Spaghetti Casserole Ii Recipes

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SPAGHETTI PIE II



Spaghetti Pie II image

An easy baked pasta dish. Great for potluck dinners. Freezes well.

Provided by Jennifer Meakings

Categories     World Cuisine Recipes     European     Italian

Yield 6

Number Of Ingredients 14

1 (6 ounce) package spaghetti
2 tablespoons butter
⅓ cup grated Parmesan cheese
2 eggs, beaten
1 pound lean ground beef
½ cup chopped onion
¼ cup chopped green bell pepper
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 teaspoon white sugar
1 teaspoon dried oregano
1 cup cottage cheese
½ cup shredded mozzarella cheese

Steps:

  • Cook and drain spaghetti. Stir in margarine, parmesan cheese and eggs, while spaghetti is hot. Form spaghetti mixture into a crust in a buttered 10 inch pie plate.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a skillet cook the beef, onion, green pepper and garlic. Drain off the fat and stir in the undrained tomatoes, tomato paste, sugar and oregano. Heat through.
  • Spread cottage cheese over the spaghetti crust then pour in the beef and tomato mixture.
  • Bake at 350 degrees F (175 degrees C) for 20 minutes. Sprinkle mozzarella cheese over the top of the pie then bake for 5 minutes longer, until cheese melts.

Nutrition Facts : Calories 487.7 calories, Carbohydrate 32.4 g, Cholesterol 144.1 mg, Fat 26.1 g, Fiber 3 g, Protein 29.5 g, SaturatedFat 12.1 g, Sodium 750 mg, Sugar 7.6 g

SPAGHETTI PIE CASSEROLE



Spaghetti Pie Casserole image

My family adores this spaghetti casserole. It's old-timey comfort food. This is how to make baked spaghetti with cream cheese. -Patricia Lavell, Islamorada, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 11

1 package (8 ounces) spaghetti
1 pound ground beef
1 small onion, chopped
2 garlic cloves, minced
1 jar (14 ounces) spaghetti sauce
1/2 teaspoon salt
1/4 teaspoon pepper
3 ounces reduced-fat cream cheese
1 cup reduced-fat sour cream
3 green onions, chopped
1-1/2 cups shredded cheddar-Monterey Jack cheese

Steps:

  • Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain. Stir in the spaghetti sauce, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally., In a small bowl, mix cream cheese and sour cream until blended; stir in green onions. In a greased 11x7-in. baking dish, layer the spaghetti, cream cheese mixture and meat mixture. Top with shredded cheese., Bake, covered, at 350° for 25 minutes. Uncover; bake until cheese is bubbly, 5-10 minutes longer.

Nutrition Facts : Calories 396 calories, Fat 20g fat (11g saturated fat), Cholesterol 73mg cholesterol, Sodium 622mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 2g fiber), Protein 23g protein.

SPAGHETTI CASSEROLE



Spaghetti Casserole image

This is an easy dish to prepare ahead of time, refrigerate and bake just before company arrives. -Kim Rocker, LaGrange, Georgia

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 2 casseroles (6 servings each).

Number Of Ingredients 7

1 package (16 ounces) spaghetti
1-1/2 pounds ground beef
1 jar (26 ounces) spaghetti sauce
2 cans (8 ounces each) tomato sauce
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sour cream
2 cups shredded Colby-Monterey Jack cheese

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°.

Nutrition Facts : Calories 430 calories, Fat 19g fat (10g saturated fat), Cholesterol 68mg cholesterol, Sodium 818mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 3g fiber), Protein 22g protein.

SPAGHETTI CASSEROLE III



Spaghetti Casserole III image

My Mom has been making this for years. The recipe calls for ketchup and cheddar cheese but can be made with traditional tomato sauce and your favorite Italian cheese.

Provided by Kristen

Categories     Main Dish Recipes     Casserole Recipes     Noodles

Time 35m

Yield 6

Number Of Ingredients 9

1 pound spaghetti
1 pound lean ground beef
1 onion, chopped
1 green bell pepper, chopped
1 clove garlic, minced
1 ½ cups ketchup
1 teaspoon dried oregano
salt and pepper to taste
1 ½ cups shredded Cheddar cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
  • Preheat oven to 300 degrees F (150 degrees C).
  • In a large skillet, brown ground beef until no longer pink; drain reserving 1 tablespoon of drippings in pan. Set beef aside. In skillet saute onion, green bell pepper and garlic until just soft. Combine browned beef, ketchup, oregano, salt and pepper with onion mixture; mix well.
  • Pour mixture into a 9x13 inch baking dish. On top of mixture, layer pasta and then sprinkle on cheese. Bake in preheated oven until cheese is melted.

Nutrition Facts : Calories 665.3 calories, Carbohydrate 74.9 g, Cholesterol 86.4 mg, Fat 26.4 g, Fiber 3.4 g, Protein 31.8 g, SaturatedFat 12.5 g, Sodium 902 mg, Sugar 17.1 g

BAKED SPAGHETTI CASSEROLE



Baked Spaghetti Casserole image

Baked Spaghetti Casserole is a family favorite dinner that's filled with pasta, cheese, and an easy semi-homemade ground beef meat sauce. This gets gobbled up even by the pickiest eaters when I make it for dinner. Serve with a salad and garlic bread for a delicious and heart family dinner.

Provided by Jessica

Categories     Dinner

Time 1h25m

Number Of Ingredients 12

1 box (16 oz) angel hair pasta
1 lb lean ground beef
1 onion (finely diced)
½ teaspoon salt
1 jar (24 oz) tomato basil pasta sauce
½ teaspoon seasoned salt
½ teaspoon garlic powder
2 large eggs
1/3 cup shredded or grated parmesan cheese
5 tablespoons butter (melted)
2 cups whole-fat cottage cheese ((a 16 oz container))
4 cups shredded mozzarella cheese

Steps:

  • Heat oven to 350°. Prepare a 9x13 baking dish by spraying with cooking spray. Set aside.
  • Cook pasta according to package directions. When done cooking, drain the pasta and return to pot. * The pasta will cook slightly more during the oven bake time. Cooking to al dente on the instructions is usually good. Or cook slightly longer if you want softer pasta.
  • In a skillet pan, over medium high heat, combine the ground beef, onion, and salt. Cook and crumble until the meat is no longer pink. until no longer pink. Add the pasta sauce, seasoned salt, and garlic powder. Stir and reduce heat to low. Let it simmer until ready to assemble casserole.
  • In a small mixing bowl, combine eggs, parmesan cheese, and melted butter. Stir together and pour over the hot, cooked pasta. Mix well to make sure all noodles are coated.
  • ASSEMBLE THE CASSEROLE : Place half the pasta mixture in the baking dish, top with half the cottage cheese mixture, half the meat sauce, and half the mozzarella cheese. Repeat layers one more time.
  • Spray one side of a piece of tin foil and cover the baking dish. Cooking spray side down. Cook for 40 minutes. Uncover and cook an additional 15-20 or until cheese is melted and lightly golden brown.
  • Let cool for about 5 minutes and then cut into squares and serve.

Nutrition Facts : Carbohydrate 52 g, Protein 42 g, Fat 28 g, SaturatedFat 15 g, Cholesterol 156 mg, Sodium 1467 mg, Fiber 3 g, Sugar 8 g, Calories 631 kcal, ServingSize 1 serving

THE BEST SPAGHETTI CASSEROLE



The Best Spaghetti Casserole image

Easy spaghetti dish with a little twist!

Provided by Noonie Finch Hodges

Categories     Main Dish Recipes     Casserole Recipes     Noodles

Time 1h10m

Yield 12

Number Of Ingredients 8

1 (16 ounce) package spaghetti
2 pounds ground beef
¼ cup chopped onion
2 (26.5 ounce) cans meatless spaghetti sauce
1 (16 ounce) container fat-free sour cream
2 cups shredded mozzarella cheese, divided
½ cup Parmesan cheese
salt and black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a deep 9x13 inch baking dish.
  • Bring a large pot of salted water to a boil over high heat. Stir in the spaghetti. Boil the pasta until cooked through but still firm to the bite, 8 to 10 minutes. Drain well.
  • Brown ground beef and onion in a large skillet over high heat; drain fat. Stir in the spaghetti sauce, sour cream, and 1 cup of the mozzarella. Mix in the cooked pasta. Transfer pasta mixture to prepared baking dish. Top with remaining 1 cup of mozzarella and the Parmesan cheese. Cover pan with aluminum foil.
  • Bake in preheated oven until hot and bubbly, about 30 minutes.

Nutrition Facts : Calories 481.1 calories, Carbohydrate 51.4 g, Cholesterol 71.4 mg, Fat 17 g, Fiber 4.5 g, Protein 28.4 g, SaturatedFat 7 g, Sodium 826.2 mg, Sugar 16.4 g

SPAGHETTI CASSEROLE II



Spaghetti Casserole II image

A very easy recipe!

Provided by Christine

Categories     Main Dish Recipes     Casserole Recipes     Noodles

Time 1h

Yield 8

Number Of Ingredients 6

1 pound spaghetti
1 pound lean ground beef
1 (14.5 ounce) can peeled and diced tomatoes
1 (10.75 ounce) can condensed tomato soup
2 cups tomato juice
1 cup shredded Cheddar cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium skillet over medium-high heat, cook ground beef until brown. Drain. Place beef in a 9x13 inch baking dish. Top with tomatoes, tomato soup and tomato juice. Layer spaghetti over tomatoes and top with shredded cheddar.
  • Bake in preheated oven for 45 minutes, until cheese is golden and bubbly.

Nutrition Facts : Calories 426.6 calories, Carbohydrate 51.8 g, Cholesterol 49.2 mg, Fat 13.9 g, Fiber 2.6 g, Protein 22.3 g, SaturatedFat 6.3 g, Sodium 576.9 mg, Sugar 7.7 g

BAKED SPAGHETTI II



Baked Spaghetti II image

Here is an inexpensive and delicious meal made rich and zesty by tomato soup, cream of mushroom soup, green pepper, and cheese. You can use any kind of pasta and you can substitute ground chicken and turkey for beef. My kids love it!

Provided by Debbie Clark

Categories     Main Dish Recipes     Pasta

Time 40m

Yield 7

Number Of Ingredients 9

1 pound spaghetti
1 pound lean ground beef
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 ½ cups water
1 (10.75 ounce) can condensed tomato soup
2 cups shredded sharp Cheddar cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
  • In a large skillet over medium heat, brown beef, and saute onion, green pepper and garlic; drain and return to skillet.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir condensed cream of mushroom soup, water, and condensed tomato soup into skillet. Stir pasta into meat and soup mixture; mix together well. Spread mixture into a 9x13 inch baking dish; top with Cheddar cheese.
  • Bake in preheated oven for 20 to 30 minutes; serve.

Nutrition Facts : Calories 648.3 calories, Carbohydrate 60.2 g, Cholesterol 90 mg, Fat 30.7 g, Fiber 2.8 g, Protein 31.5 g, SaturatedFat 14.6 g, Sodium 817.1 mg, Sugar 6.7 g

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