Mozzarella Baked Spaghetti Food

TOMATO & MOZZARELLA SPAGHETTI BAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in large pan, add the garlic and fry for 1 min. Add the tomatoes, chilli and seasoning, bring to the boil and simmer for 10 mins.
• Meanwhile, cook the spaghetti, then drain. Mix the spaghetti with the tomato sauce and basil, then spoon half into a large ovenproof dish. Arrange half the mozzarella over the top and sprinkle with half the Parmesan. Repeat the layers, then bake for 15-20 mins until lightly browned on top. Scatter with extra basil and serve with a big green salad.

MOZZARELLA BAKED SPAGHETTI

Steps:

• Preheat oven to 350°. Cook spaghetti according to package directions. , Meanwhile, in a large bowl, beat egg, milk and salt. Drain spaghetti; add to egg mixture and toss to coat. Transfer to a greased 13x9-in. baking dish., In a large skillet, cook beef, sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and tomato sauce. Spoon over the spaghetti mixture. , Bake, uncovered, 20 minutes. Sprinkle with the cheese. Bake 10 minutes longer or until cheese is melted. Let stand 10 minutes before cutting. Freeze option: Cool spaghetti completely before tossing with egg mixture. Transfer to baking dish; cover and refrigerate. Meanwhile, prepare meat sauce and cool completely before spooning over spaghetti mixture. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

BAKED SPAGHETTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
• Heat a large skillet over medium heat; cook and stir beef and onion until meat is browned and onions are soft and translucent, about 7 minutes. Drain. Stir in spaghetti sauce and seasoned salt.
• Whisk eggs, Parmesan cheese, and butter in a large bowl. Mix in spaghetti to egg mixture and toss to coat. Place half the spaghetti mixture into baking dish. Top with half the cottage cheese, mozzarella, and meat sauce. Repeat layers. Cover with aluminum foil.
• Bake in preheated oven for 40 minutes. Remove foil and continue to bake until the cheese is melted and lightly browned, 20 to 25 minutes longer.

ULTIMATE EASY BAKED SPAGHETTI

Steps:

• Heat oven to 350 degrees F. Butter a 3-quart baking dish or spray with non-stick cooking spray.
• Bring a large pot of salted water to the boil, add the pasta then follow package directions, but cook 1 to 2 minutes less than the package calls for. Drain.
• Meanwhile, heat the olive oil in a large skillet with sides. Add onions and cook until translucent, about 5 minutes. Add the ground beef and cook until browned, about 10 minutes. As the beef cooks, use a wooden spoon to break the beef up into small pieces in the pan. Season with 1/4 teaspoon of salt and a few grinds of black pepper. Drain excess fat from the beef.
• Pour in the marinara sauce and cook until heated through. Take the pan off of the heat and add the cooked and drained pasta. Toss well then taste for seasoning and adjust with salt and black pepper. In a small bowl, stir sour cream and basil pesto together until well blended.
• Spoon half of the pasta into the baking dish. Spread the sour cream and pesto mixture over the pasta and scatter with half of the mozzarella cheese. Top with the remaining pasta, lightly press everything down into the baking dish and then scatter spread remaining mozzarella cheese on top.
• Place the baking dish onto an aluminum-lined baking dish (just in case any sauce drips over the sides of the baking dish). Bake until the cheese has melted and the sauce is bubbling; about 30 minutes. Let stand about 10 minutes before serving.

BAKED SPAGHETTI AND MOZZARELLA

Steps:

• Preheat oven to 400 degrees. Set a large pot of salted water to boil. In a food processor, pulse tomatoes until coarsely chopped. In a large skillet, heat oil over medium-high. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and bring to a boil. Cook at a rapid simmer until sauce thickens, about 12 minutes. Meanwhile, cook pasta 5 minutes (it will still be crunchy). Drain pasta and return to pot. Add tomato sauce, basil, and half the mozzarella and toss to combine. Transfer mixture to a 3-quart baking dish and top with remaining cheese. Bake until cheese is golden and edges are bubbling, about 25 minutes.

SPAGHETTI BAKE

Steps:

• In a large pot, cook sausage over medium-high heat, breaking up as it cooks with a spatula.
• Cook until it is no longer pink.
• Drain off fat.
• Add onions, garlic and basil and cook for another 5 minutes to soften onions.
• Add mushrooms and cook until liquid is evaporated, about 5 minutes.
• Add tomatoes, tomato paste and pepper; bring to a boil.
• Reduce heat and simmer for about 15 minutes until most of liquid is evaporated.
• Stir in spinach.
• Meanwhile, for topping: in saucepan, melt butter over medium heat.
• Whisk in the flour and cook, whisking constantly for 1 minute.
• Whisk in the milk.
• Cook, whisking constantly for 12 to 15 minutes until sauce is thickened.
• Add mozzarella cheese, salt and pepper.
• Meanwhile, for noodles: cook spaghetti in large pot of boiling salted water for 5 minutes or until tender but firm.
• Drain and add to MEAT sauce; toss to coat.
• Spread in 2 greased 8-inch square glass baking dishes (this is what original recipe says, but not adequate--try 2 9 x 13-inch pans instead); pour topping over and then sprinkle with Parmesan cheese.
• Bake in 375F° oven for 30 to 40 minutes or until bubbly and golden.

MOZZARELLA SPAGHETTI

Steps:

• ***VARIATION***Colby Macaroni Replace the spaghetti with 1-1/2 cups (375 ml) macaroni.
• Replace the Italian seasoning with 1-1/4 tsp (7 ml) Worcestershire sauce.
• Replace the Mozzarella with an equal amount of Colby cheese.
• In a large pan, brown the beef, mushrooms, onion and pepper.
• Cook over medium heat until the veggies are tender.
• Drain any fat.
• Cut up tomatoes, add with the juices to the pan.
• Add the water, spaghetti, Italian seasoning and salt.
• bring to a boil.
• Reduce heat, cover and let simmer for 15-20 minutes or until the spaghetti is cooked.
• Stir occasionally.
• Add the cheese, stir until it is melted.

OUR 30+ BEST FRESH MOZZARELLA RECIPES (+HOMEMADE FRIED MOZZARELLA CHEESE STICKS)

Steps:

• Cut the cheese into thin slices.
• Whisk eggs with salt and water.
• Dredge cheese slices in egg and breadcrumbs.
• Do a second coating.
• Cook in hot oil in a deep fryer.