Best Ever Baked Spaghetti With A Twist Food

FAVORITE BAKED SPAGHETTI

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.

BAKED SPAGHETTI RECIPE

Steps:

• Follow instructions at https://grandbaby-cakes.com/southern-spaghetti-sauce-recipe/
• Combine ricotta cheese, egg, basil, parmesan cheese and salt in a large bowl and mix until combined.
• Set aside.
• Bring a large pot of lightly salted water to boil then add spaghetti and cook for 8 to 10 minutes. Drain noodles and rinse with cold water. Add sauce to spaghetti and toss to combine then set sauced spaghetti aside.
• Preheat oven to 375.
• Begin layering by adding ⅓ of spaghetti to bottom of the 9x13 Pyrex Deep baking dish.
• Next spread with half of ricotta filling then top with a large amount of mozzarella cheese..
• Repeat steps with layering of spaghetti then the remaining half of ricotta cheese and mozzarella.
• Repeat steps again ending with cheese.
• Bake for 35-45 minutes or until golden brown and cheese is bubbly and delicious. Cool for 10-15 minutes, sprinkle with parsley and serve.

BEST EVER BAKED SPAGHETTI WITH A TWIST!

Steps:

• 1. In a large heated skillet over medium high brown then drain your meat. I seasoned the meat though not called for with the red pepper flakes, 1 tsp salt,and some black pepper.
• 2. In a sauce pot over medium heat sauté the garlic in a little olive oil. Add the 2 jars of pasta sauce,( rinse the jars with a little water) 2 bay leaves,1 tsp basil, 1 tsp oregano, 2 tsp brown sugar and 1/4 tsp pepper flakes. Let it simmer on low while making the cheese sauce. NOTE: I doctored the sauce according to our taste, because the recipe just called for using the sauce right from the jar
• 3. Cheese sauce! This is the best recipe I have come across and it would be wonderful over vegetables too.:-) Melt butter and oil in a saucepan over medium heat. Add flour, garlic powder, nutmeg and parmesan. Whisking combine this well and let it come to a bubble. Add the evaporated milk slowly and whisk until it comes to a boil and thickens. Remove from heat. Stir in 1 cup of the cheddar cheese until melted. Taste to see if you want to add salt.
• 4. Heat oven to 350F Lightly spray a 9x13 casserole. Combine the pasta, pasta sauce and meat. Spoon half of it into the casserole. Pour the cheese sauce over the top. Spoon the rest of the pasta mixture over the top. Now top this with the remaining 2 c cheddar. Bake for 25-30 minutes. This can be prepare ahead and refrigerated but it will take longer to bake. This also is supposed to freeze well according to the paper. :-)

SPAGHETTI WITH A TWIST

Steps:

• Cook the pasta according to package directions until al dente. Heat the tomato sauce with the cheese in a pot until the cheese has melted. Toss the pasta and tomato sauce together with the basil. Mix the bread crumbs with the melted butter.
• Twirl small forkfuls of the pasta onto metal forks. Place them on a baking sheet and sprinkle some of the buttered bread crumbs onto each one. Put the pan under the broiler and broil for about 3 to 5 minutes, or until the bread crumbs are lightly browned. Make sure the handles of the forks are not directly under the heat source. Let cool for a minute and serve.

BEST BAKED SPAGHETTI

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. 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 13-in. x 9-in. x 2-in. 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.

SPAGHETTI SAUCE WITH A TWIST

Steps:

• Brown the onions and garlic in the oil, then add the hamburger and cook till no longer pink.
• Add the remaining ingredients to cooked meat and simmer sauce for 3 hours of more.

SPAGHETTI WITH A TWIST

Steps:

• In a large pot with boiling salted water cook spaghetti until al dente. Drain well.
• Meanwhile, in a large skillet cook the garlic until brown, add one bouillon cube and one cup of water and stir until bouillon cube is dissolved. Once dissolved, add 3 dashes of soy sauce.
• In a covered container add one half of the sauce to the drained and cooked spaghetti. Add salt and pepper and shake container vigorously. If desired, add more of the sauce to taste.
• Allow mixture to stand to intensify flavors. Serve.

BEST CHICKEN SPAGHETTI YOU'LL EVER EAT

Steps:

• 1. Boil chicken in a large pot (5 to 6 quart). Remove chicken and debone. Using the same pot, cook the spaghetti in the chicken broth (if you have a lot of broth, you can pour some off before cooking the chicken and reserve for later use if needed). Once the spaghetti has cooked, turn heat to low. Do not drain the noodles. The broth is the base for your spaghetti.
• 2. Cook the onion and bell pepper in the margarine until tender; add to the spaghetti and broth, then add the Rotel and Velveeta. Cook over low heat until cheese melts, stirring as needed to prevent sticking. Add the chicken. If the spaghetti mixture appears too thick, add some of the reserved broth.
• 3. Pour the spaghetti mixture into a large baking dish, at least a 9x13 (may have extra, as this makes a lot). Bake at 350 until the spaghetti is bubbly around the edges.
• 4. Makes a large amount of spaghetti. Excess or leftovers can be frozen for later.

THE BEST SPAGHETTI CASSEROLE

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.