Easy Spaghetti Recipes

Spaghetti has normally been a favorite loved ones meal. My teenage daughter will try to eat leftover spaghetti for breakfast, lunch, and as being a mid afternoon snack. Not All people enjoys spaghetti a great deal of that they can head over to that extreme, however, and the exact same meals can obtaining monotonous just after awhile. Below are a few strategies to jazz up this old favorite:

Italian Sausage Spaghetti

two lbs. Italian sausage

forty eight oz. spaghetti sauce

1 (6 oz.) can tomato paste

Environmentally friendly pepper, sliced thin

one lg. onion, sliced slender

1 tbsp. Parmesan cheese

1 tsp. parsley flakes

1 c. water

Spot sausage in skillet and cover in water. Simmer ten minutes; drain. In the meantime, spot remaining components in crock pot. Add drained sausage and canopy; Cook dinner on lower 4 hrs. Boost to higher; Cook dinner 1 hour more. Slice sausage in Chunk size slices and serve over cooked spaghetti. Sprinkle with a lot more Parmesan, if sought after.

Irish Italian Spaghetti

1 onion, chopped

two tbsp. vegetable oil

1 lb. floor beef

1 tsp. salt

1/four tsp. pepper

Dash of purple pepper

one/two tsp. chili powder

one/2 tsp. tabasco sauce

1 can product of mushroom soup

1 can condensed tomato soup

1 (eight oz.) deal spaghetti

one/2 c. grated Parmesan cheese

Brown onion in oil. Increase meat and seasonings. Brown lightly, include. Simmer ten minutes. Add soups, go over and simmer forty five minutes. Prepare dinner spaghetti. Cover with sauce and Parmesan cheese.

Baked Spaghetti

one c. chopped onion

one c. chopped inexperienced pepper

1 tbsp. butter or margarine

one (28 oz.) can tomatoes with liquid, cut up

one (four oz.) can mushroom stems and parts, drained

one (2 one/four oz.) can sliced ripe olives, drained

two tsp. dried oregano

1 lb. hamburger, browned

12 oz. spaghetti, cooked and drained

two c. shredded Cheddar cheese

one can cream of mushroom soup

one/4 c. drinking water

1/4 c. grated Parmesan cheese

In a considerable skillet, saute onion and environmentally friendly pepper in butter until eventually tender. Increase tomatoes, mushrooms, olives, and oregano. Incorporate floor beef. Simmer, uncovered for 10 minutes. Location fifty percent of your spaghetti in the greased 13x9x2 inch baking dish. Major with 50 % on the vegetable mixture. Sprinkle with 1 c. cheddar cheese. Repeat layers. Mix soup and water right up until clean; pour in excess of casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for thirty to 35 minutes. 6 to 8 servings.

Hen Spaghetti Casserole

1/two c. margarine

1 c. chopped pink bell pepper

1 (4 oz.) can sliced mushrooms, chopped

1/4 c. chopped sizzling pepper rings

2 c. rooster broth

1/four c. flour

two c. cooked hen, chopped

1 (four oz.) can diced pimento

1 tsp. salt

one oz. chopped slivered almonds

1/2 lb. spaghetti, broken

4 slices American cheese

Melt margarine and Prepare dinner peppers and mushrooms right up until tender; add flour and Mix nicely. Add rooster broth. Prepare dinner and stir right until thickened. Insert chicken, pimento, and seasonings; heat and insert almonds.

Cook dinner spaghetti in boiling water for approximately nine minutes. Drain and blend with past elements. Location in casserole dish and canopy with slices of yank cheese. Warmth at 325 levels right until cheese is melted (approx. thirty to forty five minutes). Serve.