Creole Spaghetti Bake Recipes

SPAGHETTI CASSEROLE

Steps:

• Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce and tomato sauce. Remove from the heat. , Drain pasta. Combine soup and sour cream. In two 8-in. square baking dishes, layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers., Cover and bake 55-65 minutes or until cheese is melted. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casseroles, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

CREOLE PASTA WITH SAUSAGE AND SHRIMP

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the onion, celery, peppers, green onions and garlic in 2 tablespoons butter until tender. Stir in the cream, wine, Creole seasoning, salt, pepper flakes and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until thickened., In another large skillet, saute sausage and shrimp in remaining butter for 5-6 minutes or until shrimp turn pink. Drain fettuccine; toss with vegetable mixture, tomatoes and sausage mixture.

BAKED SPAGHETTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
• Heat a large skillet over medium heat; cook and stir beef and onion until meat is browned and onions are soft and translucent, about 7 minutes. Drain. Stir in spaghetti sauce and seasoned salt.
• Whisk eggs, Parmesan cheese, and butter in a large bowl. Mix in spaghetti to egg mixture and toss to coat. Place half the spaghetti mixture into baking dish. Top with half the cottage cheese, mozzarella, and meat sauce. Repeat layers. Cover with aluminum foil.
• Bake in preheated oven for 40 minutes. Remove foil and continue to bake until the cheese is melted and lightly browned, 20 to 25 minutes longer.

CREAMY THREE-CHEESE SPAGHETTI

Steps:

• In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain, reserving 1 cup pasta water.
• Meanwhile, in a large skillet over medium heat, heat oil. Add garlic and cook until fragrant, 1 minute, then add heavy cream, broth, and 1/2 cup of reserved pasta water. Add cooked spaghetti and toss until noodles are fully coated and liquid is simmering.
• Remove from heat and stir in cheese. Toss constantly, adding more pasta water until sauce reaches desired consistency. Season with salt and pepper and garnish with chives before serving.

CREOLE SPAGHETTI BAKE

Steps:

• Set oven to 350 degrees.
• Grease a 2-quart casserole dish.
• Cook spaghetti until firm-tender (don't overcook); drain, and toss with 2-3 Tbsp oil (this is so the spaghetti won't stick together).
• In a frypan, saute the bacon, onion and green pepper till the bacon is almost crisp, add in the chopped garlic, cook for 2 minutes.
• Add in the tomato sauce, tomato soup (undiluted) mushrooms and cooked ham or chicken (if using), add in salt and pepper to taste, stir to combine.
• Add in the corn to the cooked spaghetti; toss.
• Then add in the tomato sauce mixture; mix well to combine with the spaghetti.
• Transfer the mixture to a greased casserole dish.
• Sprinkle with Parmesan cheese, then sprinkle with grated cheddar cheese.
• Bake for 25-30 minutes, or until bubbly.

CREOLE CHICKEN SPAGHETTI

Steps:

• Place the olive oil in a large saucepan.
• add onions, pepper, garlic and celery and saute until soft.
• add the pasta sauce and tomatoes with their juice and stir.
• add sugar, worcestershire sauce chili powder and cumin.
• reduce heat to low and simmer about 20 minutes.
• Cook spaghetti til al dente.
• drain spaghetti then pour sauce over top of it.
• Add chicken and cheese and put in a baking dish and broil for 2 minutes.

CREOLE SHRIMP PASTA

Steps:

• Peel and devein shrimp; rinse and pat dry with paper towel
• Sprinkle one tablespoon of Creole seasoning over shrimp; set aside
• In a large stockpot, add oil, chopped onions, celery and bell peppers; cook for 5-8 minutes, or until onions become translucent; add garlic to mixture; combine well
• Add tomatoes, water, paprika and bay leaves to stockpot; bring to boil
• Using a potato masher, mash down the tomatoes; reduce heat to medium low, cover and allow to cook for 10-15 minutes or until tomatoes begin to thicken
• In a separate pan, bring water to boil for pasta
• Add seasoned shrimp to tomato mixture; cover;
• Continue to cook pasta according to directions; drain pasta and plate
• Spoon shrimp and Creole sauce over cooked pasta; garnish with parsley and serve

ANDOUILLE AND CHICKEN CREOLE PASTA

Steps:

• Melt the margarine in a large skillet over medium-high heat. Cook sausage and chicken with the Creole seasoning until the meat is about halfway done. Add the mushrooms, green onion, green pepper and red pepper. Saute over medium heat until the mushrooms begin to shrink, about 10 minutes.
• Stir in the chicken broth and milk, season with lemon pepper and garlic powder, and reduce the heat to medium-low. (Now is a good time to start boiling water for the pasta.) Mix together the cornstarch and cold water until dissolved - I like to use a coffee mug. Stir into the skillet. Cook, stirring gently, until the sauce returns to a boil. Boil for one minute, then remove from heat and set aside. Serve hot over cooked pasta.
• Place pasta in a large pot of lightly salted water. Boil for 8 to 10 minutes, or until pasta is al dente. Drain.