QUICK AND EASY ONE-POT SPAGHETTI DINNER
Steps:
- Gather the ingredients.
- Heat the olive oil in a large saucepan or Dutch oven over medium heat. Crumble the ground beef into the pot and cook for 2 to 3 minutes, stirring frequently.
- Peel the onion and garlic. Chop the onion finely and mince the garlic.
- Add the onion and garlic to the ground beef. Continue to cook until the onion is transparent and the beef is no longer pink. Drain and discard excess fat. Add the cayenne pepper, basil, and oregano; stir to blend.
- To the beef mixture, add 2 cups water, the spaghetti sauce or marinara, tomato paste, and the uncooked spaghetti; bring to a boil, stirring frequently. Reduce heat to medium-low and simmer for about 12 to 15 minutes, or until the spaghetti is just tender and most of the liquid has been absorbed.
- Turn off the heat and cover the pan; let the spaghetti stand for 5 minutes.
- Taste the spaghetti and season with salt and pepper to taste.
- Serve the spaghetti sprinkled with Parmesan cheese and provide extra Parmesan cheese at the table.
- Enjoy!
Nutrition Facts : Calories 567 kcal, Carbohydrate 50 g, Cholesterol 96 mg, Fiber 5 g, Protein 43 g, SaturatedFat 8 g, Sodium 994 mg, Fat 21 g, ServingSize 4 servings, UnsaturatedFat 10 g
SPAGHETTI OMELETTE
This speedy spaghetti omelette is a great way of using up leftover pasta, and it's bound to be a hit with kids
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 30m
Number Of Ingredients 8
Steps:
- Heat half the oil in a medium non-stick frying pan and add the garlic and onion. Cook for 2-3 mins, until softened. Using your hands, squeeze out as much moisture from the courgettes as possible. Add them to the pan and cook for a further 3-4 mins, until tender. Spoon the vegetables into a large bowl.
- Stir in the parsley, cheese sauce and spaghetti and season. Beat the eggs and stir into the mixture.
- Heat remaining oil in the frying pan and tip in the spaghetti mixture. Level it out with the back of a spoon and cook over a medium heat for 3-5 mins, until almost set.
- Transfer to a hot grill for 2-3 mins, until golden. Leave to cool in the pan for 5 mins, then cut into wedges and serve.
Nutrition Facts : Calories 324 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 0.68 milligram of sodium
THE BEST SPAGHETTI CASSEROLE
Easy spaghetti dish with a little twist!
Provided by Noonie Finch Hodges
Categories Main Dish Recipes Casserole Recipes Noodles
Time 1h10m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a deep 9x13 inch baking dish.
- Bring a large pot of salted water to a boil over high heat. Stir in the spaghetti. Boil the pasta until cooked through but still firm to the bite, 8 to 10 minutes. Drain well.
- Brown ground beef and onion in a large skillet over high heat; drain fat. Stir in the spaghetti sauce, sour cream, and 1 cup of the mozzarella. Mix in the cooked pasta. Transfer pasta mixture to prepared baking dish. Top with remaining 1 cup of mozzarella and the Parmesan cheese. Cover pan with aluminum foil.
- Bake in preheated oven until hot and bubbly, about 30 minutes.
Nutrition Facts : Calories 481.1 calories, Carbohydrate 51.4 g, Cholesterol 71.4 mg, Fat 17 g, Fiber 4.5 g, Protein 28.4 g, SaturatedFat 7 g, Sodium 826.2 mg, Sugar 16.4 g
FRITTATA DI SPAGHETTI (SPAGHETTI OMELET)
Make and share this Frittata Di Spaghetti (Spaghetti Omelet) recipe from Food.com.
Provided by Noo8820
Categories One Dish Meal
Time 17m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Combine the pasta, eggs and cheese, stirring well. Season.
- Heat half of the butter in a large heavy bottomed frying pan. Pour in the egg mixture, lower the heat and cook for 10 minutes until the eggs are just set but still very soft. Slip a knife around the edge to loosen the omelet, then using a spatula turn the frittata cooked side up on to a plate (patch up the pieces if it breaks).
- Heat the rest of the butter in the pan, slide the frittata back into the pan, soft side down and cook for a few minutes. You can also cook the top side by just dotting with butter and grilling, but I prefer the pan method.
- Cut into wedges and serve.
Nutrition Facts : Calories 891.3, Fat 53.8, SaturatedFat 30.1, Cholesterol 539.4, Sodium 822.7, Carbohydrate 65.8, Fiber 2.7, Sugar 2.6, Protein 35
SPAGHETTI - OMELETTE
this dish is also great with leftover spaghetti...just adjust the vegetables and egg-mixture accordingly
Provided by Bea9822
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook spaghetti in boiling saltwater 10 to 13 minutes or al dente, drain and set aside.
- Cut carottes and zucchini in fine stripes or in small cubes.
- Chop onions and garlic
- Heat oil in frying pan, add vegetable, onions and garlic and fry 2 to 3 minutes or until onions are translucent.
- Add spaghetti and mix lightly.
- In a small bowl beat together... eggs, milk, 2 tablespoon fresh or 1 tablespoon dried parsley and season to taste
- Pour seasoned eggmixture over vegetables and let cook over low heat, during the cooking process make a few small cuts with a spatula to allow the egg to flow on the bottom to cook a little faster.
- When eggmixture is set either flip the omelette to brown the top or just sprinkle it already with the leftover parsley.
- Serve immediately with a salad of choice.
- Guten Appetit.
Nutrition Facts : Calories 476.5, Fat 12.7, SaturatedFat 3.5, Cholesterol 218.3, Sodium 201, Carbohydrate 73.2, Fiber 8.2, Sugar 13.7, Protein 19
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