in the remaining half and half and cook until thickened.
- Add the parsley, garlic, the 1/4 teaspoon of salt and the 1/4 teaspoon pepper. Set aside.
- Spread 1 cup of the sauce on the bottom of a 2 quart baking dish.
- Use a spoon to fill each of the cooked jumbo shells with the shrimp and cheese mixture.
- Line the stuffed shells in the baking dish. Spoon the remaining sauce on top.
- Sprinkle with the shredded mozzarella cheese. Bake, uncovered until bubbly and hot, about 25 minutes.
- Serve immediately.
Nutrition Facts : Calories 1150 kcal, Carbohydrate 127 g, Cholesterol 283 mg, Fiber 7 g, Protein 50 g, SaturatedFat 26 g, Sodium 1311 mg, Sugar 8 g, Fat 48 g, UnsaturatedFat 0 g
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