CHEESE SPAGHETTI
Well, when low on cash, cheese spaghetti is quick, filling, cheap and very tasty -- not a great choice for the lactose intolerant. Use your desired amount of cheese (1 lb of cheese would be the most), and your desired amount pepper and garlic.
Provided by CUPCAKE27
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Return to pot over low heat. Stir in butter until melted. Stir in milk and cheese until melted and smooth. Season with garlic powder and pepper and serve.
Nutrition Facts : Calories 959.7 calories, Carbohydrate 88.1 g, Cholesterol 138.4 mg, Fat 49 g, Fiber 3.8 g, Protein 40.7 g, SaturatedFat 30.2 g, Sodium 1785.2 mg, Sugar 4.5 g
BAKED FOUR-CHEESE SPAGHETTI
Steps:
- Preheat the oven to 350 degrees F. Lightly butter a 9-by-13-inch baking dish.
- Cook the spaghetti in a large pot of boiling salted water until al dente. Drain well and spread the spaghetti on a baking sheet; let cool.
- In a large bowl, toss the fontina with the Gruyere and mozzarella. Spread half of the spaghetti in the prepared baking dish in an even layer. Sprinkle half of the mixed cheeses and half of the Gorgonzola over the spaghetti and season with salt and pepper. Repeat with another layer of spaghetti, mixed cheeses, Gorgonzola and salt and pepper.
- Bake the spaghetti in the center of the oven until the top is golden brown, about 40 minutes. Let cool slightly before cutting into squares and serving.
GRANDMAS CHEDDAR CHEESE SPAGHETTI
My Grandmother made this for us some 50 years ago. I have found it to be a great kid pleaser, even the fussy ones! It is affordable and simple to make. I like it better reheated for two minutes in the microwave and it freezes well.
Provided by Andre
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Prepare spaghetti pasta according to package directions.
- While spaghetti is cooking; in a separate saucepan add butter or olive oil, chopped onion and salt.
- Cook onions until they are soft (careful not to burn your onions).
- Add the tomato juice and bring to a slight boil.
- Add the cheese and blend until the cheese is almost melted.
- Drain spaghetti and place in an oven proof dish.
- Pour the sauce over spaghetti and mix together.
- Place in a 350 F oven for about 10 - 15 minutes to allow the noodles to absorb the sauce.
Nutrition Facts : Calories 319.6, Fat 13.2, SaturatedFat 8.1, Cholesterol 39.7, Sodium 485.6, Carbohydrate 35.3, Fiber 1.9, Sugar 5.2, Protein 15.3
CACIO E PEPE (SPAGHETTI WITH CHEESE AND PEPPER) RECIPE BY TASTY
Here's what you need: salt, spaghetti, olive oil, unsalted butter, coarsely ground black pepper, grated parmesan cheese
Provided by Kiano Moju
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta for 1 minute less than the package instructs, until al dente. Save 1 cup (240 ml) pasta water, then drain.
- Heat a large sauté pan over medium heat. Add the olive oil, butter, and pepper, and stir to combine.
- Stir in the reserved pasta water.
- Toss in the cooked pasta. Reduce the heat to low.
- Add the Parmesan and toss until the cheese is melted and the pasta is well-coated.
- Season with salt, if desired.
- Enjoy!
Nutrition Facts : Calories 431 calories, Carbohydrate 43 grams, Fat 20 grams, Fiber 1 gram, Protein 17 grams, Sugar 1 gram
CLASSIC CHEESE AND PEPPER SPAGHETTI (CACIO E PEPE)
This classic dish can be put together with just five ingredients: salt, spaghetti, olive oil, peppercorns and Parmesan.
Provided by Food Network Kitchen
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain, reserving 2 cups of the pasta cooking water.
- Heat 1/4 cup of oil in a large heavy skillet over medium-high heat. Add the peppercorns and cook, stirring, until fragrant, 1 to 2 minutes. Add the pasta and 1 1/2 cups pasta cooking water and toss to combine. Slowly add the Parmesan and stir until the pasta is coated. Adjust the consistency with a little more of the reserved water if needed and season with salt to taste and garnish with more Parmesan and coarsely ground pepper if desired.
SPAGHETTI WITH FOUR CHEESES
This creamy and cheesy spaghetti dish is my mainstay whenever company's coming. The recipe, handed down from my aunt, is on the table in 30 minutes. As cook and hostess, I never feel hurried preparing this meal. -Nella Parker, Hersey, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheeses until melted., Drain spaghetti; toss with cheese sauce and parsley.
Nutrition Facts : Calories 470 calories, Fat 28g fat (17g saturated fat), Cholesterol 94mg cholesterol, Sodium 622mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein.
SPAGHETTI CASSEROLE
Comforting Spaghetti Casserole is a tried-and-true family favorite! Everyone loves this combination of creamy pasta, meaty sauce, and melty cheese!
Provided by Aubrey
Categories Main Dish
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Bring a large pot of water to a boil. Season generously with salt. Add pasta and cook according to package directions until al dente. Drain pasta and return to pot. Stir in cream cheese and eggs. Set aside.
- Place a large skillet over medium heat. Add the Italian sausage, onion, and garlic to the skillet and cook until sausage is browned and onions are soft, about 8 minutes. Drain excess grease and stir in 1 cup of pasta sauce.
Nutrition Facts : Calories 615 kcal, Carbohydrate 50 g, Protein 31 g, Fat 32 g, SaturatedFat 14 g, Cholesterol 126 mg, Sodium 1131 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
BAKED SPAGHETTI SQUASH AND CHEESE
Steps:
- Preheat the oven to 375ºF.
- Cut the squash in half lengthwise; remove and discard seeds. Place squash on a baking sheet cut side down. Bake until tender, about 1 hour.
- Separate the strands of squash with a fork and place in a medium bowl; discard shells. Squeeze out any excess liquid from the squash if watery.
- Maintain the oven temperature.
- Heat butter and oil in a large saucepan over medium heat. Add onions and cook about 2 minutes.
- Stir in flour. Reduce heat to low and cook, stirring continually 3 - 4 minutes.
- Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes stirring; season with salt and pepper.
- Once it becomes thick, remove from heat, add cheddar cheese and mix well until cheese is melted.
- Adjust salt and pepper to taste, add cooked spaghetti squash and baby spinach, pour into a baking dish and sprinkle parmesan cheese on top.
- Bake until bubbly and golden 25 to 30 minutes.
Nutrition Facts : ServingSize 1 cup, Calories 165 kcal, Carbohydrate 16 g, Protein 10 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 7.5 mg, Sodium 278.5 mg, Fiber 2 g, Sugar 6.5 g
SPAGHETTI AND CHEESE TOASTIE
Yum ymu food as I refer to it, real comfort food, especially when it's winter, it's cold and raining outside, or just a quick meal to whip together
Provided by Perfect Pixie
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- butter bread.
- place one slice butterside down on toasted sandwich maker.
- empty contents of spaghetti can onto it.
- top with cheese.
- place other piece of bread on top, butter side up.
- toast 3-4 minutes or until golden brown.
- cut into2 traingles.
- enjoy.
Nutrition Facts : Calories 801.6, Fat 47.9, SaturatedFat 29.4, Cholesterol 137.8, Sodium 1778, Carbohydrate 55.9, Fiber 1.2, Sugar 2.7, Protein 36.9
EASY CHEESY SPAGHETTI
KRAFT Singles melts into the sauce and spaghetti for an extra-cheesy pasta dish.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 4 servings, about 1 cup each
Number Of Ingredients 5
Steps:
- Cook spaghetti in large saucepan as directed on package, omitting salt.
- Drain spaghetti; return to pan. Add half the Singles pieces and pasta sauce; mix lightly. Cook on medium heat 3 min. or until Singles are melted and spaghetti mixture is heated through, stirring frequently.
- Top with remaining Singles, parsley and Parmesan.
Nutrition Facts : Calories 380, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 890 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 16 g
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- Preheat the oven to 350°. Lightly butter a 9-by-13-inch baking dish. Cook the spaghetti in a large pot of boiling salted water until al dente. Drain well and spread the spaghetti on a baking sheet; let cool.
- In a large bowl, toss the Fontina with the mozzarella and Gruyère. Spread one third of the spaghetti in the prepared baking dish in an even layer. Sprinkle 1/3 of the mixed cheeses and half of the Gorgonzola over the spaghetti and season with salt and pepper. Repeat with another layer of spaghetti, mixed cheeses, Gorgonzola and salt and pepper. Top with the remaining spaghetti and mixed cheeses.
- Bake the spaghetti in the center of the oven until the top is golden brown, about 40 minutes. Let cool slightly before cutting into squares and serving.
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- Cut spaghetti squash in half long way, place on a baking sheet and bake for one hour. Once tender, shred the sides of the squash into a large bowl by scraping the squash with a fork, and save the shells. Set aside.
- Place a medium saucepan over medium low heat and add in the oil and onions. Stir the onions and caramelize low and slow until sweet and golden brown- about 40 minutes. Add in the garlic and sauté for an additional one to two minutes, or until fragrant. Add a pinch each of salt and pepper. Set aside.
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