My kids will give up a steak dinner for this spaghetti. It is a recipe I have been perfecting for years and it is so good (if I may humbly say) that my kids are disappointed when they eat spaghetti anywhere else but home! In fact they tell me I should open a restaurant and serve only this spaghetti and garlic bread. In response to requests, I have posted the recipe for Recipe #28559 that uses approximately 1/2 of the sauce from this
recipe. Have spaghetti one night and lasagna later! Thanks to all of you who have tried my recipe and have written a review. I read and appreciate every one of them! Chef Note: After I posted this recipe I remembered a funny incident--my dear husband usually has a nice bottle of wine handy so when I make a batch of spaghetti I just help myself to a splash of it. On one occasion, there wasn't a bottle opened, but there was a bottle sitting on the counter so I got out the corkscrew and helped myself. For some reason, the spaghetti that night was the best ever. My husband asked what wine I put in it and I showed him the bottle. He nearly fell off the chair. I had opened a rather expensive bottle he had bought to give his boss. Goes to show you--don't use a wine for cooking you wouldn't drink. You get the best results from a good wine!
This is an easy, yet very tasty spaghetti casserole, which reminds me of the spaghetti they used to serve us in elementary school. I loved their spaghetti! I normally only brought my lunch, but not on spaghetti day!
This is a recipe that I adopted from a sweet chef by the name of CBW. A real doll. "I always plan a crock pot meal for Sunday afternoon so that it's all ready after church, and I wanted something different than the chicken we usually end up with. This was a big hit!"
My mom made this every Sunday for as long as I can remember. I recall coming home from wherever I was and smelling this incredible sauce! I would immediately reach for the Italian bread to start dipping before dinner. My mom always said it wasn't done yet, but I didn't care! My brother would go through a half a loaf of white bread with this sauce before dinner...it was that good. Try to make it exactly as it is written out...you will be pleasantly surprised and your house will smell heavenly! The little bit of extra work is worth it!!!
This doesn't save time but it does make consistently al dente pasta every time (very important for folks in warm climates like mine in New Orleans). It cuts down on the steam you put out into your kitchen.
This recipe is one of the better Baked Spaghetti's I've tried. I think you could easily shortcut with prepared sauce and such, but you must use angel hair pasta and Jack cheese. It makes this!
**edited to add: I have tried to increase pasta per reviews, but this does not work! You come out with a dry pasta! Please make just as written and rate on the recipe as written!
My non-ricotta cheese-eating husband always raved about "the meat stuffed shells his mom used to make." His grandmother recently wrote to the TV guide (where this recipe originated) and they were kind enough to send back the recipe, dated September 13, 1976. I have to agree, these are delicious! Serve with a tossed salad and garlic bread. The prep time includes the pasta/beef cooking; the cook time is the baking time for the casserole.
There is a method to making the perfect sauce and that is a very long slow cooking time then refrigerate to blend the flavors, a good sauce needs time to "ripen" and develop it's full flavor, this sauce must be made a day or even up 4 days ahead in order for the flavors to intensify, the longer you leave it refrigerated the better it will be --- this recipe makes a fair amount use what you need then freeze the rest in plastic containers for another meal, for a quick thaw just pop in the microwave for about 8 minutes or a little more or thaw in refrigerator overnight, if desired you may partially precook the meatballs on a greased baking sheet in oven before adding to the sauce --- you will love this sauce and you will be making it often! ---- also see my recipe#150207
I just tried this yummy low calorie recipe. It was very quick and easy since I used leftover chicken. Taken from Time Life's Fast, Fresh and Delicious cookbook. After tasting it, I can guess that shredded cheese and red pepper flakes would also go very well with it. Hope you like it too!
This is my favorite spaghetti sauce recipe. It comes from a freezer cookbook called Once a Month Cooking. This makes alot so plan on freezing about half of the recipe. You can use this sauce on spaghetti, manicotti, veal (or chicken) scallopini, or French bread pizza
I adopted this recipe from Zaar some time ago and finally got round to trying it myself. It's quick and simple and full of fresh flavours. I prefer using basil but the original recipe stated parsley so I left it here for you to choose. Try adding some sliced black olives, fried or marinated mushrooms or sun blush tomatoes at the end.