Ladonnas Spaghetti With Sauce Recipes

LADONNA'S SPAGHETTI WITH SAUCE

LaDonna's Spaghetti with Sauce image

This is a recipe I made up. I like using all fresh ingredients when in season, like pureed tomatoes for the tomato juice. But it is really good with the canned stuff. I'll make up a bunch and freeze. Makes for a quick meal, just to heat and serve over spaghetti. Also good for any recipe calling for tomato sauce.

Provided by LaDonna

Yield 11

Number Of Ingredients 12

Ingredients

2 pounds lean ground beef
1 onion, chopped
1 (46 fluid ounce) can tomato juice
1 (29 ounce) can tomato sauce
2 (6 ounce) cans tomato paste
1 cup finely grated carrots
4 tablespoons Italian seasoning
1 pound fresh mushrooms, quartered
5 cloves garlic, minced
salt to taste
ground black pepper to taste
2 pounds spaghetti

Steps:

Cook ground beef and onion over medium heat till done. Drain off grease.
Combine beef and onion, tomato juice, tomato paste, tomato sauce, grated carrots, seasoning, mushrooms, garlic, and salt and pepper in a large pot. Simmer 2 to 3 hours on very low heat.
Cook pasta according to package directions. Drain. Serve sauce over pasta.

Nutrition Facts : Calories 611.3 calories, Carbohydrate 81.2 g, Cholesterol 61.9 mg, Fat 19 g, Fiber 7 g, Protein 30.3 g, SaturatedFat 7.2 g, Sodium 1017.7 mg, Sugar 14.7 g

LEFT OVER SPAGHETTI LASAGNA

Left Over Spaghetti Lasagna image

This is a dish intended for your left-over spaghetti. In my house there never seems to be enough left over to make this, so seeing as we love this dish a lot I make it with fresh spaghetti. Night #1 we are all dancing in our seat with pleasure as we eat dinner and lunch on day #2 is a treat beyond words.

Provided by Joey Joan

Categories World Cuisine Recipes European Italian

Time 55m

Yield 6

Number Of Ingredients 5

Ingredients

1 (16 ounce) package thin spaghetti
4 cups prepared spaghetti sauce
1 cup small curd cottage cheese
½ cup fat-free sour cream
1 (12 ounce) package shredded mozzarella cheese

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Grease a 9x13-inch baking dish.
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spaghetti and return to a boil. Cook until pasta is tender but still slightly firm, about 10 minutes. Drain well.
Transfer spaghetti to a large bowl and toss with spaghetti sauce until well combined.
Mix cottage cheese and sour cream in a bowl.
Spread half the spaghetti with sauce into the prepared baking dish.
Spread the cottage cheese mixture evenly over the spaghetti.
Place the remaining spaghetti and sauce in an even layer over the cottage cheese mixture; sprinkle with mozzarella cheese.
Bake in the preheated oven until bubbly and the cheese is browned, 30 to 40 minutes.

Nutrition Facts : Calories 560.4 calories, Carbohydrate 70 g, Cholesterol 48.6 mg, Fat 16.6 g, Fiber 5.7 g, Protein 32.2 g, SaturatedFat 8 g, Sodium 1476 mg, Sugar 18.8 g

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