Cheesy Italian Spaghetti

photo by Sara 76


- Ready In:
- 1hr 5mins
- Ingredients:
- 15
- Yields:
-
6-8 spaghetti dishes
- Serves:
- 6-8
ingredients
- 1 bunch fresh green onion, and tops chopped
- 1 cup chopped celery
- 1 red sweet bell pepper, chopped
- 1 yellow bell peppers, chopped chopped or 1 orange bell pepper, chopped
- 1⁄4 cup margarine
- 1 -2 teaspoon seasoning salt
- 1 teaspoon white pepper
- 1 tablespoon dried cilantro
- 1 teaspoon italian seasoning
- 1 (7 ounce) package thin spaghetti, cooked, and drained
- 4 cups chopped cooked chicken or 4 cups ham
- 1 (8 ounce) carton sour cream
- 1 (16 ounce) jar creamy alfredo sauce
- 1 (10 ounce) box frozen green peas, thawed
- 1 (8 ounce) package shredded mozzarella cheese, divided
directions
- In a large skillet, saute onions, celery, and bell pepper in the margarine.
- In a large bowl, combine onion-pepper that was just cooked, and the seasonings,spaghetti, chicken, sour cream, and alfredo sauce and mix well.
- Fold in peas and half of the mozzarella cheese.
- Spoon into greased 10x14 inch deep casserole dish, and bake covered at 350 degrees for 45 minutes.
- Remove from oven and sprinkle remaining cheese over the dish.
- Return to oven for 5 additional minutes.
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Reviews
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What a fabulous recipe!!! <br/>This proved to be a real hit in our household....especially with the children, who don't really like creamy based sauces!!<br/>I used a mixture of chicken mince and chopped chicken, which worked really well...and only used red peppers, and skipped the celery.<br/>I recommend that the peas are totally defrosted, as mine weren't quite there, and therefore the end result was a little runny, but we didn't care, and it tasted absolutely wonderful.<br/>Served with salad and crisp garlic bread....totally delicious!!<br/>The children ( aged 6 and 8!!) even told me that I could definitely make it again...now that's an endorsement!!<br/>Made for PRMR.
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Pretty much made this as given, thought I did dice the veggies pretty small & broke the spaghetti into about 3-inch pieces! Made with shredded chicken breast, this is a wonderful new way for me to serve both spaghetti & chicken! Thanks for sharing this great recipe! [Tagged & made in Please Review My Recipe]
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I really didn't expect this to be that good since it started with jarred alfredo sauce that I am not so fond of. Well, it was so much better than that. My family was not so fond of the peppers but I am sure that if I added veggies that they enjoy more it would be a hit. I didn't use the frozen peas instead I added some shredded zucchini to the veggie saute. i used ham and we would like to try it with chicken. Made for Went to the Market Tag. YUM.
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Yummy one dish meal and oh so suitable for freezing so, with this in mind, I doubled the recipe and I'm so glad to have done so. Like KITTENCAL, I just had to add lots of garlic and I used unsalted butter rather than margarine as I prefer it in cooking. Loved the peppers in this: I used different colours, which certainly added to the aesthetic appeal. I prefer to stay with the more Italian herbs so added rosemary, thyme and sage to the Italian herbs and omitted the cilantro which I prefer in more Asian-influenced dishes. I did, however, add some cumin (about 1/4 teaspoon) which I find blends really well with herbs, and I used freshly ground black pepper both because I love it and also because I've never actually bought white pepper! Perhaps it's the kinaesthetic grinding element that I just cannot resist? Very clear instructions, but I didn't break the noodles: bad feng shui! Thanks for a very tasty recipe, weekend cooker that, once my freezer stockpile has all been eaten, I'll certainly make again. On this occasion I made it with chicken, but I think that salmon or tuna would also be excellent. And I'd also like to add some minced onion and chopped leeks. Made for 1-2-3 Hit Wonders.
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Tweaks
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very good, I add in 2 tablespoons fresh garlic when sauteeing and 2 teaspoons red chili flakes for heat, I omitted the cilantro and used butter in place of the margarine, next time I make this I would reduce the sour cream to half, I used fresh ground black pepper, I did not have any thin spaghetti so I used regular and that works out fine, thanks for sharing weekend cooker, my family enjoyed this!
RECIPE SUBMITTED BY
weekend cooker
United States
<p>Hello everyone, My name is Doug and I am the host of I recommend tag.I am in my early 40's, I am married, with two children. Michael 14, and katherine 10 . I started to learn to cook, after I got married, when my wife started working nights, and I couldn't get around because I had my entire left leg rebuilt. I just completed remodeling my entire house, and am very active at volunteering at my childrens schools.<br />Rating System <br />5 stars- Outstanding (4 out 4 ) in family enjoyed. <br />4 stars - Very good (3 out of 4) in family enjoyed. Will make no adjustments. <br />3 stars - good, might consider an adjustment <br />2 stars- Okay- will make adjustment <br />1 star- debatable I will make again, would with right adjustment <br />0 stars - Will not attempt again.</p>