Cook spaghetti in boiling salted water according to package directions. Toast the pine nuts in a dry pan and leave to cool. Drain spaghetti.
Heat 2 tbsp oil in a pan, saute garlic for 2 mins. Add spaghetti, pine nuts and tuna. Gently stir and heat for 2 mins, then add dill and lemon zest. Season with salt, pepper and lemon juice.
Pile spaghetti onto a serving plate and drizzle with 4 tsp olive oil. Sprinkle with grated Parmesan. Serve immediately.
asta with 1/2 the spaghetti sauce.
Combine cottage cheese
Heat the oil in a large skillet on high heat. Cook the ground beef for 5 mins, until browned. Stir in the vegetables and cook for 3 mins. Add the pasta sauce and bring to a boil. Reduce heat to low. Cover and simmer for 30 mins, until the vegetables are soft. Season to taste.
Meanwhile, cook the pasta a large saucepan of boiling salted water according to package directions. Drain.
Serve the spaghetti topped with sauce and grated cheese.
auce thickens. Serve over hot spaghetti with extra Parmesan.
Boil noodles 8 to 10 minutes.
While cooking, pour spaghetti sauce in casserole.
Cut up sausages into fourths and stir in with sauce.
When noodles are cooked, add to sauce; stir well.
Cover; heat at 350\u00b0 for 30 minutes.
Can be made right before eating or a day early.
Serve with green salad or cooked green vegies and bread.
Easy and delicious!
Preheat oven to 375\u00b0.
In large skillet, brown meat; pour off fat.
Add onion, cook and stir until tender.
Stir in remaining ingredients, except spaghetti and cheese.
Simmer 10 minutes. Stir in cooked spaghetti.
Turn into greased 2-quart shallow baking dish, 12 x 7-inches.
Bake 20 minutes and top with cheese. Bake 5 minutes longer.
Refrigerate leftovers.
In a large skillet, cook the onion and ground beef in oil until brown.
Stir in all other ingredients except spaghetti. Cover and cook until mixture boils.
Break the spaghetti into pieces and add to the sauce.
Cover and simmer for 20 to 25 minutes or until spaghetti is tender.
Stir often.
Combine spaghetti, eggs, Parmesan cheese and parsley in mixing bowl; mix lightly.
Lightly grease baking dish.
Place half of spaghetti mixture in baking dish; top with half Mozzarella cheese. Repeat layers.
Bake at 350\u00b0 for 25 to 30 minutes until thoroughly heated.
Brown beef and onion in skillet. Pour into slow cooker. Add remaining ingredients to cooker. (If you cook your spaghetti, do not add at this point.) Cover and cook on low 4 hours. If you cook your spaghetti separately, serve sauce over spaghetti.
Brown ground beef, stirring until it crumbles; drain well. Stir in tomato sauce, water, onion flakes, Worcestershire sauce, garlic powder and pepper.
Bring to a boil over medium heat. Cover, reduce heat and simmer 20 minutes, stirring occasionally. Add spaghetti sauce and simmer, uncovered, 20 minutes, stirring occasionally.
Cook spaghetti according to package directions and drain.
Spoon meat sauce over cooked spaghetti and sprinkle with Parmesan cheese.
Yield: 4 servings.
Brown ground beef in olive oil with onions, garlic, Italian seasoning and bay leaves.
When done, remove from heat, remove and discard bay leaves.
Let cool while cooking spaghetti.
Drain spaghetti, add to beef mixture along with evaporated milk, salt, pepper and Parmesan cheese.
Mix well.
Turn into 9 x 13 x 2-inch baking pan which has been greased or sprayed with nonstick spray. Top with Velveeta.
Cover with foil.
Bake at 400\u00b0 for 15 minutes. Serves 6.
Brown ground beef in an 8-quart Dutch oven, stirring until it crumbles.
Drain well.
Stir in tomato sauce, water, dried onion flakes, Worcestershire sauce, garlic powder and pepper.
Bring to a boil over medium heat.
Cover, reduce heat and simmer 20 minutes, stirring occasionally.
Add spaghetti sauce and simmer, uncovered, 20 minutes, stirring occasionally.
Cook spaghetti according to package directions; drain.
Spoon meat sauce over cooked spaghetti and sprinkle with Parmesan cheese.
ater to a boil. Cook spaghetti in the boiling water, stirring
Prepare spaghetti according to package directions.
Drain. In a large skillet, brown meat; pour off excess fat.
Add onion, spaghetti sauce, mushrooms and seasonings.
Simmer, covered, 10 minutes.
Stir in cooked spaghetti.
Pour into a 2-quart shallow baking dish.
Cover, bake in a preheated 375\u00b0 oven for 20 minutes. Uncover; top with cheese.
Bake 5 minutes longer.
Makes 4 to 6 servings.
Cook and drain spaghetti.
Pour into ungreased 9 x 13-inch pan.
Sprinkle shredded cheese over top of spaghetti.
Cover and bake at 350\u00b0 for 1/2 hour or until cheese is melted.
Cut and serve with warmed sauce and garlic bread.
Serves 8.
Cook spaghetti.
Cook ground beef.
Add Velveeta cheese, spaghetti sauce and tomato puree.
Let simmer well.
1. Cut spaghetti squash in half (length wise).
In medium saucepan, combine all ingredients except spaghetti. Bring to a boil.
Reduce heat; simmer 15 to 20 minutes, until thickened, stirring occasionally.
Cook onion, pepper and beef in skillet until brown.
Mix in the can of spaghetti until the spaghetti is warm.
Bring a large pot of lightly salted water to a boil. Stir 1/4 cup olive oil and basil into water. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain and return to pot.
Heat remaining olive oil in a small pot over medium heat. Cook and stir onion, garlic, thyme, and sea salt in hot oil until fragrant and softened, 8 to 10 minutes. Pour olive mixture over spaghetti and stir.