Roman Holiday Baked Spaghetti Food

RUMMY ROMAN HOLIDAY

Steps:

• Put the simple syrup and mint leaves in a pitcher and muddle with a wooden spoon. Fill the pitcher with ice, then add the amaro, rum, sweet vermouth, lemon juice and orange juice. Pour into a tumbler filled with ice. Top with club soda and garnish with mint sprigs and the orange wedge.

ROMAN HOLIDAY

Steps:

• Cook spaghetti according to package directions. Drain. Brown ground beef & chopped onion. Season to taste with salt & pepper.
• In a 1 1/2 qt casserole dish; place spaghetti, ground beef mixture, tomatoes and cheese.
• Bake 30 minutes covered, 15 minutes uncovered at 350°F.

ROMAN HOLIDAY DISH

Steps:

• Brown hamburger, onion, salt and pepper.
• Add canned tomatoes.
• Place layer of spaghetti in casserole dish.
• Add half of meat and half of cheese.
• Repeat layers until all ingredients are used ending with cheese.
• Bake covered 350F 20-30 mins.
• Uncover and bake another 10 mins to brown cheese.

ROMAN HOLIDAY/CHEESEBURGER SPAGHETTI

Steps:

• Cook spaghetti until tender.
• Brown ground beef with chopped onion.
• Stir beef,cheese,tomato and salt and pepper to taste into spaghetti and mix well.
• Dot with margarine.
• Bake, covered,@ 350 for 45 minutes.

ROMAN HOLIDAY (BAKED SPAGHETTI)

Steps:

• Brown the meat in a small amount of oil, until it loses its redness. Add the tomatoes, tomato soup and vegetables, cooking until all the liquid is absorbed, stirring often.
• Remove from heat and add the boiled spaghetti and half the cheese. Season to taste.
• Pour into a greased Pyrex dish and top with the rest of the cheese.
• Bake at 350 degrees for 20 to 30 minutes until bubbling hot.

ROMAN BEEF SPAGHETTI SQUASH BAKE

Steps:

• Preheat oven to 400°F. Halve squash and scrape out seeds. Brush inside of squash with oil and sprinkle with salt and 1/8 tsp black pepper. Place squash on a baking sheet, cut sides down, and roast for 35 minutes, until soft. Remove from oven and scrape out flesh with a fork. (NOTE: You should have about 4 cups squash.) Reduce oven temperature to 350°F. Meanwhile, in a large pot on medium-high, sauté beef, pepper flakes and remaining 1/8 tsp black pepper for 8 minutes, breaking beef apart, until juices are released. Add garlic and sauté for 2 to 3 minutes. Add mushrooms and sauté for 5 to 7 minutes. Add spinach and cook until spinach starts to wilt, about 1 minute. Add pine nuts, pasta sauce, ricotta and reserved spaghetti squash; stir until well mixed. Transfer mixture to an 8 x 10-inch baking dish; top with Parmesan. Cover casserole loosely with foil. Bake for 20 minutes, removing foil during last 5 minutes of baking. Remove casserole from oven and let cool for 5 minutes before serving.

ROMAN HOLIDAY

Steps:

• 1. Cook ground beef w/onions & peppers, drain and add your sauce to mixture. Save a little sauce for topping. Parboil pasta eldente. Add to meat sauce.
• 2. mix ricotta with one egg s&p and 1/2 cup parm. Start layer like lasagna. Start with sprayed baking pan, first pasta, then ricotta then mozz. Prolly about two-3 layers. Top with some extra sauce Mozz and parm.
• 3. Bake uncover in 350 oven for 30 min.

ROMAN HOLIDAY

Steps:

• Brown meat. Put tomato soup, sugar, onions, garlic in blender. Add to meat and simmer a little while. Put spaghetti and some of the cheese in baking pan. Pour in meat mixture and add mushrooms and olives. Put remainder of cheese on top. Bake at 300 degrees F covered for 10-15 minutes. Freezes great!