Leftover Spaghetti Casserole Food
LEFTOVER SPAGHETTI CASSEROLE
Because you can use left over spaghetti instead of throwing it away, I got the idea from a niece of mine a few years ago.
Provided by betty dixon
Categories Spaghetti
Time 35m
Yield 1 casserole dish, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Mix the tomatoes with spaghetti and pour into a pan according, to the size of your spaghetti.
- Cover with pepperoni and then cover pepperoni with cheese.
- I usually make these and put them in the freezer, to be ready for family or church get togethers always take the top off of the casserole before you bake it so the cheese wont stick to the top.
- Bake at 350°F until it is bubbling because it is already cooked.
- My family can't get enough of it, I have some that don't like meat so I fix some with hamburger and some traditional.
17 BEST LEFTOVER SPAGHETTI RECIPES
Steps:
- Choose your preferred leftover spaghetti recipes.
- Prepare needed ingredients.
- Cook for 30 minutes or less.
Nutrition Facts :
THE BEST SPAGHETTI CASSEROLE
Easy spaghetti dish with a little twist!
Provided by Noonie Finch Hodges
Categories Main Dish Recipes Casserole Recipes Noodles
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.
Nutrition Facts : Calories 481.1 calories, Carbohydrate 51.4 g, Cholesterol 71.4 mg, Fat 17 g, Fiber 4.5 g, Protein 28.4 g, SaturatedFat 7 g, Sodium 826.2 mg, Sugar 16.4 g
PENNY'S LEFTOVER SPAGHETTI PIE
Leftover sauce and spaghetti? No problem! Nobody complains about leftovers in my house. This will not last! I use the pre-shredded Italian cheese mix from the grocery for an easy prep.
Provided by Penny Stettinius
Categories Savory Pies
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees.
- Grease a casserole dish with olive oil.
- Toss the pasta with 2 beaten aggs and the 2 cups of shredded cheese.
- Add the salt and pepper and mix well.
- Place the pasta in the casserole evenly.
- Spread the sauce evenly on top of the noodles.
- Top with the Parmesan and sprinkle with the dried herbs.
- Place the casserole on a baking sheet if it's in danger of bubbling over the top.
- Place in oven and cook for 40 minutes, or until the dish is hot and bubbling and Parmesan is slightly browning.
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- Preheat the oven to 400 degrees F. Spray a large casserole dish (at least 2 1/2 quarts) with cooking spray.
- Heat the olive oil in a large pan over medium high heat. Cook the ground beef until completely browned, drain if necessary, then stir in the onion powder, garlic powder, and black pepper.
- Place half of the pasta in the greased casserole dish, top with half of the cheese slices, then half of the sauce. Spread the sauce evenly. Repeat with another layer. Cover with aluminum foil and bake in the preheated oven for 10 minutes.
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