TODAY SHOW SPAGHETTI RECIPE RECIPES

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ALL-IN-ONE SPAGHETTI RECIPE | SOUTHERN LIVING



All-In-One Spaghetti Recipe | Southern Living image

Instead of reaching for jarred pasta sauce when you're serving spaghetti for dinner, give this homemade sauce a try. After it cooks for 30 minutes, toss in the noodles and the one pot meal will be complete once the noodles are tender. 

Provided by Southern Living

Number Of Ingredients 14

1 pound ground beef
1 large onion, chopped
2 garlic cloves, minced
1 (8-ounce) can tomato sauce
3 cups tomato juice
1 cup water
1 teaspoon salt
1 teaspoon sugar
2 to 3 teaspoons chili powder
1 teaspoon dried oregano
Dash of pepper
1 (7-ounce) package spaghetti, uncooked
Grated Parmesan cheese
Garnish: fresh Italian parsley sprigs

Steps:

  • Cook first 3 ingredients in a Dutch oven, stirring until beef crumbles and is no longer pink; drain well. Return beef mixture to pan. Stir in tomato sauce and next 8 ingredients; bring to a boil. Cover, reduce heat, and simmer, stirring often, 30 minutes.
  • Add pasta; cover and simmer, stirring often, 20 minutes or until pasta is tender. Serve with cheese, and garnish, if desired.

FETA PASTA RECIPE | LAURA IN THE ... - INTERNET COOKING SHOW



Feta Pasta Recipe | Laura in the ... - Internet Cooking Show image

Provided by Laura Vitale

Prep Time 15 minutes

Cook Time 40 minutes

Yield Serves 4 to 6

Number Of Ingredients 12

4 cups of Cherry Tomatoes (or grape tomatoes)
6 Cloves of Garlic, thinly sliced
4 Shallots, thinly sliced
3 Tbsp of Olive Oil
8oz Block of Feta
3/4 cup of Dry White Wine
Pinch of Italian Seasoning
Pinch of Hot Pepper Flakes
Salt and Pepper to taste
Fresh Parm
Fresh Basil
1lb of Spaghetti

Steps:

  • 1) Preheat oven to 425 degrees, in a baking dish, toss the tomatoes with one tablespoon of the oil, salt and pepper then place the block of feta in the center of the tomatoes, season with a bit of Italian seasoning and hot pepper flakes, pop in the oven to roast for 30 minutes. 2) Fill a large pot with water, add a light amount of and bring to a boil. 3) In a separate shallow Dutch oven, add the remaining oil (you might need to add a touch more) add the shallots and garlic along with a light pinch of salt, saut? on low until they soften and caramelize, this will take about the same amount of time as the feta will take. 4) Add the wine to the shallot mixture, allow to reduce by half, at this point, add the spaghetti to the boiling water, cook until al dente, while that cooks, add the feta to a blender along with about 3/4 cup of of the starchy cooking water, blend until smooth and set aside. 5) Add the spaghetti to the pan with the shallot mixture, along with the roasted cherry tomatoes (with all the juices collected in the roasting pan) add the feta "cream" mixture to the pasta, along with some parm and fresh basil, remove from the heat and toss well until thoroughly combined and serve right away!

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BAKED ZITI BOLOGNESE
"Today show from Anthony Scotto"
From bigoven.com
Reviews 0
Total Time 1 hours 15 minutes
Cuisine not set
Calories 4073 calories per serving
  • "1. Preheat oven to 350 F. 2. Heat a large pot of lightly salted water to a boil. Add pasta and cook to al dente. Drain pasta through a colander. Toss with a little olive oil so the pasta does not stick together while you make the sauce; set aside. 3. Make the sauce: In a food processor, grind the onion, fennel, and carrot until fine. 4. In a large saucepan, heat the olive oil over low heat. Add the ground vegetables, red pepper flakes and garlic. and simmer for about 30 minutes or until the moisture evaporates, stirring occasionally. 5. Brown the chicken and veal, wine and stock to the saucepan. Stir to mix and simmer over medium to high heat, stirring occasionally, for 1½ hours or until the sauce thickens and is reduced by one quarter. Season to taste with salt and pepper. 6. Assemble the casserole: Spread a thin layer of the sauce in the bottom of a 9- by 13-inch casserole pan then dot the surface with half the ricotta cheese. Ladle a spoonful of sauce into the pasta, stir it well and then add the pasta into the casserole. Pour the rest of the sauce over the pasta, dot the remaining ricotta cheese over the pasta, add basil, Italian seasoning and remaining red pepper flakes, and sprinkle on top both the mozzarella and the Parmesan cheese. At this point, you can cool, cover and refrigerate or freeze to save for later. 7. Bake uncovered in oven until the top is lightly browned and the cheese melted, about 20 to 25 minutes. Let stand for 10 minutes before serving."
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