PREGO BAKED SPAGHETTI RECIPE RECIPES

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INSTANT POT SPAGHETTI WITH MEAT SAUCE RECIPE



Instant Pot Spaghetti with Meat Sauce Recipe image

Beef can also be used in place or turkey, gluten-free pasta can be used in place of whole wheat. To make this on the stove, cook in a large pot with the same ingredients over med-low heat covered about 17 minutes, or until tender, stirring half way.

Provided by Gina

Categories     Dinner

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 5

Number Of Ingredients 8

1 lb 93% ground turkey
3/4 teaspoon kosher salt
1/4 cup diced onion
1 clove minced garlic
1 25.25 oz jar Delallo Tomato Basil Pomodoro Sauce
2 cups water
8 ounces whole wheat or gluten-free spaghetti (I used Delallo)
Grated parmesan cheese (optional for serving)

Steps:

  • Press saute on the Instant Pot. When hot add the turkey and salt and cook, breaking up about 3 minutes.
  • Add the onions, and garlic and cook until softened, 3 to 4 minutes.
  • Add the Pomodoro sauce, water and spaghetti (broken in half), making sure the liquid covers everything without stirring.
  • Cover and cook on high pressure 9 minutes.
  • Quick release so the pasta doesn’t continue cooking, and serve topped with grated cheese if desired!

Nutrition Facts : ServingSize 1 1/2 cups, Calories 390 kcal, CarbohydrateContent 44 g, ProteinContent 23.5 g, FatContent 14 g, CholesterolContent 64 mg, SodiumContent 738 mg, FiberContent 5.5 g, SugarContent 7 g

BAKED PASTA WITH SAUSAGE AND SPINACH - SKINNYTASTE



Baked Pasta with Sausage and Spinach - Skinnytaste image

Cheesy baked pasta made with Italian chicken sausage, mozzarella, ricotta, Pecorino Romano and spinach (but don't worry, no one will care about the green stuff). Perfect to feed a hungry family!

Provided by Gina

Categories     Dinner

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8

Number Of Ingredients 11

olive oil spray
1/2 cup grated Pecorino Romano
8 oz fat-free ricotta
8 oz part-skim mozzarella (shredded)
14 oz uncooked sweet Italian chicken sausage
12 oz rigatoni pasta (wheat or gluten-free)
1 tsp olive oil
2 cloves smashed garlic (roughly chopped)
10 oz package frozen chopped spinach (thawed and squeezed of excess liquid)
salt and fresh pepper to taste
4 cups Quick Marinara Sauce (or jarred)

Steps:

  • Preheat the oven to 375F. Spray a 9- x13-inch baking dish with olive oil spray.
  • Bring a large pot of salted water to a boil.
  • In a medium bowl, combine the ricotta, 6 tablespoons of the Pecorino Romano cheese and half of the mozzarella cheese.
  • Meanwhile, in a large deep skillet, brown the sausage breaking up into small bits until cooked through; set aside.
  • Add the oil to the skillet and sauté garlic about a minute, careful not to burn. Add spinach and season with a little salt and pepper and cook another minute.
  • Return the sausage to the skillet and add the marinara sauce; cook on low about 2-3 minutes.
  • When the pasta water comes to a boil, cook pasta according to instructions for al dente, but undercook them by 4 minutes less; drain and return to pot.
  • Put half of the cooked pasta into the prepared baking dish and top with half of the meat sauce. Spoon the ricotta mixture on top of the sauce in an even layer. Cover with the remaining pasta and the remaining sauce. Top with the remaining mozzarella and Pecorino Romano cheese.
  • Cover with foil and bake for 20 minutes.
  • Remove foil and bake for an additional 6-7 minutes or until the mozzarella is melted and the edges are lightly browned.

Nutrition Facts : ServingSize 1 3/4 cups, Calories 398 kcal, CarbohydrateContent 44 g, ProteinContent 27.5 g, FatContent 12.5 g, SodiumContent 636 mg, FiberContent 6 g, SugarContent 1.5 g, SaturatedFatContent 2 g, CholesterolContent 47 mg

CAROL'S BAKED ZITI CASSEROLE - ALLRECIPES
Spread 1/3 the spaghetti sauce in prepared baking dish. Top with 1/2 the pasta, 1/2 the ricotta mixture, 1/3 the spaghetti sauce, 1/2 the mozzarella cheese, and 1/2 the Parmesan cheese; repeat layers. Top with remaining spaghetti …
From allrecipes.com
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COUNTRY CHICKEN CASSEROLE - CAMPBELL SOUP COMPANY
Nov 03, 2017 · I made half of this recipe in a 1.5qt. stoneware baking dish. I used Cream of Chicken soup. I used four chicken tenderloins that I baked for 12 minutes, then shredded with two forks. …
From campbells.com
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CAROL'S BAKED ZITI CASSEROLE - ALLRECIPES
Spread 1/3 the spaghetti sauce in prepared baking dish. Top with 1/2 the pasta, 1/2 the ricotta mixture, 1/3 the spaghetti sauce, 1/2 the mozzarella cheese, and 1/2 the Parmesan cheese; repeat layers. Top with remaining spaghetti …
From allrecipes.com
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QUICK AND EASY CHICKEN SPAGHETTI RECIPE | ALLRECIPES
This a great recipe which I will definitely make again, however, I did not realize how much spice the tomatoes with the chilis would give this. I saw the quick chicken spaghetti and made this on an …
From allrecipes.com
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