Tag Archives: Spaghetti

Baked Ziti

6 Sep

My husband and I are taking dance classes every Friday this month (P.S. I’m pretty excited about typing this post because I’m using my pinkie again – stitches are out and, though it looks terrible still, I can use it without being scared it is going to split in half…yay me). It was so fun! And, unlike most of the husbands, mine was actually excited to be there. 🙂 I’m not a huge dancer, but I wish I was. Baby steps…

Of course, while we were out, baby boy decided to shove a spoon down his throat and bleed all over poor auntie (she has the worst luck – last time one of the kids puked all over her…I swear I don’t plan these things). We’re still up waiting for the on-call doctor to give us a buzz and make sure we don’t need to get his pretty little gash checked. Poor kid. He’s a bink-baby and having a spoon shaped gouge at the back of your throat kind of puts a damper on things when you want to suck. It’s going to be a long night, so I might as well get a blog entry in.

Baked Ziti –  as easy as spaghetti, but it sounds way fancier. 😉 The recipe calls for three different kinds of cheeses, but lazy-o me just used a bag of pre-shredded pizza-mix cheese (I figure it has a bit of everything in there anyways!). So, a pretty easy recipe jumped all the way to no-brainer. Cool beans. I told you I’m not a fancy cook. 🙂

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Ingredients:

1 pkg.  (16 oz.) ziti pasta
1 jar  (26 oz.) spaghetti sauce
1 container  (15 oz.)  Original Ricotta Cheese
1 pkg.  (8 oz.)  Shredded Mozzarella Cheese, divided
1/4 cup grated Parmesan Cheese

PREHEAT oven to 350°F. Cook pasta as directed on package. Drain pasta, reserving 1/2 cup of the pasta cooking water.

MIX spaghetti sauce, ricotta cheese and reserved 1/2 cup pasta cooking water in large bowl. Add pasta and 1/2 cup of the mozzarella cheese; mix lightly. Spoon into 13×9-inch baking dish sprayed with cooking spray; sprinkle with remaining mozzarella cheese and the Parmesan cheese. Cover.

BAKE 30 min.; uncover. Bake an additional 10 min. or until heated through.

http://www.kraftrecipes.com/recipes/baked-ziti-54590.aspx

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Baked Spaghetti with Cream Cheese

12 May

Happy Mother’s Day!!! How I love being a mom – it is seriously the best. I can’t imagine life without my four little beans! They are crazy, messy, and can never find their shoes when we need them; but I am addicted their smiles, their hugs, their laughter…they are my little friends who go everywhere with me and I cannot express the joy I find in them.

And I really love having a mom. 🙂 I hope I can be half as successful as she is when it comes to the unselfish way she gives of her time and energy for others. Love you, Mom!!!

This is kind of like the ‘mother’ of all spaghetti. 😉 A little (or a lot!) of extra love thrown in!!!

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Ingredients

8 ounces uncooked spaghetti
1 pound ground beef
1 large can spaghetti sauce (26.5 ounces)
1 tablespoon butter
½ cup chopped green peppers (I usually omit or substitute red peppers)
cup chopped onions
8 ounces cream cheese
2 tablespoons milk
Fresh grated Parmesan cheese
French-fried onions (small can)

Directions

Cook spaghetti according to directions on the package. Cook to al dente, drain and set aside. Brown ground beef. Drain excess grease. Add spaghetti sauce to skillet and heat. Combine onions, peppers and butter in small glass bowl. Cover and microwave 4 minutes on HIGH until soft. Add cream cheese and milk to vegetables and stir well. (If cream cheese is not soft, nuke it for 20-30 seconds to make it easy to spread.) Using a 12 x 8-inch baking dish (or something close), assemble in the following order: thin layer of spaghetti sauce, cooked spaghetti, cream cheese/vegetable mixture, remaining spaghetti sauce, parmesan cheese (amount subject to your own taste) Bake at 350 degrees for 25 minutes. Top with french-fried onions and continue baking 5 more minutes. (This is the secret ingredient–don’t let them burn.)

Original recipe: http://www.keyingredient.com/recipes/944735043/baked-spaghetti-with-cream-cheese/

Crockpot Spaghetti and Chicken

8 Feb

The Olympics have started! I get seriously sucked into the Olympic Games. I used to only care about the figure skating (still my favorite part…not gonna lie). The rest was uber boring to my teeny-bopper mind – but something clicked awhile back. It was probably 2002 – when the Olympics actually came to my backyard. I gained a greater appreciation for all the sports and now I really love watching every second I can. This also means that I’m watching the Olympics when I should be cooking dinner. Enter Crockpot. Sponsored by the mom’s who don’t feel like doing more than dumping dinner in a pot and letting it magically cook itself.

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Ingredients

3 lb. chicken pieces

1 (2/3 oz.) pkg. Italian salad dressing mix

4 tbsp. melted butter

1 small onion, chopped

1 garlic clove, chopped

1 (10 1/2 oz.) can cream of chicken soup

8 oz. cream cheese

1/2 cup chicken broth

1 lb. of spaghetti

Place chicken pieces in crock pot and sprinkle Italian seasoning over chicken. Sprinkle with 2 tbsp. melted butter. Cook on low for 4-6 hours. Melt 2 tbsp. butter in a saucepan and sauté onion and garlic. Add Cream of Chicken Soup, cream cheese, and chicken broth. Stir until smooth. Add this mixture to crockpot and cook on low for an additional hour. Prepare spaghetti according to package directions.

Confetti Spaghetti

28 Jan

Remember colored ketchup? It came in green and purple, blue, yellow…it threw me off. Every time I tasted it, I didn’t expect it to taste like ketchup. But it always did! Go figure. Now I can say the same for noodles. No matter what color, they still taste like noodles.

I won the Cool Mom award for dinner, and an astounded, “Mom! How did you do that?!!!” from my kids. AND it took me all of two minutes prep, and maybe ten minutes cook time. Fun for birthdays or just to add a little ‘color’ to your plate!

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Ingredients:

spaghetti noodles

water

food coloring of choice

Depending on how many colors of noodles you want, prepare separate pots of water – adding food coloring of choice to each (5-10 drops depending on how vibrant you want the colors). Add noodles and bring to a low boil. Cook until al dente. Drain excess water and place noodles on a paper towel, dabbing dry. Combine all colors of noodles and serve with sauce of choice.

*Note: If you don’t dry the noodles well the colors will bleed into each other.

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Italian Meatballs

28 Oct

My neighbor got Mono a couple of weeks ago. I had it the summer after my freshman year of college = no fun. And I didn’t have kids to take care of back then – she has 4. So, I made their family dinner, and asked the kids if there was anything they didn’t like or anything they preferred. There was talk of macaroni and cheese and other kinds of kid favorites, but then their eyes lit up; “Spaghetti and Meatballs!” I love spaghetti – my husband does not. So, whenever I make spaghetti, it is a special treat for me. 🙂 However, I usually just make spaghetti with meat sauce. I have never made meatballs. But they asked specifically for meatballs! It’s always a little scary making something you have never made before with the intention of giving it to someone else. It doesn’t leave much room for error – even though you know that they would never say anything if it tasted horrible. I contemplated just doing my regular meat sauce, but then my conscience would strike and I just didn’t have much choice – I promised meatballs.

I was really pleased with this recipe. The meatballs were like miniature meat loaves, and then of course, there is the ease of the crockpot! Even my husband tried them. 🙂 He’s still not a huge fan of spaghetti, but said the meatballs were pretty good – I take what I can.

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Ingredients:

1 lb ground beef
1 egg
1/4 cup milk
1/2 cup breadcrumbs
1/2 teaspoon salt
1 teaspoon oregano
1 tablespoon fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon fresh ground pepper
1/4 cup grated parmesan cheese

Mix all ingredients in a large bowl by hand – use your bare hands for best results. Roll meatballs to about the size of a golf ball. Drop raw meatballs into crockpot filled with Marinara Sauce. Cook on high for about 3 hours.

Original recipe found here: http://www.food.com/recipe/authentic-italian-meatballs-92095

Spaghetti Carbonara

25 Oct

We read the book ‘Garlic and Saphires‘ by Ruth Reichl for my book club this month. I’m not usually into non-fiction (I live non-fiction, so when I read I like to be somewhere else :)), but I did really enjoy the book. Reichl is a food critic who visits high-end restaurant’s in disguise in order to get different viewpoints on the food and the restaurant experience. I learned one thing – I defiantly don’t have the palate to be a critic! But it was a fun read, plus she added a few of her favorite recipes in between chapters. Most of them had ingredients that I don’t frequently cook with :), but this one jumped out at me. Pasta – check. Eggs – check. Bacon – check. Not too scary, and now I can say that I can cook like a food critic even if I can’t afford to eat like one.

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Ingredients:

1 lb spaghetti

1/4 – 1/2 lb thickly sliced bacon

2 cloves garlic

2 large eggs

pepper

1/2 cup parmigiano cheese, plus extra for serving

Bring large pot of water to boil, prepare spaghetti noodles – 9-10 minutes. Cut the bacon into 1/2 inch pieces. Put them in a skillet and cook for 2 minutes, then add garlic and cook another 5 minutes, until the edges of the bacon begin to crisp.

Break the eggs into the bowl you will serve the pasta in, and beat with a fork. Add pepper to taste.

Remove garlic from bacon pan.

When it is cooked, drain the pasta and immediately throw it into the beaten eggs. Mix thoroughly. The heat of the spaghetti will cook the eggs and turn them into a sauce. Add the bacon with its fat, toss again, add cheese and serve.

*I added grilled chicken as well.