SPAGHETTI CASSEROLE RECIPE: HOW TO MAKE IT
This is an easy dish to prepare ahead of time, refrigerate and bake just before company arrives. —Kim Rocker, LaGrange, Georgia
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 15 minutes
Prep Time 20 minutes
Cook Time 55 minutes
Yield 2 casseroles (6 servings each).
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce and tomato sauce. Remove from the heat. , Drain pasta. Combine soup and sour cream. In two 8-in. square baking dishes, layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers., Cover and bake 55-65 minutes or until cheese is melted.
Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casseroles, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 430 calories, FatContent 19g fat (10g saturated fat), CholesterolContent 68mg cholesterol, SodiumContent 818mg sodium, CarbohydrateContent 39g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 22g protein.
GARLIC SPAGHETTI RECIPE: HOW TO MAKE IT - TASTE OF HOME
I make this family-favorite garlic spaghetti at least a couple of times a month. It's wonderful with a salad and fresh Italian bread. —Jackie Messina, Chardon, Ohio
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 30 minutes
Cook Time 0 minutes
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a skillet over low heat, cook garlic in oil until lightly browned. Remove from the heat; stir in parsley, oregano, salt and pepper. Drain spaghetti; place in a large bowl. Add garlic mixture and Parmesan cheese; toss to coat.
Nutrition Facts : Calories 398 calories, FatContent 12g fat (2g saturated fat), CholesterolContent 6mg cholesterol, SodiumContent 521mg sodium, CarbohydrateContent 59g carbohydrate (2g sugars, FiberContent 3g fiber), ProteinContent 12g protein.
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OLD WORLD ITALIAN SPAGHETTI SAUCE RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 3 hours 25 minutes
Calories 158.6 per serving
- In a large stockpot on low-med heat add your olive oil and saute your onions for about 4 minutes,then add your crushed garlic,cook for 2 minutes longer. Then add your water,and tomato products. Be sure to mix everything very well.Add in your spices,and cheese. cook for 2 1/2 hours covered.Then add in your wine, and cook 30 minutes longer. Sauce will be thin on first day.Also if you use meat it will alter thickness.The second day this turns into a nice thick sauce.
CLASSIC TOMATO SPAGHETTI | PASTA RECIPES | JAMIE OLIVER ...
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 316 calories per serving
- Pick the basil leaves onto a chopping board (reserving a few baby leaves to garnish), then roughly chop the remaining leaves and finely chop the stalks.
- Peel and finely slice the onion and garlic. If using fresh, cut the tomatoes in half, then roughly chop them or carefully open the tins of tomatoes.
- Put a saucepan on a medium heat and add 1 tablespoon of olive oil and the onion, then cook for around 7 minutes, or until soft and lightly golden.
- Stir in the garlic and basil stalks for a few minutes, then add the fresh or tinned tomatoes and the vinegar.
- Season with a tiny pinch of salt and pepper, then continue cooking for around 15 minutes, stirring occasionally.
- Stir in the chopped basil leaves, then reduce to low and leave to tick away. Meanwhile…
- Carefully fill a large pot three-quarters of the way up with boiling water, add a tiny pinch of salt and bring back to the boil.
- Add the spaghetti and cook according to packet instructions – you want to cook your pasta until it is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Use the timings on the packet instructions as a guide, but try some just before the time is up to make sure it’s perfectly cooked.
- Once the pasta is done, ladle out and reserve a cup of the cooking water and keep it to one side, then drain in a colander over the sink and tip the spaghetti back into the pot.
- Stir the spaghetti into the sauce, adding a splash of the pasta water to loosen, if needed.
- Serve with the reserved basil leaves sprinkled over the top and use a microplane to finely grate the Parmesan cheese, then sprinkle over.
- PRINT THIS RECIPE (UK) PRINT THIS RECIPE (USA)
LOW-SODIUM SPAGHETTI SAUCE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.7
Total Time 02 hours 20 minutes
Category Dinner
Cuisine Europe, Italian
Calories 174 calories per serving
- In a large nonstick skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, saute mushrooms, peppers, onion and garlic in oil until softened. , In a large Dutch oven, combine the next nine ingredients. Add beef and sauteed vegetables. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 hours. , Stir in parsley and sugar. Discard bay leaves before serving.
BAKED SPAGHETTI CASSEROLE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.4
Total Time 60 minutes
Category Dinner
Cuisine Europe, Italian
Calories 301 calories per serving
- Cook spaghetti according to package directions; drain. Add butter and Parmesan cheese; toss to coat. In a large bowl, combine the spaghetti sauce, green pepper and tomatoes. , In a blender, cover and process the ricotta cheese until pureed. Add to the spaghetti sauce mixture. Stir in the mushrooms, onion, garlic, basil, oregano and 1-1/2 cups mozzarella cheese. Add the spaghetti; toss to coat., Transfer to a 13x9-in. baking dish coated with cooking spray. Sprinkle with remaining mozzarella. Cover; bake at 350° for 40-45 minutes or until heated through.
CLASSIC TOMATO SPAGHETTI | PASTA RECIPES | JAMIE OLIVER ...
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 316 calories per serving
- Pick the basil leaves onto a chopping board (reserving a few baby leaves to garnish), then roughly chop the remaining leaves and finely chop the stalks.
- Peel and finely slice the onion and garlic. If using fresh, cut the tomatoes in half, then roughly chop them or carefully open the tins of tomatoes.
- Put a saucepan on a medium heat and add 1 tablespoon of olive oil and the onion, then cook for around 7 minutes, or until soft and lightly golden.
- Stir in the garlic and basil stalks for a few minutes, then add the fresh or tinned tomatoes and the vinegar.
- Season with a tiny pinch of salt and pepper, then continue cooking for around 15 minutes, stirring occasionally.
- Stir in the chopped basil leaves, then reduce to low and leave to tick away. Meanwhile…
- Carefully fill a large pot three-quarters of the way up with boiling water, add a tiny pinch of salt and bring back to the boil.
- Add the spaghetti and cook according to packet instructions – you want to cook your pasta until it is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Use the timings on the packet instructions as a guide, but try some just before the time is up to make sure it’s perfectly cooked.
- Once the pasta is done, ladle out and reserve a cup of the cooking water and keep it to one side, then drain in a colander over the sink and tip the spaghetti back into the pot.
- Stir the spaghetti into the sauce, adding a splash of the pasta water to loosen, if needed.
- Serve with the reserved basil leaves sprinkled over the top and use a microplane to finely grate the Parmesan cheese, then sprinkle over.
- PRINT THIS RECIPE (UK) PRINT THIS RECIPE (USA)
LOW-SODIUM SPAGHETTI SAUCE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.7
Total Time 02 hours 20 minutes
Category Dinner
Cuisine Europe, Italian
Calories 174 calories per serving
- In a large nonstick skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, saute mushrooms, peppers, onion and garlic in oil until softened. , In a large Dutch oven, combine the next nine ingredients. Add beef and sauteed vegetables. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 hours. , Stir in parsley and sugar. Discard bay leaves before serving.
BAKED SPAGHETTI CASSEROLE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.4
Total Time 60 minutes
Category Dinner
Cuisine Europe, Italian
Calories 301 calories per serving
- Cook spaghetti according to package directions; drain. Add butter and Parmesan cheese; toss to coat. In a large bowl, combine the spaghetti sauce, green pepper and tomatoes. , In a blender, cover and process the ricotta cheese until pureed. Add to the spaghetti sauce mixture. Stir in the mushrooms, onion, garlic, basil, oregano and 1-1/2 cups mozzarella cheese. Add the spaghetti; toss to coat., Transfer to a 13x9-in. baking dish coated with cooking spray. Sprinkle with remaining mozzarella. Cover; bake at 350° for 40-45 minutes or until heated through.
MILLION-DOLLAR SPAGHETTI CASSEROLE RECIPE - BETTYCROCK…
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 0 minutes
Calories 810 per serving
- Place baking dish on large cookie sheet. Bake 30 to 45 minutes or until the cheese is melted and lightly browned on top. Cool 5 minutes before serving. Serve with fresh mozzarella and basil, if desired.
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