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Yummy Spaghetti Recipes

Updated on September 19, 2016

Baked Spaghetti

Makes 8

Ingredients

Produce

  • 2 tsp Garlic

Condiments

  • 1 Alfredo sauce
  • 1 Marinara sauce

Pasta & Grains

  • 6 cups Spaghetti noodles, cooked thin

Baking & Spices

  • 1/2 tsp Pepper
  • 1/2 tsp Salt

Dairy

  • 4 tbsp Butter
  • 4 oz Cream cheese
  • 1 pint Heavy cream
  • 1 cup Mozzarella cheese
  • 3 cups Parmesan

Frozen

  • 1 Italian meatballs

Instructions

  1. Preheat oven to 350 degrees and grease mini loaf pan.
  2. Mix cooked spaghetti with Alfredo sauce.
  3. Fill each of the mini loaves with the pasta and press down on the top to pack in it, adding more as necessary.
  4. Sprinkle the tops with about 2 tablespoons shredded mozzarella cheese.
  5. Bake for about 25 minutes at 350 degrees.
  6. While the spaghetti is baking, heat Italian meatballs and marinara sauce.
  7. Put a little sauce in each bowl, add one of the baked spaghetti loaves, top with Italian meatballs and more marinara sauce.
  8. Optional: Sprinkle with freshly grated Parmesan and oregano.

Alfredo Sauce:

  1. Bring heavy cream, minced garlic, pepper and salt to a boil over medium heat.
  2. Add butter and cream cheese, stir until smooth Heat until it starts to boil.
  3. Using a whisk (or a fork), stir in freshly shredded Parmesan, one cup at time, until smooth.

Baked Spaghetti
Baked Spaghetti

Parmesan Garlic Spaghetti

30 mins to make, serves 4

Ingredients

Vegetarian

Produce

  • 3 cloves Garlic
  • 2 tbsp Parsley, fresh leaves

Pasta & Grains

  • 8 oz Spaghetti

Baking & Spices

  • 1 Kosher salt and freshly ground black pepper
  • 1 tsp Red pepper flakes

Dairy

  • 10 tbsp Butter, unsalted
  • 1/2 cup Parmesan cheese

DIRECTIONS:

  1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  2. In a medium saucepan, combine butter, garlic and red pepper flakes over medium heat until the butter has melted. Cook, whisking constantly, until the foam subsides and the butter begins to turn a golden brown, about 4-5 minutes, skimming foam as necessary.
  3. Remove from heat. Stir in pasta and Parmesan until well combined, about 2 minutes; season with salt and pepper, to taste.
  4. Serve immediately, garnished with parsley, if desired.

Baked Spaghetti & Meatballs

Produce

  • 3 cloves Garlic
  • 1/2 Yellow onion

Condiments

  • 1 24 oz jar Marinara sauce

Pasta & Grains

  • 3/4 Spaghetti noodles

Baking & Spices

  • 1 tsp Italian seasoning

Oils & Vinegars

  • 2 tbsp Olive oil

Dairy

  • 1 cups Cheese, grated
  • 1/2 cup Parmesan, grated

Frozen

  • 1 Meatballs

INSTRUCTIONS

  1. In large cast iron skillet, sauté onions in olive oil over med/low heat. Add in garlic and continue sautéing until onions are tender.
  2. Add cooked meatballs.
  3. Add marinara sauce and tsp Italian seasoning.
  4. Heat over med/low heat for about 20-30 minutes.
  5. In separate large pot, cook spaghetti noodles according to package directions (under cook by 2 minutes).
  6. With large slotted spoon, scoop meatballs from sauce and set aside.
  7. Scoop cooked spaghetti (with large slotted spoon) into marinara sauce. Add in about ½ cup pasta cooking water. Gently stir until pasta is fully coated with sauce.
  8. Add cooked meatballs to top of spaghetti.
  9. Top with grated cheese & parmesan cheese.
  10. Bake at 350* for approx 20-30 minutes or until hot and bubbly and cheese is melted.

 Baked Spaghetti & Meatballs
Baked Spaghetti & Meatballs

Mexican Spaghetti Bake

Ingredients

Meat

  • 1 1/2 lb Ground turkey

Produce

  • 1/4 tsp Chipotle, powder
  • 2 cloves Garlic
  • 1/2 Onion

Canned Goods

  • 1 can Tomato soup

Condiments

  • 1 Garnish with sliced olives

Pasta & Grains

  • 1 box Spaghetti

Nuts & Seeds

  • 1/2 tsp Cumin

Dairy

  • 3 1/2 cup Cheese
  • 4 Laughing cow queso fresco & chipotle cheese, wedges

Prepared

  • 1 can Enchilada sauce

Other

  • 1 Sm. can diced green chilies

INSTRUCTIONS

  1. Preheat oven to 350º
  2. In large skillet, brown ground turkey, onions and garlic. Season with chipotle powder and cumin, and a little salt & pepper, if desired. Drain fat.
  3. Add enchilada sauce, tomato soup, green chiles. Stir to combine well, let simmer while cooking the pasta.
  4. In large pot, cook pasta al dente according to package directions. Drain and return to pot.
  5. Add turkey mixture and combine well.
  6. In large casserole dish (I used a 2.8 liter one), layer half of spaghetti mixture. Dot with chunks of Laughing Cow cheese (if using, or you could even use cream cheese if you want). Sprinkle with half of shredded cheese.
  7. Top with remaining spaghetti mixture. Press down with back of spoon.
  8. Sprinkle top with remaining cheese.
  9. Bake about 20 minutes until hot and bubbly.
  10. Garnish with sliced olives, diced tomatoes and sliced green onions.
  11. Add additional hot sauce, if desired.

Mexican Spaghetti Bake
Mexican Spaghetti Bake

Creamy Three-Cheese Spaghetti

Ingredients

Produce

  • 3 cloves Garlic
  • 2 tbsp Parsley, fresh

Canned Goods

  • 3/4 cup Chicken broth

Pasta & Grains

  • 12 oz Spaghetti

Baking & Spices

  • 1 Black pepper, Freshly ground
  • 1 Kosher salt

Oils & Vinegars

  • 2 tbsp Olive oil, extra-virgin

Dairy

  • 3/4 cup Heavy cream
  • 3/4 cup Italian cheese blend

DIRECTIONS

  1. In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.
  2. Meanwhile, in a large skillet over medium heat, heat oil. Cook garlic until fragrant, 1 minute, then add heavy cream, chicken broth, and 1/2 cup pasta water. Add cooked spaghetti and toss with tongs until noodles are fully coated and liquid is simmering.
  3. Remove from heat and add cheese. Toss constantly, adding more pasta water until sauce reaches desired consistency. Season with salt and pepper, garnish with parsley, and serve immediately.

Creamy Three-Cheese Spaghetti
Creamy Three-Cheese Spaghetti
Chicken Cordon Bleu Lasagna
Chicken Cordon Bleu Lasagna

Chicken Cordon Bleu Lasagna

Ingredients

Meat

  • 1 1/2 cups Bacon, cooked and chopped
  • 1 1/2 cups Ham, cooked and diced

Produce

  • 1 tsp Garlic powder

Pasta & Grains

  • 9 Lasagna noodles

Baking & Spices

  • 1/2 cup Flour
  • 1 tsp Garlic salt
  • 1/2 tsp Salt
  • 1/4 tsp White pepper

Dairy

  • 1/2 cup Butter
  • 16 oz Cream cheese
  • 4 cups Milk
  • 3 cups Swiss cheese, grated

Other

  • 4½ cups cooked and chopped chicken, grilled or rotisserie chopped

Instructions

  1. In a large saucepan melt butter and add flour. Cook for 1 minute and then slowly add milk. Add garlic powder, garlic salt, salt and pepper. Stir with a whisk and bring to a boil over medium high heat. Stir in cream cheese and continue to stir until smooth. Remove from heat.
  2. Preheat oven to 350 degrees F.
  3. Spray a 9x13 inch baking dish with cooking spray.

TO ASSEMBLE

  1. Place 3 lasagna noodles on the bottom of the pan.
  2. Layer ⅓ of the chicken over the noodles.
  3. Next layer ⅓ of the ham.
  4. Pour ⅓ of the sauce over the ham.
  5. Next sprinkle ⅓ of the cheese over the sauce
  6. Finally sprinkle ⅓ of the bacon over the cheese.
  7. Repeat 2 more times.
  8. Bake at 350 degrees F for 45 to 60 minutes.

Chicken Spaghetti

30 mins to cook, serves 4-6

Ingredients

Meat

  • 1 lb Chicken breasts, boneless skinless

Produce

  • 1 Bell pepper, red or green
  • 1 Onion, medium
  • 1 can(s) Rotel tomatoes, regular or hot

Canned Goods

  • 1 can(s) Cream of chicken soup
  • 1 can(s) Cream of mushroom soup

Pasta & Grains

  • 1 lb Spaghetti pasta

Baking & Spices

  • 1 Salt and pepper

Dairy

  • 1 stick Butter

Other

  • 1 lb Velveeta cheese, regular or mexican

Directions

  1. Boil chicken breasts in a large pot adding 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to water.
  2. Remove chicken when completely done, about 10 to 12 minutes.
  3. Boil spaghetti pasta in remaining broth according to package directions. Drain pasta after done and discard water. Set aside the pasta...Do not rinse.
  4. Melt the butter in that same (empty) pot and saute the onion and bell pepper.
  5. Add tomatoes, soup, cooked chicken (cut into bite-size pieces) and spaghetti to the sauteed onion mixture, one at a time, and gently mix together.
  6. Add cheese and stir together, mixing well. Add salt and pepper to taste.
  7. Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching.
  8. SERVING SUGGESTIONS: Garnish with freshly grated Parmesan cheese and serve with a salad and hot garlic bread.

Italian Spaghetti Pasta Salad

Ingredients

Meat

  • 8 oz Pepperoni, mini

Produce

  • 10 oz Cherry tomatoes
  • 2 Cucumbers
  • 1 Garlic clove
  • 1 Red bell pepper
  • 1/2 Red onion

Condiments

  • 1 4-ounce can Black olives

Pasta & Grains

  • 1 lb Spaghetti, thin

Baking & Spices

  • 1 tsp Black pepper, freshly ground
  • 2 tbsp Italian seasoning
  • 2 1/3 tbsp Kosher salt
  • 2 tsp Sugar

Oils & Vinegars

  • 1 cup Olive oil, extra virgin
  • 1/2 cup Red wine vinegar

Dairy

  • 1/2 cup Parmesan cheese or pecorino romano, grated

Instructions

  1. Cook the spaghetti according to the package directions in boiling water seasoned with 2 tablespoons of kosher salt. Drain, rinse and cool. Add the spaghetti to a large bowl with the cucumbers, red bell pepper, red onion, cherry tomatoes, mini pepperoni, black olives and parmesan cheese.
  2. In a pint jar with a lid, add the olive oil, red wine vinegar, Italian seasoning, sugar, garlic clove, kosher salt and freshly ground black pepper. Shake well and pour over the spaghetti mixture and toss to coat. Add more parmesan cheese and salt and pepper to taste. Chill for 30 minutes up to overnight.

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