Straightforward Spaghetti Recipes


Spaghetti has all the time been a favourite household meal. My teenage daughter will eat leftover spaghetti for breakfast, lunch, and as a mid-afternoon snack. Not everybody loves spaghetti a lot that they are going to go to that excessive, nevertheless, and the identical meals can getting boring after awhile. Listed below are some methods to jazz up this previous favourite:

Italian Sausage Spaghetti

  • 2 lbs. Italian sausage
  • 48 oz. spaghetti sauce
  • 1 (6 oz.) can tomato paste
  • Inexperienced pepper, sliced skinny
  • 1 lg. onion, sliced skinny
  • 1 tbsp. Parmesan cheese
  • 1 tsp. parsley flakes
  • 1 c. water

Place sausage in skillet and canopy in water. Simmer 10 minutes; drain. In the meantime, place remaining elements in crock pot. Add drained sausage and canopy; prepare dinner on low four hours. Improve to excessive; prepare dinner 1 hour extra. Reduce sausage in bite-size slices and serve over cooked spaghetti. Sprinkle with extra Parmesan, if desired.

Irish Italian Spaghetti

  • 1 onion, chopped
  • 2 tbsp. vegetable oil
  • 1 lb. floor beef
  • 1 tsp. salt
  • 1/four tsp. pepper
  • Sprint of crimson pepper
  • half tsp. chili powder
  • half tsp. tabasco sauce
  • 1 can cream of mushroom soup
  • 1 can condensed tomato soup
  • 1 (eight oz.) bundle spaghetti
  • half c. grated Parmesan cheese

Brown onion in oil. Add meat and seasonings. Brown frivolously, cowl. Simmer 10 minutes. Add soups, cowl and simmer 45 minutes. Prepare dinner spaghetti. Cowl with sauce and Parmesan cheese.

Baked Spaghetti

  • 1 c. chopped onion
  • 1 c. chopped inexperienced pepper
  • 1 tbsp. butter or margarine
  • 1 (28 oz.) can tomatoes with liquid, reduce up
  • 1 (four oz.) can mushroom stems and items, drained
  • 1 (2 1/four oz.) can sliced ripe olives, drained
  • 2 tsp. dried oregano
  • 1 lb. hamburger, browned
  • 12 oz. spaghetti, cooked and drained
  • 2 c. shredded Cheddar cheese
  • 1 can cream of mushroom soup
  • 1/four c. water
  • 1/four c. grated Parmesan cheese

In a big skillet, saute onion and inexperienced pepper in butter till tender. Add tomatoes, mushrooms, olives, and oregano. Add floor beef. Simmer, uncovered for 10 minutes. Place half of the spaghetti in a greased 13x9x2-inch baking dish. High with half of the vegetable combination. Sprinkle with 1 c. cheddar cheese. Repeat layers. Combine soup and water till easy; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 levels for 30 to 35 minutes. Six to eight servings.

Rooster Spaghetti Casserole

  • half c. margarine
  • 1 c. chopped crimson bell pepper
  • 1 (four oz.) can sliced mushrooms, chopped
  • 1/four c. chopped sizzling pepper rings
  • 2 c. rooster broth
  • 1/four c. flour
  • 2 c. cooked rooster, chopped
  • 1 (four oz.) can diced pimento
  • 1 tsp. salt
  • 1 oz. chopped slivered almonds
  • half lb. spaghetti, damaged
  • four slices American cheese

Soften margarine and prepare dinner peppers and mushrooms till tender; add flour and mix effectively. Add rooster broth. Prepare dinner and stir till thickened. Add rooster, pimento, and seasonings; warmth and add almonds.

Prepare dinner spaghetti in boiling water for about 9 minutes. Drain and blend with earlier elements. Place in casserole dish and canopy with slices of American cheese. Warmth at 325 levels till cheese is melted (approx. 30 to 45 minutes). Serve.


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