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Friday, April 20, 2012

5 Spaghetti Recipes – 5 on Friday

We love spaghetti.  I like to make big batches of spaghetti sauce and freeze in meals size servings.  This way I have sauce on hand for a quick meal or to use in other recipes.
I can across these different spaghetti recipes that I want to try. 
So I am sharing them as part of my 5 on Friday posts.

 Chili Spaghetti

Here is what you need:
Printable recipe
10 oz. spaghetti
1 tsp. oil
1 pound ground beef
1 medium onion
1 garlic clove
1 26 oz. jar pasta sauce
1 15 oz. can kidney beans, drained and rinsed
2 T chili powder
optional: cheddar cheese, sour cream, green onions, fritos or tortilla chips

Heat oil, and cook ground beef, onion and garlic, then drain.
I already had my ground beef cooked, so I just sauteed the onion and garlic, and then added my beef, pasta sauce and chili powder. After that has warmed through, add your drained and rinsed kidney beans and cook for about 5 more minutes.
Cook your pasta according to package directions.
After pasta is cooked and drained, you are ready to serve.
Serve chili over spaghetti noodles and top with cheddar cheese, and if desired, green onions, corn chips and sour cream.

Recipe from :

 Taco Spaghetti

Printable Recipe
Anyway, if you would like to try this delicious dish, here is what you need:

A pound of ground beef
5 oz. spaghetti noodles broken in smaller pieces
1/2 chopped onion (I used dried minced onion.)
3/4 cup of water
2 Tablespoons of taco seasoning
11 oz. can of corn (if you like the corn with sweet peppers, you can use that), drained
1 cup of cheddar cheese, shredded
3/4 cup of salsa
4 cups of lettuce, shredded
1 large or 2 small tomatoes
A cup of broken up tortilla chips
Options: 1 cup of pitted sliced olives, 4 oz. of green chili peppers (drained and diced), sour cream

Make your pasta, rinse and drain.
In a large pan brown your ground beef and cook the onion also. Drain out any fat, and then add the taco seasoning and water. Bring to a boil and then reduce the heat, simmer for a couple of minutes, stirring a few times so it won't stick to the pan.
Add the pasta, corn, salsa, half a cup of cheddar cheese, and if you like, the olives and chili peppers.
Lightly mix and then pour into a greased 2 quart casserole dish.
Cover and bake at 350 degrees for 20 minutes. Top with the other 1/2 cup of cheese, and you are ready to serve with the lettuce, tomato and sour cream.
Now this recipe says it serves six, but when I made it, it only served 3 hungry adults.
I really can't express how yummy this dish is, and I hope you will try it and enjoy!

Recipe from :

Jo Mama's World Famous Spaghetti. Photo by lazyme Jo Mama's World Famous Spaghetti


    • 2 lbs Italian sausage, casings removed ( mild or hot)
    • 1 small onions, chopped (optional)
    • 3 -4 garlic cloves, minced
    • 1 (28 ounce) cans diced tomatoes
    • 2 (6 ounce) cans tomato paste
    • 2 (15 ounce) cans tomato sauce
    • 2 cups water ( for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)
    • 3 teaspoons basil
    • 2 teaspoons dried parsley flakes
    • 1 1/2 teaspoons brown sugar
    • 1 teaspoon salt
    • 1/4-1/2 teaspoon crushed red pepper flakes
    • 1/4 teaspoon fresh coarse ground black pepper
    • 1/4 cup red wine ( a good Cabernet!)
    • 1 lb thin spaghetti


  1. In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
  2. Add onions and continue to cook, stirring occasionally until onions are softened.
  3. Add garlic, tomatoes, tomato paste, tomato sauce and water.
  4. Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
  5. Stir well and barely bring to a boil.
  6. Stir in red wine.
  7. Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
  8. Cook spaghetti according to package directions.
  9. Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.
Read more:
Image  Godfather Spaghetti and Meatballs

I just love the name of this one.  My hubby use to cook for an Italian Restaurant in Minnesota called Godfather’s.
  • 1 tablespoon box salt
  • 1 tablespoon box ground black pepper
  • 2 tablespoons ground red pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon chili powder
  • 1 carton Accent

  • 1 pound ground lean meat (1/2 pork and 1/2 beef)
  • 1 cup vegetable oil
  • 1/2 cup crackers or 10 crackers
  • 3 eggs, well beaten
  • 1 tablespoon parsley, chopped
  • 1/2 cup onion, chopped
  • 1/4 cup Romano cheese, grated
  • 1 cup milk

  • 2 cloves of fresh garlic, chopped
  • 2 cans (6-ounce) tomato paste
  • 1 large onion, chopped
  • 1/2 bell pepper, chopped
  • 1 tablespoon sugar
  • 1 fresh basil leaf
  1. Mix first 6 ingredients together to make Creole seasoning.
  2. To make meat balls, mix meat, cracker meal, eggs, parsley, onion tops, cheese, Creole seasoning to taste and enough milk to make a soft mixture.
  3. Wet hands with water and roll into 10 very soft meat balls. (Add water to mixture if not soft enough.) Fry in olive oil in heavy Dutch oven until brown. Remove from pot and set aside.
  4. Now fix the sauce. To make spaghetti sauce use 2 cans of tomato paste, 1 large chopped onion, 2 cloves of chopped garlic, 1/2 chopped bell pepper, 1 Tbsp sugar, 1 fresh basil leaf and Creole seasoning to taste.
  5. Add oil in Dutch oven; add the chopped onion, garlic and bell pepper. Saute until brown.
  6. Add the tomato paste and cook for another 10 minutes.
  7. Add sugar, basil and enough water to cook down to right consistency (about 1 quart).
  8. Cook 3 hours; then add meat balls and cook slowly for another 2 hours.
  9. Bring seasoning up to taste; skim off excess fat. Pour over spaghetti and serve.
Recipe from

Pizza Spaghetti Recipe  Pizza Spaghetti


  • 1/2 pound lean ground beef (90% lean)
  • 1/2 pound Italian sausage links, casings removed, crumbled
  • 1/2 cup chopped sweet onion
  • 4 cans (8 ounces each)  tomato sauce
  • 3 ounces sliced  pepperoni
  • 1 tablespoon sugar
  • 2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes
  • 2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
  • 9 ounces uncooked spaghetti
  • 3 tablespoons grated Parmesan cheese


  • In a large nonstick skillet, cook the beef, sausage and onion over medium heat until beef is no longer pink and sausage is browned; drain.
  • Stir in the tomato sauce, pepperoni, sugar, parsley and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened. Meanwhile, cook spaghetti according to package directions.
  • Drain spaghetti; toss with sauce. Sprinkle with cheese. Yield: 6 servings.
Recipe adapted from:

  5 on Friday

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