Spaghettiricecooker Recipes

SPAGHETTI-STYLE RICE

Spaghetti-Style Rice image

I keep the ingredients for this quick and easy casserole on hand so I can put it together at a moment's notice. It tastes like lasagna gut with rice instead of noodles.-Robin King, Klamath Falls, Oregon

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

1 pound ground beef, cooked and drained
1 jar (15-1/2 ounces) garden-style spaghetti sauce
1-1/2 cups shredded Monterey Jack cheese
1 cup uncooked instant rice
1 can (4 ounces) mushroom stems and pieces, drained

Steps:

In a large bowl, combine all ingredients. Transfer to a greased 11x7-in. baking dish. Bake, uncovered, at 375° for 15 minutes; stir. Bake 10 minutes longer or until rice is tender.

Nutrition Facts : Calories 508 calories, Fat 26g fat (13g saturated fat), Cholesterol 98mg cholesterol, Sodium 821mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 3g fiber), Protein 35g protein.

FAVORITE BAKED SPAGHETTI

Favorite Baked Spaghetti image

This yummy baked spaghetti casserole will be requested again and again for potlucks and family gatherings. It's especially popular with my grandchildren, who just love baked spaghetti with all the cheese. -Louise Miller, Westminster, Maryland

Provided by Taste of Home

Categories Dinner

Time 1h25m

Yield 10 servings.

Number Of Ingredients 11

Ingredients

1 package (16 ounces) spaghetti
1 pound ground beef
1 medium onion, chopped
1 jar (24 ounces) pasta sauce
1/2 teaspoon seasoned salt
2 large eggs
1/3 cup grated Parmesan cheese
5 tablespoons butter, melted
2 cups 4% cottage cheese
4 cups shredded part-skim mozzarella cheese
Chopped fresh basil, optional

Steps:

Preheat oven to 350°. Cook spaghetti according to package directions for al dente. Meanwhile, in a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef into crumbles; drain. Stir in pasta sauce and seasoned salt; set aside., In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat., Place half of the spaghetti mixture in a greased 13x9-in. or 3-qt. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Place baking dish on a rimmed baking sheet., Cover and bake for 40 minutes. Uncover; bake until heated through, 20-25 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with basil.

Nutrition Facts : Calories 526 calories, Fat 24g fat (13g saturated fat), Cholesterol 127mg cholesterol, Sodium 881mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 3g fiber), Protein 31g protein.

THE BEST SPAGHETTI CASSEROLE

The Best Spaghetti Casserole image

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

Ingredients

1 (16 ounce) package spaghetti
2 pounds ground beef
¼ cup chopped onion
2 (26.5 ounce) cans meatless spaghetti sauce
1 (16 ounce) container fat-free sour cream
2 cups shredded mozzarella cheese, divided
½ cup Parmesan cheese
salt and black pepper to taste

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

SPAGHETTI (RICE COOKER)

Spaghetti (Rice Cooker) image

This is the perfect solution to a pasta-lover who lives without a stove top. I cooked this recipe in my rice cooker. This entire recipe cost around $0.35 a person. I made this in my 6-cup rice cooker.

Provided by Phil Dosa

Categories One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

2 cups of uncooked spaghetti
2 cups pasta sauce
1 cup chopped mushroom (optional)
1 cup chopped grilled chicken (optional)
1 dash salt
1/2 cup cheese (optional)

Steps:

Break spaghetti in half to fit in Rice Cooker and cover with water.
Add salt.
Press Cook until pasta tastes soft.
Drain pasta.
Add mushroom, chicken and sauce.
Continue on cook for 5 minutes.
Top with cheese.

BEST EVER SPAGHETTI SAUCE

Best Ever Spaghetti Sauce image

This is my favorite spaghetti sauce recipe. It comes from a freezer cookbook called Once a Month Cooking. This makes alot so plan on freezing about half of the recipe. You can use this sauce on spaghetti, manicotti, veal (or chicken) scallopini, or French bread pizza

Provided by AngelicFantasia

Categories Sauces

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 lb Italian sausage
3/4 cup finely chopped onion
1 (6 ounce) can tomato paste
3 (15 ounce) cans tomato sauce
1 cup water
2 cloves garlic, chopped
2 bay leaves
1 tablespoon sugar
2 teaspoons dried basil
1 teaspoon dried oregano
2 tablespoons chopped fresh parsley
2 teaspoons salt

Steps:

Brown the sausage with the onion and drain.
Add the rest of the ingredients and simmer, partly covered, for 2 hours.
Simmering can be done in a crockpot, if desired.
This makes alot of sauce and can be frozen beautifully.

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