Spaghetti Supreme Food

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CHICKEN SPAGHETTI SUPREME



Chicken Spaghetti Supreme image

This an easy, delicious recipe from the July 2006 issue of Southern Living submitted by Kathy Moss. When DH is not around I include the mushrooms, when he is home, I don't. Southern Living used Kraft Zesty Italian Dressing.

Provided by mandabears

Categories     Chicken

Time 55m

Yield 6 serving(s)

Number Of Ingredients 7

4 boneless skinless chicken breasts
2 bunches green onions, chopped
8 ounces fresh mushrooms, sliced
1 pint grape tomatoes, cut in half
1 cup Italian dressing
8 ounces spaghetti
1/2 cup parmesan cheese, frshly grated

Steps:

  • Preheat oven to 375 degrees.
  • Spray a 13 x 9 pan with cooking spray.
  • Place chicken in pan in a single layer.
  • Top evenly with green onions, mushrooms and tomatoes.
  • Pour dressing evenly over chicken and vegetables.
  • Cover pan and bake for 45 minutes.
  • Remove pan from oven and let stand 10 minutes.
  • Shred chicken with 2 forks.
  • Cook pasta al dente and drain well.
  • Combine shredded chicken mixture and spaghetti, toss well.
  • Top with parmesan cheese.

MILLION-DOLLAR SPAGHETTI



Million-Dollar Spaghetti image

The perfect combination of pasta, ground beef, and cream cheese mixture. Unbelievably good! Serve with garlic bread and salad. Enjoy!

Provided by Coqui30

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes     Baked

Time 1h30m

Yield 8

Number Of Ingredients 8

1 (8 ounce) package spaghetti
1 pound lean ground beef
1 (16 ounce) jar spaghetti sauce
½ cup butter, sliced - divided
1 (8 ounce) container cottage cheese
1 (8 ounce) package cream cheese, softened
¼ cup sour cream
1 (8 ounce) package shredded sharp Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer to a bowl and mix spaghetti sauce into ground beef.
  • Place half the slices of butter into the bottom of a 9x13-inch casserole dish. Spread half the spaghetti into the dish. Mix cottage cheese, cream cheese, and sour cream together in a bowl; spread mixture over spaghetti. Layer remaining spaghetti over creamy mixture. Top with remaining pats of butter.
  • Pour ground beef mixture over spaghetti and spread to cover casserole.
  • Bake in the preheated oven for 30 minutes. Spread Cheddar cheese over casserole and continue baking until cheese has melted and is lightly browned, about 15 more minutes.

Nutrition Facts : Calories 617.5 calories, Carbohydrate 30.8 g, Cholesterol 136.4 mg, Fat 42.2 g, Fiber 2.4 g, Protein 28.4 g, SaturatedFat 24.3 g, Sodium 721 mg, Sugar 6 g

SUPREME PASTA SALAD



Supreme Pasta Salad image

An Italian pasta salad with meat, cheese, veggies. Try switching out different ingredients, I usually use what I have on hand, so the recipe changes a bit, but this is my favorite version. I like it better when the veggies are chopped small. It takes a long time to chop up the veggies, so sometimes I like to throw them in the food processor and pulse them a few times. Enjoy!

Provided by aHardDaysNight

Categories     Vegetable

Time 29m

Yield 10 serving(s)

Number Of Ingredients 12

1 (12 ounce) package al dente cooked pasta, chilled (I use tri-color rotini)
1/2 cup red onion, diced
1/2 cup grape tomatoes
1 cup seedless cucumber, diced
1 cup green bell pepper, diced
1 cup carrot, diced
1/2 cup cheddar cheese, cubed OR
1 (8 ounce) package small marinated fresh mozzarella balls in oil (I use pearlini)
1 cup salami, cubed OR
1 cup pepperoni, cubed
1 (8 ounce) bottle Italian dressing (I use Good Seasonings Zesty Italian Salad Dressing that I make myself with red wine vinegar and oliv)
1/4 cup McCormick Salad Supreme Seasoning

Steps:

  • Mix salad dressing with seasoning.
  • Place pasta, vegetables, cheese and meat in large salad bowl. Add dressing and seasoning; toss gently to coat.
  • Cover and refrigerate at least 4 hours or until ready to serve. (I ALWAYS refrigerate overnight-its better the next day.) Toss before serving.
  • (For the pasta, I cook to al dente, and rinse thoroughly with cold water to chill.).

SUPREME GREEN SPAGHETTI



Supreme Green Spaghetti image

This is a different type of spaghetti that I got from Vegetarian Times Complete Cookbook. It's a nice change from tomato-based recipes and we enjoy it because it is! A few hot pepper flakes give it a little zing. Use salt to your own taste and enjoy!

Provided by Wineaux

Categories     Spaghetti

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

8 ounces spaghetti or 8 ounces other pastas
1 lb frozen chopped spinach or 1 lb broccoli
1/2 cup skim milk
1 garlic clove, crushed
1 tablespoon butter, melted
salt (optional)
4 tablespoons grated parmesan cheese (optional)

Steps:

  • Prepare the pasta according to package directions.
  • Meanwhile, microwave the frozen or broccoli to thaw and cook, about 4 minutes on high power (or steam until just cooked.
  • Transfer to a blender and add the milk, garlic, butter and salt(if using).
  • Puree and pour the sauce over the hot pasta. Toss and sprinkle with parmeasan.

Nutrition Facts : Calories 285.8, Fat 4.7, SaturatedFat 2.4, Cholesterol 8.2, Sodium 125.6, Carbohydrate 49.4, Fiber 5.4, Sugar 2, Protein 13.2

SPAGHETTI SUPREME



Spaghetti Supreme image

This is a casserole made with spaghetti noodles and loads of Velvetta Cheese. You can add more if you wish.

Provided by Catherine Wilson @poppy127

Categories     Soups

Number Of Ingredients 7

1/2 pound(s) spaghette, cooked
1 pound(s) ground beef
3/4 cup(s) onion, chopped
1/2 pound(s) velvetta cheese. cut in chunks
12 ounce(s) tomato juice
1 can(s) tomato soup
1 can(s) cream of mushroom soup

Steps:

  • Brown ground beef and onion. Add juice and soups. Add cheese chunks and heat on low until cheese is melted.
  • Add spaghetti. Mix well. Bake at 350 degrees until hot and bubbly.

SEAFOOD PASTA SUPREME



Seafood Pasta Supreme image

This is a favorite healthy recipe that I serve to guests and always get rave reviews. This recipe comes from Jane Brody's Good Food Gourmet Cookbook. Cooking time does not include the pasta cooking time.

Provided by TXOLDHAM

Categories     Healthy

Time 10m

Yield 6 serving(s)

Number Of Ingredients 16

1 lb rotini pasta (or rotelle, macaroni, etc.)
2 teaspoons salt
boiling water (reserve 1/2 cup pasta water for sauce)
1 tablespoon olive oil
1/2 lb shrimp, shelled and deveined
1/2 lb scallops, sliced into 1/4 inch rounds
3 large garlic cloves, minced
1/2 cup scallion, sliced
2 cups peas, cooked if raw, thawed if frozen
2 cups tomatoes, cut into 1/2 inch dice (peeled if desired)
1 tablespoon fresh basil, minced or 1 teaspoon dried basil
1/2 teaspoon oregano, crumbled
salt & freshly ground black pepper
red pepper flakes (optional)
1/4 cup minced fresh parsley
grated parmesan cheese (to garnish) (optional) or romano cheese (to garnish) (optional)

Steps:

  • Cook pasta according to package directions to al dente. Drain and transfer to a heated bowl or large platter.
  • While pasta is cooking, heat the oil in a large skillet. Add the shrimp and saute them for 1 minute. Add the scallops, garlic and scallions and cook for 2 minutes.
  • Add the remaining ingredients except the cheese and heat the sauce stirring gently.
  • Pour the sauce over the pasta, toss all together and serve immediately with the grated cheese (if desired).

Nutrition Facts : Calories 434.6, Fat 4.4, SaturatedFat 0.7, Cholesterol 86.1, Sodium 932.2, Carbohydrate 69.7, Fiber 6.5, Sugar 6.3, Protein 27.9

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