Dump Spaghetti Sauce Recipes

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DUMP SPAGHETTI SAUCE



Dump Spaghetti Sauce image

Easy to turn this into a low-sodium recipe simply use reduced-sodium or sodium-free canned ingredients.

Provided by Millereg

Categories     Sauces

Time 2h55m

Yield 6-8 serving(s)

Number Of Ingredients 15

3 tablespoons olive oil or 3 tablespoons garlic oil
1 carrot, chopped
1 stalk celery, chopped
1 large onion, chopped
1/2 green pepper, chopped
4 -6 cloves garlic, chopped
1 lb sausage, spicy or mild
28 fluid ounces tomato puree
6 fluid ounces tomato paste
6 fluid ounces red wine (not cooking wine)
14 fluid ounces beef broth
2 tablespoons chopped lemons, rind of
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dried oregano

Steps:

  • Sauté the garlic in olive oil, add the carrots, celery and onion and continue sautéing until lightly colored.
  • Add the meat and brown.
  • Add the remaining ingredients and simmer everything together, covered, for 2 hours or so.
  • Taste the stuff after about an hour and adjust seasonings to taste.

Nutrition Facts : Calories 429.9, Fat 29.2, SaturatedFat 8.4, Cholesterol 44.1, Sodium 1158.5, Carbohydrate 26, Fiber 5.3, Sugar 12.5, Protein 13.9

DUMP-AND-BAKE CHICKEN SPAGHETTI



Dump-and-Bake Chicken Spaghetti image

You don't even have to boil the pasta, cook the chicken, or sauté the vegetables for this easy Dump-and-Bake Chicken Spaghetti! Just stir all of your raw ingredients together and you'll have a family-friendly dinner that's ready for the oven in just 10 minutes.

Provided by Blair Lonergan

Categories     Dinner

Time 55m

Number Of Ingredients 11

2 cups low-sodium chicken broth
1 can ((10.5 ounces) condensed cream of mushroom soup, NOT diluted)
6 ounces uncooked spaghetti (broken into small pieces)
½ lb. uncooked boneless (skinless chicken breasts, diced into bite-sized pieces)
1 can ((14.5 ounces) petite-diced tomatoes, drained)
½ cup diced onion
½ cup diced green bell pepper
2 teaspoons minced garlic
½ teaspoon salt
¾ cup shredded cheddar cheese (divided)
Optional garnish: fresh parsley

Steps:

  • Preheat oven to 425 degrees F. Spray an 8-inch or 9-inch square baking dish with cooking spray.
  • In a large bowl, whisk together chicken broth and condensed soup until smooth. Add the uncooked spaghetti, uncooked chicken, tomatoes, onion, bell pepper, garlic, and ½ cup of the cheese. Stir (or use your hands) to combine everything together.
  • Transfer mixture to the prepared baking dish, using your hands or a wooden spoon to gently press all of the ingredients into an even layer. You might need to break the pasta into smaller pieces in order to get as much of it as possible in the liquid. It doesn't have to be perfect, though! Cover tightly with aluminum foil and bake for 40 minutes, stirring halfway through the baking time.
  • Uncover; stir again. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it's still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
  • Top with remaining ¼ cup of cheese.
  • Bake, uncovered, for 5-10 more minutes, or until cheese is melted, chicken is cooked through, and pasta is tender. Give the pasta another stir, and then allow the dish to rest for a few minutes before serving. The sauce will continue to thicken a bit as it sits.
  • Garnish with fresh parsley, if desired. Season with salt and pepper, to taste.

Nutrition Facts : ServingSize 1 serving, Calories 379.8 kcal, Carbohydrate 46 g, Protein 26.7 g, Fat 10.1 g, SaturatedFat 5 g, Cholesterol 58.5 mg, Sodium 1006.7 mg, Fiber 4.5 g, Sugar 6.4 g, UnsaturatedFat 2.3 g

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