Leftover Spaghetti Casserole Food

LEFTOVER SPAGHETTI CASSEROLE

Leftover Spaghetti Casserole image

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

Ingredients

leftover spaghetti
pepperoni (enough to cover the top of spaghetti)
mozzarella cheese (enough to cover the pepperoni)
16 ounces tomatoes (with peppers and onions)

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

17 Best Leftover Spaghetti Recipes image

Provided by Linda Dean

Categories Leftover

Number Of Ingredients 17

Ingredients

Leftover Spaghetti Bake
Spaghetti Pie
Spaghetti Pizza
Muffin Tin Spaghetti
Leftover Spaghetti Boats
Carbonara Frittata
Spaghetti Cheese Casserole
Leftover Spaghetti Lasagna
Leftover Pasta Frittata
Leftover Pasta Fritters
Spaghetti Balls
Spaghetti Lo Mein
Chocolate Spaghetti
Spaghetti Grilled Cheese Sandwich
Leftover Spaghetti and Meatball Panini
Spaghetti Salad
Tuna Pasta Salad

Steps:

Choose your preferred leftover spaghetti recipes.
Prepare needed ingredients.
Cook for 30 minutes or less.

Nutrition Facts :

THE BEST SPAGHETTI CASSEROLE

The Best Spaghetti Casserole image

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

Ingredients

1 (16 ounce) package spaghetti
2 pounds ground beef
¼ cup chopped onion
2 (26.5 ounce) cans meatless spaghetti sauce
1 (16 ounce) container fat-free sour cream
2 cups shredded mozzarella cheese, divided
½ cup Parmesan cheese
salt and black pepper to taste

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

Penny's Leftover Spaghetti Pie image

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

Ingredients

2 cups spaghetti noodles, cooked
4 cups spaghetti sauce
2 cups cheese, shredded
2 eggs, lightly beaten
1 cup parmesan cheese, grated
kosher salt & freshly ground black pepper
1 teaspoon dried Italian herb seasoning
olive oil

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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