Spaghetti Loaf 1935 Food
SPAGHETTI LOAF
This is a recipe that I just made up one day for my husband who had just had a lond day at work, and was craving something italian. It turned out great, and we have sense made this recipe two times.
Provided by MizEmerilLagasse
Categories Spaghetti
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Line a loaf pan with foil (I like the release foil).
- In a medium sauce pan melt the butter over medium heat.
- Add the flour and cook for about 3 minutes, stirring constantly, or until it smells a little nutty.
- With a whisk, gradually mix in the milk. This is when you decided how much milk you think it will need.
- Bring sauce to a boil, stirring constantly, remove from the heat and add the cheese, salt, and pepper.
- Pour about 1/3 tablespoons of the sauce on the bottom of the loaf pan then top evenly with 1/3 of the pasta sauce and then the pasta itself.
- Repeat this two more times, cover the pan with more foil then bake in oven for 20-30 minutes.
- Remove from the oven, slice, and serve.
- This is very good next to a italian breaded chicken breast. MMMMmmmm!
Nutrition Facts : Calories 230.8, Fat 10.3, SaturatedFat 5.8, Cholesterol 28.3, Sodium 663.6, Carbohydrate 25.3, Fiber 1.8, Sugar 4.4, Protein 9
CHEF BOYARDEE® BRAIDED SPAGHETTI LOAF
A cheesy stuffed bread recipe filled with spaghetti and meatballs -- great for the whole family. Boyardeelicious Recipe Contest Grand Prize Winner -- Submitted by Jennifer, Tell City, IN
Provided by Chef Boyardee174
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F Spray large baking sheet with cooking spray; set aside. Roll dough into 14x11-inch rectangle on lightly floured surface. Place dough on baking sheet. Spread Spaghetti & Meatballs lengthwise down center third of dough to within 1/2 inch of each short edge; top spaghetti with mozzarella cheese.
- Cut sides of dough into 12 equal strips, almost to filling. To enclose filling, take strip from each side, overlap in center and pinch together. Continue with remaining strips. Press each end of loaf together and fold under. Sprinkle top with Parmesan cheese and parsley. Bake 20 to 25 minutes or until dough is browned and spaghetti is hot. Let stand 10 minutes before cutting into strips.
Nutrition Facts : Calories 114.6, Fat 7.2, SaturatedFat 4.5, Cholesterol 27.9, Sodium 298.8, Carbohydrate 1.3, Sugar 0.5, Protein 10.8
MEATLOAF SPAGHETTI SAUCE
This was an inspired thought that sometimes happens when you think you are going to make one meal...everyone says they don't want it and magically it turns into something else..much better than the original plan! This was my fast meatloaf solution turned into spaghetti sauce. It's fun to play with and may evolve into something else if you don't watch out!
Provided by TishT
Categories Sauces
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Mush up your ground beef, eggs, bread crumbs, Italian seasoning, basil and onion and garlic as if you were making a meatloaf. When its mixed well, stop, don't put it in the loaf pan!
- In a large pot, drop your meatloaf mixture in and brown it, stirring constantly and making sure your onions are translucent when you are done.
- Dump in the tomato sauce, tomato paste, and mushrooms.
- Add red pepper if desired
- Simmer until all the flavors are blended.
- Taste. Add more red pepper and salt if desired.
- Enjoy over pasta.
- Note: This freezes well. Place in a rigid container and freeze.
- To reheat: Thaw and microwave or put in a sauce pan to heat through.
Nutrition Facts : Calories 388.7, Fat 19.6, SaturatedFat 7.3, Cholesterol 130.1, Sodium 1367.6, Carbohydrate 26.3, Fiber 4.1, Sugar 10.4, Protein 27.8
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