ated parmesan.
Meanwhile, cook spaghetti according to package directions, drain
/4 cup basil. Cook for 5-6 minutes or until
ofter peach.
Use this recipe for baked apples or pears, increase baking
immer for 10-15 minutes.
Place 1/2 of the spaghetti
asta with 1/2 the spaghetti sauce.
Combine cottage cheese
he spaghetti according to the package instructions. Add the peas for the
inch baking dish.
For the sauce; in a skillet
Cook the spaghetti in boiling, salted water for about 8 minutes then drain
eparate, large pot of water for the noodles. Add a dash
ierced with fork; rearrange once for even baking.
In a
e 2 pans for the cooking 1 for each fish,
xcess grease.
Stir the spaghetti sauce and diced tomatoes in
/2 cup meat mixture for each halved pepper and fill
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.
In lg skillet, saute onion and green pepper in butter.
Add tomatoes, mushrooms, olives, and oregano.
Add cooked beef.
Simmer for 10 minutes.
Place half of the cooked spaghetti in greased 13x9 baking pan.
Top with half the meat mix.
Sprinkle with 1 cup cheddar cheese.
Repeat layers.
Mix soup and water until smooth; pour over casserole.
Sprinkle with parmesan cheese.
Bake, uncovered, at 350* for 30-35 minutes, until heated through.
r>Simmer for 20 minutes or more.
Cook spaghetti as per
Cook spaghetti according to pkg directions; drain.
Place in lightly greased 8x8-inch baking dish; top with grated cheese.
In Dutch oven, brown meat, onion, and garlic until meat is cooked, stirring to crumble; drain.
Stir in tomato sauce, ketchup, Worcestershire, mushrooms, and seasonings; simmer 5 minutes, stirring often.
Pour over spaghetti, spreading evenly.
Cover tightly with foil and refrigerate overnight.
Bake uncovered at 350\u00b0 for 25-30 minutes.
Recipe is easily doubled.
in large frying pan, brown meat with herbs and pepper and onion.
slow boil noodles for 30 minutes.
cook grease out of meat, don't drain.
add sauce to meat mixture and let simmer for 10 minutes.
drain water from noodles and mix in meat well.
dump into casserolle dish
pre-heat oven to 350 degrees.
cover with cheese.
bake for 25 minutes or until cheese is golden brown.
serve
enjoy.
In a large skillet, saute onion and green pepper in butter until tender.
Add tomatoes, mushrooms, olives and oregano.
Add ground beef if desired.
Simmer uncovered for 10 minutes.
Place half of the spaghetti in a greased 13 x 9 x 2-inch baking dish. Top with half of the vegetable mixture.
Sprinkle with 1 cup Cheddar cheese.
Repeat layers.
Preheat oven to 350 degrees.
Cook spaghetti in a large pot with plenty of water, until ALMOST done and drain.
Coat the bottom of a 9 X 13 pan (or two 8 inch pans.) with pasta sauce.
Layer the spaghetti, remaining sauce, and the shredded cheese in the pan.
Bake for 10 minutes or until cheese is melted and lightly browned.
Sprinkle with parmesan.
Allow to cool slightly before serving.