American Spaghetti Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
• Heat a large skillet over medium heat; cook and stir beef and onion until meat is browned and onions are soft and translucent, about 7 minutes. Drain. Stir in spaghetti sauce and seasoned salt.
• Whisk eggs, Parmesan cheese, and butter in a large bowl. Mix in spaghetti to egg mixture and toss to coat. Place half the spaghetti mixture into baking dish. Top with half the cottage cheese, mozzarella, and meat sauce. Repeat layers. Cover with aluminum foil.
• Bake in preheated oven for 40 minutes. Remove foil and continue to bake until the cheese is melted and lightly browned, 20 to 25 minutes longer.

Steps:

• Preheat oven to 350°. Cook spaghetti according to package directions for al dente. Meanwhile, in a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef into crumbles; drain. Stir in pasta sauce and seasoned salt; set aside., In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat., Place half of the spaghetti mixture in a greased 13x9-in. or 3-qt. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Place baking dish on a rimmed baking sheet., Cover and bake for 40 minutes. Uncover; bake until heated through, 20-25 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with basil.

Steps:

• In a large frying pan, cook onion, garlic and ground beef until meat is browned, drain.
• Add tomatoes, tomato sauce, one cup of water, seasonings.
• Simmer for 5 minutes, stirring occasionally.
• White meat mixture is simmering, break up spaghetti strands into three parts, Place in an ovenproof casserole dish such as a 9 X 13.
• Add the other 1/2 cup water and mix with raw spaghetti.
• Add meat mixture and combine all ingredients.
• Cover the casserole with aluminum foil and bake at 350 degrees for 40 minutes.
• Uncover casserole, sprinkle cheddar cheese on top, and bake for an additional 10 to 15 minutes.

Steps:

• Drain off as much of the grease as possible off the bacon, then crumble.
• Add the can of tomato soup, mix.
• Add the shredded cheese and heat over low until the cheese is melted and the mixture is well mixed.
• In the pot that you cooked your spaghetti in, mix the spaghetti and the cheese mixture until the spaghetti is covered completely.
• Heat at low until heated though.

Steps:

• Slice bacon into small 1/4 inch pieces. Slice onion thin. Cook noodles according to package. Fry bacon in pan and add onion about half way thru browning bacon. Do not drain! Pour all onto drained cooked spaghetti, bacon grease and all. Pour sauce and diced tomato into mix. I usually do this in the big pot I cooked the noodles in and keep it over a warm turned off burner. Salt and pepper to taste. Stir in the cheese until melted.
• I usually serve with a green salad and some crunchy warm bread.
• This has been a family recipe for 3 generations. My husband will take this any day over regular Italian spaghetti!