Spaghetti Lovers Soup Ii Food

BAKED SPAGHETTI II

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 and reserve.
• In a large skillet over medium heat, brown beef, and saute onion, green pepper and garlic; drain and return to skillet.
• Preheat oven to 350 degrees F (175 degrees C).
• Stir condensed cream of mushroom soup, water, and condensed tomato soup into skillet. Stir pasta into meat and soup mixture; mix together well. Spread mixture into a 9x13 inch baking dish; top with Cheddar cheese.
• Bake in preheated oven for 20 to 30 minutes; serve.

SPAGHETTI LOVER'S SOUP

Steps:

• In a large skillet, cook ground beef, onion, sweet pepper, celery, carrot, and garlic over medium heat until meat is browned and vegetables are tender. Drain off fat. Transfer meat mixture to a 3 1/2- or 4-quart slow cooker (see Tip). Stir in tomatoes, spaghetti sauce, water, tapioca, Italian seasoning, salt, black pepper, and cayenne pepper.
• Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
• If using low-heat setting, turn to high-heat setting. Stir in spaghetti. Cover and cook for 15 to 20 minutes more or until pasta is tender.

SPAGHETTI-LOVERS SOUP

Steps:

• In a large saucepan or Dutch over, cook meat, onion, sweet pepper, celery, carrot, and garlic over medium heat until vegetables are tender and meat is no longer pink.
• Drain off excess fat.
• Add water, undrained tomatoes, spaghetti sauce, sugar, Italian seasoning, salt, black pepper and red pepper.
• Bring to a boil.
• Add broken spaghetti.
• Return to boiling.
• Reduce heat and simmer, uncovered, for 12 to 15 minutes or until spaghetti is tender.
• Serve immediately.

SPAGHETTI LOVER'S SOUP

Steps:

• In a large saucepan or Dutch oven, cook meat, onion, bell pepper, celery, carrot, and garlic over medium heat until meat is done and vegetables are tender, stirring to break up meat as it cooks; drain off fat.
• Add the water, undrained tomatoes, spaghetti sauce, sugar, salt, Italian seasoning, black pepper, and crushed red pepper to meat mixture.
• Bring to boiling; add broken spaghetti; return to boiling; reduce heat; boil gently, uncovered, for 12-15 minutes or until spaghetti is tender.

SPAGHETTI LOVER'S SOUP II

Steps:

• Place the spaghetti sauce, tomatoes, kidney beans, carrots, celery, and Italian seasoning in a medium stockpot; add 2 cups water, and stir well to combine.
• Bring just to a boil over medium heat, then decrease heat to med-low and let simmer until the vegetables are tender, about 30 minutes.
• Break the spaghetti into 1-inch segments and add it to the pot.
• Continue cooking until the pasta is tender, about 10 minutes more.
• Serve hot.