Cheesy Spaghetti Recipes

BAKED SPAGHETTI

Steps:

• Preheat oven to 350 degrees and spray 9x13 baking dish with vegetable oil spray.
• Cook pasta 2 minutes shy of the directions.
• Add meat and onions to a large skillet on medium-high heat and brown while breaking it apart until fully cooked, about 5-6 minutes.
• Add in the Marinara Sauce and mix well.
• Toss the noodles in the salt, eggs and butter.
• Put half the pasta in the bottom of the baking dish, then add half the cottage cheese, half the meat sauce and half the mozzarella.
• Top with the rest of the noodles, the rest of the cottage cheese, meat sauce and mozzarella.
• Cover with foil and bake for 30 minutes, remove the foil and bake an additional 15 minutes or until the cheese on top is crispy and golden brown.

CHEESY SPAGHETTI PIE WITH MEAT SAUCE

Steps:

• Position a rack in the lower third of the oven and preheat to 425˚ F. Bring a large pot of salted water to a boil. Brush the bottom and sides of a 9-inch deep-dish pie plate with olive oil.
• Add the spaghetti to the boiling water and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain the spaghetti and shake the colander to remove the excess water. Put the spaghetti in a large bowl and toss with 2 tablespoons olive oil and 1 teaspoon salt. Add the beaten eggs and 1/2 cup Parmesan, then toss.
• While the spaghetti cooks, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and zucchini and cook until softened, about 5 minutes. Add the garlic and cook until softened, 1 more minute. Crumble in the beef, season with 1/2 teaspoon salt and cook, breaking it up with a wooden spoon, until browned, 3 to 4 minutes. Stir in the oregano and red pepper flakes, then clear a spot in the center of the skillet and add the tomato paste. Let it toast for 30 seconds, then stir into the beef mixture. Add the tomato sauce, 1/2 cup of the reserved cooking water and 1/4 teaspoon salt, then bring to a simmer and cook until very thick, 3 to 5 minutes. Season with more salt to taste.
• To assemble the pie, transfer the spaghetti mixture to the pie plate and press to form a crust with a flat bottom and slightly higher sides. Spread the ricotta in the spaghetti crust, leaving a border around the edges. Spoon the meat sauce on top, then sprinkle with the mozzarella and the remaining 2 tablespoons Parmesan. Bake until the bottom and sides of the pie are golden and the cheese is browned, about 25 minutes. Transfer to a rack and let cool 5 minutes before slicing.

CHEESE SPAGHETTI

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.

CHEESY SPAGHETTI PIE

Steps:

• Mix the cooled spaghetti, grated cheeses and eggs together in a large bowl. Sprinkle with salt and pepper. Add the oil to a large nonstick saute pan and heat to medium heat. Once hot, add a handful of the spaghetti mixture to the pan and flatten it out to the edges. Lay the American cheese on top and add another layer of the spaghetti mixture. Cook for about 5 minutes and flip, cooking for another 5 minutes on the other side until golden brown.
• Turn out onto a cutting board, slice as you would a pizza and serve.

CHEESY SPAGHETTI SQUASH

Steps:

• Place squash, cut-sides down, in a shallow baking dish. Fill the dish with about 1/2 inch of water.
• Microwave on high until tender, 10 to 15 minutes. Remove from the microwave and transfer squash to a cutting board to cool, about 5 minutes.
• Use a fork in an up-and-down motion to scrape out spaghetti-like strands of squash.
• Melt butter in a large skillet over medium heat. Add zucchini, mushrooms, and tomatoes and cook until soft, 5 to 7 minutes. Stir in spaghetti squash and season with garlic powder, thyme, pepper flakes, salt, and pepper. Sprinkle with Parmesan cheese and cook until cheese has melted slightly, 2 to 3 minutes. Serve hot.

CHEESY SPAGHETTI CASSEROLE

Steps:

• Set oven to 350 degrees.
• Grease a 2-qt casserole dish.
• Brown ground beef with 2 tbsp Parmesan cheese, (and garlic, if using); drain off any fat.
• Add tomato sauce, salt and pepper, cook and simmer over med-low heat for 25-30 mins; remove from heat.
• In a separate bowl, combine cottage cheese, cream cheese, sour cream, onions and green pepper.
• Spread half of the cooked and drained spaghetti in prepared casserole dish.
• Cover with the cheese mixture.
• Add remaining spaghetti, and drizzle the melted butter on top.
• Spread the tomato/meat sauce over the top of the spaghetti.
• Chill in the fridge for 2 hours, or overnight, to blend the flavors.
• Remove from the fridge 20 mins before baking.
• Bake for 45 mins, or until hot and bubbly.
• If desired top with 1-2 cups grated mozzeralla cheese the last 15 mins of baking.