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: Baked Spaghetti Recipe
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| Spaghetti Recipes "1 (8 ounce) package spaghetti, cooked 2 tablespoons butter OR margarine 1 cup grated Parmesan cheese, divided 1 (24 ounce) carton ricotta cheese OR cottage cheese 1 pound ground beef 1 (25.75 ounce) jar Prego® Chunky Garden Combination Italian Sauce 1 (8 ounce) package shredded mozzarella cheese " "Preheat oven to 400 degrees F. Line a 13x9x2-inch baking pan with Reynolds Wrap® Release® Non-Stick Aluminum Foil with non-stick side toward food. Combine hot cooked spaghetti with butter; stir until butter melts and coats spaghetti. Add 1/2 cup Parmesan cheese; stir to coat. Arrange spaghetti in an even layer in foil-lined pan. Spread ricotta cheese over spaghetti. Sprinkle with 1/4 cup Parmesan cheese. Brown ground beef, drain; add pasta sauce and heat until bubbly. Spoon over cheeses. Top with mozzarella cheese and remaining Parmesan cheese. Cover with non-stick foil. Bake 30 minutes. Remove foil cover and continue baking 15 minutes or until cheese is lightly browned. Let stand 10 minutes before serving. " Spaghetti Recipes "12 ounces spaghetti1 cup chopped onions1 cup chopped green bell peppers1 pound lean ground beef 1 (16 ounce) can diced tomatoes 1 (4.5 ounce) can mushrooms, drained 1 teaspoon dried oregano 2 cups shredded mild Cheddar cheese 1 (10.75 ounce) can condensed cream of mushroom soup 1/4 cup water 1/4 cup grated Parmesan cheese " "Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente. Drain, and set aside. In a large skillet over medium-high heat, saute the onions, green peppers and ground beef. Once beef is brown and onions and peppers softened, add the tomatoes, mushrooms and oregano. Simmer uncovered for 10 minutes. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Place half of the cooked spaghetti into the prepared dish. Top with half of the meat mixture. Sprinkle with 1 cup of the mild Cheddar cheese. Repeat. In a medium bowl, mix together cream of mushroom soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake in preheated oven for 30 to 35 minutes. Let stand 10 minutes before serving. " Spaghetti Recipes "1 pound spaghetti 1 pound lean ground beef 1 onion, chopped 1 green bell pepper, chopped 2 cloves garlic, chopped 1 (10.75 ounce) can condensed cream of mushroom soup 1 1/2 cups water 1 (10.75 ounce) can condensed tomato soup 2 cups shredded sharp Cheddar cheese " "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. " Spaghetti Recipes "1 pound spaghetti 1/4 cup olive oil 2 cloves garlic, minced 3 onions, chopped 1 tablespoon tomato paste 1 teaspoon ground black pepper 1 teaspoon ground cumin 1 teaspoon dried thyme 4 tomatoes, juiced 1 cup water 1/4 cup ketchup 1 pinch salt 2 cups shredded mozzarella cheese, divided 1 (2 ounce) can black olives, drained 1 green bell pepper, sliced in rings " "Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium heat, heat olive oil. Saute garlic and onions in oil until tender. Stir in tomato paste, black pepper, cumin, thyme, tomato juice, water, ketchup and salt. Reduce heat to low, and simmer 15 minutes. While sauce is simmering, 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. Stir the cooked pasta into the sauce. Stir in 1 cup of the shredded mozzarella. Pour all into a 9x13 inch baking dish. Top with the remaining mozzarella, sliced olives and bell pepper. Bake in preheated oven 20 to 30 minutes, until hot and bubbly. " Spaghetti Recipes "3 tablespoons olive oil 2 bay leaves 1 1/2 tablespoons Italian seasoning 1 teaspoon chopped garlic salt and pepper to taste 4 skinless, boneless chicken breast halves 1 green bell pepper, chopped 1/2 onion, chopped 1 head broccoli, cut into florets 8 fresh mushrooms, sliced 1 pound uncooked spaghetti 5 ounces shredded Colby-Monterey Jack cheese 1 (16 ounce) jar spaghetti sauce " "In shallow non-aluminum dish or resealable plastic bag, combine olive oil, bay leaves, Italian seasoning, garlic, salt, and pepper. Poke holes in chicken breasts and add to olive oil mixture. Marinate in refrigerator for 1 to 2 hours. Preheat oven to 375 degrees F (190 degrees C). Remove chicken from refrigerator and cut into half-inch pieces. Cook in large skillet, with marinade, until chicken is light brown and sauce is bubbly. Remove bay leaves. Stir pepper, onion, broccoli, and mushrooms into skillet and allow to simmer until tender, about 5 minutes. While vegetables are cooking, 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 pasta to pot and add chicken mixture and spaghetti sauce. Stir. Pour mixture into 9x13 inch pan. Top with shredded cheese. Bake in preheated oven for 20 minutes, or until cheese is melted. Serve. " Spaghetti Recipes "3/4 pound lean ground beef 1 (16 ounce) jar spaghetti sauce 1 pound spaghetti 1 cup shredded mild Cheddar cheese " "Preheat oven to 350 degrees F (175 degrees C). In large skillet, cook hamburger until brown. Mix spaghetti sauce into skillet. Reduce heat and simmer. Meanwhile, bring a large pot of lightly salted water to a boil. Mix in pasta and cook for 8 to 10 minutes or until al dente; drain. Mix together spaghetti and meat mixture, pour into 9x13 pan. Top with cheese and bake for 30 minutes, or until heated through and cheese is bubbly. " | ||
