Jewish Spaghetti Recipes

ISABEL'S JEWISH SPAGHETTI

Steps:

• Preparation:
• Preheat oven to 350 degrees.
• In a large pot, prepare Spaghetti according to package label.
• Strain Spaghetti.
• Return to pot.
• Toss Margarine or Butter with Spaghetti until melted.
• In a medium sauce pan add tomato paste, tomato sauce, water and ketchup.
• Over low heat slowly add Velveeta until it is all melted and fully incorporated into sauce.
• Pour sauce over buttered spaghetti and toss gently until well combined.
• Pour Spaghetti into a greased 9 x 13 inch baking pan.
• Cover with Aluminum foil.
• Bake 45 to 60 minutes until firm.
• Enjoy!
• **Variation: Do not bake.

JEWISH SPAGHETTI

Steps:

• Heat olive oil over medium heat in large frying pan.
• Cook onions until softened (do not brown).
• Add peppers and cook until soft.
• Add tomato sauce, salt and pepper.
• Bring to a boil.
• Simmer on low for 10 minutes.
• Add to spaghetti.

THE BEST EVER CLASSIC JEWISH NOODLE KUGEL

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Place noodles in a large bowl. Mix margarine into the noodles until melted. Stir in the eggs, sugar, applesauce, and vanilla extract. Pour noodle mixture into a 9x13 inch baking pan, then sprinkle with cinnamon. Cover baking pan with aluminum foil.
• Bake in the preheated oven for 30 minutes. Uncover the kugel and bake until golden brown, 20 to 30 minutes.