BAKED SPAGHETTI
Baked Spaghetti is hearty and family friendly with a crispy cheesy top layer and ground beef filling that your kids will ask for every week!
Provided by Sabrina Snyder
Categories Main Dish
Time 1h10m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 651 kcal, Carbohydrate 53 g, Protein 41 g, Fat 30 g, SaturatedFat 16 g, Cholesterol 162 mg, Sodium 1406 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving
CHEESY SPAGHETTI PIE WITH MEAT SAUCE
Think of this pie as a vehicle for leftovers or those stray vegetables you have in your fridge! You could add cooked mushrooms or frozen peas or leftover cooked sausage or chicken. We use spaghetti here, but any long shape of pasta will work just as well.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
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.
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.
CHEESE SPAGHETTI
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
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
CHEESY SPAGHETTI SQUASH CASSEROLE
I had a recipe for a 4-cheese baked spaghetti squash that I really liked, but it was hard to eat. It was baked in the shell of the squash, and then mixed together after baking. I wanted to try it as a casserole, and after a few tries, this is what I came up with.
Provided by Shasta Duplantis
Categories Side Dish Casseroles
Time 1h50m
Yield 10
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Brush the squash flesh with 1 tablespoon olive oil and sprinkle 1/8 teaspoon garlic-pepper over top; rub the edges and insides to make sure it's distributed evenly. Place on a baking sheet.
- Bake in the preheated oven until tender when pierced with a fork, 45 to 60 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a large cast iron pan over low heat. Add mushrooms, onion, and jalapeno and cook, stirring occasionally, for 30 minutes. Add garlic and cook for about 10 more minutes. Move everything to the outside edges of the pan; add sausage, fennel seeds, salt, and pepper to the center. Cook and stir until pork is browned, crumbly, and no longer pink, about 10 minutes. Fold in the broccoli and remove from the heat.
- Remove squash from the oven and set aside to cool a bit. Leave the oven on.
- Mix chicken base, oregano, thyme, and basil together in a large bowl. Add Parmesan cheese and mix thoroughly. Add Cheddar and mozzarella and mix until well combined; it may be a little clumpy, but as long as it's only small clumps, that's okay.
- Shred squash flesh onto a sheet pan; use an oven mitt to hold it if it's still too hot. Toss with remaining garlic-pepper and season with salt and pepper if you want to. (Just remember the chicken base has a fair amount of salt in it already.)
- Spray an 11x13-inch baking dish with nonstick spray. Spread 1/2 of the shredded squash evenly over the bottom of the dish and top with 1/2 of the pork-vegetable mixture. Repeat for a second layer. Pour cream over the entire dish.
- Bake, uncovered, in the preheated oven for 30 minutes.
Nutrition Facts : Calories 516.9 calories, Carbohydrate 20.8 g, Cholesterol 114.8 mg, Fat 38.9 g, Fiber 2.4 g, Protein 24.5 g, SaturatedFat 19.6 g, Sodium 1297 mg, Sugar 3.1 g
CHEESY SPAGHETTI SQUASH
The best part about this cheesy spaghetti squash recipe is that you can substitute any vegetables you have on hand. This is very easy and a lower-carb alternative to noodles.
Provided by Andi
Categories Spaghetti Squash Recipes
Time 40m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 148.4 calories, Carbohydrate 16 g, Cholesterol 19 mg, Fat 8 g, Fiber 0.7 g, Protein 6 g, SaturatedFat 4.4 g, Sodium 217.7 mg, Sugar 0.9 g
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