SPAGHETTI AND CHEESE BAKED RECIPES

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BAKED SPAGHETTI SQUASH RECIPE - NYT COOKING



Baked Spaghetti Squash Recipe - NYT Cooking image

Once baked and scraped into noodle-like strands, spaghetti squash becomes a frequent pasta understudy, tossed with pesto, tomato sauce or roasted vegetables. But it’s a versatile ingredient, as its mild flavor and gentle crunch also make it a good base for stews or even curries. For a basic roasted spaghetti squash recipe, follow Step 1, scrape the insides into strands, and be on your way. For a complete side dish, proceed with the rest of the recipe and top with herby breadcrumbs and Parmesan. You can also add mozzarella, which will melt into delicious little pools among the squash strands.

Provided by Ali Slagle

Total Time 1 hours 10 minutes

Yield 4 servings

Number Of Ingredients 8

1 large (3- to 4-pound) spaghetti squash, halved lengthwise and seeded
3 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1 cup freshly grated Parmesan
1/2 cup panko
1 garlic clove, grated
1 teaspoon fresh thyme leaves
8 ounces mozzarella, cut into 1/2-inch cubes (optional)

Steps:

  • Heat the oven to 450 degrees. Brush the cut side of each squash half with 1 tablespoon olive oil, then season with salt and pepper. Place squash, cut-sides down, on a parchment-lined baking sheet and roast until the squash is tender when poked with a fork, 35 to 40 minutes.
  • Meanwhile, in a small bowl, stir together the Parmesan, panko, garlic, thyme and the remaining 1 tablespoon olive oil. Season with salt and pepper.
  • Flip the squash and use a fork to scrape the squash into spaghetti strands. Stir in half the mozzarella, if using, then sprinkle the squash with the remaining mozzarella and the panko mixture. Roast until the top is golden brown and mozzarella has melted, 20 to 25 minutes.

EASY BAKED SPAGHETTI RECIPE - HOW TO MAKE BAKED SPAGHETTI ...



Easy Baked Spaghetti Recipe - How to Make Baked Spaghetti ... image

This Baked Spaghetti from Delish.com is a must make.

Provided by Rian Handler

Categories     low sugar    nut-free    dinner party    weeknight meals    winter    baking    dinner

Total Time 1 hours

Prep Time 15 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 14

Cooking spray
16 oz. spaghetti
2 tbsp. extra-virgin olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 lb. ground beef
kosher salt
Freshly ground black pepper
1 tsp. Italian seasoning
1 (28-oz.) can crushed tomatoes
1/2 c. basil, chopped
1 c. shredded mozzarella
1/4 c. freshly grated Parmesan
Chopped fresh parsley, for garnish

Steps:

  • Preheat oven to 350°. Grease a medium baking dish with cooking spray. Cook spaghetti according to package directions until al dente, drain, and set aside.
  • Meanwhile, in a large skillet over medium heat, heat oil. Add onions and cook until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, 1 minute more. Add ground beef, season with salt, pepper, and Italian seasoning, and cook until no longer pink, about 8 minutes. Drain fat in a bowl lined with paper towels and return to pan. Pour in crushed tomatoes and basil and simmer until slightly reduced, about 10 minutes. Season with more salt and pepper to taste.
  • Toss with spaghetti, then transfer to baking dish and top with mozzarella and Parmesan. Bake until cheese is melted and pasta is warmed through, about 20 minutes.
  • Garnish with parsley and serve.

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