Easy Cheesy Spaghetti Food

EASY CHEESY SPAGHETTI

Steps:

• Cook spaghetti in large saucepan as directed on package, omitting salt.
• Drain spaghetti; return to pan. Add half the Singles pieces and pasta sauce; mix lightly. Cook on medium heat 3 min. or until Singles are melted and spaghetti mixture is heated through, stirring frequently.
• Top with remaining Singles, parsley and Parmesan.

CHEESY SPAGHETTI BAKE

Steps:

• Cook spaghetti according to package directions. Drain and place in two greased 13x9-in. baking dishes; set aside. , In two Dutch ovens or stock pots, cook the beef, onions and green pepper over medium heat until meat is no longer pink; drain. To each pot, add 2 cups of milk, two cans of tomato soup, one can of mushroom soup and 1 cup of cheese. Bring to a boil. , Spoon over spaghetti (spaghetti will absorb liquid during baking). Sprinkle with remaining cheese. Bake, uncovered, at 350° for 40-45 minutes or until bubbly and top is lightly browned.

CHEESE SPAGHETTI

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Return to pot over low heat. Stir in butter until melted. Stir in milk and cheese until melted and smooth. Season with garlic powder and pepper and serve.

BAKED SPAGHETTI RECIPE

Steps:

• Preheat oven to 350°.
• Cook spaghetti according to package directions.
• While spaghetti is cooking beat egg, milk, salt,in a large bowl.
• Drain spaghetti and add to egg mixture and toss to coat.
• Pour into a greased 13x9-in. pan.
• In a large skillet, cook beef, sausage, sugar, oregano and basil over medium heat until meat is cooked. Drain and stir in spaghetti sauce and tomato sauce. Spoon over the spaghetti mixture.
• Bake for 15 minutes.
• Sprinkle with the cheese and fresh basil and cook an additional 15 minutes.
• Let set a few minutes before serving. ENJOY!

CHEESY SPAGHETTI

Steps:

• Dice cheddar cheese into small cubes.
• Put diced cheese in an ovenproof bowl.
• Add 1 can diced tomatoes, Spaghetti Sauce, salt and pepper if desired.
• Partially cook 4 to 6 portions of spaghetti.
• Drain.
• Add spaghetti to bowl.
• Mix all together (I use my hands).
• Bake for 1 hour at 350 degrees until golden crispy and gooey.

CHEESY CHICKEN SPAGHETTI

Steps:

• Melt butter in a skillet over medium-high heat. Add mushrooms and bell pepper; saute until tender, about 3 minutes. Transfer to a slow cooker.
• Add chicken to the slow cooker. Add condensed soup, diced tomatoes, Worcestershire sauce, seasoned salt, and garlic. Cover and cook until chicken is no longer pink in the center and the juices run clear, about 3 1/2 hours on Low or 2 hours on High. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and allow to stand until cool enough to handle, about 5 minutes.
• Put Cheddar cheese and cream cheese in the slow cooker. Shred the cooled chicken with 2 forks and return to the slow cooker. Turn temperature to High and cook until cheese has melted, 10 to 15 minutes.
• Meanwhile, 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. Drain and add to the slow cooker. Stir and serve.

KRAFT'S CHEESY SPAGHETTI BAKE

Steps:

• Cook & drain spaghetti noodles, set aside.
• brown & drain ground beef.
• stir in spaghetti sauce.
• cook for 5 minutes on low heat.
• toss with 1 cup mozzarella cheese and noodles.
• mix all together.
• using non stick spray, spray 8" square baking dish.
• spoon spaghetti mixture into dish.
• top with additional 1/2 cup cheese.
• bake at 350 deg for 15-20 minutes.
• let stand 5 minutes.

EASY CHEESY CHICKEN SPAGHETTI

Steps:

• Boil Spaghetti noodles according to package.
• In a saucepan, put Velveeta, butter, soup, rotel, and chicken.
• Cook until cheese is melted.
• Add cooked spaghetti to the cheese mixture, mix well.
• If you want, you can pour the spaghetti & mixture into a casserole dish and pop it in the over for a couple minutes, but that's not necessary.
• Serve HOT!

CACIO E PEPE (SPAGHETTI WITH CHEESE AND PEPPER) RECIPE BY TASTY

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta for 1 minute less than the package instructs, until al dente. Save 1 cup (240 ml) pasta water, then drain.
• Heat a large sauté pan over medium heat. Add the olive oil, butter, and pepper, and stir to combine.
• Stir in the reserved pasta water.
• Toss in the cooked pasta. Reduce the heat to low.
• Add the Parmesan and toss until the cheese is melted and the pasta is well-coated.
• Season with salt, if desired.
• Enjoy!

EASY CHEESY SPAGHETTI SQUASH

Steps:

• Cut squash in half lengthwise.
• Remove and discard seeds (or keep them to plant for next year).
• Steam squash, cut side up for 10-15 minutes, or until softened.
• Pre heat oven to 400 degrees F.
• Remove squash from steamer and place on a baking sheet.
• With a fork, scrape the insides of the squash to form the spaghetti strands. (This will be very easy if your squash is cooked enough).
• Top each squash half with the remaining ingredients ending with the mozzarella (or whatever type you used) cheese on top to melt.
• Bake for 10-15 minutes or until cheese is all melted.
• Remove from oven and give it another quick stir to mix the cheese into the rest of the filling.
• *There is no need to remove the insides for serving. We just eat the squash right out of the shell!

CHEESY BAKED SPAGHETTI

Steps:

• Preheat oven to 350 degrees.
• Cook spaghetti per package directions.
• Meanwhile, in a large skillet, cook beef over medium heat until meat is no longer pink. Season with garlic powder, onion powder and salt/pepper to taste.
• Stir in the spaghetti sauce, brown sugar and italian seasoning and heat until warm.
• Drain spaghetti and toss with the sauce.
• Mix the Mozzarella and parmesean cheeses together in a bowl.
• Place half of the spaghetti in a greased 9 X 13 inch baking dish (or you can use two 8 inch dishes). Top with half of the cheese mixture. Repeat layers.
• Cover and bake at 350 degrees F for 25 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted.

BASIC BAKED SPAGHETTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In large skillet, cook hamburger until brown. Mix spaghetti sauce into skillet. Reduce heat and simmer.
• Meanwhile, bring a large pot of lightly salted water to a boil. Mix in pasta and cook for 8 to 10 minutes or until al dente; drain.
• Mix together spaghetti and meat mixture, pour into 9x13 pan. Top with cheese and bake for 30 minutes, or until heated through and cheese is bubbly.

EASY CHEESY SPAGHETTI CUPCAKES

Steps:

• Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Grease a 12-cup muffin pan with cooking spray.
• Cook the spaghetti until al dente, about 10 minutes. Drain the pasta, rinse with cold water and transfer to a large bowl.
• Stir in 1 cup of the marinara sauce until combined, and then stir in 1 cup mozzarella. Using a large spoon and fork, twirl the pasta into nests and transfer to the prepared muffin pan cavities.
• Top the nests with the remaining 1/2 cup marinara sauce and 1/2 cup mozzarella.
• Bake until the tops are golden brown and the edges are slightly crispy, about 15 minutes.
• Let cool for 5 minutes, then use a spoon to transfer the cupcakes to serving plates. Garnish with grated Parmesan and serve.

CHEESY ITALIAN SPAGHETTI

Steps:

• In a large skillet, saute onions, celery, and bell pepper in the margarine.
• In a large bowl, combine onion-pepper that was just cooked, and the seasonings,spaghetti, chicken, sour cream, and alfredo sauce and mix well.
• Fold in peas and half of the mozzarella cheese.
• Spoon into greased 10x14 inch deep casserole dish, and bake covered at 350 degrees for 45 minutes.
• Remove from oven and sprinkle remaining cheese over the dish.
• Return to oven for 5 additional minutes.