4 Servings
Pasta Italian
Saute Main Dish Pasta Italian
1/4 cup ve oil
2 cloves lic chopped
1/2 habanero stemmed, seeds removed, and chopped
1/2 teaspoon crushed pepper flakes
1 on diced
1 on diced
1/2 cup wine
1 can (28 oz) atoes
1 teaspoon dried gano
1 pound spaghetti or ne
salt and per
handful mesan or Pecorino cheese grated
1. Pour the olive oil into large skillet set over medium-high heat. Add the garlic and cook for 1 minute, or until fragrant. Add the onion, habanero, and red pepper flakes and cook until the onion begins to brown, about 5 minutes. 2. Deglaze the pan with the wine. Scrape the bottom to loosen any bits. Then dump in the can of tomatoes. Add the oregano, and season with salt and pepper. Break up the tomatoes with a wooden spoon. Bring to a boil and then reduce to a simmer and cook for 20 minutes. 3. Meanwhile, bring a large pot of water to a boil. With ten minutes or so left for the sauce to cook, add the spaghetti or penne and cook for 1 minute less than the directions on the package. 4. Drain the pasta, reserving 1/4 cup of the liquid. Toss the pasta with the sauce. Add the water if sauce is too dry. Toss until well combined. Add a sprinkling of the cheese and season with salt and pepper.
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Showing posts with label Spaghetti. Show all posts
Showing posts with label Spaghetti. Show all posts
Spaghetti Skillet
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2 Servings
Pasta Italian
Quick Fry Vegetables Main Dish Pasta Italian
1/2 pound Lean und beef
1/3 cup on chopped
1 cup hrooms sliced
1 clove lic minced
2/3 cup Water
1 cup Beef th
1/3 cup ato paste
1/8 teaspoon per
1/2 teaspoon gano
1/2 teaspoon il
2 teaspoons mesan cheese grated
3 ounce Spaghetti uncooked and broken in half
PREP TIME: 15 min COOK TIME: 20 min In a large skillet, cook the beef, onion, mushrooms and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. Stir together the broth, water, tomato paste, sesonings and spaghetti; add to the meat mixture and bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until spaghetti is tender. Sprinkle with Parmesan cheese or any cheese of choice.
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2 Servings
Pasta Italian
Quick Fry Vegetables Main Dish Pasta Italian
1/2 pound Lean und beef
1/3 cup on chopped
1 cup hrooms sliced
1 clove lic minced
2/3 cup Water
1 cup Beef th
1/3 cup ato paste
1/8 teaspoon per
1/2 teaspoon gano
1/2 teaspoon il
2 teaspoons mesan cheese grated
3 ounce Spaghetti uncooked and broken in half
PREP TIME: 15 min COOK TIME: 20 min In a large skillet, cook the beef, onion, mushrooms and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. Stir together the broth, water, tomato paste, sesonings and spaghetti; add to the meat mixture and bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until spaghetti is tender. Sprinkle with Parmesan cheese or any cheese of choice.
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Spaghetti and Meat Balls
8 Servings
Tomatoes Italian
Winter Valentines Day Superbowl Summer Spring New Year Fourth of July Fall Main Dish Tomatoes Italian
1 teaspoon ra virgin olive oil as required
1/2 dozen Hot Italian sages gluten free sliced
1 tablespoon li paste gluten free as required
2 tablespoons lic shredded
1 each Sweet on diced
2 tablespoons ato puree as required
1 teaspoon sauce gluten free as required
1 can (28 oz) ato puree crushed
1 can (28 oz) atoes diced
6 leafs Basil ced
6 sprigs lian parsley leaves minced
1 sprig Thyme ced
1 sprig emary minced
2 sprigs gano minced
1 teaspoon her Salt as required
1 teaspoon ck pepper as required
1 package Rice pasta spaghetti ten free boiled
1. In a 4 quart pot add the olive oil (EVOO) and bring up to mid. heat (5). 2. Once at right temp, cut Hot Italian Sausages into 1/2 inch pieces (use sharp knife as it cuts better). 3. Let meat cook but keep stirring as the meat will stick to pot. 4. When meat is starting to turn light brown and the onion, red wine vinegar and chili paste. 5. Let onoins cook down and then add garlic, soya sauce and can of tomato puree. 6. Now turn heat down to (3) let simmer for about 15 min. then add can of diced tomatos. 7. Leave to simmer another 15 min. now add your herbs, salt and pepper. 8. Turn it down to (2) and let low simmer go for 25 min. stir it every 5 min. 9 Use fresh herbs for best taste. !0. Don''t like it a bit spicey then omit the chili paste.
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Tomatoes Italian
Winter Valentines Day Superbowl Summer Spring New Year Fourth of July Fall Main Dish Tomatoes Italian
1 teaspoon ra virgin olive oil as required
1/2 dozen Hot Italian sages gluten free sliced
1 tablespoon li paste gluten free as required
2 tablespoons lic shredded
1 each Sweet on diced
2 tablespoons ato puree as required
1 teaspoon sauce gluten free as required
1 can (28 oz) ato puree crushed
1 can (28 oz) atoes diced
6 leafs Basil ced
6 sprigs lian parsley leaves minced
1 sprig Thyme ced
1 sprig emary minced
2 sprigs gano minced
1 teaspoon her Salt as required
1 teaspoon ck pepper as required
1 package Rice pasta spaghetti ten free boiled
1. In a 4 quart pot add the olive oil (EVOO) and bring up to mid. heat (5). 2. Once at right temp, cut Hot Italian Sausages into 1/2 inch pieces (use sharp knife as it cuts better). 3. Let meat cook but keep stirring as the meat will stick to pot. 4. When meat is starting to turn light brown and the onion, red wine vinegar and chili paste. 5. Let onoins cook down and then add garlic, soya sauce and can of tomato puree. 6. Now turn heat down to (3) let simmer for about 15 min. then add can of diced tomatos. 7. Leave to simmer another 15 min. now add your herbs, salt and pepper. 8. Turn it down to (2) and let low simmer go for 25 min. stir it every 5 min. 9 Use fresh herbs for best taste. !0. Don''t like it a bit spicey then omit the chili paste.
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Spaghetti Bake
12 Servings
Chicken American
Saute Bake Main Dish Chicken American
1 stick ter
1 cup hroom (optional)
1 Green per chopped
1 on chopped
1 pound Velveta cheese
1 can Rotel atos hot
12-16 oz. Spaghetti
2 large cans cken or fresh
2 cubes Chicken illon
1) Saute' together: Butter, mushrooms, green pepper and onion. 2) Add Velveta cheese and Rotel to above and stir until cheese is melted. 3) Cook spaghetti as directed on box and add to the above. 4) You can cook a fresh chicken and debone it or add 1 or 2 large cans of chicken and 2 bouillon cubes. If you debone chicken, you can cook the spaghetti in the chicken broth. 5) Mix cheese mixture, noodles and chicken together with one cup of broth (or noodle water) in a large baking dish and bake at 350? for 20-30 minutes uncovered.
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Chicken American
Saute Bake Main Dish Chicken American
1 stick ter
1 cup hroom (optional)
1 Green per chopped
1 on chopped
1 pound Velveta cheese
1 can Rotel atos hot
12-16 oz. Spaghetti
2 large cans cken or fresh
2 cubes Chicken illon
1) Saute' together: Butter, mushrooms, green pepper and onion. 2) Add Velveta cheese and Rotel to above and stir until cheese is melted. 3) Cook spaghetti as directed on box and add to the above. 4) You can cook a fresh chicken and debone it or add 1 or 2 large cans of chicken and 2 bouillon cubes. If you debone chicken, you can cook the spaghetti in the chicken broth. 5) Mix cheese mixture, noodles and chicken together with one cup of broth (or noodle water) in a large baking dish and bake at 350? for 20-30 minutes uncovered.
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Chicken Parmesan Spaghetti
A simple-to-make pasta dish with bite-sized pieces of popcorn chicken and a rich, creamy, cheesy sauce.
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Spaghetti Bake
4 Servings
Ground Chuck Southern
Cheese spicy mexican cooking Mexican hot spaghetti Ground Chuck Southern
1 box vermicelli
1 chini
1 en bell pepper seeded and cut into strips
1 on cut into strips
1 lb ground chuck
1 can black ves sliced
2 cans atoe sauce
2 cans diced atoes
1 can atoe paste
1 pkg spaghetti soning packet
1 gano
1 il
1 li powder
1 Minced lic
8 oz ddar cheese
8 oz colby cheese
1 diced apeno peppers
Cook ground chuck in skillet on medium heat until brown. Drain and set aside. Cook vermicelli according to directions and drain. Saute vegetables until tender. In a pot mix: tomatoe sauce, diced tomatoes, paste, and seasoning packet on medium heat. Add to taste the Oregano, basil, garlic, salt and pepper. In a large bowl mix all the ingredients.Add olives and jalapeno peppers and pour into 13x9 pan and cover with shredded cheddar cheeese.
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Ground Chuck Southern
Cheese spicy mexican cooking Mexican hot spaghetti Ground Chuck Southern
1 box vermicelli
1 chini
1 en bell pepper seeded and cut into strips
1 on cut into strips
1 lb ground chuck
1 can black ves sliced
2 cans atoe sauce
2 cans diced atoes
1 can atoe paste
1 pkg spaghetti soning packet
1 gano
1 il
1 li powder
1 Minced lic
8 oz ddar cheese
8 oz colby cheese
1 diced apeno peppers
Cook ground chuck in skillet on medium heat until brown. Drain and set aside. Cook vermicelli according to directions and drain. Saute vegetables until tender. In a pot mix: tomatoe sauce, diced tomatoes, paste, and seasoning packet on medium heat. Add to taste the Oregano, basil, garlic, salt and pepper. In a large bowl mix all the ingredients.Add olives and jalapeno peppers and pour into 13x9 pan and cover with shredded cheddar cheeese.
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Spaghetti w/ Meat Sauce
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6 Servings
Spaghetti Italian
Italian American Italian italiano Easy delicious intence flavor Spaghetti
3/4 box of Spaghetti noodles or Angelhair ta
1 cup sliced sage (link)
1 lb. lean und beef
1 white on chopped
1 teaspoon of minced lic
1 tablespoon McCormick lian Seasoning (to taste)
1 pkg. sliced hrooms
1 jar of your favorite ghetti sauce
1 can of chopped stewed atos
1 cup of fresh grated sharp ddar cheese
In a big stock pot bring water to a boil and add your noodles, careful not to overcook. In a seperate pan brown your sausage, beef and onions. Once onions have softened, add the minced garlic, mushrooms and Italian herbs, (drain off grease if needed). Once your noodles are done, drain and place in a serving bowl. In the stock pot add your stewed tomatos, meat mixture and favorite jar of spaghetti sauce. Simmer on low for 20 minutes so that flavors blend together. Once you are ready to serve place noodles on plate first, add a scoop of sauce and top with fresh grated Cheddar cheese. Serve with galic bread and a green side salad.
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6 Servings
Spaghetti Italian
Italian American Italian italiano Easy delicious intence flavor Spaghetti
3/4 box of Spaghetti noodles or Angelhair ta
1 cup sliced sage (link)
1 lb. lean und beef
1 white on chopped
1 teaspoon of minced lic
1 tablespoon McCormick lian Seasoning (to taste)
1 pkg. sliced hrooms
1 jar of your favorite ghetti sauce
1 can of chopped stewed atos
1 cup of fresh grated sharp ddar cheese
In a big stock pot bring water to a boil and add your noodles, careful not to overcook. In a seperate pan brown your sausage, beef and onions. Once onions have softened, add the minced garlic, mushrooms and Italian herbs, (drain off grease if needed). Once your noodles are done, drain and place in a serving bowl. In the stock pot add your stewed tomatos, meat mixture and favorite jar of spaghetti sauce. Simmer on low for 20 minutes so that flavors blend together. Once you are ready to serve place noodles on plate first, add a scoop of sauce and top with fresh grated Cheddar cheese. Serve with galic bread and a green side salad.
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Lamb Spaghetti Bolognaise
4 Servings
Lamb Mince Itallian
Lamb Lamb Mince Itallian
400 g of good quality lamb ce
1 tablespoon of sweetn
4 sticks of ery
250 ml of Wine
1 tablespoon of ve oil
6 juicy atoes
1 sprig of fresh il
1 tin of chopped atoes
5 tablespoons of tomato chup
1 tablespoon of samic vinegar
1. Fry the mince in a saucepan, in my opinion you do not need to add oil. 2. Once brown take the mince of the heat and drain. Preparation of ingredients a) Chop the juicy tomatoes into cubes, and sprinkle with some rock salt and a generous drizzle of olive oil b) Slice the basil into strips c) Chop the celery into small cubes 3. Fry the celery in a little olive oil. You can also add two gloves of garlic at this point, I sometimes do, sometimes don’t so the choice is yours! But I would suggest you chop very finely. 4. Once the celery is clear, then add the lamb mince. 5. Over a moderate heat, stir in the remaining ingredients and salt and pepper to taste, Simmer over the heat for around 15 minutes. Serve with crusty bread and pasta.
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Lamb Mince Itallian
Lamb Lamb Mince Itallian
400 g of good quality lamb ce
1 tablespoon of sweetn
4 sticks of ery
250 ml of Wine
1 tablespoon of ve oil
6 juicy atoes
1 sprig of fresh il
1 tin of chopped atoes
5 tablespoons of tomato chup
1 tablespoon of samic vinegar
1. Fry the mince in a saucepan, in my opinion you do not need to add oil. 2. Once brown take the mince of the heat and drain. Preparation of ingredients a) Chop the juicy tomatoes into cubes, and sprinkle with some rock salt and a generous drizzle of olive oil b) Slice the basil into strips c) Chop the celery into small cubes 3. Fry the celery in a little olive oil. You can also add two gloves of garlic at this point, I sometimes do, sometimes don’t so the choice is yours! But I would suggest you chop very finely. 4. Once the celery is clear, then add the lamb mince. 5. Over a moderate heat, stir in the remaining ingredients and salt and pepper to taste, Simmer over the heat for around 15 minutes. Serve with crusty bread and pasta.
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Velveeta Chicken Spaghetti
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8 Servings
Pasta American
Dinner American Main Dish pasta Chicken Company Dish casserole Bake Pasta Winter Sour
1/2 c. diced l pepper
1/2 cup oleo or ve oil
1 med. diced on
2 cans cken broth more or less to taste
1 can of cream of cken soup
1 can of am of mushroom soup
3 c. of diced cooked cken
1 can of rotel atoes
1 package thin spaghetti cooked in; cken broth
1/2 pound of veeta cheese sliced; more or less to taste
salt and per to taste
1 can hrooms ; with juice, optional
1 can black pitted ves optional
In a large skillet or cooking pot, saute bell pepper and onion in oleo or olive oil if you prefer. Add 1 can of chicken broth and chicken. Simmer until tender. Cut chicken into bite-size pieces as it's cooking. Use 3 cups of chicken. I've used packaged chicken tenderloins, as well as pre-cooked chicken from the deli. Whatever is convenient. It's all good. Add all soups and Ro-tel tomatoes. Stir well. Simmer for about 15 minutes until chicken is done. Cook the spaghetti in boiling water or chicken broth until just slightly cooked "al dente" - you don't want to over-cook it because it will be cooking more in the oven. Drain, rinse, and set aside until you are ready to mix with chicken/sauce ingredients in baking dish for the oven. In a large baking dish or oven-proof pot, place the cooked and cut up chicken, cooked spaghetti, salt and pepper, cheese, and soup mixture. Depending on how creamy you like this dish, you may want to add extra chicken broth before you bake. (I always do). Stir very well to mix all ingredients evenly. I usually stir once after about 15 minutes in the oven - after the cheese has had time to melt. Bake at 375 degrees for 30 minutes. You can add canned or fresh mushrooms if you like. Also, for a nice touch - (looks pretty for guests) you can add one can of black olives, sprinkled over the top of the casserole. (optional). (I slice them to make them go further). Please note that if you want to cut the fat from your diet, this tastes equally good with fat-free soups and the "lite" velveeta. You can also leave out the olive oil or oleo and spray the pan with pam and add extra fat-free chicken broth. A good company dish. Everyone always seems to enjoy this dish and I usually get asked for the recipe. Yield: yield: 8 to 10
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8 Servings
Pasta American
Dinner American Main Dish pasta Chicken Company Dish casserole Bake Pasta Winter Sour
1/2 c. diced l pepper
1/2 cup oleo or ve oil
1 med. diced on
2 cans cken broth more or less to taste
1 can of cream of cken soup
1 can of am of mushroom soup
3 c. of diced cooked cken
1 can of rotel atoes
1 package thin spaghetti cooked in; cken broth
1/2 pound of veeta cheese sliced; more or less to taste
salt and per to taste
1 can hrooms ; with juice, optional
1 can black pitted ves optional
In a large skillet or cooking pot, saute bell pepper and onion in oleo or olive oil if you prefer. Add 1 can of chicken broth and chicken. Simmer until tender. Cut chicken into bite-size pieces as it's cooking. Use 3 cups of chicken. I've used packaged chicken tenderloins, as well as pre-cooked chicken from the deli. Whatever is convenient. It's all good. Add all soups and Ro-tel tomatoes. Stir well. Simmer for about 15 minutes until chicken is done. Cook the spaghetti in boiling water or chicken broth until just slightly cooked "al dente" - you don't want to over-cook it because it will be cooking more in the oven. Drain, rinse, and set aside until you are ready to mix with chicken/sauce ingredients in baking dish for the oven. In a large baking dish or oven-proof pot, place the cooked and cut up chicken, cooked spaghetti, salt and pepper, cheese, and soup mixture. Depending on how creamy you like this dish, you may want to add extra chicken broth before you bake. (I always do). Stir very well to mix all ingredients evenly. I usually stir once after about 15 minutes in the oven - after the cheese has had time to melt. Bake at 375 degrees for 30 minutes. You can add canned or fresh mushrooms if you like. Also, for a nice touch - (looks pretty for guests) you can add one can of black olives, sprinkled over the top of the casserole. (optional). (I slice them to make them go further). Please note that if you want to cut the fat from your diet, this tastes equally good with fat-free soups and the "lite" velveeta. You can also leave out the olive oil or oleo and spray the pan with pam and add extra fat-free chicken broth. A good company dish. Everyone always seems to enjoy this dish and I usually get asked for the recipe. Yield: yield: 8 to 10
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Velveeta Chicken Spaghetti
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8 Servings
Pasta American
Dinner American Main Dish pasta Chicken Company Dish casserole Bake Pasta Winter Sour
1/2 c. diced l pepper
1/2 cup oleo or ve oil
1 med. diced on
2 cans cken broth more or less to taste
1 can of cream of cken soup
1 can of am of mushroom soup
3 c. of diced cooked cken
1 can of rotel atoes
1 package thin spaghetti cooked in; cken broth
1/2 pound of veeta cheese sliced; more or less to taste
salt and per to taste
1 can hrooms ; with juice, optional
1 can black pitted ves optional
In a large skillet or cooking pot, saute bell pepper and onion in oleo or olive oil if you prefer. Add 1 can of chicken broth and chicken. Simmer until tender. Cut chicken into bite-size pieces as it's cooking. Use 3 cups of chicken. I've used packaged chicken tenderloins, as well as pre-cooked chicken from the deli. Whatever is convenient. It's all good. Add all soups and Ro-tel tomatoes. Stir well. Simmer for about 15 minutes until chicken is done. Cook the spaghetti in boiling water or chicken broth until just slightly cooked "al dente" - you don't want to over-cook it because it will be cooking more in the oven. Drain, rinse, and set aside until you are ready to mix with chicken/sauce ingredients in baking dish for the oven. In a large baking dish or oven-proof pot, place the cooked and cut up chicken, cooked spaghetti, salt and pepper, cheese, and soup mixture. Depending on how creamy you like this dish, you may want to add extra chicken broth before you bake. (I always do). Stir very well to mix all ingredients evenly. I usually stir once after about 15 minutes in the oven - after the cheese has had time to melt. Bake at 375 degrees for 30 minutes. You can add canned or fresh mushrooms if you like. Also, for a nice touch - (looks pretty for guests) you can add one can of black olives, sprinkled over the top of the casserole. (optional). (I slice them to make them go further). Please note that if you want to cut the fat from your diet, this tastes equally good with fat-free soups and the "lite" velveeta. You can also leave out the olive oil or oleo and spray the pan with pam and add extra fat-free chicken broth. A good company dish. Everyone always seems to enjoy this dish and I usually get asked for the recipe. Yield: yield: 8 to 10
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8 Servings
Pasta American
Dinner American Main Dish pasta Chicken Company Dish casserole Bake Pasta Winter Sour
1/2 c. diced l pepper
1/2 cup oleo or ve oil
1 med. diced on
2 cans cken broth more or less to taste
1 can of cream of cken soup
1 can of am of mushroom soup
3 c. of diced cooked cken
1 can of rotel atoes
1 package thin spaghetti cooked in; cken broth
1/2 pound of veeta cheese sliced; more or less to taste
salt and per to taste
1 can hrooms ; with juice, optional
1 can black pitted ves optional
In a large skillet or cooking pot, saute bell pepper and onion in oleo or olive oil if you prefer. Add 1 can of chicken broth and chicken. Simmer until tender. Cut chicken into bite-size pieces as it's cooking. Use 3 cups of chicken. I've used packaged chicken tenderloins, as well as pre-cooked chicken from the deli. Whatever is convenient. It's all good. Add all soups and Ro-tel tomatoes. Stir well. Simmer for about 15 minutes until chicken is done. Cook the spaghetti in boiling water or chicken broth until just slightly cooked "al dente" - you don't want to over-cook it because it will be cooking more in the oven. Drain, rinse, and set aside until you are ready to mix with chicken/sauce ingredients in baking dish for the oven. In a large baking dish or oven-proof pot, place the cooked and cut up chicken, cooked spaghetti, salt and pepper, cheese, and soup mixture. Depending on how creamy you like this dish, you may want to add extra chicken broth before you bake. (I always do). Stir very well to mix all ingredients evenly. I usually stir once after about 15 minutes in the oven - after the cheese has had time to melt. Bake at 375 degrees for 30 minutes. You can add canned or fresh mushrooms if you like. Also, for a nice touch - (looks pretty for guests) you can add one can of black olives, sprinkled over the top of the casserole. (optional). (I slice them to make them go further). Please note that if you want to cut the fat from your diet, this tastes equally good with fat-free soups and the "lite" velveeta. You can also leave out the olive oil or oleo and spray the pan with pam and add extra fat-free chicken broth. A good company dish. Everyone always seems to enjoy this dish and I usually get asked for the recipe. Yield: yield: 8 to 10
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Velveeta Chicken Spaghetti
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8 Servings
Pasta American
Dinner American Main Dish pasta Chicken Company Dish casserole Bake Pasta Winter Sour
1/2 c. diced l pepper
1/2 cup oleo or ve oil
1 med. diced on
2 cans cken broth more or less to taste
1 can of cream of cken soup
1 can of am of mushroom soup
3 c. of diced cooked cken
1 can of rotel atoes
1 package thin spaghetti cooked in; cken broth
1/2 pound of veeta cheese sliced; more or less to taste
salt and per to taste
1 can hrooms ; with juice, optional
1 can black pitted ves optional
In a large skillet or cooking pot, saute bell pepper and onion in oleo or olive oil if you prefer. Add 1 can of chicken broth and chicken. Simmer until tender. Cut chicken into bite-size pieces as it's cooking. Use 3 cups of chicken. I've used packaged chicken tenderloins, as well as pre-cooked chicken from the deli. Whatever is convenient. It's all good. Add all soups and Ro-tel tomatoes. Stir well. Simmer for about 15 minutes until chicken is done. Cook the spaghetti in boiling water or chicken broth until just slightly cooked "al dente" - you don't want to over-cook it because it will be cooking more in the oven. Drain, rinse, and set aside until you are ready to mix with chicken/sauce ingredients in baking dish for the oven. In a large baking dish or oven-proof pot, place the cooked and cut up chicken, cooked spaghetti, salt and pepper, cheese, and soup mixture. Depending on how creamy you like this dish, you may want to add extra chicken broth before you bake. (I always do). Stir very well to mix all ingredients evenly. I usually stir once after about 15 minutes in the oven - after the cheese has had time to melt. Bake at 375 degrees for 30 minutes. You can add canned or fresh mushrooms if you like. Also, for a nice touch - (looks pretty for guests) you can add one can of black olives, sprinkled over the top of the casserole. (optional). (I slice them to make them go further). Please note that if you want to cut the fat from your diet, this tastes equally good with fat-free soups and the "lite" velveeta. You can also leave out the olive oil or oleo and spray the pan with pam and add extra fat-free chicken broth. A good company dish. Everyone always seems to enjoy this dish and I usually get asked for the recipe. Yield: yield: 8 to 10
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8 Servings
Pasta American
Dinner American Main Dish pasta Chicken Company Dish casserole Bake Pasta Winter Sour
1/2 c. diced l pepper
1/2 cup oleo or ve oil
1 med. diced on
2 cans cken broth more or less to taste
1 can of cream of cken soup
1 can of am of mushroom soup
3 c. of diced cooked cken
1 can of rotel atoes
1 package thin spaghetti cooked in; cken broth
1/2 pound of veeta cheese sliced; more or less to taste
salt and per to taste
1 can hrooms ; with juice, optional
1 can black pitted ves optional
In a large skillet or cooking pot, saute bell pepper and onion in oleo or olive oil if you prefer. Add 1 can of chicken broth and chicken. Simmer until tender. Cut chicken into bite-size pieces as it's cooking. Use 3 cups of chicken. I've used packaged chicken tenderloins, as well as pre-cooked chicken from the deli. Whatever is convenient. It's all good. Add all soups and Ro-tel tomatoes. Stir well. Simmer for about 15 minutes until chicken is done. Cook the spaghetti in boiling water or chicken broth until just slightly cooked "al dente" - you don't want to over-cook it because it will be cooking more in the oven. Drain, rinse, and set aside until you are ready to mix with chicken/sauce ingredients in baking dish for the oven. In a large baking dish or oven-proof pot, place the cooked and cut up chicken, cooked spaghetti, salt and pepper, cheese, and soup mixture. Depending on how creamy you like this dish, you may want to add extra chicken broth before you bake. (I always do). Stir very well to mix all ingredients evenly. I usually stir once after about 15 minutes in the oven - after the cheese has had time to melt. Bake at 375 degrees for 30 minutes. You can add canned or fresh mushrooms if you like. Also, for a nice touch - (looks pretty for guests) you can add one can of black olives, sprinkled over the top of the casserole. (optional). (I slice them to make them go further). Please note that if you want to cut the fat from your diet, this tastes equally good with fat-free soups and the "lite" velveeta. You can also leave out the olive oil or oleo and spray the pan with pam and add extra fat-free chicken broth. A good company dish. Everyone always seems to enjoy this dish and I usually get asked for the recipe. Yield: yield: 8 to 10
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Vegan SPAGHETTI CARBONARA
4 Servings
tempeh Italian
smokey salty Italian Main Dish tempeh
1 pound spaghetti fettucine or linguine
1 tablespoon ra virgin olive oil
1 1 cup dry te wine
6 oz. tempeh on chopped fine [LightLife Fakin’ Bacon]
1 tablespoon nstarch
1 1/3 cup soy k
6 tablespoon vegan ter [Earth Balance]
3 tablespoon nutritional st
1 tsp t
1 Additional nutritional yeast or vegan mesan fo
1 Freshly und pepper
Cook pasta according to package directions. Dissolve cornstarch and salt in soymilk and set aside. In large saucepan, heat oil over medium. Saute tempeh for about 5 minutes, or until heated through (You should be able to smell the smoky aroma). Turn up the heat to medium-high and pour in the wine to deglaze the pan. Cook for about 5 minutes, and transfer tempeh to another dish. Melt butter in the same saucepan over medium-low heat and sprinkle in nutritional yeast. Whisk together to make a roux, then slowly whisk in the milk. Turn heat to low, and cook until thick, whisking occasionallyabout 15 minutes. Add the tempeh, turn heat down very low, and simmer covered for about 10-15 minutes, stirring occasionally. Add pepper to taste. Toss over drained pasta and sprinkle generously with more nutritional yeast or vegan parmesan.
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tempeh Italian
smokey salty Italian Main Dish tempeh
1 pound spaghetti fettucine or linguine
1 tablespoon ra virgin olive oil
1 1 cup dry te wine
6 oz. tempeh on chopped fine [LightLife Fakin’ Bacon]
1 tablespoon nstarch
1 1/3 cup soy k
6 tablespoon vegan ter [Earth Balance]
3 tablespoon nutritional st
1 tsp t
1 Additional nutritional yeast or vegan mesan fo
1 Freshly und pepper
Cook pasta according to package directions. Dissolve cornstarch and salt in soymilk and set aside. In large saucepan, heat oil over medium. Saute tempeh for about 5 minutes, or until heated through (You should be able to smell the smoky aroma). Turn up the heat to medium-high and pour in the wine to deglaze the pan. Cook for about 5 minutes, and transfer tempeh to another dish. Melt butter in the same saucepan over medium-low heat and sprinkle in nutritional yeast. Whisk together to make a roux, then slowly whisk in the milk. Turn heat to low, and cook until thick, whisking occasionallyabout 15 minutes. Add the tempeh, turn heat down very low, and simmer covered for about 10-15 minutes, stirring occasionally. Add pepper to taste. Toss over drained pasta and sprinkle generously with more nutritional yeast or vegan parmesan.
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Spaghetti and Meatballs
12 Servings
Pasta
Italian
Main Dish Advance Pasta Italian
6 28-ounce can atoes whole
2 ons medium
1/2 cup ve oil extra-virgin
6 lic
2 ons medium
1/4 cup ve oil extra-virgin
10 lic
3 cup bread torn day-old Italian
3 cup k whole
6 s large
1/3 cup sley finely chopped flat-leaf
1/4 cup gano finely chopped
1 tablespoon on zest grated
1 1/2 pound ground l
1 1/2 pound ground k
1 1/2 und beef
1 cup ve oil
2 pound spaghetti dried
Equipment: a 12- to 16-qt nonreactive heavy pot or 2 smaller nonreactive pots; a 6- to 8-qt pasta pot with a pasta/steamer insert for cooking spaghetti in 2 batches Make tomato sauce: Drain tomatoes, reserving juice in a large bowl. Crush tomatoes with your hands and add to juice. Cook onions in oil in pot over medium heat, stirring occasionally, until softened, about 10 minutes. Add garlic and cook, stirring occasionally, until softened, about 2 minutes. Stir in tomatoes with their juice, 4 tsp salt, and 1 tsp pepper. Simmer sauce, uncovered, stirring occasionally, until slightly thickened, 45 minutes to 1 hour. Season with salt. Make meatballs while sauce simmers: Cook onions in extra-virgin olive oil in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 10 minutes. Add garlic and cook, stirring occasionally, until softened, about 3 minutes. Transfer to a large bowl to cool. Soak bread in milk in another bowl until soft, about 5 minutes. Firmly squeeze bread to remove excess milk, discarding milk. Stir together cooled onion mixture, bread, eggs, parmesan, parsley, oregano, lemon zest, 5 1/2 tsp salt, and 1 1/2 tsp pepper until combined. Add meats to bread mixture, gently mixing with your hands until just combined (do not overmix). Form meat mixture into about 70 (1 1/2-inch) balls with dampened hands, arranging meatballs on 2 large baking sheets or in shallow baking pans. Heat olive or vegetable oil (1 cup) in a 12-inch heavy skillet (preferably nonstick) over medium-high heat until hot but not smoking, then brown meatballs in 4 or 5 batches (without crowding), turning frequently, about 5 minutes per batch. Return to baking sheets. Add meatballs to sauce and gently simmer, covered, stirring occasionally, until cooked through, 20 to 30 minutes. (If pot is not large enough, divide meatballs and sauce between 2 pots.) Prepare pasta: Cook spaghetti in 2 batches in pasta insert in boiling salted water (3 Tbsp salt for 6 qt water) until just al dente, draining and tossing each batch with some of sauce in a large serving dish. Serve with meatballs, remaining sauce, and grated cheese. Cooks? notes: Meatballs can be made and simmered in sauce 5 days ahead and chilled (covered once cool). Meatballs with sauce can be frozen in an airtight container or heavy-duty sealable bags up to 3 months.
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Pasta
Italian
Main Dish Advance Pasta Italian
6 28-ounce can atoes whole
2 ons medium
1/2 cup ve oil extra-virgin
6 lic
2 ons medium
1/4 cup ve oil extra-virgin
10 lic
3 cup bread torn day-old Italian
3 cup k whole
6 s large
1/3 cup sley finely chopped flat-leaf
1/4 cup gano finely chopped
1 tablespoon on zest grated
1 1/2 pound ground l
1 1/2 pound ground k
1 1/2 und beef
1 cup ve oil
2 pound spaghetti dried
Equipment: a 12- to 16-qt nonreactive heavy pot or 2 smaller nonreactive pots; a 6- to 8-qt pasta pot with a pasta/steamer insert for cooking spaghetti in 2 batches Make tomato sauce: Drain tomatoes, reserving juice in a large bowl. Crush tomatoes with your hands and add to juice. Cook onions in oil in pot over medium heat, stirring occasionally, until softened, about 10 minutes. Add garlic and cook, stirring occasionally, until softened, about 2 minutes. Stir in tomatoes with their juice, 4 tsp salt, and 1 tsp pepper. Simmer sauce, uncovered, stirring occasionally, until slightly thickened, 45 minutes to 1 hour. Season with salt. Make meatballs while sauce simmers: Cook onions in extra-virgin olive oil in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 10 minutes. Add garlic and cook, stirring occasionally, until softened, about 3 minutes. Transfer to a large bowl to cool. Soak bread in milk in another bowl until soft, about 5 minutes. Firmly squeeze bread to remove excess milk, discarding milk. Stir together cooled onion mixture, bread, eggs, parmesan, parsley, oregano, lemon zest, 5 1/2 tsp salt, and 1 1/2 tsp pepper until combined. Add meats to bread mixture, gently mixing with your hands until just combined (do not overmix). Form meat mixture into about 70 (1 1/2-inch) balls with dampened hands, arranging meatballs on 2 large baking sheets or in shallow baking pans. Heat olive or vegetable oil (1 cup) in a 12-inch heavy skillet (preferably nonstick) over medium-high heat until hot but not smoking, then brown meatballs in 4 or 5 batches (without crowding), turning frequently, about 5 minutes per batch. Return to baking sheets. Add meatballs to sauce and gently simmer, covered, stirring occasionally, until cooked through, 20 to 30 minutes. (If pot is not large enough, divide meatballs and sauce between 2 pots.) Prepare pasta: Cook spaghetti in 2 batches in pasta insert in boiling salted water (3 Tbsp salt for 6 qt water) until just al dente, draining and tossing each batch with some of sauce in a large serving dish. Serve with meatballs, remaining sauce, and grated cheese. Cooks? notes: Meatballs can be made and simmered in sauce 5 days ahead and chilled (covered once cool). Meatballs with sauce can be frozen in an airtight container or heavy-duty sealable bags up to 3 months.
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Spaghetti Pizza Pie
10 Servings
Pasta
Italian
Main Dish Bake Winter Pasta Italian
1 pound und beef
1 on chopped
1 Green per chopped
8 oz Package button hrooms
26 0z Jar ta sauce
8 ounces Can ato sauce
1 teaspoon Dried lian seasoning
1 pound spaghetti ta, broken into 2" pieces
3/4 cup Whole k
2 s beaten
5 ounces Package sliced peroni
1 1/2 cups Shredded Monterey Jack cheese
Preheat oven to 350?. Bring a large pot of water to boil for cooking spaghetti. Cook ground beef, onion, green pepper, and mushrooms in heavy skillet over medium heat until beef is browned , stirring to break up beef. Drain well and add pasta sauce, tomatio sauce, and Italian seasoning ; stir well and let simmer while preparing spaghetti. Cook spaghetti according to package directions. Meanwhile, combine eggs and milk in large bowl and beat until blended. Drain spaghetti and toss with egg and milk mixture. Spread half of spaghetti/egg/milk mixture in a 13x9" glass baking dish. Top with half of sauce and beef mixture. Repeat layers. To freeze, cool casserole in refridgerator at this point. When cold, wrap well, label, and freeze up to 3 months. To thaw and reheat, thaw casserole overnight in refridgerator. Bake, covered at 350? F for 40-50 minutes until thoroughly heated. Uncover, top with pepperoni and cheese, and bake 10-15 minutes longer until cheese melts and edges of casserole bubble. To refridgerate overnight and bake the next day, cover the casserole and chill for 2-24 hours. When ready to eat, bake, covered, at 350? F for 40-50 minutes until hot. Then uncover, top with pepperoni and cheese, and bake for 10-15 minutes longer until cheese melts. If baking without freezing or refridgerating, bake 350? for 30-40 minutes until hot and bubbly. Top with pepperoni, then cheese, return to oven, and bake for 10 minutes longer to melt cheese. Let stand 5 minutes to set, then cut into squares to serve. 10 servings
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Pasta
Italian
Main Dish Bake Winter Pasta Italian
1 pound und beef
1 on chopped
1 Green per chopped
8 oz Package button hrooms
26 0z Jar ta sauce
8 ounces Can ato sauce
1 teaspoon Dried lian seasoning
1 pound spaghetti ta, broken into 2" pieces
3/4 cup Whole k
2 s beaten
5 ounces Package sliced peroni
1 1/2 cups Shredded Monterey Jack cheese
Preheat oven to 350?. Bring a large pot of water to boil for cooking spaghetti. Cook ground beef, onion, green pepper, and mushrooms in heavy skillet over medium heat until beef is browned , stirring to break up beef. Drain well and add pasta sauce, tomatio sauce, and Italian seasoning ; stir well and let simmer while preparing spaghetti. Cook spaghetti according to package directions. Meanwhile, combine eggs and milk in large bowl and beat until blended. Drain spaghetti and toss with egg and milk mixture. Spread half of spaghetti/egg/milk mixture in a 13x9" glass baking dish. Top with half of sauce and beef mixture. Repeat layers. To freeze, cool casserole in refridgerator at this point. When cold, wrap well, label, and freeze up to 3 months. To thaw and reheat, thaw casserole overnight in refridgerator. Bake, covered at 350? F for 40-50 minutes until thoroughly heated. Uncover, top with pepperoni and cheese, and bake 10-15 minutes longer until cheese melts and edges of casserole bubble. To refridgerate overnight and bake the next day, cover the casserole and chill for 2-24 hours. When ready to eat, bake, covered, at 350? F for 40-50 minutes until hot. Then uncover, top with pepperoni and cheese, and bake for 10-15 minutes longer until cheese melts. If baking without freezing or refridgerating, bake 350? for 30-40 minutes until hot and bubbly. Top with pepperoni, then cheese, return to oven, and bake for 10 minutes longer to melt cheese. Let stand 5 minutes to set, then cut into squares to serve. 10 servings
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Spaghetti Pie
6 Servings
Pasta
American
Main Dish Advance Bake Pasta American
1 teaspoon t
1/2 pound dried spaghetti
2 teaspoons ve oil plus 1 tablespoon
1 cup Basic Red Sauce recipe follows, or store-bought ta sauce
1/2 cup chopped en bell pepper
2 teaspoons minced lic
1 teaspoon Emeril's Original ence
1 teaspoon lian Seasoning
1/4 teaspoon crushed pepper flakes
1 1/2 cups cubed zarella (4 ounces)
1/2 cup chopped black ves optional
4 ounces button hrooms wiped clean and thinly sliced, optional
4 large s
1/2 cup whole k
3/4 cup sliced peroni
1/2 cup grated mesan
Bring a large pot of water to a boil over high heat. Add salt and spaghetti and stir to combine. Return to a boil, reduce heat to a low boil and cook until al dente, about 10 minutes. Drain spaghetti in colander. Return to the pot and toss with 2 teaspoons olive oil and set aside. Preheat the oven to 375 degrees F. Lightly grease a 2-quart casserole dish with the remaining olive oil and set aside. In a large mixing bowl combine the spaghetti, pasta sauce, bell pepper, garlic, Essence, Italian seasoning, crushed red pepper, and mozzarella and toss to mix well. If desired, also add chopped black olives and mushrooms, and mix to combine. In a separate bowl, whisk the eggs and milk. Transfer the spaghetti mixture to the prepared dish and pour the egg mixture over the top. Arrange the sliced pepperoni in an even layer over the top, and sprinkle with Parmesan. Bake until bubbly and golden brown on top, 20 to 25 minutes. Remove from the oven and let sit for 5 minutes before serving.
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Pasta
American
Main Dish Advance Bake Pasta American
1 teaspoon t
1/2 pound dried spaghetti
2 teaspoons ve oil plus 1 tablespoon
1 cup Basic Red Sauce recipe follows, or store-bought ta sauce
1/2 cup chopped en bell pepper
2 teaspoons minced lic
1 teaspoon Emeril's Original ence
1 teaspoon lian Seasoning
1/4 teaspoon crushed pepper flakes
1 1/2 cups cubed zarella (4 ounces)
1/2 cup chopped black ves optional
4 ounces button hrooms wiped clean and thinly sliced, optional
4 large s
1/2 cup whole k
3/4 cup sliced peroni
1/2 cup grated mesan
Bring a large pot of water to a boil over high heat. Add salt and spaghetti and stir to combine. Return to a boil, reduce heat to a low boil and cook until al dente, about 10 minutes. Drain spaghetti in colander. Return to the pot and toss with 2 teaspoons olive oil and set aside. Preheat the oven to 375 degrees F. Lightly grease a 2-quart casserole dish with the remaining olive oil and set aside. In a large mixing bowl combine the spaghetti, pasta sauce, bell pepper, garlic, Essence, Italian seasoning, crushed red pepper, and mozzarella and toss to mix well. If desired, also add chopped black olives and mushrooms, and mix to combine. In a separate bowl, whisk the eggs and milk. Transfer the spaghetti mixture to the prepared dish and pour the egg mixture over the top. Arrange the sliced pepperoni in an even layer over the top, and sprinkle with Parmesan. Bake until bubbly and golden brown on top, 20 to 25 minutes. Remove from the oven and let sit for 5 minutes before serving.
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Baked Spaghetti
12 Servings
Pasta
Italian
Pasta Italian
1 cup on chopped
1 cup en Bell Pepper chopped
1 tablespoon Butter or garine
1 can (28 oz) atoes with liquid cut-up
1 can (4 oz) hroom stems and pieces drained
1 can (2 1/4 oz) Sliced ripe ves drained
2 teaspoon Dried gano
2 ounce Spaghetti cooked and ined
1 pound und beef or turkey browned and drained
2 cups Shredded ddar cheese
1 can (10.75 oz) Condensed am of mushroom soup undiluted
1/4 cup Water
1/4 cup Grated mesan cheese
1. In a large skillet, saute onion and green bell pepper in butter until tender. 2. Add tomatoes, mushrooms, olives, and oregano. 3. Add ground beef or turkey. 4. Simmer, uncovered for 10 minutes. 5. Place 1/2 the spaghetti in a greased 13"x9"x2" baking dish. 6. Top with half of the vegetable mixture. 7. Sprinkle with 1 cup of the cheddar cheese. 8. Repeat layers. 9. Mix the soup and water until smooth, then pour over the casserole. 10. Sprinkle with parmesan cheese. 11. Bake, uncovered, at 350 degrees for 30-35 minutes or until heated through.
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Pasta
Italian
Pasta Italian
1 cup on chopped
1 cup en Bell Pepper chopped
1 tablespoon Butter or garine
1 can (28 oz) atoes with liquid cut-up
1 can (4 oz) hroom stems and pieces drained
1 can (2 1/4 oz) Sliced ripe ves drained
2 teaspoon Dried gano
2 ounce Spaghetti cooked and ined
1 pound und beef or turkey browned and drained
2 cups Shredded ddar cheese
1 can (10.75 oz) Condensed am of mushroom soup undiluted
1/4 cup Water
1/4 cup Grated mesan cheese
1. In a large skillet, saute onion and green bell pepper in butter until tender. 2. Add tomatoes, mushrooms, olives, and oregano. 3. Add ground beef or turkey. 4. Simmer, uncovered for 10 minutes. 5. Place 1/2 the spaghetti in a greased 13"x9"x2" baking dish. 6. Top with half of the vegetable mixture. 7. Sprinkle with 1 cup of the cheddar cheese. 8. Repeat layers. 9. Mix the soup and water until smooth, then pour over the casserole. 10. Sprinkle with parmesan cheese. 11. Bake, uncovered, at 350 degrees for 30-35 minutes or until heated through.
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SPAGHETTI (2-HOUR)
6 Servings
Diced Tomatoes
Italian
Diced Tomatoes Italian
12 ounces spaghetti
1 pound lean und beef
1 teaspoon t
3/4 teaspoon white ar
1 teaspoon dried gano
1 teaspoon Italian ces
1/4 teaspoon ground ck pepper
1/8 teaspoon lic powder
2 tablespoons dried ced onion
2 cans diced atoes
1 1 6 ounce can ato paste
1 can sliced hrooms
Brown beef over medium heat. Drain off fat. In a large pot, combine beef, salt, sugar, oregano, pepper, garlic powder, onion flakes, diced tomatoes, tomato paste, and mushrooms. Simmer at a low heat setting for 2 hours, stirring occasionally. Cook pasta according to package directions. Drain. Serve sauce over spaghetti.
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Diced Tomatoes
Italian
Diced Tomatoes Italian
12 ounces spaghetti
1 pound lean und beef
1 teaspoon t
3/4 teaspoon white ar
1 teaspoon dried gano
1 teaspoon Italian ces
1/4 teaspoon ground ck pepper
1/8 teaspoon lic powder
2 tablespoons dried ced onion
2 cans diced atoes
1 1 6 ounce can ato paste
1 can sliced hrooms
Brown beef over medium heat. Drain off fat. In a large pot, combine beef, salt, sugar, oregano, pepper, garlic powder, onion flakes, diced tomatoes, tomato paste, and mushrooms. Simmer at a low heat setting for 2 hours, stirring occasionally. Cook pasta according to package directions. Drain. Serve sauce over spaghetti.
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Spaghetti and Meatballs
Click here for a larger picture of Spaghetti and Meatballs
4 Servings
Beef
Italian
Meaty Savory Sweet Quick Dinner Main Dish
0.5 cup chopped on
3 tablespoon ter
1 pound und beef
1 beaten
2 slices bread
0.5 cup k
1 teaspoon t
0.125 teaspoon per
1 cup ad crumbs
1 box spaghetti noodles
2 jar favorite ghetti sauce
Saute onion in 1 tablespoon butter until it is transparent. Let the onion cool slightly. Put the slices of bread in a mixing bowl and pour milk over them to soak for a minute. Put onion, meat, egg and seasonings in the mixing bowl with the onion and blend thoroughly using your hands. Shape the mix into 1.25" (1 1/4 inch) balls and roll them in dry bread crumbs. Brown the meatballs slowly in the remaining 2 tablespoons of butter. Drain off all but 2 tablespoons of fat. Pour in tomato sauce and simmer for 20 minutes. In a separate pot, bring salted water to a boil and cook the spaghetti noodles as directed via the box. (I usually use wheat noodles)
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4 Servings
Beef
Italian
Meaty Savory Sweet Quick Dinner Main Dish
0.5 cup chopped on
3 tablespoon ter
1 pound und beef
1 beaten
2 slices bread
0.5 cup k
1 teaspoon t
0.125 teaspoon per
1 cup ad crumbs
1 box spaghetti noodles
2 jar favorite ghetti sauce
Saute onion in 1 tablespoon butter until it is transparent. Let the onion cool slightly. Put the slices of bread in a mixing bowl and pour milk over them to soak for a minute. Put onion, meat, egg and seasonings in the mixing bowl with the onion and blend thoroughly using your hands. Shape the mix into 1.25" (1 1/4 inch) balls and roll them in dry bread crumbs. Brown the meatballs slowly in the remaining 2 tablespoons of butter. Drain off all but 2 tablespoons of fat. Pour in tomato sauce and simmer for 20 minutes. In a separate pot, bring salted water to a boil and cook the spaghetti noodles as directed via the box. (I usually use wheat noodles)
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Janet's Spaghetti Sauce
6 Servings
Tomatoes
Italian
Main Dish Sauces Slow cook Tomatoes Italian
1 pound Pork sage links
1 pound und beef
1 cup Chopped on
2 cloves lic minced
14 1/2 oz can Diced atoes
6 oz can ato paste
28 oz can Crushed ato
1/4 cup sley
3 tablespoons wn sugar
1 teaspoon t
1 1/2 teaspoons gano
1/4 teaspoon me
1 leaf
Brown meats, cut sausage into chunks. In separate pot add other ingredients, add meats to sauce and simmer on low for 30 minutes or longer.
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Tomatoes
Italian
Main Dish Sauces Slow cook Tomatoes Italian
1 pound Pork sage links
1 pound und beef
1 cup Chopped on
2 cloves lic minced
14 1/2 oz can Diced atoes
6 oz can ato paste
28 oz can Crushed ato
1/4 cup sley
3 tablespoons wn sugar
1 teaspoon t
1 1/2 teaspoons gano
1/4 teaspoon me
1 leaf
Brown meats, cut sausage into chunks. In separate pot add other ingredients, add meats to sauce and simmer on low for 30 minutes or longer.
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Baked Spaghetti
12 Servings
Spaghetti
American
Main Dish company fav Bake Spaghetti American
1 cup on chopped
3/4 cup Green per
1 28 oz can atoes cut up, with liquid
1 4 oz can hroom
1 2 1/4 oz. can ves sliced
2 teaspoon gano
1 pound und beef
12 ounces Spaghetti cooked and ined
2 cups ddar cheese shredded
1 can (12 oz) am of Mushroom soup
1/2 cup mesan
Preheat oven to 350? In a skillet saute the ground beef, onion and the green peppers for 7-10 minutes or until glossy and meat is browned. Then add the tomatoes with liquid, the mushrooms and olives and oregano. Cook the 12 ounces of spaghetti and drain. Mix together separately the mushroom soup and 1/4 cup water and the parmesan cheese. Grease a 13x9x2 inch baking dish. Layer spaghetti, meat/veggie mix and cheese. Pour soup mixture over top. Baked uncovered for 30-40 minutes or til heated through.
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Spaghetti
American
Main Dish company fav Bake Spaghetti American
1 cup on chopped
3/4 cup Green per
1 28 oz can atoes cut up, with liquid
1 4 oz can hroom
1 2 1/4 oz. can ves sliced
2 teaspoon gano
1 pound und beef
12 ounces Spaghetti cooked and ined
2 cups ddar cheese shredded
1 can (12 oz) am of Mushroom soup
1/2 cup mesan
Preheat oven to 350? In a skillet saute the ground beef, onion and the green peppers for 7-10 minutes or until glossy and meat is browned. Then add the tomatoes with liquid, the mushrooms and olives and oregano. Cook the 12 ounces of spaghetti and drain. Mix together separately the mushroom soup and 1/4 cup water and the parmesan cheese. Grease a 13x9x2 inch baking dish. Layer spaghetti, meat/veggie mix and cheese. Pour soup mixture over top. Baked uncovered for 30-40 minutes or til heated through.
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