KITTENCAL'S SPAGHETTI AND MEATBALL CASSEROLE
This is a wonderful change from your everyday spaghetti and meatballs, I make this with my recipe#71273 *and* recipe#69173 but of coarse you may use your own favorite meatball and pasta sauce or use two 28-ounce jars of purchased spaghetti sauce, really you can use any amount of spaghetti sauce and meatballs you desire. Prep time does not include preparing or baking the meatballs. Serve this with garlic bread on the side and a small salad if desired :)
Provided by Kittencalrecipezazz
Categories Spaghetti
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Grease a 13 x 9-inch baking dish.
- Prepare your own favorite meatball recipe, then shape into about 1-1/2-inch balls.
- Place the meatballs onto a greased baking sheet and bake until thoroughly cooked (about 22-25 minutes at 375 degrees) set the meatballs aside.
- Boil the spaghetti in a large pot of boiling water until just al dente; drain then place into a large bowl.
- Toss the spaghetti with 3 tablespoons oil; cool slightly, then add in eggs, 1-1/2 cups mozzeralla cheese, 1 cup Parmesan cheese, salt and pepper; using clean hands toss until thoroughly combined (you can use a spoon but hands are better!).
- Place the spaghetti into prepared baking dish, then press down slightly with hands.
- Scatter the cooked meatballs over the spaghetti.
- Top with spaghetti sauce over the top making certain to cover the pasta completely.
- Cover with foil and bake 350 degrees for 45 minutes or until hot and bubbly.
- Remove from oven then sprinkle about 1-1/2 cups mozzeralla cheese (or amount desired) over the top, then return to oven uncovered for 3-5 minutes or until the cheese has melted.
- Sprinkle with grated Parmesan cheese if desired.
KITTENCAL'S CHEESY SHEPHERD'S PIE
This recipe is a regular in our house and is one of my family's favourite dinners --- I have listed some additions on bottom of the recipe that may be added to the ground beef mixture but that is only optional ---prep time does not include cooking the potatoes
Provided by Kittencalrecipezazz
Categories Meat
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 400 degrees F.
- Grease a 9 x 9-inch or an 11 x 7-inch square baking dish.
- For potato topping; combine half a can of cheddar cheese soup with hot mashed potatoes; set aside.
- In a fry pan brown ground beef with oregano, chopped onion and garlic; drain off fat, then stir in Worcestershire sauce, mushrooms, shredded cheddar cheese and Parmesan cheese.
- Meanwhile cook mixed veggies according to package directions; drain well then add to beef mixture along with the remaining half of cheese soup.
- Add in your choice of additions, then season with salt and pepper to taste; mix to combine and simmer uncovered for about 20-30 minutes over medium-low heat stirring occasionally.
- Spoon meat mixture into greased pan; spread the hot mashed potato mixture evenly over top.
- Bake for 25-30 minutes or until topping is light golden brown.
- Sprinkle 1/3 cup shredded cheddar cheese on top then allow to melt.
- ---------------------------------------------------.
- ADDITIONS, use one or all of 3/4 cups good quality beef broth mix/wisked with 2 tablespoons flour (for a thicker ground beef mixture) -- one can cream style corn/ one tablespoon Dijon mustard -- 1/3 cup Heinz chili sauce or ketchup -- 1/2 package of dry onion soup mix -- 2 tbsp Kitchen Bouquet browning sauce OR 1-2 small packages beef bouillon powder.
Nutrition Facts : Calories 546.8, Fat 28.7, SaturatedFat 16.2, Cholesterol 113.1, Sodium 1118.8, Carbohydrate 37.1, Fiber 5.8, Sugar 3.9, Protein 36.4
KITTENCAL'S SPAGHETTI PIE
You will need a minimum 2-quart round casserole dish for this or this will also fit into an 11 x 7-inch baking pan this will *not* fit into a regular 9 or 10-inch pie plate --- with this or with any recipe made from scratch preparation time takes a little extra effort, to save some time and to blend the flavors prepare the tomato sauce mixture up to a day in advance and refrigerate until ready to use --- substituting prepared pasta sauce for the tomato sauce will not produce the best results I would strongly recommend using only tomato sauce, this recipe was tested both ways and the tomato sauce version was the best! --- NOTE this also may be made without the cottage cheese filling by placing the sauce directly over the spaghetti top with mozzarella cheese and reducing the baking time only slightly
Provided by Kittencalrecipezazz
Categories Spaghetti
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Grease a round 2-quart casserole dish or an 11 x 7-inch baking dish.
- For the sauce; in a skillet or saucepan brown the ground beef with onion and red chili flakes until no longer pink.
- Drain fat then add in garlic, oregano and basil; cook for 2 minutes.
- Add in tomato sauce, mushrooms and 1/2 teaspoon salt, bring to a boil over medium heat stirring.
- Reduce heat to low and simmer for 30-40 minutes stirring occasionally, season with more salt to taste if desired.
- Meanwhile cook the spaghetti in boiling water until almost tender (undercook the spaghetti as it will soften up even more when baked in the oven) drain in a colander then rinse under cold water, drain well again then place into a large bowl.
- Add in melted butter, garlic powder, eggs, 1/2 cup Parmesan cheese and black pepper; using clean hands toss/mix until well combined (use hands for mixing spaghetti this will not work with a spoon) season with salt to taste if desired.
- TO ASSEMBLE; spread the spaghetti mixture evenly into bottom of the pie plate, pressing down with hands to flatten.
- In a bowl mix 2 cups cottage cheese with 1/4 cup Parmesan and 1 cup mozzarella cheese cheese then spread over the spaghetti.
- Dollop the tomato sauce mixture over the cottage cheese then spread out with a spoon.
- Top with 1 cup or more of mozzarella cheese.
- Cover with foil and bake at 350°F for 30 minutes.
- Uncover and continue to bake 10-15 minutes more or until hot and bubbly.
Nutrition Facts : Calories 460, Fat 24.4, SaturatedFat 13.2, Cholesterol 128.4, Sodium 923.1, Carbohydrate 28.4, Fiber 1.4, Sugar 3.9, Protein 32.1
KITTENCAL'S CHILI SPAGHETTI
Nothing fancy about the chili but it's a darn good recipe to serve over pasta, I strongly suggest to make the chili mixture a day ahead and refrigerate, the flavor really does get stronger and better! Adjust the chili powder to taste, I use half chili powder and half ancho chili powder for a more smokey flavor, for more heat add in dried chili flakes. Although the ingredients listed make a really great chili mixture, you can add in other ingredients to create your favorite chili if desired! You can use ground turkey in place of ground beef, this is also great with penne or rigatoni pasta, see my recipe#168653
Provided by Kittencalrecipezazz
Categories Spaghetti
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a large skillet cook the ground beef with green bell peppers, onions, garlic, celery and jalapeno peppers stirring with a wooden spoon until beef is no longer pink; drain.
- Add in the chili powder, cumin and beef bouillon powder; cook stirring with wooden spoon for another 5 minutes, or until the ground beef is well browned.
- Add in tomatoes with juice, beans with juice, crushed tomatoes and taco sauce; cook uncovered over low heat breaking up the tomatoes with a spoon for about 1-1/2-2 hours, season with lots of salt and black pepper (you can really simmer this for as long as you want to over low heat until as thick as you like, just make certain to simmer it uncovered, the longer you cook the chili the richer and thicker it will be!).
- Divide the cooked pasta in bowls, then ladle the chili mixture on top, then sprinkle with grated cheese.
- Delicious!
Nutrition Facts : Calories 878.2, Fat 38.6, SaturatedFat 14, Cholesterol 154.2, Sodium 2098.2, Carbohydrate 78.5, Fiber 20.9, Sugar 27.4, Protein 60.3
KITTENCAL'S BEEF POT PIE
I always make this pot pie with the left over gravy from my blade pot roast (recipe#151068) if I don't have 2 cups I add in some consomme or beef broth to make up the 2 cups, but you can use any leftover gravy recipe or just use canned consomme or beef broth, but I have to say it's much better using gravy --- this can also be made using a double pastry but I don't bother with that it's just as good, and easier using just one pastry top --- make certain to simmer all the sauce with the cooked beef on top of the stove for about 15-20 minutes, this will improve and intensify the filling mixture --- do not season with salt until just before ready to transfer into the pie dish or casserole, trust me the beef filling is so good you may find that you will have it half eaten before you even get a chance to bake it in the crust and it's also wonderful topped on baked puff pastry shells too --- please do not omit the potatoes and carrots, they add so much to this pot pie --- you will love this!
Provided by Kittencalrecipezazz
Categories Savory Pies
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F.
- Prepare a 10-inch deep-dish pie plate or use a medium casserole dish.
- In a small saucepan cook the cubed potatoes and diced carrots together in boiling water with a teaspoon of salt until the potatoes are JUST until fork-tender (about 6-8 minutes) they should cook at the same time, don't worry if the carrots are a bit more firmer (do not overcook the potatoes) drain and set a side.
- Heat butter in a large skillet over medium-high heat; add in onion, celery, dried chili flakes (if using) saute until soft (about 3-4 minutes).
- Add in garlic and cook 2 minutes.
- Stir in the tomato paste for 1 minute.
- Stir in flour, then whisk for 1 minute.
- Add in the gravy (or consomme or broth) whisk until thickened (about 2-3 minutes).
- Add in the Worcestershire sauce (ONLY if you are using just the beef broth, if you are using leftover beef gravy then omit).
- Add in the cooked beef and mushrooms; simmer for about 15-20 minutes on top of stove.
- Add in the cooked potatoes and carrots; mix to combine.
- Season with salt if needed.
- Pour the mixture into deep-dish pie plate or casserole dish.
- Top with pie pastry, leaving about 1-1/2 inches all around the dish.
- Flute the ends of the pastry all around the dish, then cut a couple of slits on top to let steam escape.
- Place on a baking sheet to catch any spills.
- Bake for about 40-45 minutes, or until the filling is bubbly and the pastry is browned.
- Delicious!
Nutrition Facts : Calories 661.2, Fat 33.8, SaturatedFat 14.9, Cholesterol 44.1, Sodium 1190.9, Carbohydrate 78.4, Fiber 9.7, Sugar 9.4, Protein 15.4
KITTENCAL'S TUNA-SPAGHETTI CASSEROLE
This is a recipe I developed years ago; it also works well using cooked chicken or turkey. Prep time includes boiling the spaghetti, adjust all ingredient amounts to taste, the cayenne may be omitted if desired and two cans of sliced drained mushrooms may be substituted for fresh :)
Provided by Kittencalrecipezazz
Categories Tuna
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Butter a 13 x 9-inch baking dish.
- Chop the spaghetti coarsely. (I usually chop about 4-inches but it does not have to be exact).
- Cook the spaghetti until firm-tender (do not overcook the pasta!) drain and toss with 1-2 tablespoons butter or oil to prevent sticking.
- In a saucepan melt 1/4 cup butter over medium heat (can use a couple tablespoons more butter if desired, I always do!) add in the sliced mushrooms and cook stirring until they release their moisture (about 6 minutes).
- Add in onion, garlic and cayenne pepper; sauté for about 3 minutes.
- Add in flour and chicken bouillon powder; mix with a wooden spoon for about 1-2 minutes (the mixture will be slightly "clumpy").
- Stir in the broth and cream; bring to a light boil over medium heat whisking continuously until smooth and thickened.
- Turn off heat and stir in the Parmesan cheese (or cheddar cheese if using) mix to combine until melted.
- Season sauce with salt and black pepper (I use seasoned salt).
- Add the cooked cream mixture to the cooked spaghetti; toss well to combine, then add in the tuna, green bell pepper and egg yolks; mix very well to combine.
- Transfer the mixture to a prepared baking dish.
- Top with additional Parmesan cheese if desired.
- Bake for 30-35 minutes in a 350°F oven (oven rack set to second-lowest position).
- If desired you may sprinkle about 1 cup (or more) grated cheddar cheese on top after baking but that is only optional.
- DELICIOUS!
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