Time 1h Yield 9 servings. Number Of Ingredients 13 Steps:
Cook spaghetti according to package directions; drain. Add butter and Parmesan cheese; toss to coat. In a large bowl, combine the spaghetti sauce, green pepper and tomatoes. , In a blender, cover and process the ricotta cheese until pureed. Add to the spaghetti sauce mixture. Stir in the mushrooms, onion, garlic, basil, oregano and 1-1/2 cups mozzarella cheese. Add the spaghetti; toss to coat., Transfer to a 13x9-in. baking dish coated with cooking spray. Sprinkle with remaining mozzarella. Cover; bake at 350° for 40-45 minutes or until heated through.
Time 45m Yield 1 13x9 pan Number Of Ingredients 13 Steps:
Preheat oven to 350 and PAM a 13x9 deep baking dish. In large skillet, brown ground beef. In large pot cook pasta to al dente’. When beef is cooked, drain and add spaghetti sauce and hot water (I always dump the water in the jar and shake it up to get the last bit of sauce out before adding to the pan). Add garlic and veggies and simmer about 10 minutes. When pasta is done, drain in a colander and rinse with hot water, let sit temporarily. In pasta pot, melt margarine. Stir in parmesan cheese, then add pasta back into pan. Beat eggs with milk and toss with pasta mixture. Press pasta in pan evenly. Top with sauce mixture, spreading to the edges. Bake at 350 for 15 minutes. Top with cheeses and bake additional 15 minutes until cheese starts to melt and brown. Remove from oven and let sit for 10 minutes for easier cutting. Cut into squares. This makes a lot and freezes well in individual squares for lunches.
Time 1h10m Yield 12 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a deep 9x13 inch baking dish. Bring a large pot of salted water to a boil over high heat. Stir in the spaghetti. Boil the pasta until cooked through but still firm to the bite, 8 to 10 minutes. Drain well. Brown ground beef and onion in a large skillet over high heat; drain fat. Stir in the spaghetti sauce, sour cream, and 1 cup of the mozzarella. Mix in the cooked pasta. Transfer pasta mixture to prepared baking dish. Top with remaining 1 cup of mozzarella and the Parmesan cheese. Cover pan with aluminum foil. Bake in preheated oven until hot and bubbly, about 30 minutes.
Time 45m Yield 8 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch baking dish with cooking spray. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain and transfer to a large bowl. Mix eggs, Parmesan cheese, and butter with the spaghetti to coat pasta completely; spread into the prepared baking dish. Spread cottage cheese over the spaghetti to cover completely. Spread spaghetti sauce over the cottage cheese; top with a layer of mozzarella cheese. Bake until hot in the center, about 30 minutes.
Time 1h10m Number Of Ingredients 10 Steps:
Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain grease. Stir in the spaghetti sauce and seasoned salt; set aside. In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat. Place half of the spaghetti mixture in a greased 9 x 13 inch baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Cover and bake at 350 degrees F for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted.
Time 1h Yield 8 servings. Number Of Ingredients 11 Steps:
Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain. Stir in the spaghetti sauce, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally., In a small bowl, mix cream cheese and sour cream until blended; stir in green onions. In a greased 11x7-in. baking dish, layer the spaghetti, cream cheese mixture and meat mixture. Top with shredded cheese., Bake, covered, at 350° for 25 minutes. Uncover; bake until cheese is bubbly, 5-10 minutes longer.
Time 35m Yield 8 serving(s) Number Of Ingredients 13 Steps:
Preheat oven to 350 degree. Prepare noodles according to directions on package. Drain well. In a large skillet, add beef, onion, peppers and garlic. Brown until pink is gone out of the beef. Drain. In a large bowl, mix together the meat mixture with the soups, water, seasonings, and spaghetti noodles. Spray a 9x13 inch glass dish with Pam and spread mixture into dish. Top with shredded cheese. Bake in oven 20 minutes or until cheese is golden brown. *Note: You may add Mozzarella cheese to the cheddar cheese for more of a cheesier bake.
Time 1h25m Yield 8 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish. Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain. Heat a large skillet over medium heat; cook and stir beef and onion until meat is browned and onions are soft and translucent, about 7 minutes. Drain. Stir in spaghetti sauce and seasoned salt. Whisk eggs, Parmesan cheese, and butter in a large bowl. Mix in spaghetti to egg mixture and toss to coat. Place half the spaghetti mixture into baking dish. Top with half the cottage cheese, mozzarella, and meat sauce. Repeat layers. Cover with aluminum foil. Bake in preheated oven for 40 minutes. Remove foil and continue to bake until the cheese is melted and lightly browned, 20 to 25 minutes longer.
Time 1h25m Yield 10 servings. Number Of Ingredients 11 Steps:
Preheat oven to 350°. Cook spaghetti according to package directions for al dente. Meanwhile, in a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef into crumbles; drain. Stir in pasta sauce and seasoned salt; set aside., In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat., Place half of the spaghetti mixture in a greased 13x9-in. or 3-qt. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Place baking dish on a rimmed baking sheet., Cover and bake for 40 minutes. Uncover; bake until heated through, 20-25 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with basil.
Time 1h5m Yield 12 Number Of Ingredients 9 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Meanwhile, heat a skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain fat and stir in spaghetti sauce. Drain spaghetti and place in a bowl. Add cream cheese, garlic, Italian seasoning, and garlic salt. Stir until cream cheese is melted and spaghetti is thoroughly coated. Spread a small amount of meat sauce in the bottom of the prepared baking pan; put spaghetti on top and top with remaining meat sauce. Sprinkle Parmesan and mozzarella cheeses on top. Bake in the preheated oven until bubbly, about 30 minutes.
Time 1h5m Yield 8 Number Of Ingredients 11 Steps:
Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente. Drain, and set aside. In a large skillet over medium-high heat, saute the onions, green peppers and ground beef. Once beef is brown and onions and peppers softened, add the tomatoes, mushrooms and oregano. Simmer uncovered for 10 minutes. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Place half of the cooked spaghetti into the prepared dish. Top with half of the meat mixture. Sprinkle with 1 cup of the mild Cheddar cheese. Repeat. In a medium bowl, mix together cream of mushroom soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake in preheated oven for 30 to 35 minutes. Let stand 10 minutes before serving.
Time 1h Yield 12 servings. Number Of Ingredients 16 Steps:
Break spaghetti in half; cook according to package directions. Meanwhile, in a Dutch oven, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the soups, tomato sauce, water, brown sugar and seasonings. , Drain spaghetti; stir into meat sauce. Add 1/2 cup cheese. Transfer to a greased 13x9-in. baking dish. , Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 10-15 minutes longer or until cheese is melted.
Time 1h Yield 8 Number Of Ingredients 11 Steps:
Heat oven to 350°F. Lightly grease 13x9-inch (3-quart) baking dish. Cook spaghetti to al dente as directed on package. Meanwhile, in medium bowl, beat eggs, parsley and Parmesan cheese with whisk. Drain spaghetti, and add it right back to the hot pot. Add the butter and the egg mixture to the spaghetti, and quickly toss until evenly coated and the eggs have formed a sauce. Add mixture to baking dish. Add cottage cheese and cream cheese to the pot you tossed the spaghetti in, and mix until combined. Pour the cheese mixture directly over the spaghetti mixture, spreading it out in an even layer. Heat 10-inch skillet (or use the pot you cooked the spaghetti in) over medium heat, and brown the beef, 5 to 8 minutes; drain. Remove from heat, and stir in the pasta sauce and cream. Spread mixture over cheese layer. Then add the mozzarella cheese in an even layer over top. Place baking dish on large cookie sheet. Bake 30 to 45 minutes or until the cheese is melted and lightly browned on top. Cool 5 minutes before serving. Serve with fresh mozzarella and basil, if desired.
Time 1h10m Yield 8 serving(s) Number Of Ingredients 22 Steps:
Grease a lasagna baking pan. Place the cooked spaghetti in a bowl and toss with salt, pepper, eggs and 3/4 cup grated Parmesan cheese; set aside. For the sauce (this sauce is better if made a day in advance!). Brown the ground beef and pork in a medium heavy pot along with the dried oregano, basil, chili flakes, onion, one green bell pepper, jalapeno pepper, garlic and mushrooms; cook until the beef and pork are browned and the veggies are tender (about 12-15 minutes) drain fat, then add in the olives and crushed tomatoes; simmer uncovered for about 45 minutes. Season sauce with salt and pepper to taste. At this point you can cool to room temperature then refrigerate for up to 2 days. Place half of the spaghetti in the bottom of the baking dish/pan. Top with the half of the meat sauce, then about 1-1/2 cups mozza cheese. Repeat layers once ending up with the mozza cheese on top. Sprinkle a chopped green bell pepper on top of the mozza cheese. In a bowl mix together the soup with milk or water, then drizzle on top of the casserole. Top/sprinkle with about 1/3 cup (or more or less) Parmesan cheese (the pan will be full so I advise you to place the pan on a baking sheet to catch spills). Bake in a 375 degree oven for 35-40 minutes or until bubbly (if desired sprinkle some mozza cheese on top the last 5 minutes of baking).
