BAT RECIPES RECIPES

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BATS AND COBWEBS RECIPE | ALLRECIPES



Bats and Cobwebs Recipe | Allrecipes image

We make this for Halloween every year at my son's request! It's like spaghetti using bow-tie pasta! It is mixed together with mozzarella cheese cubes and baked in the oven. The bow-tie pasta is the bats and the stringy, gooey mozzarella cheese is the cobwebs!

Provided by Kristin McNeil

Categories     Main Dishes    Casserole Recipes    Noodles

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 6

1 (8 ounce) package farfalle (bow tie) pasta
1 pound ground beef
1 small onion, chopped
1 (28 ounce) jar pasta sauce
8 ounces mozzarella cheese, cut into 1/2 inch cubes
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Fill a large pot with lightly salted water, bring to a rolling boil over high heat. Stir in the bow tie pasta and return to a boil. Boil pasta, stirring occasionally, until cooked through but still firm to the bite, about 12 minutes. Drain well.
  • Cook and stir ground beef and onion in a large skillet until beef is no longer pink, about 5 minutes. Drain fat. Stir in pasta sauce and bring to a boil. Reduce heat to simmer.
  • Stir cooked pasta and half of the mozzarella cheese into the sauce; toss to combine. Transfer to a 2-quart baking dish. Top with remaining mozzarella and Parmesan cheese.
  • Bake in preheated oven until lightly browned and bubbly, 15 to 20 minutes.

Nutrition Facts : Calories 522.1 calories, CarbohydrateContent 47.4 g, CholesterolContent 76.2 mg, FatContent 23.1 g, FiberContent 4.9 g, ProteinContent 30.4 g, SaturatedFatContent 10.1 g, SodiumContent 866.9 mg, SugarContent 13.7 g

BAT SANDWICHES RECIPE | MYRECIPES



Bat Sandwiches Recipe | MyRecipes image

Provided by MyRecipes

Yield 24 sandwiches

Number Of Ingredients 5

3 cups (12 ounces) shredded sharp Cheddar cheese
1 (8-ounce) container chive-and-onion flavored cream cheese, softened
1 (4-ounce) jar diced pimiento, drained
½ cup chopped pecans, toasted
24 whole wheat or pumpernickel bread slices

Steps:

  • Stir together first 4 ingredients. Using a 3- to 4-inch bat-shaped cutter, cut 2 bats from each bread slice.
  • Spread about 2 tablespoons filling over 24 bats. Top with remaining 24 bats.
  • Prep: 30 min.

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