BAKED SPAGHETTI II
Here is an inexpensive and delicious meal made rich and zesty by tomato soup, cream of mushroom soup, green pepper, and cheese. You can use any kind of pasta and you can substitute ground chicken and turkey for beef. My kids love it!
Provided by Debbie Clark
Categories Main Dish Recipes Pasta
Time 40m
Yield 7
Number Of Ingredients 9
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 and reserve.
- In a large skillet over medium heat, brown beef, and saute onion, green pepper and garlic; drain and return to skillet.
- Preheat oven to 350 degrees F (175 degrees C).
- Stir condensed cream of mushroom soup, water, and condensed tomato soup into skillet. Stir pasta into meat and soup mixture; mix together well. Spread mixture into a 9x13 inch baking dish; top with Cheddar cheese.
- Bake in preheated oven for 20 to 30 minutes; serve.
Nutrition Facts : Calories 648.3 calories, Carbohydrate 60.2 g, Cholesterol 90 mg, Fat 30.7 g, Fiber 2.8 g, Protein 31.5 g, SaturatedFat 14.6 g, Sodium 817.1 mg, Sugar 6.7 g
TWICE BAKED SPAGHETTI
This twice baked spaghetti is cheesy, comforting, and delicious! By baking the pasta you end up with a dish somewhere between lasagna and spaghetti that everyone is bound to love!
Provided by Parenting Chaos
Number Of Ingredients 8
Steps:
- In a sauce pan over medium heat melt a decent size spoonful of butter. Dice your onions and garlic, slice your mushrooms, and add it all to your melted butter. In another pan boil your noodles while this cooks.
- Once your onions are good and golden add in your beef and cook fully. As your beef browns shred your mozzarella.
- Once your noodles are done, drain of water. Once your meat is done, drain of grease. Preheat oven to 360 degrees. Then starting with noodles on the bottom layer your noodles, meat, sauce, and cheese in a large baking pan.
- Top casserole with lots of cheese and bake until cheese has melted.
- Serve and Enjoy!
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
CHICKEN AND BROCCOLI TWICE-BAKED SPAGHETTI SQUASH
Provided by Katie Lee Biegel
Categories main-dish
Time 2h5m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- With a sharp knife, carefully cut about four 1/2-inch slits in the squash to allow steam to escape while it cooks. Put the squash on a baking sheet and roast for about 1 1/2 hours. Let the squash cool for about 20 minutes on the baking sheet.
- Meanwhile, bring a pot of water to a bowl and prepare an ice water bath. Blanch the broccoli briefly in the boiling water, then transfer to the ice bath to cool. Drain and set aside.
- Cut the squash in half lengthwise and use a spoon to scoop out the seeds. With a large fork, pull the squash fibers away from the outer peel (use a towel to hold the squash in place if necessary). Reserve the squash and the outer peel.
- Preheat the broiler.
- Put the milk and garlic in a saucepan over medium-high heat and heat until it just begins to simmer, about 3 minutes. Reduce the heat to medium, add the Neufchatel cheese, Parmesan and 1 cup of the mozzarella and stir until melted. Turn off the heat, stir in the yogurt and season with salt and pepper. Remove the garlic. Add the squash, chicken and broccoli and toss to coat. Divide the mixture between the reserved squash peels. Top with the remaining 1/2 cup mozzarella.
- Place the stuffed squash onto a baking sheet and broil until the cheese is melted and bubbly, a few minutes.
FAVORITE BAKED SPAGHETTI
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
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 (AND EASIEST) TWICE-BAKED SPAGHETTI EVER
This is the only spaghetti that may husband raves about. It consists of Barilla whole grain spaghetti, Newmsn's Own Sockarooni sauce & 1 lb of lean ground beef. I inserted the ingredients of the sauce so that the nutritional information would be accurate but some of the ingredient measurements may not be exactly accurate.
Provided by proverbsthreeone
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- boil spaghetti according to pachage directions, drain water.
- brown ground beef in a skillet and drain any access grease.
- combine spaghetti and ground beef with both jars of sauce in a ductch oven or heavy pot.
- stir until completely mixed.
- bake at 350 degrees for 30 minutes or until warmed completely through.
- *if you don't plan to serve it right away you can refrigerate up to 4 or 5 days and then cook in the oven until warmed completely through.
BAKED SPAGHETTI
A comforting baked spaghetti casserole with plenty of melted cheese is the perfect dish for potlucks, family gatherings, or a week-night dinner.
Provided by CALLIKO
Categories Main Dish Recipes Casserole Recipes Noodles
Time 1h25m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
- Heat a large skillet over medium heat; cook and stir beef and onion until meat is browned and onions are soft and translucent, about 7 minutes. Drain. Stir in spaghetti sauce and seasoned salt.
- Whisk eggs, Parmesan cheese, and butter in a large bowl. Mix in spaghetti to egg mixture and toss to coat. Place half the spaghetti mixture into baking dish. Top with half the cottage cheese, mozzarella, and meat sauce. Repeat layers. Cover with aluminum foil.
- Bake in preheated oven for 40 minutes. Remove foil and continue to bake until the cheese is melted and lightly browned, 20 to 25 minutes longer.
Nutrition Facts : Calories 728 calories, Carbohydrate 61.9 g, Cholesterol 150.2 mg, Fat 33.6 g, Fiber 4.9 g, Protein 42.5 g, SaturatedFat 17.3 g, Sodium 1250.5 mg, Sugar 12.9 g
WHOLE30 TWICE BAKED SPAGHETTI SQUASH BOLOGNESE
Make and share this Whole30 Twice Baked Spaghetti Squash Bolognese recipe from Food.com.
Provided by Natasha Feldman
Categories Lunch/Snacks
Time 3h
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- To make the Bolognese: While the squash is baking make the Bolognese sauce. In a large bowl mix together the pork and beef and season with 1 tablespoon kosher salt. Continue to lightly mix until the meat is combined and evenly seasoned.
- In a large, high-sided sauté pan or Dutch oven over high heat add the olive oil. When the oil is smoking, add the pork and beef mixture in batches to the hot pan and cook until the meat is seared on all sides. Remove the seared meat to a paper towel lined sheet tray, leaving behind any rendered fat in the pan, and continue to sear the remaining meat in batches, ensuring that you do not overcrowd the pan and steam the meat. Set the seared meat aside.
- In the same pan, over medium heat, add the onion and cook 5 minutes or until beginning to caramelize. Then add in the carrots, celery, 1 teaspoon kosher salt, garlic, parsley, sage and 1/4 cup basil. Cook for 5-6 minutes or until the vegetables are soft and just beginning to caramelize. Add the meat back to the pan along with the crushed tomatoes and beef broth. Bring the mixture to a boil and reduce to a simmer, stirring occasionally. Season with additional kosher salt to taste and crushed red pepper flakes. Continue to simmer for at least 1 hour or until the sauce has thickened. You can continue to cook the sauce for longer, if you have time; the longer you cook the sauce the deeper the flavor. While the sauce simmers roast the spaghetti squash.
- To make the spaghetti squash: Preheat oven to 425 degrees F.
- Cut the squash in half lengthwise and discard the seeds. Season each squash half with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/4 teaspoon crushed red pepper. Add two large basil leaves to the cavity of each squash and then turn the squash cavity side down on a half sheet tray. You will need two half sheet trays to hold all six halves. Roast the squash for 40 minutes or until the squash is fork tender and easily shreds when you run a fork over the flesh. Remove from oven and let cool 10-15 minutes.
- When the squash is cool enough to handle scoop the squash away from the skin and place back on the sheet tray. You can discard the squash skin at this point. Spread the squash evenly on the sheet tray and shred it lightly with a fork so it looks like spaghetti. Place the sheet trays back in the oven and cook an additional 15 minutes or until the excess liquid has evaporated and the squash has just begun to crisp and lightly brown. Remove from the oven and let cool slightly. Drizzle with extra virgin olive oil and season with flaky sea salt.
- To serve: When ready to serve, stir in the remaining basil and vinegar to the Bolognese sauce. Taste and add additional seasoning as necessary.
- Add spaghetti squash to a serving bowl and top with the sage and basil Bolognese sauce. Serve each portion with a 1/4 cup of cashew ricotta, fresh sage leaves, crushed red pepper and a drizzle of extra virgin olive oil.
- Nutrition Info Per Serving.
- Calories: 1080.
- Total Fat: 81 grams.
- Saturated Fat: 20 grams.
- Total Carbohydrate: 38 grams.
- Sugars: 16 grams.
- Protein: 50 grams.
- Sodium: 3626 milligrams.
- Cholesterol: 159 milligrams.
- Fiber: 9 grams.
Nutrition Facts : Calories 947.4, Fat 68, SaturatedFat 23.4, Cholesterol 190.3, Sodium 5870.6, Carbohydrate 33.6, Fiber 4.3, Sugar 3.2, Protein 52.8
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