SPAGHETTI AND MEATBALLS
For a bowl of Italian comfort, make Rachael Ray's Spaghetti and Meatballs recipe from 30 Minute Meals on Food Network.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 425 degrees F.
- Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.
- Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.
- Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.
- Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)
ULTIMATE SPAGHETTI AND MEATBALL SUPPER (RACHAEL RAY)
When I get home from work and the family is craving spaghetti and meatballs and there is just NOT time to make my usual gravy with meatballs, sausage, braciole, etc., this really hits the spot. I was skeptical, but this recipe has won me over.
Provided by axxo3846
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Bring a large pot of water to boil for the pasta.
- Add olive oil to a medium saucepan over moderate heat. Add the onions and half of the chopped garlic, and cook until soft, about 5 minutes. Stir in the crushed tomatoes and tomato sauce. Season the sauce with salt and pepper. Let simmer for 8-10 minutes.
- While the sauce is simmering, make the meatballs. Place the ground beef in a medium mixing bowl and add the remaining chopped garlic, parsley, egg, bread crumbs, 1/2 cup Parmigiano cheese, salt and pepper. After thoroughly combining everything with your hands, roll the mixture into balls the size of a large walnut and drop into the simmering sauce.
- While the meatballs are simmering in the sauce, add the beef bouillon cubes and bay leaf to the boiling water for the pasta. Once the cubes are dissolved, add the spaghetti. Cook to al dente. Right before draining the pasta, reserve a ladle of pasta water for the sauce.
- Once the meatballs are cooked through, add the reserved starchy beefy pasta water and the butter to the sauce. Drain the spaghetti, discard the bay leaf and transfer to a large serving bowl. Top with the sauce and the remaining 1/4 cup grated Parmigiano. Pass more grated cheese at the table.
SPAGHETTI SQUASH FRITTATA
I literally just made this up an hour ago and it is amazing! The spaghetti squash were leftovers from last night for spaghetti squash marinara, another must try recipe! Enjoy!
Provided by Lyzzzzard
Categories Breakfast
Time 30m
Yield 1 frittata, 4-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to ~375.
- Heat oil in cast iron skillet (or a different oven-proof skillet) over medium heat.
- Add onion and garlic and saute 3-4 minutes until just starting to brown.
- Add zucchini, saute for 1-2 minutes.
- Add spaghetti squash, artichokes (optional), salt, and pepper; saute a 4-6 minutes more, stirring occasionally.
- Spread mixture evenly in pan.
- Add broth or water to eggs, mix, and pour over top of mix.
- Swirl the pan around to get the egg into every nook & cranny.
- Turn heat down a tish and cook until bottom of egg is set.
- Top mixture with shredded cheese and place into oven until cheese is melted (~5 min).
- Switch oven to broil and broil until cheese is golden brown.
- Remove and cool for ~10 minute.
- Cut, serve, and enjoy!
Nutrition Facts : Calories 256.9, Fat 17.9, SaturatedFat 7.8, Cholesterol 238.3, Sodium 257.2, Carbohydrate 10.7, Fiber 0.7, Sugar 2.2, Protein 14.2
EMERIL'S SPAGHETTI AND MEATBALLS
The best sauce I have ever had, leftovers were even better. My husband made this for me when I was recovering from kidney surgery, talk about some comfort food! He got it off the Food Network website. Oh we broiled the meatballs separately.
Provided by ms. muffet
Categories Spaghetti
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Heat the bacon drippings (or olive oil) in a Dutch oven over medium-high heat. Add the onions and cook until softened and translucent, about 8 minutes. Add the garlic and crushed red pepper and cook, stirring, for 1 minute. Add the crushed tomatoes, tomato sauce, and tomato paste. Season the sauce with the basil, oregano, salt and pepper. Bring to a simmer over medium-high heat, stirring occasionally.
- Place the remaining ingredients, except spaghetti, in a large mixing bowl. Mix together just until combined. Form meatballs by rolling meat mixture into 1 tablespoon-sized balls. Place meatballs on a plate as they are formed. (Hint: If your hands are slightly damp, the meatballs will roll more easily without sticking.).
- Place the balls into the simmering sauce 1 at a time. Allow the sauce to return to a simmer, and cook, partially covered. Let the meatballs to rest undisturbed for 25 minutes before stirring. When the meatballs rise to the top, stir gently. Simmer, partially covered, for an additional hour, stirring occasionally to prevent the sauce from sticking to the bottom of the pot. Remove the sauce from the heat and serve immediately over cooked spaghetti.
- Reserve leftover sauce and meatballs for the Pasta Frittata.
- Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):.
- 2 1/2 tablespoons paprika.
- 2 tablespoons salt.
- 2 tablespoons garlic powder.
- 1 tablespoon black pepper.
- 1 tablespoon onion powder.
- 1 tablespoon cayenne pepper.
- 1 tablespoon dried oregano.
- 1 tablespoon dried thyme.
- Combine all ingredients thoroughly. 2/3 cup.
Nutrition Facts : Calories 962.4, Fat 30.6, SaturatedFat 10.5, Cholesterol 155.3, Sodium 2452, Carbohydrate 123.7, Fiber 11.7, Sugar 23.3, Protein 48.9
BAKED SPAGHETTI FRITTATA
This is a nice quick easy frittata recipe that I make. Found it in a family circle magazine years ago.
Provided by oriana
Categories Breakfast
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 180 degrees celcius.
- grease a 23cm flan dish.
- melt butter in frying pan.
- add mushrooms cook over low heat 2-3 minute.
- add capsicum, cook 1 minute.
- stir in ham and peas.
- remove pan from heat and allow to cool slightly.
- in a small bowl whisk eggs, cream, salt and pepper.
- add spaghetti, parsley and mushroom mixture to bowl and stir.
- pour into prepared dish and sprinkle with parmesan cheese.
- bake 25-30 minute.
Nutrition Facts : Calories 326.9, Fat 20.1, SaturatedFat 10.4, Cholesterol 270.2, Sodium 479.3, Carbohydrate 19.3, Fiber 1.7, Sugar 2.5, Protein 17.2
SPAGHETTI FRITTATA FROM LEFTOVERS
An ideal lunch snack or light dinner from leftovers that can be prepared in advance. The recipe is very versatile and can easily be adapted to what you have on hand and how much leftover pasta there is, but I like it best with marinara sauce. - The amounts given work well only for spaghetti or other long pasta that can be packed tightly. Short pasta needs more egg mixture and the wedges won't hold together too well.
Provided by Inge 1505
Categories Savory Pies
Time 45m
Yield 8 wedges, 2 serving(s)
Number Of Ingredients 11
Steps:
- NOTE: I usually use leftover pasta and mix it up with its sauce the night before and put it in the fridge. - If you double the recipe, use a 9 inch round form and cook about 10 - 15 minutes longer, reduce heat then to 375°F.
- Preheat oven to 400 F (200 C). Grease a 7 inch pie form or other small ovenproof dish with the olive oil or butter.
- Mince basil. With a sharp knife cut crosswise through pasta 2 or 3 times, it will mix easier with sauce and eggs this way.
- If you hadn't done so previously, mix pasta with their sauce.
- In a bowl mix 2 eggs, salt, pepper, basil and parmesan. Add pasta and mix thoroughly just to coat. The pasta should not "swim" in eggs.
- If you feel there is not enough egg, beat up the third egg seperatly and mix under pasta, too.
- Mix in any colorful additon that might go well with the flavors of your pasta, such as peas, peppers, chilies etc., but not more than 1/2 cup.
- Fill pasta mixture in pie form, level surface and bake in the middle of the oven for 25-30 minutes, until center is set and pasta looks golden.
- If frittata is too light in color put under the grill for a few seconds.
- Cut into wedges and serve hot, warm or at room temperature.
Nutrition Facts : Calories 525, Fat 12.3, SaturatedFat 3, Cholesterol 213.7, Sodium 659.9, Carbohydrate 79.6, Fiber 5.5, Sugar 11.4, Protein 22.5
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