Spaghetti has always been a favorite family meal. My teenage daughter will eat leftover spaghetti for breakfast, lunch, and as a mid-afternoon snack. Not everyone loves spaghetti so much that they will go to that extreme, however, and the same meals can getting boring after awhile. Here are some ways to jazz up this old favorite:
Italian Sausage Spaghetti2 lbs. Italian sausage48 oz. spaghetti sauce1 (6 oz.) can tomato pasteGreen pepper, sliced thin1 lg. onion, sliced thin1 tbsp. Parmesan cheese1 tsp. parsley flakes1 c. water
Place sausage in skillet and cover in water. Simmer 10 minutes; drain. Meanwhile, place remaining ingredients in crock pot. Add drained sausage and cover; cook on low 4 hours. Increase to high; cook 1 hour more. Cut sausage in bite-size slices and serve over cooked spaghetti. Sprinkle with more Parmesan, if desired.
Irish Italian Spaghetti1 onion, chopped2 tbsp. vegetable oil1 lb. ground beef1 tsp. salt1/4 tsp. pepperDash of red pepper1/2 tsp. chili powder1/2 tsp. tabasco sauce1 can cream of mushroom soup1 can condensed tomato soup1 (8 oz.) package spaghetti1/2 c. grated Parmesan cheese
Brown onion in oil. Add meat and seasonings. Brown lightly, cover. Simmer 10 minutes. Add soups, cover and simmer 45 minutes. Cook spaghetti. Cover with sauce and Parmesan cheese.
Baked Spaghetti1 c. chopped onion1 c. chopped green pepper1 tbsp. butter or margarine1 (28 oz.) can tomatoes with liquid, cut up1 (4 oz.) can mushroom stems and pieces, drained1 (2 1/4 oz.) can sliced ripe olives, drained2 tsp. dried oregano1 lb. hamburger, browned12 oz. spaghetti, cooked and drained2 c. shredded Cheddar cheese1 can cream of mushroom soup1/4 c. water1/4 c. grated Parmesan cheese
In a large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives, and oregano. Add ground beef. Simmer, uncovered for 10 minutes. Place half of the spaghetti in a greased 13x9x2-inch baking dish. Top with half of the vegetable mixture. Sprinkle with 1 c. cheddar cheese. Repeat layers. Mix soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 30 to 35 minutes. Six to 8 servings.
Chicken Spaghetti Casserole1/2 c. margarine1 c. chopped red bell pepper1 (4 oz.) can sliced mushrooms, chopped1/4 c. chopped hot pepper rings2 c. chicken broth1/4 c. flour2 c. cooked chicken, chopped1 (4 oz.) can diced pimento1 tsp. salt1 oz. chopped slivered almonds1/2 lb. spaghetti, broken4 slices American cheese
Melt margarine and cook peppers and mushrooms until tender; add flour and blend well. Add chicken broth. Cook and stir until thickened. Add chicken, pimento, and seasonings; heat and add almonds.
Cook spaghetti in boiling water for about 9 minutes. Drain and mix with previous ingredients. Place in casserole dish and cover with slices of American cheese. Heat at 325 degrees until cheese is melted (approx. 30 to 45 minutes). Serve.
About The Author
Rachel Paxton is a freelance writer and mom who is the author of What's for Dinner?, an e-cookbook containing more than 250 quick easy dinner ideas. For more recipes, organizing tips, home decorating, crafts, holiday hints, and more, visit Creative Homemaking at http://www.creativehomemaking.com.