Cheesy Baked Spaghetti

We’re all kinds of pasta lovers here in the SFFS house. We have been since the kids were little...like most families. Cheesy pasta is the BEST pasta, don’t you think? So if you love spaghetti AND lasagna then this is for you. It’s fun to switch things up once in a while, right? This is totally kid-friendly...and adult friendly as well. We loved this. I made two small pans of this instead of one large one so I could send it home with my daughter for her family. You can do the same thing and freeze a pan for later to pull out on a busy day when cooking is the last thing on your mind. Anyway...this is super yummy and super simple!

Cheesy Baked Spaghetti

1 24-ounce jar pasta sauce

1 pound ground beef

1 onion ~ diced

1 - 2 garlic cloves ~ minced

Salt & pepper to taste

1 teaspoon Italian seasoning

1 cup grated mozzarella cheese

1 cup grated Parmesan cheese

1 egg

1 16-ounce container ricotta cheese

12 ounces spaghetti ~ cooked and drained

Preheat oven to 375 degrees. Spray a 9x13 inch pan with cooking spray.

In a large skillet, saute the onion and garlic for about 5 minutes.

Add the ground beef and cook until done.

Add the spaghetti sauce, salt, pepper and Italian seasoning. Simmer for about 15 minutes, stirring occasionally.

In a medium bowl, combine the ricotta cheese, mozzarella cheese, egg and some salt and pepper.

Place the cooked and drained spaghetti in the prepared pan.

Spread the ricotta cheese mixture over the spaghetti.

Pour the meat sauce over the cheese mixture then sprinkle with Parmesan cheese.

Cover with foil and bake 20 - 30 minutes or until hot and bubbly.

Allow to stand for 10 minutes before serving.

Let's get to cookin'!

Saute the onion and garlic for a bit 

then add the ground beef and cook 

until done. Next pour in the pasta 

sauce and seasonings. Simmer.

Mix together the mozzarella cheese, egg, ricotta cheese and some salt and pepper.

Plop the cooked spaghetti into your 

pan then add the cheese mixture.

Spread it evenly over the spaghetti.

Pour the meat sauce over 

the cheese mixture.

 

Sprinkle with the Parmesan 

cheese, cover and bake! 

Serve up that cheesy, meaty goodness!

Taco Spaghetti

Wow...who knew? Who new you could combine Italian and Mexican foods and get something so delicious? This was super good and a little spicy because of the Rotel but that's what makes it special! If you don't have Rotel on hand, you could use diced, canned tomatoes and a can of diced green chilies. That would work and still be yummy! We loved this...the leftovers are great and the BEST part is....it's a one-dish wonder!

Taco Spaghetti



1 pound ground beef
2 1/2 cups water
1 small onion ~ diced
1 package taco mix
1 10-ounce can Rotel tomatoes with green chilies
8 ounces spaghetti ~ UNcooked


In a large skillet, saute the onion for 10 minutes.

Add the ground beef and cook until done.

Add the taco seasoning, Rotel tomatoes and the water and stir to combine.

Add the uncooked spaghetti.

Bring to a boil.

Reduce heat, cover and cook for 10 minutes or so or until the pasta is done. Stirring occasionally. 


 
Okay...here's all you need.

 
Cook the onion and ground beef until done.

 
Add the water, Rotel and the taco mix.

 
Bring to a boil.

 
Then add the spaghetti. I broke 
mine in half to fit in the skillet. 
Allow to cook until pasta is done...
about 10 - 15 minutes. Stir.

 
See how yummy??

Pizza Spaghetti Casserole

Yum, yum, yum!!! What could be better than spaghetti that tastes like pizza? Or pizza that tastes like spaghetti? You just can't go wrong with this casserole! Easy and filling and makes enough to feed about 6 people. We really enjoyed this...and the leftovers were great! You could even eat it cold...because lots of people eat cold pizza and spaghetti, right? Not me...but I hear it's done!

Pizza Spaghetti Casserole



12 ounces uncooked spaghetti (not quite one full 16-ounce box)
1 pound Italian sausage 
salt & pepper to taste
1 - 2 teaspoons red pepper flakes
1 medium onion ~ diced
1 clove garlic ~ minced
1 small green bell pepper ~ diced
50 slices pepperoni, cut in half
1 4-ounce can sliced black olives
1 26-ounce jar pasta sauce
1/2 cup grated Parmesan cheese
1 8-ounce package shredded Italian 5 cheese blend

Preheat oven to 350 degrees.

Cook spaghetti in salted water according to package directions. Drain well, and place in a lightly greased 9x13 inch baking dish.

In a large skillet over medium-high heat, saute onion, bell pepper and garlic until soft.

Add sausage, salt, pepper and red pepper flakes and cook until meat is done.

Remove meat mixture from pan. Add pepperoni, and cook over medium-high heat, stirring occasionally, until slightly crisp. Drain on paper towels.

Pour sausage over spaghetti. Sprinkle with olives.

Pour pasta sauce over sausage. Arrange half of pepperoni on top of pasta sauce.

Sprinkle with cheese and top with remaining pepperoni.

Cover with lightly greased aluminum foil.

Bake for 30 minutes. Remove foil, and bake 10 more minutes or until cheese is melted and just begins to brown.

Our ingredients.

Cook the spaghetti and place in your dish.

Saute the onion, garlic and 

bell pepper until soft.

Then add the sausage.

Cook and add the salt, pepper 

and red pepper flakes. Remove from the pan.

Add the cut pepperoni and cook until crisp.

Pour the sausage over the spaghetti. 

Then add the olives.

Pour the pasta sauce over the sausage 

then top with half of the pepperoni.

Sprinkle with cheese and remaining pepperoni.

Cover and cook about 30 minutes. 

Remove foil and cook another 10 minutes.

Allow to sit for a few minutes then serve it up!!!

You know...I don't think I've ever made spaghetti with straight sausage. I usually make it with ground beef or maybe with a little sausage mixed in...but never with JUST sausage. Oh my! What a treat!! IT Guy and I loved this so much! In fact, he even said it's the best spaghetti he's ever had! Wow...what a compliment!! I threw some crushed canned tomatoes in with some seasonings as the sauce so it was a simple dish...but oh so good! 

You've GOT to make this!

Italian Sausage Spaghetti 

1 pound Italian sweet sausage

2 teaspoons Italian seasoning

1 small onion, chopped

2 cloves of garlic

1 28-ounce can of crushed tomatoes

Olive oil

Salt & pepper

Grated Parmesan cheese

1 pound spaghetti ~ cooked al dente

 Brown the meat with the Italian seasoning, salt and pepper in a large skillet with a little olive oil.

Remove meat from the skillet. Add a little more olive oil then sauté the onions and garlic until the onions are translucent. Add the meat back into the skillet and stir.

Add the crushed tomatoes to the meat/onion mixture and allow to simmer, covered, for about 30 minutes.

Serve sauce over cooked pasta. Sprinkle with Parmesan cheese.

Serves 4-6.

Here's the line-up.

 

If you're using sausage in the casings, 

just split it down the middle...

 

...then peel off the casings. 

Easy. And gross. Sorry.

 

Brown the meat with the seasonings 

then remove it from the pan.

 

Add the onion and garlic to the 

pan and cook until tender.

 

Then add the meat back into the pan.

 

Add the sauce.

 

Cover and let it hang out and 

simmer for about 30 minutes.

 

Serve over pasta with some fresh grated parm!!!