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Cooking, Recipe and Food Blog

Cheesy Baked Spaghetti

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Cheesy baked spaghetti is a perfect treat for kids and the young at heart. This recipe uses cheese sauce. You may use cheese spread or cheese dip, whichever you prefer and tastes better for you.

 

Ingredients:

175g spaghetti noodles

3 hotdogs, sliced into strips

6 cloves garlic, crushed

1 small brown onion, chopped

100g ground beef

1 cup canned mushrooms, sliced

250g tomato sauce

200g cheese sauce

2 tablespoons oil

Salt and pepper to taste

 

Cook the pasta in a pot of salted boiling water according to package instructions or until al dente. Drain and set aside.

Heat the oil in a medium sized saucepan over medium heat. Fry the sliced sausages for 3 minutes or until cooked. Transfer to a plate.

In the same pan, sauté the garlic and onions for 2-3 minutes or until the onions are soft and translucent. Add the beef and fry it for 6-8 minutes or until it is browned.  Stir in the mushrooms.

Pour the tomato sauce into the pan Let it simmer for 5 minutes or until heated through. Combine the pasta and the sauce. Mix until the noodles are coated.

Transfer half of the pasta in a pan and top it with the half of the cooked sausages and half of the cheese sauce. Repeat this layer and bake it in the oven at 350F for 5 minutes or until the top is lightly browned.

Remove the pasta from the oven and let it stand for 5 minutes before serving.

 

Photo Courtesy Of:  missmeng

 

Spaghetti with Hearty Beef Sauce

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Pasta is a bestseller any day. It is easy to make and there is so many ways to prepare it. Here’s a simple twist to the classic spaghetti with beef sauce recipe. It is a delicious dish that will go well with grilled or fried meats. Salad will do perfectly fine too.

Make sure that you cut the vegetables into small pieces so that it goes well with the mince, although chunky is a good idea as well. Some celery can also add more bite and crunchiness. You can also use ground chicken for this recipe for more variation. A bit of chili flakes is also a good addition if you want more bite. Feel free to be creative –add some ingredients or remove some according to your taste.

 

Ingredients:

800g ground beef

2 tablespoons oil

1 medium onion, finely chopped

2 cloves garlic, crushed

1 large red capsicum, cut into 1cm squares

1/3 cup tomato sauce

2 x 410g cans tomatoes, chopped

1/3 cup red wine

2 medium zucchini, cut into 1 cm slices

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon dried basil

1/2 teaspoon nutmeg

750g spaghetti noodles

Salt and pepper to taste

Parmesan cheese for serving

 

Cook the spaghetti noodles in a large pot of salted boiling water according to package instructions or until al dente. Drain and set aside.

Heat the oil in a large saucepan over medium heat. Sauté the onion and garlic for 5 minutes or until the onions are soft. Add the ground beef and cook it for 5-8 minutes or until it is browned. Use a fork to break any lumps if needed.

Place the tomatoes, capsicums, zucchini, thyme, rosemary, basil and nutmeg in the saucepan. Pour in the red wine and cook it for 15-20 minutes until the vegetables are soft and the liquid evaporates. Stir in the tomato sauce. Let it simmer for another 5 minutes until the sauce is heated through. Season it with salt and pepper to taste.

Place the spaghetti on a serving platter or individual plates. Top it with the beef sauce and sprinkle with Parmesan cheese before serving. Serve warm with bread.

 

Photo Courtesy Of:  cibomahto

Seafood and Autumn Vegetable Wholemeal Spaghetti

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Near-impossible to resist if you’re a fan of Seafood, this dish is also very healthy and very quick to make – taking twenty five minutes including preparation time.

Seafood and Autumn Vegetable Wholemeal Spaghetti

You can use Cod for this recipe, or any other White fish, if you have a preference – try with Coley or even some Scallops for a treat!

To Serve 4
300g Wholemeal Spaghetti
1tbsp Olive Oil
250g Mushrooms, sliced
500g Frozen Cod, defrosted and diced
200g Frozen Peas, defrosted
100g Frozen Prawns, defrosted
1 packet mix for Cheese Sauce
300ml Semi-Skimmed Milk

1. Cook the Spaghetti in a pan of slightly salted boiling water for twelve minutes, or until ‘al dente’, then drain and return to the pan.
2. Heat the tablespoon of Olive Oil in a large frying pan, then add the Mushrooms and fry for two to three minutes before adding the Fish chunks and cook for another one or two minutes.
3. Stir in the Peas and Prawns, then cook for two more minutes.
4. In a small saucepan, mix the Cheese Sauce powder with the Semi-Skimmed Milk, as per the packet instructions.
5. Pour this over the Drained Spaghetti, then gently mix in the Mushroom, Fish, Peas and Prawns, and cook for a further minute to warm through, stirring all the time.
6. Serve straight away, with a fresh Green Salad.

Photo Courtesy of: Noonch

Pasta Dough

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Love your Lasagne? Seduced by Spaghetti? Then you’ll be extremely happy you’ve found this recipe to make Pasta. It’s easy enough to produce in large quantities, then you can easily make the pasta thicker or thinner depending on what you’ll be cooking!

Pasta Dough

Makes enough Pasta for Lasagne for four, or Spaghetti for two or three – depending on how much you want!

500g ‘00’ Flour
4 Eggs
6 Egg Yolks
1tsp Salt
1tbsp Olive Oil
2tbsp Water, pinch of Saffron Strands

1. Sieve the Flour into a large mixing bowl, and make a well in the centre of it.
2. Crack the Eggs and the Yolks into the well, before working it into the Flour with your fingertips. Add the Salt and Olive Oil and carry on mixing.
3. Slowly add the Water, as you may not need it. It should make a soft dough – if you really want, use a Food Processor.
4. Turn the Dough out onto a surface, then need it as hard as you can until it has formed a smooth dough. There is no need to flour the surface, but if the Dough is too wet you can put a small amount down.
5. Wrap the Dough in cling-film and refrigerate for at least thirty minutes before you need to roll it out into the correct shape.

Photo Courtesy of: missy & the universe

Spaghetti with Meatballs

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This a dish kids and adults will love. It is easy to make and you can make the meatballs ahead of time. Sweeten the sauce if you will serve it to kids. You can also add some chilli for a spicier dish.

It is also a good idea to bake it in the oven for 5 minutes so that the cheese will melt and the sauce is absorbed by the noodles.

Ingredients:

Meatballs:

2 eggs

1/2 cup milk

3 slices bread, crumbled

2 pounds lean ground beef

1/2 cup finely chopped onion

2 tablespoons chopped parsley

1 clove garlic, minced

1 teaspoon salt

1/2 teaspoon pepper

Spaghetti:

3 tablespoons olive oil

1/2 cup chopped onion

2 cloves garlic, minced

1 tablespoon sugar (optional)

2 teaspoons salt

1 teaspoon dried leaf oregano

1/2 teaspoon dried leaf basil

1/4 teaspoon black pepper

1 large can (28 to 36 ounces total) crushed Italian tomatoes

2 cans (6 ounces each) tomato paste

16 ounces thin spaghetti

Parmesan cheese

Preparation:

In a pot of boiling water with oil and salt, cook spaghetti according to package instructions. Drain and set aside.

In a medium bowl, beat the eggs. Add the milk and bread. Let it stand for 5 minutes. Mix in the ground beef, onion, garlic and parsley. Mix well and season it with salt and pepper. Shape into balls about 1-2 inches in diameter. Place the meatballs in a greased baking pan or tray. Bake it for 20-30 minutes at 450 degrees F or until it is brown.

In a heavy pot or Dutch oven, heat the oil under medium heat and sauté the garlic and onions for 5 minutes or until the onion becomes translucent. Add the tomatoes, tomato paste, basil and oregano. Bring it to a boil. Season it with salt, pepper and sugar. Mix well. Reduce the heat and let it simmer for 30 minutes or until thick. Add the meatballs and cook for another 15-20 minutes.

Serve spaghetti on a plate. Pour some sauce with meatballs. Sprinkle with Parmesan cheese.

Photo Courtesy Of: verygreen

Garden Vegetable Spaghetti with Feta Cheese and Basil

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All it takes to make this dish is twenty minutes of your time, plus a few basic ingredients – nothing that would be out of place in a kitchen. As well as being very quick and easy to make, it’s also very healthy, and easy to adjust to whatever vegetables are in season at that time.

Garden Vegetables

You could serve this dish either warm or cold, with some fresh Garlic Bread, as part of a Summer Picnic or with a home-made Mint Sauce. Experiment with using roasted Vegetables – lightly charring the Peppers adds a different texture to the meal, and the warmth of the Tomatoes will make this dish very tempting.

To serve 4

400g Spaghetti

1 Red Pepper

1 Yellow Pepper

75g Peas

125g Young Leaf Spinach

150g Baby Tomatoes

2 tbsp Olive Oil

125g Feta Cheese

Bunch of Basil, roughly chopped (or ripped)

1.       Cook the pasta for eight minutes in a pan of boiling water, stirring occasionally.

2.       Slice the Red and Yellow Peppers, and add these to the pan, along with the Peas, bringing the pan back to the boil and simmer for a further two minutes

3.       Drain the mix into a colander, and set aside

4.       Cut the Tomatoes in half, and add these and Spinach in the pan for a minute, before removing the pan from the heat.

5.       Tip the Spaghetti and drained vegetables back into the pan then add the olive oil and mix lightly. Put the lid on, and let it stand for a minute.

6.       Lightly toss the vegetables and Spaghetti, before adding the Feta Cheese and Chopped Basil, and tossing again gently.

Photo courtesy of: Greenfaerietree

Rainy Day Plain Spaghetti

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Spaghetti

I love rainy days. Not zero-visibility, wrath-of-God thundering days, mind you- I mean enough rain to make the grass and trees look just a little bit greener, rain I can hear on our roof without fearing that it will take our window shutters off.

Today is such a day. The air is cool, and the dogs don’t mind getting themselves wet outside. On days like today, there’s nothing like a bowl of hot pasta- hot spaghetti to be precise- to curl up on the sofa with.

My husband introduced me to the joy of “plain” spaghetti- that is, perfectly cooked noodles with nothing more than a drizzle of extra virgin olive oil, some salt and pepper. That’s it. Sometimes, I like to throw on a bit of freshly grated Parmigiano Reggiano, perhaps a clove of crushed garlic- but make no mistake about it: the pasta is the star here.

It follows, then, that the pasta must be perfect. Start with good pasta- fresh if you have it, but there are several dried pasta brands I love as well, including Barilla and De Cecco. Bring your water to a rolling boil, salt it well (think seawater), and cook your pasta according to the directions on its packet. What I like to do is this: if the packet says “11 minutes”, I start tasting it at 9 minutes.

Drain your pasta- do not rinse it- and, working quickly, drizzle some extra virgin olive oil on it, sprinkle with kosher salt (not too much- the pasta is already salty from the cooking water), freshly ground pepper, the optional Parmigiano, and- you’re done.

Now, my husband and I like having this and this alone as a meal, but it’s also wonderful paired with other dishes, such as grilled chicken or salmon.