8 Spaghetti Recipes Easy

1.Garlic Spaghetti Recipe

1 tablespoon garlic oil
1/2 teaspoon salt
8 ounces spaghetti
1 cup sliced carrots
1 1/2 cups broccoli florets
1/3 cup garlic oil
Finely shredded Parmesan cheese
Freshly ground pepper

In a large kettle or Dutch oven bring 4 quarts water to boil; add the 1 teaspoon garlic oil and salt. Add the spaghetti; then cook according to package directions.

Meanwhile, in a small saucepan, cook the carrots, covered in a small amount of boiling water, for 5 minutes. Add broccoli florets and cook for 3 minutes more; drain.

In another saucepan heat the 1/3 cup garlic oil over low heat. Add the cooked vegetables to the oil, stirring to coat well and heat through.

To serve, drain the spaghetti; return spaghetti to kettle; pour the vegetable mixture over pasta and toss. Transfer to individual plates. Sprinkle cheese and pepper over each serving.

2.Easy Does It Spaghetti

1 pound ground beef
2 tablespoons dry minced onion
1 teaspoon salt
1/2 teaspoon garlic powder
16 ounces tomato sauce
1 to 1 1/2 teaspoons Italian seasoning
1 (4 ounce) can mushrooms, drained
3 cups tomato juice
4 ounces dry spaghetti (1 1/2 cups),
    broken into 4- to 5-inch pieces

Brown ground beef in skillet and place in crockpot. Slice mushrooms. Add all remaining ingredients except dry spaghetti; stir well. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 5 hours. Turn to HIGH last hour and stir in dry spaghetti.

Serves 4.

3.Dreamy Spaghetti

1 (8 ounce) package spaghetti
3 tablespoons melted butter
1 1/2 to 2 pounds ground chuck
16 ounces tomato sauce
8 ounces sour cream
8 ounces cream cheese
12 ounces cottage cheese
1/3 cup chopped onion
Salt, to taste
Pepper, to taste

Cook spaghetti until just tender, not well done. Brown meat in 1 tablespoon butter. Add salt, pepper and tomato sauce. 

In a bowl, combine cottage cheese, cream cheese, sour cream and onion.

Drain spaghetti. Place spaghetti in the bottom of a 2-quart casserole. Add 1/2 mixture of cheeses and 1/2 mixture of meat. Add remaining mixtures in same order with meat mixture on top. Pour 2 tablespoons melted butter over top and bake uncovered at 350 degrees F for 30 minutes.

4.Spinach Chicken Casserole

2 packages frozen spinach
1 package spinach spaghetti
1/4 cup (1/2 stick) butter
2 tablespoons mustard
Fresh mushrooms
De-boned chicken and broth
1 to 2 cups cheese
1 cup sour cream
1 cup cream of mushroom soup

Pressure cook 1 chicken with tarragon for 35 minutes. Remove all chicken from the bone. Cook 2 packages spinach in microwave.

Mix butter and mustard with the spinach in a food processor. Sprinkle some chicken broth on the bottom of the pan. Layer noodles and spinach on the bottom of a 13 x 9-inch casserole.

Saut

5.Lasagna Roll Ups

6 uncooked lasagna noodles
6 uncooked spinach lasagna noodles
1 pound ground beef
1 large onion chopped
1 (15 1/2 ounce) jar spaghetti sauce
1 (8 ounce) can mushrooms stems and pieces, undrained
2 cup ricotta or creamed cottage cheese
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1/4 cup grated parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, crushed

Preheat oven to 350 degrees F.

Cook noodles according to package directions and drain well. Cover noodles with cold water.

Cook beef and onion in 10-inch skillet until beef is brown, drain off grease. Stir in spaghetti sauce and mushrooms and bring to a boil. Pour sauce in to a ungreased 9 by 13 inch baking dish.

Mix together remaining ingredients. Drain noodles. Spread 3 tablespoons of the cheese mixture to edges of one noodle. Roll up and cut in half. Repeat with remaining noodles.

Place rolls cut sides down in beef mixture. Cover and bake for about 30 minutes or until hot and bubbly.

6.Pizza Chicken

Source: Betty Crocker Slow Cooker Meals

Yield: 8 servings

8 boneless skinless chicken thighs *
1/2 teaspoon salt
1/4 teaspoon pepper
1 small onion, sliced
2 medium bell peppers, cut into strips
2 cups spaghetti sauce
16 ounces rotini pasta, cooked and drained
1 cup (4 ounces) shredded mozzarella cheese

* 6 browned boneless pork chops can be substituted for the chicken thighs.

Sprinkle chicken with salt and pepper. Place chicken in crockpot. Top chicken with onion and bell peppers. Add spaghetti sauce. Cover and cook on LOW for 4 to 6 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.

Place pasta on platter. Top with chicken and sauce. Sprinkle with cheese.

Cal 465; Fat 10gr; Fiber 4 gr

7.Spaghetti Bread

1 envelope dry yeast
1 teaspoon dried Italian seasoning
3 cups bread flour
1 tablespoon olive oil
1 tablespoon granulated sugar
1 teaspoon garlic salt
1 1/2 cups warm water
1/3 cup grated Parmesan cheese

Add all ingredients into the bread pan in the order listed. Select white bread and push "start."

8.Chicken Spaghetti Casserole

2 quarts water
1 (3 pound) whole chicken
1 green bell pepper, chopped
1 onion, chopped
1 teaspoon salt
1 teaspoon pepper
1 (7 ounce) package spaghetti
1 (10 3/4 ounce) can cream of mushroom soup
1 (16 ounce) loaf process cheese spread, cubed
2 cups (8 ounces) shredded Cheddar cheese

Bring water and chicken to a boil in a Dutch oven; cover, reduce heat, and simmer 45 minutes or until done. Remove chicken, reserving broth in pot, and cool to touch. Skin and bone chicken; cut into bite-size pieces. Set aside.

Bring reserved broth, bell pepper, and next 3 ingredients to a boil. Add spaghetti, and boil 6 to 8 minutes or until tender. Drain, reserving 1 cup broth in pot. Add spaghetti, soup, and cheese spread to broth; cook over low heat, stirring constantly, until cheese melts. Stir in chicken, and pour into a lightly greased 13 x 9-inch baking dish.

Bake uncovered at 350 degrees F for 30 minutes. Remove from oven, and sprinkle with Cheddar cheese. Bake 5 more minutes or until cheese melts.

Yields 8 servings.