fter use.
Just The Best Favourite Recipes From Canada's Top
Cook spaghetti al dente , drain.
stir
igh heat. Stir in the spaghetti. Boil the pasta until cooked
n a separate pan, dissolve spaghetti seasoning packet in the beef
re ready to toss the spaghetti.
Walnut Parmesan:
Place
ook 1/2 lb of spaghetti per label directions in the
boil spaghetti according to pachage directions, drain water.
brown ground beef in a skillet and drain any access grease.
combine spaghetti and ground beef with both jars of sauce in a ductch oven or heavy pot.
stir until completely mixed.
bake at 350 degrees for 30 minutes or until warmed completely through.
*if you don't plan to serve it right away you can refrigerate up to 4 or 5 days and then cook in the oven until warmed completely through.
no plastic parts). Cook the spaghetti in a different pot with
OT).
Choose a smaller spaghetti squash (unless you have an
Wash spaghetti squash and cut in half lengthwise; remove and discard seed.
Place squash, cut side down, in a 13 x 9 x 2-inch baking dish; add 1/4 cup water to dish.
Cover with heavy-duty plastic wrap and microwave at High for 20 to 22 minutes, rotating and rearranging at 8-minute intervals.
Let stand, covered, 5 minutes.
Drain spaghetti squash and cool.
Remove 4 cups spaghetti-like strands using a fork and set aside.
Reserve any remaining spaghetti squash for use in other recipes.
Place spaghetti in the bottom of a
harp knife carefully stab the spaghetti squash multiple times so the
d water gradually).
While spaghetti sauce is heating up,
Cook spaghetti and let it cool off.
Add all vegetables and spices.
Stir in celery soup and if too stiff add small amount of mayonnaise.
oil water and cook thin spaghetti per instruction.
Remove the
Cook meat and onion until meat is no longer pink.
Add seasonings, tomatoes, okra and mushrooms, cover and cook on low for approximately 30 minutes.
We like this spicy, so I usually add more cajun seasoning than this recipe calls for.
Also, the longer this sits, the better it gets.
Serve over cooked spaghetti.
Heat the oil in a pan over medium heat. Add the recipes crumbles and onion to the pan and saute until the crumbles are defrosted and the onions are softened.
Add the diced tomatoes, tomato sauce and thyme. Simmer the sauce for 15 minutes, taste and add more thyme if it's needed.
While the sauce is simmering, cook the spaghetti until al dente. Drain and return to the pot.
When the 15 minutes is up, add the vegan cream cheese and stir well to combine. Let it simmer for a few more minutes, then pour onto the pasta and toss.
Cook spaghetti and drain. Saute beef in
ater to a boil. Cook spaghetti in the boiling water, stirring
do. If you make spaghetti one night - Add in a