Spaghetti recipes

[Kida]

One of my favorite things in the world. Share your secrets!


My sauce for spaghetti and lasagna is the same:

1 lb ground chuck
3-4 cloves of fresh garlic
1 green pepper
1 onion
1 sm can of sliced mushrooms (opt)
2 tbsp grated parmesan cheese
1 tsp salt
1-2 tsp oregano to taste
1-2 jars of spaghetti sauce of choice (I use prego with the garlic flavor)

Mince all veggies and garlic then cook them in olive oil until they start to sweat. Add meat and cook until thoroughly brown. Drain. Add sauce and all other ingredients and heat until all flavors are combined.

With spaghetti your good to go.

With my lasagna, instead of using ricotta, I use cream cheese, trust me it is so delicious.

I layer some sauce on the bottom of my pan and place a layer of cooked lasagna noodles. Cover with more sauce. Then cover with thin slices of cream cheese all over. Then press shredded mozzarella on top of that followed by another noodle layer. Top with the rest of sauce and more shredded cheese, saving about a cup.

Bake at 350 for about 30 minutes. Add the rest of the cheese and cook until bubbly brown. So. Damn. Good.

[Kida]

Cheesy chicken spaghetti

1 box angel hair pasta
1 can rotel with chilis
1 medium block velveeta
1 can cream of mushroom soup
1 can fire roasted tomatoes
Several shredded chicken breasts or if you're short on time, 2 large cans of chunk chicken, just as delicious but so much faster

While pasta is boiling, combine cheese, soup, rotel, tomatoes and chicken until melted and thoroughly combined. Drain noodles and mix in to sauce.

So good and a quick meal for a week night with not much time or desire to cook.

[thelittleredm]

Will be following. I have yet to come across a meaty sauce recipe that I lurve so hopefully someone has one!

[mananana]

This one is favorite in our house. The sauce itself isn't from scratch but the addition of all the veggies is great.

www.budgetbytes.com/2015/11/spaghetti-with-vegetable-meat-sauce/

[cyprissa]

Amatriciana
3 oz pancetta dolce cubed
14 oz can of San Marzano tomatoes
1 clove of garlic finely diced
1 small onion finely diced
Olive oil
1/2 lb of spaghetti or bucatini
Basil for garnish.

Saute the pancetta in olive oil until it renders its fat but is not crispy. Add in onions and garlic and cook on low until tender but not brown. Sprinkle in chili flakes to taste then add the tomatoes and simmer for 15 minutes. Season with salt and pepper to taste.

Cook pasta until al dente in salted (should taste like the sea) boiling water and reserve 1/4 cup of the water.

Mix hot pasta into sauce, thinning with the reserved water as necessary.

[pianolove]

I change my recipes all the time depending what I have on hand but I do have a sauce tip: if your tomatoes are tasting a bit metallicky or sour, add a pinch (and I mean a pinch, no more than!!) of baking soda and it will neutralize the acid causing the sour taste. I'm firmly "no sugar in the sauce" but a bit of sugar will also work in the event of no baking soda on hand.

[pianolove]

I also love adding veggies like carrots, celery, onion to my sauce. My kid doesn't like chunky sauce so I blend it after the veggies get all soft and it makes the thickest most wonderful sauce in the world