Spaghetti And Mince Casserole Food

SPAGHETTI-AND-MEATBALLS CASSEROLE

Steps:

• Preheat the oven to 450 degrees F. Brush a 9-by-13-inch baking dish with oil.
• Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions for al dente. Strain, add back to the pot and toss with some oil.
• Meanwhile, make the meatballs: Soak the bread with 2 tablespoons of the milk in a medium bowl, tossing occasionally, until completely soft, about 5 minutes. While the bread softens, combine the beef, pork, 1 of the eggs, 1/3 cup of the Parmesan, the minced garlic, 1 teaspoon salt and a few grinds of pepper in another medium bowl. Add the soaked bread to the meat mixture. Gently incorporate all the ingredients with your hands until well combined.
• Brush a baking sheet with oil, and drop teaspoonfuls of the meatball mixture onto it. Brush your hands with a little oil, roll the mounds into balls and space them out evenly on the baking sheet. Bake until golden brown and almost completely cooked through, about 10 minutes.
• Lower the oven temperature to 350 degrees F. Add the meatballs, mozzarella and sun-dried tomatoes to the cooked pasta, toss to combine and transfer to the prepared baking dish.
• Whisk together the marinara sauce, the remaining 5 eggs, 2/3 cup Parmesan and 1/4 cup milk, the sliced garlic and 1 teaspoon salt in one of the empty bowls. Pour the sauce mixture over the spaghetti mixture, and press the spaghetti into a flat, even layer. Sprinkle the parsley over the top. Cover with foil, and bake until the casserole is hot and almost completely set, about 30 minutes. Remove the foil, and continue baking until the top of the casserole is set, about 10 minutes more. Let cool for a few minutes. Cut into squares, and serve warm.

BAKED SPAGHETTI CASSEROLE

Steps:

• Cook spaghetti according to package directions; drain. Add butter and Parmesan cheese; toss to coat. In a large bowl, combine the spaghetti sauce, green pepper and tomatoes. , In a blender, cover and process the ricotta cheese until pureed. Add to the spaghetti sauce mixture. Stir in the mushrooms, onion, garlic, basil, oregano and 1-1/2 cups mozzarella cheese. Add the spaghetti; toss to coat., Transfer to a 13x9-in. baking dish coated with cooking spray. Sprinkle with remaining mozzarella. Cover; bake at 350° for 40-45 minutes or until heated through.

SPAGHETTI PIE CASSEROLE

Steps:

• Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain. Stir in the spaghetti sauce, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally., In a small bowl, mix cream cheese and sour cream until blended; stir in green onions. In a greased 11x7-in. baking dish, layer the spaghetti, cream cheese mixture and meat mixture. Top with shredded cheese., Bake, covered, at 350° for 25 minutes. Uncover; bake until cheese is bubbly, 5-10 minutes longer.

SPAGHETTI BEEF CASSEROLE

Steps:

• Cook spaghetti according to package directions. Meanwhile, in two large skillets, cook the beef, onion and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the soups, water and mushrooms., Drain spaghetti. Add spaghetti and 1 cup cheese to beef mixture. Transfer to two greased 13x9-in. baking dishes. Sprinkle with remaining cheese. Cover and freeze one casserole for up to 3 months. Bake remaining casserole, uncovered, at 350° for 20-25 minutes or until cheese is melted., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 1 to 1-1/4 hours or until heated through and cheese is melted.

THE BEST SPAGHETTI CASSEROLE

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.

SPAGHETTI AND MINCE CASSEROLE

Steps:

• Cook spaghetti in large pot boiling salted water for 10 minutes and drain.
• Brown beef and onion together in medium pot and cook for 5 minutes, pour off surplus fat.
• Add tomato puree, cinnamon, bay leaf and salt and pepper, bring to boil and simmer covered for 15 minutes.
• Discard bay leaf.
• Spread half the spaghetti over base of an ovenproof dish, top with half beef mixture, repeat layer of spaghetti and beef mixture.
• Pour sauce over top, sprinkle with parmesan.
• Bake uncovered in moderate oven for 30 minutes.
• Sauce- Melt butter in a pan, stir in flour, add milk, stir until sauce boils and thickens.

SPAGHETTI BEEF AND POTATO CASSEROLE

Steps:

• set oven to 350 degrees.
• grease a large-size casserole dish.
• brown beef with minced garlic, salt and pepper and onions; drain off any fat.
• transfer ground beef to casserole dish.
• on top of ground beef, layer the celery and spaghetti.
• pour the two cans of mushroom soup over the mixture.
• sprinkle the chopped cooked bacon over top of soup.
• pour the tomato juice over the bacon.
• sprinkle the cheddar cheese over the top.
• cover, and bake for 1-1/2 hours.
• uncover casserole the last 15 mins of baking.