SPAGHETTI SCOOPER RECIPES

Steps:

• "1. Cook spaghetti according to directions on the package. Cook to al dente, drain and set aside. 2. Brown ground beef. Drain excess grease. Add spaghetti sauce to skillet and heat. 3. Combine onions, peppers and butter in small glass bowl. Cover and microwave 4 minutes on HIGH until soft. 4. Add cream cheese and milk to vegetables and stir well. (If cream cheese is not soft, nuke it for 20-30 seconds to make it easy to spread.) 5. Using a 12 x 8-inch baking dish (or something close), assemble in the following order: thin layer of spaghetti sauce, cooked spaghetti, cream cheese/vegetable mixture, remaining spaghetti sauce, parmesan cheese (amount subject to your own taste) 6. Bake at 350 degrees for 25 minutes. Top with french-fried onions and continue baking 5 more minutes. (This is the secret ingredient–don’t let them burn.) Notes: Make this ahead of time and refrigerate or freeze without the French Fried onions. Don’t forget to add them 5 minutes before casserole is finished cooking. "

Steps:

• Place torn bread into Manual Food Processor and process until finely chopped.In a large mixing bowl, combine bread crumbs with remaining meatball ingredients; set aside. Combine spaghetti ingredients in All-Purpose Pot; cover and bring to a boil over high heat, stirring occasionally.Meanwhile, spray bottom of 12” (30-cm) Steamer with nonstick cooking spray. Using Small Scoop, shape meat mixture into balls; place in Steamer.  Once pasta mixture reaches a boil, reduce heat to medium; remove lid. Stir and place Steamer on pot. Cook, covered, 6-9 minutes or until meatballs are cooked through.  Remove Steamer to hot pad or trivet. Stir pasta to break up strands. Pour meatballs into pot and stir until combined. Let stand, covered, 5 minutes.