I must admit, this is one of the best recipes for spaghetti that I have had. It is quick and easy and is ready when I get home from work. It is the best ever. Serve with some parmesan cheese sprinkled on top and some garlic bread. This is so good to come home to after a long day at work!!
1 pound ground beef (I use leftover meatloaf in this so I don’t have to cook it. I serve meatloaf the day before.)
1 tablespoon dry minced onion
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1 (8 oz) can tomato sauce
1/4 teaspoon each mace, allspice and pepper
1 (4 oz) can sliced mushrooms, drained
3 cups tomato juice
4 oz. dry spaghetti broken in 4 inch pieces
Brown ground beef well in skillet and place in slow cooker. Add all remaining ingredients except dry spaghetti and stir well. Cover and cook on Low for 6-8 hours. (High for 3 1/2 hours) Turn to High the last hour and stir in dry spaghetti.
I make the bread dough in the bread machine. If I am cooking pizza on a day that I am at work then I set the bread machine to delay start so the dough will be ready when I get home. Eat one, freeze one!!!
Pizza Dough for 2 pizzas or 1-13×9 inch pizza
In the bread machine place:
1 cup water
3 cups flour
2 tablespoons vegetable or olive oil
1 teaspoon salt
2 teaspoons yeast
Put on Dough setting.
Here is an easy no cook recipe for the Pizza Sauce. This is enough sauce for 2 pizzas or 1-13×9 inch pizza.
15 oz. tomato sauce
1 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon sugar
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
4 tablespoons tomato paste
Mix and spread over pizza. Top with cheese, pepperoni and mushrooms (or your favorite toppings). Cook at 425 for 25 minutes.
1 (8 oz) package spaghetti, uncooked
1 (10 oz) package frozen chopped spinach, thawed and well drained
1 can cream of mushroom soup, undiluted
1 clove garlic, minced
1/2 teaspoon dried marjoram
1/4 to 1/2 teaspoon dried whole tarragon
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound Italian sausage
1 large onion, chopped
1 egg, slightly beaten
1 (16 oz) carton ricotta cheese
1 tomato, chopped
1/3 cup chopped fresh parsley
Cook spaghetti according to package directions and drain. Spoon into a lightly greased 13×9 inch baking dish, set aside. Combine spinach and next 6 ingredients; spoon over spaghetti. Remove casing from sausage. Cook sausage and onion in a large skillet over medium-high heat until meat is browned, stirring to crumble. Drain well. Sprinkle sausage mixture over spinach mixture. Combine egg and ricotta cheese; spread over sausage mixture. Cover and chill 8 hours. To bake remove from refrigerator and let stand at room temperature for 30 minutes. Bake covered at 375 degrees for 35 to 40 minutes or until thoroughly heated. Sprinkle with tomato and parsley. Note: Unbaked casserole may be frozen. To bake, thaw in refrigerator 24 hours. Remove from refrigerator and let stand at room temperature 30 minutes. Bake covered at 375 degrees for 50 minutes or until heated. Sprinkle with tomato and parsley.
1 1/2 cups heavy cream
1 1/2 cups fresh grated Parmesan cheese (5.5 oz)
1/2 cup butter
2 egg yolks
1 pound fettucine noodles
1/2 cup chopped fresh parsley
May add imitation lobster or shrimp
Heat cream in pan. When it begins to simmer, stir the cheese into it, bit by bit. Stir constantly over low heat for 10 minutes then start adding butter a little at a time. When all butter is added and sauce is smooth, remove it from heat and beat small amount of it into the egg yolks. Return the egg yolk mixture to the sauce and stir well with a whisk. Season with salt and white pepper. Cook noodles al dente. Mix noodles and sauce. Sprinkle with parsley.
1 pound ground beef
1 envelope spaghetti sauce mix
1 pound non-fat cottage cheese
4 cups medium wide noodles, uncooked (about 8 oz.)
1 1/2 teaspoons dried basil
1/2 teaspoon dried oregano
1/4 teaspoon salt
3 tablespoons chopped fresh parsley
1-14 oz. can tomatoes with juice
1-8 oz. can tomato sauce
1 1/4 cups water, beer or wine
4 oz. mozzarella, thinly sliced
In a large skillet (be sure it has a tight fitting lid to use later), brown meat, stirring occasionally to break up lumps; drain off any drippings. Spread browned meat evenly in skillet and sprinkle with half the spaghetti sauce, mix. Spoon cottage cheese over meat, top with uncooked noodles, dried herbs, salt and parsley. Press down with back of mixing spoon. Sprinkle evenly with remaining dry spaghetti sauce seasoning mix. Cut whole canned tomatoes into small pieces and combine with their juice, tomato sauce and water, beer or wine. Pour on top of skillet mixture, making sure all ingredients moistened. Bring to boil, cover tightly and simmer 35 minutes after reducing heat to medium-low. Top with mozzarella pieces and let stand 5 minutes before spooning out portions.
This has been a family favorite for years. It is tried and true!
1 box manicotti noodles
16 oz. ricotta cheese
12 oz. mozzarella cheese, 1/2 sliced and 1/2 diced
1/2 cup Parmesan cheese
1/4 cup parsley, chopped
1 teaspoon oregano (optional)
Large jar of Prego spaghetti sauce
Cook noodles only 5 1/2 to 6 minutes! Rinse in cold water immediately. Cook 5 at a time. Combine all other ingredients in a bowl, mix well and set aside except sliced mozzarella. Pour sauce on bottom of baking dish, carefully stuff noodles and lay in a single layer on sauce. Cover with more sauce and cheese slices. Bake at 350 degrees for 25 minutes. This freezes well before baking. If frozen, cook for about an hour.