BAKED LEFTOVER SPAGHETTI RECIPES

Name: Baked Spaghetti
Prep time: 10 min
Cook time: 1 h 25 min
Total time: 1 h 55 min
Yield: 6 servings
Ingredients: Kosher salt; 1 1/2 pounds ground beef chuck; Freshly ground black pepper; 1 large onion, diced (about 2 cups); 1 red bell pepper, stemmed, seeded and diced (about 1 cup); 4 cloves garlic, finely chopped; One 28-ounce can crushed tomatoes; One 14.5-ounce can diced tomatoes; 2 teaspoons sugar; 1/4 teaspoon dried oregano; 8 ounces thin spaghetti; 8 ounces sharp Cheddar, grated (about 2 cups); 1/4 cup fresh flat-leaf parsley leaves, finely chopped

BAKED SPAGHETTI RECIPE - FOOD NETWORK

Baked Spaghetti Recipe - Food Network image

This mash-up of lasagna and spaghetti with meat sauce makes for a warming one-pan dinner. (And if you start with leftover cooked noodles and meat sauce, you're set for a super-fast weeknight meal.) Assemble the casserole ahead of time and bake when you're ready to serve.

Provided by Food Network Kitchen

Categories main-dish

Total Time 1 hours 55 minutes

Prep Time 10 minutes

Cook Time 1 hours 25 minutes

Yield 6 servings

Number Of Ingredients 13

Ingredients

Kosher salt
1 1/2 pounds ground beef chuck
Freshly ground black pepper
1 large onion, diced (about 2 cups)
1 red bell pepper, stemmed, seeded and diced (about 1 cup)
4 cloves garlic, finely chopped
One 28-ounce can crushed tomatoes
One 14.5-ounce can diced tomatoes
2 teaspoons sugar
1/4 teaspoon dried oregano
8 ounces thin spaghetti
8 ounces sharp Cheddar, grated (about 2 cups)
1/4 cup fresh flat-leaf parsley leaves, finely chopped

Steps:

Bring a large pot of salted water to a boil.
Heat a second large pot over medium-high heat. Add the beef, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring to break the meat up, until browned, about 4 minutes. Add the onions, bell peppers, garlic and a generous pinch of salt and pepper and cook, stirring occasionally, until tender, about 10 minutes. Stir in the crushed and diced tomatoes, sugar and oregano and bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, until thickened, about 30 minutes.
Meanwhile, cook the spaghetti for 2 minutes less than the time indicated in the package directions. Strain well. Preheat the oven to 350 degrees F.
Cover the bottom of a 13-by-9-by-2-inch pan with a third of the sauce. Add half the pasta and a third of the Cheddar; repeat the layers and add the last of the sauce; reserve the last of the Cheddar.
Bake for 30 minutes. Top with the remaining Cheddar and continue baking until it melts and the sauce bubbles, about 5 more minutes. Let cool in the dish for at least 10 minutes. Garnish with the parsley before cutting into squares.

LEFTOVER BAKED POTATO SOUP RECIPE | ALTON BROWN - FOOD NETWORK

Leftover Baked Potato Soup Recipe | Alton Brown - Food Network image

Provided by Alton Brown

Categories appetizer

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield : 4 servings

Number Of Ingredients 12

Ingredients

3 tablespoons butter
1 1/2 cups finely diced leeks
1 1/2 tablespoons minced garlic
6 cups chicken stock, hot
4 large leftover baked potatoes, halved. pulp scooped out and put through a ricer
1 1/2 cups buttermilk
1/2 cup sour cream
1/2 cup freshly grated Parmesan
2 1/2 teaspoons kosher salt
1 teaspoon freshly ground pepper
2 tablespoons Sherry vinegar
1/4 cup minced chives

Steps:

In a large saucepot, over high heat melt the butter and add the leeks and garlic. Cook over medium heat until they are translucent. Add the hot stock and whisk to combine.
In a separate bowl, whisk together the riced potatoes, buttermilk, sour cream, and grated Parmesan. Add this mixture to the soup stirring constantly. Season with salt and pepper. Remove from the heat and add the Sherry vinegar.
Ladle into bowls and garnish with chives.

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