Kittencals Spaghetti Pie Recipes

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KITTENCAL'S DELICIOUS MEATY PASTA SAUCE



Kittencal's Delicious Meaty Pasta Sauce image

I don't think you will find a better meat sauce than this one! a good tomato sauce needs time to "ripen" so I strongly suggest to make this sauce a few day ahead and refrigerate just warm in a saucepan before using you will see that the flavors strongly intensify after refrigeration time --if you want a creamy sauce just add in 1/4 cup or more of heavy whipping cream the last 30 minutes of cooking time, this may be doubled if desired but keep the ground beef amount at one pound, this also freezes well... you will *love* this!

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 20

1/3 cup olive oil (or use enough sauce to coat the bottom of your skillet)
3 teaspoons dried basil
3 teaspoons oregano
1 -2 teaspoon dried chili pepper flakes (or to taste)
1 large bay leaf
1 medium onion, finely chopped
6 garlic cloves, finely chopped tablespoons (or to taste, I like lots of garlic!)
1 (6 ounce) can tomato paste
1 lb lean ground beef
1/2 lb Italian sausage, casings removed
1/2 cup dry red wine
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
1 1/2 cups good-quality beef broth
3/4 lb button mushroom (or use a couple cans whole drained mushrooms, but fresh is better!)
1 -2 teaspoon white sugar
1 tablespoon Worcestershire sauce (or to taste)
1 tablespoon salt (or to taste a good tomato sauce needs lots of salt)
1 teaspoon fresh ground black pepper
fresh grated parmesan cheese

Steps:

  • In a Dutch oven heat oil, then add in the basil, oregano, chili flakes, bay leaf and onion; saute, stirring with a wooden spoon for about 4 minutes (this will release the flavors in the spices).
  • Add in garlic and cook for 2 minutes.
  • Add in tomato paste and cook stirring with a wooden spoon for 2 minutes.
  • Add in ground beef and sausage meat; cook until well browned (about 10 minutes) drain any fat.
  • Add in the wine and simmer for 2-3 minutes, stirring.
  • Add in crushed tomatoes, tomato sauce, beef broth, mushrooms, sugar, 2 tablespoons salt, Worcestershire sauce; bring to a boil, reduce heat and simmer partially covered for about 2 hours (or you can simmer for longer on low heat).
  • Season with black pepper.
  • Remove the bay leaf and serve over hot cooked pasta then sprinkle with lots grated Parmesan cheese.

Nutrition Facts : Calories 496.8, Fat 30.9, SaturatedFat 8.6, Cholesterol 70.7, Sodium 2525.8, Carbohydrate 25.7, Fiber 5.6, Sugar 8.5, Protein 29.3

KITTENCAL'S SPAGHETTI PIE



Kittencal's Spaghetti Pie image

You will need a minimum 2-quart round casserole dish for this or this will also fit into an 11 x 7-inch baking pan this will *not* fit into a regular 9 or 10-inch pie plate --- with this or with any recipe made from scratch preparation time takes a little extra effort, to save some time and to blend the flavors prepare the tomato sauce mixture up to a day in advance and refrigerate until ready to use --- substituting prepared pasta sauce for the tomato sauce will not produce the best results I would strongly recommend using only tomato sauce, this recipe was tested both ways and the tomato sauce version was the best! --- NOTE this also may be made without the cottage cheese filling by placing the sauce directly over the spaghetti top with mozzarella cheese and reducing the baking time only slightly

Provided by Kittencalrecipezazz

Categories     Spaghetti

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 19

8 ounces uncooked thin spaghetti
1/4 cup melted butter
1 teaspoon garlic powder
2 eggs, beaten
3/4 cup grated parmesan cheese, divided
1/2 teaspoon fresh ground black pepper (or to taste)
salt (optional or to taste)
2 cups cream-style cottage cheese
1/4 cup grated parmesan cheese
2 cups shredded mozzarella cheese, divided
1/2 lb ground beef (or use bulk Italian sausage meat or half each)
1 small onion, chopped
1/2 teaspoon crushed red pepper flakes (optional or adjust to suit heat level)
1 -2 tablespoon fresh minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 (14 ounce) can tomato sauce (another 1/2 cup sauce won't hurt)
1 (10 ounce) can sliced mushrooms, drained
1/2 teaspoon seasoning salt (or to taste) or 1/2 teaspoon white salt (or to taste)

Steps:

  • Grease a round 2-quart casserole dish or an 11 x 7-inch baking dish.
  • For the sauce; in a skillet or saucepan brown the ground beef with onion and red chili flakes until no longer pink.
  • Drain fat then add in garlic, oregano and basil; cook for 2 minutes.
  • Add in tomato sauce, mushrooms and 1/2 teaspoon salt, bring to a boil over medium heat stirring.
  • Reduce heat to low and simmer for 30-40 minutes stirring occasionally, season with more salt to taste if desired.
  • Meanwhile cook the spaghetti in boiling water until almost tender (undercook the spaghetti as it will soften up even more when baked in the oven) drain in a colander then rinse under cold water, drain well again then place into a large bowl.
  • Add in melted butter, garlic powder, eggs, 1/2 cup Parmesan cheese and black pepper; using clean hands toss/mix until well combined (use hands for mixing spaghetti this will not work with a spoon) season with salt to taste if desired.
  • TO ASSEMBLE; spread the spaghetti mixture evenly into bottom of the pie plate, pressing down with hands to flatten.
  • In a bowl mix 2 cups cottage cheese with 1/4 cup Parmesan and 1 cup mozzarella cheese cheese then spread over the spaghetti.
  • Dollop the tomato sauce mixture over the cottage cheese then spread out with a spoon.
  • Top with 1 cup or more of mozzarella cheese.
  • Cover with foil and bake at 350°F for 30 minutes.
  • Uncover and continue to bake 10-15 minutes more or until hot and bubbly.

Nutrition Facts : Calories 460, Fat 24.4, SaturatedFat 13.2, Cholesterol 128.4, Sodium 923.1, Carbohydrate 28.4, Fiber 1.4, Sugar 3.9, Protein 32.1

KITTENCAL'S ITALIAN TOMATO PASTA SAUCE AND PARMESAN MEATBALLS



Kittencal's Italian Tomato Pasta Sauce and Parmesan Meatballs image

There is a method to making the perfect sauce and that is a very long slow cooking time then refrigerate to blend the flavors, a good sauce needs time to "ripen" and develop it's full flavor, this sauce must be made a day or even up 4 days ahead in order for the flavors to intensify, the longer you leave it refrigerated the better it will be --- this recipe makes a fair amount use what you need then freeze the rest in plastic containers for another meal, for a quick thaw just pop in the microwave for about 8 minutes or a little more or thaw in refrigerator overnight, if desired you may partially precook the meatballs on a greased baking sheet in oven before adding to the sauce --- you will love this sauce and you will be making it often! ---- also see my recipe#150207

Provided by Kittencalrecipezazz

Categories     Sauces

Time 3h30m

Yield 10 serving(s)

Number Of Ingredients 15

prepared meatballs, recipe (see my Kittencal's Italian Melt-In-Your-Mouth Meatballs)
olive oil (to cover bottom of the pot)
1 large onion, chopped
6 large garlic cloves, finely chopped (or to taste)
1 -2 bay leaf
1 tablespoon dried oregano (rubbed with fingers to release the oils)
1 tablespoon dried basil (rubbed with fingers to release the oils)
1 -2 tablespoon salt (or to taste)
1 teaspoon fresh ground black pepper (or to taste)
1 teaspoon crushed red pepper flakes (optional or to taste)
1 (6 ounce) can tomato paste
1/3-1/2 cup dry red wine (or to taste)
2 (28 ounce) cans crushed tomatoes (can use 3 cans if you plan of freezing some sauce)
2 (28 ounce) cans diced tomatoes, well drained
1 tablespoon sugar (optional and to be added in the last 30 minutes of cooking time)

Steps:

  • Prepare the meatball recipe as directed on the recipe; transfer to a plate cover with plastic wrap and refrigerate until ready to use (the meatballs may be prepared up to 1 day in advance).
  • Drain the diced tomatoes over a strainer.
  • Coat bottom of large heavy-bottomed pot with olive oil, heat over medium heat.
  • Saute onion with bay leaf, oregano, basil, salt, black pepper and crushed chili peppers for about 5-7 minutes or until the onions are transparent.
  • Add in fresh garlic; cook stirring for 2 minutes.
  • Add the tomato paste;mix and stir for about 2 minutes or until well combined with the onion mixture.
  • Add in the wine; stir well to combine.
  • Add the 2 cans crushed tomatoes (can use 3 cans if you are freezing some sauce) and the drained diced tomatoes, stir and bring to a light boil; boil for 5-8 minutes then reduce heat to low.
  • Add in uncooked meatballs to the sauce (if you are adding the meatballs uncooked do not stir for 30 minutes or you may run the risk of them falling apart in the simmering sauce).
  • Simmer uncovered on low heat for about 3-5 hours (the longer you simmer uncovered the thicker and richer your sauce will be so don't be afraid to simmer even 6 hours!) adding more salt if desired.
  • Skim off any fat that might gather on top of sauce.
  • Allow to cool to room temperature then refrigerate (with the meatballs in the sauce) a minimum of 1 day or up to 4 days before using.
  • Use as much as desired then freeze the rest for another meal, just reheat the sauce on top of the stove or heat in microwave (this will freeze well for up to 6 months).
  • Note: if desired, you can bake the meatballs in the oven before adding to the sauce.

Nutrition Facts : Calories 116.3, Fat 0.9, SaturatedFat 0.1, Sodium 1052.2, Carbohydrate 25.1, Fiber 6.2, Sugar 8.3, Protein 5.2

KITTENCAL'S MARINARA PASTA SAUCE (VEGETARIAN)



Kittencal's Marinara Pasta Sauce (Vegetarian) image

This is a basic simple marinara but big on flavor, it can be ready in 1 hour or you can cook it longer and even tastes better the next day that is why I strongly suggest to make this sauce 1-3 days ahead and refrigerate as the flavors will blend and intensify ---this freezes well so make a double recipe and freeze a batch for the next meal, you may omit the wine but I strongly suggest to add it in, it really adds flavor to the sauce --- please make certain to purchase only good-quality canned Italian Roma (plum) tomatoes for this it will make a huge difference to the flavor of the sauce --- all ingredients may be adjusted to suit taste, this sauce can also be simmered for a longer time in a crockpot, throw in some fresh mushrooms also if desired --- also see my recipe#71273

Provided by Kittencalrecipezazz

Categories     Sauces

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

3 -4 tablespoons olive oil (I use enough oil to lightly coat the bottom of my pot)
1 large onion, chopped
4 -6 garlic cloves, minced (or to taste, the more the better I use 6 extra large cloves)
1 tablespoon dried basil (rubbed between fingers to release flavor)
2 teaspoons dried oregano (rubbed between fingers to release flavor)
1/2 teaspoon crushed red pepper flakes (optional or adjust to taste)
1 (6 ounce) can tomato paste (can use two cans for a thicker richer sauce if desired)
1 (28 ounce) can whole roma tomatoes, undrained (break up with a fork before cooking, go ahead and use two cans if desired!)
1/3-1/2 cup dry red wine (you may omit if desired but good to add in, can use white wine)
2 teaspoons sugar (optional or to taste)
1 teaspoon salt (or to taste, a good tomato sauce needs lots so don't be shy with the salt)
fresh ground black pepper (to taste)

Steps:

  • In a heavy-bottomed stockpot or Dutch oven heat oil over medium-high heat.
  • Add in onions, garlic and dried red pepper flakes, basil and oregano; saute for about 3-4 minutes.
  • Add in the tomato paste and stir for 2-3 minutes.
  • Add in the Roma tomatoes with juice and wine; simmer uncovered over low heat for 1-2 hours (I usually cook it for at least a couple of hours) stirring occasionally.
  • Season with salt and pepper and add in sugar if desired.
  • **NOTE** if you prefer a thinner sauce, then add in some water.

Nutrition Facts : Calories 207.8, Fat 10.8, SaturatedFat 1.5, Sodium 933.6, Carbohydrate 23.6, Fiber 5.3, Sugar 14.4, Protein 4.4

KITTENCAL'S CHILI SPAGHETTI



Kittencal's Chili Spaghetti image

Nothing fancy about the chili but it's a darn good recipe to serve over pasta, I strongly suggest to make the chili mixture a day ahead and refrigerate, the flavor really does get stronger and better! Adjust the chili powder to taste, I use half chili powder and half ancho chili powder for a more smokey flavor, for more heat add in dried chili flakes. Although the ingredients listed make a really great chili mixture, you can add in other ingredients to create your favorite chili if desired! You can use ground turkey in place of ground beef, this is also great with penne or rigatoni pasta, see my recipe#168653

Provided by Kittencalrecipezazz

Categories     Spaghetti

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 16

2 lbs ground beef (you can use more or less ground beef)
2 medium green bell peppers, chopped
2 large onions, chopped
1 large celery rib, finely chopped
2 -3 tablespoons fresh minced garlic (or to taste)
1 -2 jalapeno pepper, seeded and chopped (optional)
5 -6 tablespoons chili powder (I use lots!)
2 tablespoons cumin
1 -2 tablespoon beef bouillon powder
1 (28 ounce) can diced tomatoes with juice
2 (15 ounce) cans kidney beans (undrained or use one can only)
1 (28 ounce) can crushed tomatoes or 1 (28 ounce) can tomato sauce
1 (7 ounce) bottle taco sauce (mild or spicy or use 2 bottles 215-ml Old El Paso spicy)
salt and pepper
cooked spaghetti
grated old cheddar cheese (any amount desired)

Steps:

  • In a large skillet cook the ground beef with green bell peppers, onions, garlic, celery and jalapeno peppers stirring with a wooden spoon until beef is no longer pink; drain.
  • Add in the chili powder, cumin and beef bouillon powder; cook stirring with wooden spoon for another 5 minutes, or until the ground beef is well browned.
  • Add in tomatoes with juice, beans with juice, crushed tomatoes and taco sauce; cook uncovered over low heat breaking up the tomatoes with a spoon for about 1-1/2-2 hours, season with lots of salt and black pepper (you can really simmer this for as long as you want to over low heat until as thick as you like, just make certain to simmer it uncovered, the longer you cook the chili the richer and thicker it will be!).
  • Divide the cooked pasta in bowls, then ladle the chili mixture on top, then sprinkle with grated cheese.
  • Delicious!

Nutrition Facts : Calories 878.2, Fat 38.6, SaturatedFat 14, Cholesterol 154.2, Sodium 2098.2, Carbohydrate 78.5, Fiber 20.9, Sugar 27.4, Protein 60.3

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