Spaghetti and Spaghetti Sauce Recipes

Chicken Spaghetti
Chicken Spaghetti Supreme
Crockpot Spaghetti
Italian Eggplant Casserole
Italian Spaghetti Sauce
Marinara Spaghetti Sauce
Meatballs for Spaghetti Sauce
Ravioli Casserole
Salmon Casserole
Spaghetti and Meat Balls
Spaghetti Casserole
Spaghetti Casserole #2
Spaghetti Sauce
Spaghetti Sauce #2.
Spaghetti Sauce #3

ITALIAN CASSEROLE
2 lbs. ground beef
1 sm. can mushrooms
1/2 c. celery, chopped
1/2 c. onion, chopped
1 envelope spaghetti sauce mix
1/2 c. Parmesan cheese
1 c. sharp cheese, shredded
1/2 c. sour cream
2 tbsp. margarine, melted
8 oz. pkg. spaghetti (cook according to pkg.)
1 (8 oz.) can tomato sauce
1 can crescent rolls

Brown onions, celery, mushrooms and meat. Drain. Stir in cooked spaghetti, tomato sauce and spaghetti sauce mix. Heat until bubbly. Add sour cream. Put in large 13 x 9 x 2 inch baking dish. Top with shredded sharp cheese. Place triangles of crescent rolls on top. Sprinkle Parmesan cheese over all, pour melted margarine over all. Bake at 375 degrees for 20 to 25 minutes. Serves 8 to 12. Freezes well.

ITALIAN BEEF CASSEROLE
1 lb. ground sausage, browned or 1 lb. pepperoni, sliced
2 c. spaghetti sauce
1 1/2 c. water
1 3/4 c. raw macaroni
Dried Italian seasonings to taste (1 tsp.)
1 can string beans (drained)
1 c. shredded Mozzarella cheese (or more)

Combine everything except cheese in very large mixing bowl. Bake at 350 degrees for 1 hour. Remove, add cheese to top, cover with foil and bake or let set for approximately 10 minutes. Quick and easy meal.

SPAGHETTI CASSEROLE
1 lb. ground beef
1 lg. onion, chopped
1 tsp. salt
2 tsp. chili powder
2 c. kidney beans
1 1/2 c. raw spaghetti
3 c. tomato juice
1/4 tsp. pepper
1 tbsp. Worcestershire sauce
Mozzarella cheese, grated

Brown ground beef. Add onion, salt and pepper and chili powder. Cook until tender. Arrange in 2 1/2 quart greased casserole with kidney beans and spaghetti broken in small pieces. Add tomato juice, Worcestershire sauce and bake for 1 hour at 350 degrees. When done, sprinkle with Mozzarella. Return to oven until melted.
 

ITALIAN EGGPLANT CASSEROLE
4 oz. whole wheat spaghetti, broken into 2 in. pieces
1 lg. eggplant, peeled and cut into
1/2 in. cubes (6 c.)
1 med. onion, chopped
1 med. carrot, chopped
1 sm. zucchini, chopped
1 (4 1/2 oz.) can sodium reduced tomatoes
1 (6 oz.) can sodium reduced tomato paste
2 cloves garlic, minced
1 1/2 tsp. dried oregano, crushed
1 tsp. dried basil, crushed
1/2 tsp. pepper

Cook spaghetti according to directions; drain. Meanwhile, in a steamer basket, place eggplant, onion, carrot, and zucchini. In a Dutch oven, place filled basket over, but not touching, boiling water. Cover and reduce heat. Steam for 5 to 7 minutes or until vegetables are crisp tender; remove from Dutch oven. In a large mixing bowl, stir together steamed vegetables, undrained tomatoes, paste, garlic, basil, oregano, and pepper. Spread 2 cups tomato mixture on the bottom of a 12 x 7 1/2 x 2 inch baking dish. Top with cooked spaghetti; sprinkle with Parmesan cheese if desired. Spoon remaining tomato mixture over top; sprinkle with a dash more Parmesan. Bake, uncovered, in a 350 degree oven for 30 to 35 minutes or until bubbly. Serves 6.

V-8 SPAGHETTI CASSEROLE
8 oz. pkg. spaghetti
1 lb. ground meat
1 (11 oz.) can tomato soup
1 chopped onion
1/2 tsp. hot pepper sauce
1 c. V-8 cocktail vegetable juice
1 clove garlic
8 oz. sharp Cheddar cheese, shredded
1/2 c. black olives
1 sm. can mushrooms
1/3 c. Parmesan cheese

Cook spaghetti until tender and drain. Fry ground meat just until it barely looses its color. Add onion and cook until soft. Mix all ingredients together and put in a baking dish. Bake in a 350 degree oven for 30 minutes.
CORN CASSEROLE
1 (16 oz.) can whole kernel corn, do not drain
1 (16 oz.) can cream style corn
1 c. grated cheese, any kind or mix kinds
1/2 stick oleo or butter
1 c. broken up raw spaghetti

Bake at 350 degrees in 9 x 13 casserole for about 1 hour. Stir once while baking.

TUNA CASSEROLE
1 c. milk
1/2 c. salad dressing
1 (10 1/2 oz.) can cream of celery soup
2 (7 oz.) cans tuna, drained and flaked
1 (10 oz.) pkg. frozen peas and carrots, cooked and drained
5 oz. spaghetti, cooked and drained
1 tbsp. chopped chives

Preheat oven to 350 degrees. Combine milk, salad dressing, and soup. Heat on low, stirring until sauce is smooth. Add tuna, vegetables, spaghetti, and chives; mix well. Pour into 2 quart casserole. Bake 35 minutes. Serves 6.
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