Tag: #spaghetti

Cowboy Spaghetti – The Best of Two Culinary Worlds

A quick, hearty family meal that you’ll never make the traditional way again!

Watch me make it here: https://youtube.com/shorts/TFoX5tsEEgk?feature=share

Ingredients
  • 1 package (12 ounces) spaghetti
  • 8 bacon strips, chopped
  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 large onion, chopped
  • 1 can (15 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) tomato sauce
  • 1 can (10 ounces) chili-seasoned diced tomatoes and green chiles, undrained
  • 2 tablespoons chili powder
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 3 cups shredded pepper jack cheese, divided
  • Chopped green onions (optional)
  • Sour Cream (optional)
Directions
  1. Preheat oven to 350°. Cook spaghetti according to package directions.
  2. In a 12-in. skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Add beef and onion to drippings. Cook and stir until beef is no longer pink, 5-7 minutes, breaking meat into crumbles.
  3. Remove from heat, drain and set aside.
  4. Take wiped skillet and pour in tomato sauce, beans, diced tomatoes, chili powder, Worcestershire sauce, cumin, oregano and garlic powder.Stir.
  5. Add beef and onion mixture and stir over low heat for 3-5 mins.
  6. Drain spaghetti; stir into skillet. Stir in 1-1/2 cups cheese and half the bacon. Top with remaining 1-1/2 cups cheese. Bake until heated through, 20-25 minutes.
  7. Top with a dollop of sour cream. Sprinkle with green onions and remaining bacon.

Four-Cheese Butternut Spaghetti Pie

A classic spaghetti pie, all made in one pot!

Watch me make it here: https://youtube.com/shorts/00LTIxFxDDU

Ingredients
  • 12 ounce dried spaghetti
  • 2 eggs, lightly beaten
  • ½ cup grated Parmesan cheese (2 oz.)
  • 1 teaspoon dried Italian seasoning, crushed
  • 2 tablespoon olive oil
  • 1-1.5 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces
  • 1 cup cottage cheese
  • 1 cup shredded provolone cheese (4 oz.) (Mozzarella also works)
  • ½ cup crumbled feta cheese (2 oz.)
  • 1 egg, lightly beaten
  • ¼ cup chopped fresh parsley
  • 2 tablespoon chopped fresh basil
  • Nonstick cooking spray
  • 1 cup marinara sauce, plus additional for serving
Directions
  1. Preheat oven to 350°F. In a 6-qt. Dutch oven cook pasta according to package directions. Drain and transfer to a medium bowl. Let cool slightly. Stir in the 2 eggs, Parmesan cheese, and Italian seasoning.
  2. Place the Dutch oven over medium-high heat. Add the olive oil and butternut squash. Cook, stirring occasionally, about 10 minutes or until squash is lightly browned and tender. Transfer squash to a second medium bowl. Stir in the cottage cheese, 1/2 cup of the provolone cheese, the feta cheese, the 1 egg, the parsley, and basil.
  3. Wipe out Dutch oven with paper towels (or wash and dry, if necessary). Coat with nonstick cooking spray. Transfer spaghetti mixture to the Dutch oven. Press into bottom and partially up the sides of the pot to form a crust. Spoon squash mixture into crust. Top with the 1 cup marinara sauce. Bake, covered, 40 to 45 minutes. Sprinkle with the remaining provolone cheese. Bake, uncovered, 5 minutes more or until cheese is melted. Let stand 10 minutes. Cut into wedges. Serve with additional warmed marinara sauce.

Spaghetti Arancini With Bolognese

A visually interesting spin on Spaghetti and Meatballs
Ingredients – Aranacini
  • 1 pound angel hair pasta, cooked (leftover preferred)
  • 1 cup tomato sauce
  • 2 large eggs
  • 2 cups ricotta
  • ½ cup grated parmesan, plus more for serving
  • 1 cup bread crumbs
  • 2 tablespoons chopped parsley
  • 4 cups canola oil, for frying
  • 2 cups bolognese, for serving
Ingredients – Bolognese
  • 2 tbsp olive oil
  • 1 cup grated carrots
  • 1 cup celery, minced
  • 1 cup onions, finely minced
  • 1 lb. ground beef (80/20)
  • 1 lb. ground pork
  • 1 25 oz. jar store-bought marinara (low sugar)
  • 1/2 cup heavy cream
  • 1 tsp salt
  • 1/2 tsp black pepper
Directions
  1. In a large bowl, mix cooked pasta, tomato sauce, eggs, ricotta, parmesan, bread crumbs, and parsley. The mixture should hold together easily and be thick and creamy.
  2. Heat oil on medium-high heat until it reaches 350 degrees.
  3. Scoop pasta with an ice cream scoop and form into 2” balls.
  4. Drop pasta balls into oil and cook until golden, approximately two minutes. Repeat until all batter is used. Set aside on paper towel.
  5. (You can make the sauce first if you prefer) In a large saucepan heat olive oil over medium heat. Add in carrots along with celery and onions and sauté until they’re just tender, about 3 minutes. Add the ground beef and ground pork, and cook until browned, breaking up the meat as you stir.
  6. Pour in the jar of store-bought marinara sauce along with salt and pepper and simmer for 30 minutes, stirring occasionally, until sauce thickens.
  7. When the Bolognese sauce has reached your desired consistency, stir in the heavy cream.
  8. Serve up a healthy portion of the sauce in a bowl and place spaghetti arancini balls on top.
  9. Top with grated parmesan if desired.

Classic Spaghetti and Meatballs

Don’t be upsetti, eat some spaghetti.

INGREDIENTS
  • 1 lb. spaghetti
  • 1 lb. ground beef
  • 1/3 c. bread crumbs
  • 1/4 c. finely chopped parsley
  • 1/4 c. freshly grated Parmesan, plus more for serving
  • 1 large egg
  • 2 garlic cloves, minced
  • Kosher salt
  • 1/2 tsp. red pepper flakes
  • 2 tbsp. extra-virgin olive oil
  • 1/2 c. onion, finely chopped
  • 1 (28-oz.) can crushed tomatoes
  • 1 bay leaf
  • Freshly ground black pepper
DIRECTIONS
  1. In a large bowl, combine beef with bread crumbs, parsley, Parmesan, egg, garlic, 1 teaspoon salt, and red pepper flakes. Mix until just combined then form into 16 balls.
  2. In a large pot over medium heat, heat oil. Add meatballs and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer meatballs to a plate.
  3. Add onion to pot and cook until soft, 5 minutes. Add crushed tomatoes and bay leaf. Season with salt and pepper and bring to a simmer. Return meatballs to pot and cover. Simmer until sauce has thickened, 8 to 10 minutes.
  4. In a large pot of salted boiling water, cook pasta until al dente. Drain.
  5. Serve pasta with a healthy scoop of meatballs and sauce. Top with Parmesan before serving.