Easy Spaghetti Recipes
by Rachel Paxton
Spaghetti has always been a favorite family meal.
My teenage daughter will eat leftover spaghetti for breakfast, lunch,
and as a mid-afternoon snack. Not everyone loves spaghetti so much
that they will go to that extreme, however, and the same meals can
getting boring after awhile. Here are some ways to jazz up this
old favorite:
Italian Sausage Spaghetti
2 lbs. Italian sausage
48 oz. spaghetti sauce
1 (6 oz.) can tomato paste
Green pepper, sliced thin
1 lg. onion, sliced thin
1 tbsp. Parmesan cheese
1 tsp. parsley flakes
1 c. water
Place sausage in skillet and cover in water. Simmer
10 minutes; drain. Meanwhile, place remaining ingredients in crock
pot. Add drained sausage and cover; cook on low 4 hours. Increase
to high; cook 1 hour more. Cut sausage in bite-size slices and serve
over cooked spaghetti. Sprinkle with more Parmesan, if desired.
Irish Italian Spaghetti
1 onion, chopped
2 tbsp. vegetable oil
1 lb. ground beef
1 tsp. salt
1/4 tsp. pepper
Dash of red pepper
1/2 tsp. chili powder
1/2 tsp. tabasco sauce
1 can cream of mushroom soup
1 can condensed tomato soup
1 (8 oz.) package spaghetti
1/2 c. grated Parmesan cheese
Brown onion in oil. Add meat and seasonings. Brown
lightly, cover. Simmer 10 minutes. Add soups, cover and simmer 45
minutes. Cook spaghetti. Cover with sauce and Parmesan cheese.
Baked Spaghetti
1 c. chopped onion
1 c. chopped green pepper
1 tbsp. butter or margarine
1 (28 oz.) can tomatoes with liquid, cut up
1 (4 oz.) can mushroom stems and pieces, drained
1 (2 1/4 oz.) can sliced ripe olives, drained
2 tsp. dried oregano
1 lb. hamburger, browned
12 oz. spaghetti, cooked and drained
2 c. shredded Cheddar cheese
1 can cream of mushroom soup
1/4 c. water
1/4 c. grated Parmesan cheese
In a large skillet, saute onion and green pepper
in butter until tender. Add tomatoes, mushrooms, olives, and oregano.
Add ground beef. Simmer, uncovered for 10 minutes. Place half of
the spaghetti in a greased 13x9x2-inch baking dish. Top with half
of the vegetable mixture. Sprinkle with 1 c. cheddar cheese. Repeat
layers. Mix soup and water until smooth; pour over casserole. Sprinkle
with Parmesan cheese. Bake, uncovered, at 350 degrees for 30 to
35 minutes. Six to 8 servings.
Chicken Spaghetti Casserole
1/2 c. margarine
1 c. chopped red bell pepper
1 (4 oz.) can sliced mushrooms, chopped
1/4 c. chopped hot pepper rings
2 c. chicken broth
1/4 c. flour
2 c. cooked chicken, chopped
1 (4 oz.) can diced pimento
1 tsp. salt
1 oz. chopped slivered almonds
1/2 lb. spaghetti, broken
4 slices American cheese
Melt margarine and cook peppers and mushrooms until
tender; add flour and blend well. Add chicken broth. Cook and stir
until thickened. Add chicken, pimento, and seasonings; heat and
add almonds.
Cook spaghetti in boiling water for about 9 minutes.
Drain and mix with previous ingredients. Place in casserole dish
and cover with slices of American cheese. Heat at 325 degrees until
cheese is melted (approx. 30 to 45 minutes). Serve.
Rachel Paxton is a freelance writer and mom who is
the author of What's for Dinner?, an e-cookbook containing
more than 250 quick easy dinner ideas. For more recipes, organizing
tips, home decorating, crafts, holiday hints, and more, visit Creative
Homemaking at http://www.creativehomemaking.com.
