Spaghetti And Cheese Toastie Recipes

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THREE CHEESE SPAGHETTI PIE



Three Cheese Spaghetti Pie image

Provided by The Hearty Boys

Categories     main-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 16

3/4 pound spaghetti
9 tablespoons olive oil
5 garlic cloves coarsely chopped
1 small onion, thinly sliced
16 cherry tomatoes, halved
16 kalamata olives, pitted and halved
4 eggs
1 cup heavy cream
2 teaspoons kosher salt
Freshly ground black pepper
1 teaspoon red pepper flakes, optional
6 fresh basil leaves, chopped
4 ounces fontina, grated
8 ounces feta, crumbled
8 ounces Parmesan, shredded
Fresh basil leaves, for garnish

Steps:

  • Preheat oven to 350 degrees F.
  • Bring a large pot of water to a boil. Generously add salt and 3 tablespoons of oil and add the spaghetti. Bring back to a boil and cook for 11 to 13 minutes until the spaghetti is just tender. Drain into a colander and rinse under cold water. Return the spaghetti to the pot and set aside.
  • Heat 2 tablespoons of the olive oil in a medium skillet over medium heat for 1 minute. Add the garlic and onion and cook for 3 minutes, stirring occasionally. Add the tomatoes, kalamatas, 1 teaspoon of salt and a few grinds of pepper and cook for an additional 5 minutes until the tomatoes begin to break down.* Remove the mixture from the heat and set aside.
  • Whisk the eggs and cream together in a large mixing bowl. Add the remaining teaspoon of salt, a few grinds of pepper, the red pepper flakes, basil, fontina, feta, 4 ounces of the Parmesan and the tomato mixture. Mix in the spaghetti.
  • Heat the remaining olive oil in the 10-inch skillet over high heat. Add the spaghetti mixture, reduce the heat to medium and cook for 5 minutes. Transfer the skillet to the preheated oven for 30 minutes until the center of the pie is set and the top is golden.
  • Remove from the oven and let cool for 10 minutes. Run a spatula around the edges and underneath the pie to loosen. Place a large plate over the skillet and invert the pie onto the plate. Place another plate onto the pie and invert again. Let the pie set for an additional 10 minutes.
  • Slice the pie into 6 to 8 pieces and garnish with the remaining Parmesan and basil leaves before serving.

CHEESE SPAGHETTI



Cheese Spaghetti image

Well, when low on cash, cheese spaghetti is quick, filling, cheap and very tasty -- not a great choice for the lactose intolerant. Use your desired amount of cheese (1 lb of cheese would be the most), and your desired amount pepper and garlic.

Provided by CUPCAKE27

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 25m

Yield 4

Number Of Ingredients 6

1 pound spaghetti
¼ cup butter
¼ cup milk
1 pound diced processed American cheese
1 teaspoon garlic powder
1 teaspoon ground black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Return to pot over low heat. Stir in butter until melted. Stir in milk and cheese until melted and smooth. Season with garlic powder and pepper and serve.

Nutrition Facts : Calories 959.7 calories, Carbohydrate 88.1 g, Cholesterol 138.4 mg, Fat 49 g, Fiber 3.8 g, Protein 40.7 g, SaturatedFat 30.2 g, Sodium 1785.2 mg, Sugar 4.5 g

SPAGHETTI AND CHEESE TOASTIE



Spaghetti and Cheese Toastie image

Yum ymu food as I refer to it, real comfort food, especially when it's winter, it's cold and raining outside, or just a quick meal to whip together

Provided by Perfect Pixie

Categories     Lunch/Snacks

Time 5m

Yield 1 serving(s)

Number Of Ingredients 4

200 g canned spaghetti in tomato sauce (1 small can)
4 slices cheddar cheese
2 slices bread
2 teaspoons butter

Steps:

  • butter bread.
  • place one slice butterside down on toasted sandwich maker.
  • empty contents of spaghetti can onto it.
  • top with cheese.
  • place other piece of bread on top, butter side up.
  • toast 3-4 minutes or until golden brown.
  • cut into2 traingles.
  • enjoy.

Nutrition Facts : Calories 801.6, Fat 47.9, SaturatedFat 29.4, Cholesterol 137.8, Sodium 1778, Carbohydrate 55.9, Fiber 1.2, Sugar 2.7, Protein 36.9

SPAGHETTI WITH FOUR CHEESES



Spaghetti with Four Cheeses image

This creamy and cheesy spaghetti dish is my mainstay whenever company's coming. The recipe, handed down from my aunt, is on the table in 30 minutes. As cook and hostess, I never feel hurried preparing this meal. -Nella Parker, Hersey, Michigan

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

8 ounces uncooked spaghetti
1/4 cup butter, cubed
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups half-and-half cream
1 cup shredded part-skim mozzarella cheese
4 ounces fontina cheese, shredded
1/2 cup shredded provolone cheese
1/4 cup shredded Parmesan cheese
2 tablespoons minced fresh parsley

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheeses until melted., Drain spaghetti; toss with cheese sauce and parsley.

Nutrition Facts : Calories 470 calories, Fat 28g fat (17g saturated fat), Cholesterol 94mg cholesterol, Sodium 622mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein.

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