FOUR CHEESE BAKED SPAGHETTI
Have been looking for a baked spaghetti, other than spaghetti pie--which I already make--and found this variation which I have changed to suit my own tastes. Recipe:adapted from recipe.com Photo: Yummly.com
Provided by Ellen Bales
Categories Pasta
Time 20m
Number Of Ingredients 8
Steps:
- 1. Cook spaghetti according to package directions; drain.
- 2. Cut sausage into 1/2-inch slices. In a large ovenproof skillet, heat olive oil over medium-high heat. Add the sausage, green pepper, and onion. Cook 10 minutes, stirring occasionally until peppers and onions are almost tender and the sausage is cooked through. The last minute, add the minced garlic and stir, being careful not to burn it.
- 3. Add the sauce and bring it to a boil. Stir in the drained pasta and 1 cup of the cheese.
- 4. Sprinkle the remaining cheese over the top and bake in a preheated 450-degree oven for 8 to 10 minutes, or until cheese melts and the mixture begins to bubble. Cool for 5 minutes before serving.
- 5. Sprinkle with some Parmesan cheese (optional) and serve with hot garlic bread.
BAKED FOUR CHEESE SPAGHETTI
this is the original recipe. I usually change it up a bit to suit my financial needs but that's up to you.
Provided by Shaleah Cagle
Categories Other Main Dishes
Time 1h15m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350 degrees Fahrenheit. Lightly butter a 9*13 baking dish. cook the spaghetti in a large pot of water until al dente. Drain well and spread it on a baking sheet; let cool.
- 2. In a large bowl toss the Fontina with the Mozzarella and Gruyere. Spread 1/3 of the spaghetti in the prepared baking dish in an even layer. Sprinkle 1/3 of the mixed cheeses and half the Gorgonzola over the spaghetti and season with salt and pepper. Repeat with another layer of spaghetti, mixed cheeses, Gorgonzola and salt and pepper. Top with the remaining spaghetti and cheeses.
- 3. Bake in the center of the oven until the top is golden brown, about 40 minutes. Let cool slightly before cutting into squares and serving.
BAKED CREAM CHEESE SPAGHETTI CASSEROLE
You probably have everything you need to make this pasta dish in your pantry right now. This can be made ahead of time and baked when you are ready. I love these kind of dishes. The pasta was really creamy and wonderful!
Provided by Jennifer Mount
Categories Main Dish Recipes Casserole Recipes Noodles
Time 1h5m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Meanwhile, heat a skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain fat and stir in spaghetti sauce.
- Drain spaghetti and place in a bowl. Add cream cheese, garlic, Italian seasoning, and garlic salt. Stir until cream cheese is melted and spaghetti is thoroughly coated. Spread a small amount of meat sauce in the bottom of the prepared baking pan; put spaghetti on top and top with remaining meat sauce. Sprinkle Parmesan and mozzarella cheeses on top.
- Bake in the preheated oven until bubbly, about 30 minutes.
Nutrition Facts : Calories 330.6 calories, Carbohydrate 31.2 g, Cholesterol 54.1 mg, Fat 15.2 g, Fiber 2.7 g, Protein 16.2 g, SaturatedFat 7.7 g, Sodium 462.9 mg, Sugar 6.6 g
BAKED SPAGHETTI
A comforting baked spaghetti casserole with plenty of melted cheese is the perfect dish for potlucks, family gatherings, or a week-night dinner.
Provided by CALLIKO
Categories Main Dish Recipes Casserole Recipes Noodles
Time 1h25m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 728 calories, Carbohydrate 61.9 g, Cholesterol 150.2 mg, Fat 33.6 g, Fiber 4.9 g, Protein 42.5 g, SaturatedFat 17.3 g, Sodium 1250.5 mg, Sugar 12.9 g
BAKED 4 CHEESE SPAGHETTI
from food and wine, we all enjoyed this easy dish, and leftovers were great reheated for lunch the next day.
Provided by chia2160
Categories Spaghetti
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°. Lightly butter a 9-by-13-inch baking dish. Cook the spaghetti in a large pot of boiling salted water until al dente. Drain well and spread the spaghetti on a baking sheet; let cool.
- In a large bowl, toss the Fontina with the mozzarella and Gruyère. Spread one third of the spaghetti in the prepared baking dish in an even layer. Sprinkle 1/3 of the mixed cheeses and half of the Gorgonzola over the spaghetti and season with salt and pepper. Repeat with another layer of spaghetti, mixed cheeses, Gorgonzola and salt and pepper. Top with the remaining spaghetti and mixed cheeses.
- Bake the spaghetti in the center of the oven until the top is golden brown, about 40 minutes. Let cool slightly before cutting into squares and serving.
CREAMY BAKED FOUR-CHEESE PASTA
Make and share this Creamy Baked Four-Cheese Pasta recipe from Food.com.
Provided by ratherbeswimmin
Categories Macaroni And Cheese
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Topping-process bread and butter in a food processor fitted with the steel blade until coarsely ground, about six 1-second pulses.
- Transfer to a bowl and toss with the Parmesan cheese.
- Pasta-adjust an oven rack to the middle position; preheat oven to 500°.
- Bring 4 quarts water to a boil in a Dutch oven over high heat.
- Stir in 1 tablespoon salt and the pasta; cook, stirring occasionally, until al dente.
- Drain the pasta, return it to the pot, and toss with the oil; set aside.
- Meanwhile, melt the butter in a small saucepan over med-low heat.
- Add the flour and cook, stirring constantly, until golden, about 1 minute.
- Slowly whisk in the cream; bring to a simmer and cook, whisking often, until slightly thickened, about 1 minute.
- Off the heat, add 1/4 teaspoon salt and the pepper; cover to keep warm.
- Combine the cheeses in a large bowl.
- Add the cooked pasta to the cheese.
- Pour the hot cream mixture over the pasta and cover immediately with foil or a large plate; let stand for 3 minutes.
- Uncover the bowl and stir with a rubber spatula, scraping the cheese from the bottom of the bowl, until the cheeses are melted and the mixture is thoroughly combined.
- Transfer the pasta a 9 x 13 inch baking dish and sprinkle with the breadcrumb mixture.
- Bake until the topping is golden brown, 5-10 minutes.
- Serve immediately.
Nutrition Facts : Calories 819.1, Fat 51.5, SaturatedFat 30.1, Cholesterol 164, Sodium 597.1, Carbohydrate 72.3, Fiber 8.8, Sugar 1.2, Protein 19.9
4 CHEESE PASTA BAKE
Make and share this 4 Cheese Pasta Bake recipe from Food.com.
Provided by emma1222
Categories Penne
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Spray 13x9 inches glass baking dish with cooking spray. Cook and drain pasta as directed.
- In 4-quart saucepan, melt 1/2 cup butter over low heat. Add garlic; cook 30 seconds, stirring frequently. With wire wisk, stir in flour and salt until smooth. Increase heat to medium; cook stirring constantly, until mixture is smooth and bubbly. Stir in milk. Heat to boiling, stirring constantly. Stir in cheeses. Cook until melted. Stir pasta and parsley into cheese. Pour mixture into baking dish.
- In skillet, melt 1 tablespoons butter over medium-high heat; stir in bread crumbs. Book until the crumbs are golden brown. Sprinkle over pasta mixture.
- Bake uncovered 20-25 minute.
BAKED FOUR-CHEESE PASTA
Categories Salad Sauce Cheese Pasta Appetizer Bake Cocktail Party Vegetarian Simmer
Yield makes 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425°F. Lightly coat a 9 x 13-inch casserole dish with cooking spray.
- Cook the pasta according to the package directions. Drain the pasta and put it in the prepared casserole dish. Stir in the tomatoes and their juices. Set aside.
- Heat the oil in a large saucepan set over medium-high heat. Add the onion and garlic and cook until just soft, about 8 minutes. Add the wine and cook for about 4 more minutes or until the liquid is reduced by half. Reduce the heat to medium and add the cream. Simmer gently, stirring frequently, for about 5 minutes or until the mixture starts to thicken slightly. Remove the pan from the heat. Stir in the Parmesan, Gorgonzola, mozzarella, and fontina cheeses, and season with salt and pepper.
- Pour the cheese mixture over the pasta. Cover the pan with foil and bake for 30 to 35 minutes or until the sauce is bubbly. Remove from the oven and stir to make sure the cheese and pasta are thoroughly combined.
- notes
- Great for freezing! See our Freezer Tips on pages 23-27.
- Vegetarian friendly!
- End up with extra Gorgonzola? Put it to good use! Sandy loves to stuff it into a fresh fig, then wrap the fig in a very thin slice of prosciutto. Voilà! A sophisticated garnish for a salad or an easy appetizer for your next cocktail party.
FOUR-CHEESE BAKED PENNE
This cheesy pasta dish is comforting, hearty, delicious and-surprise!-meatless. Filling whole grains, low-fat protein and a touch of heat make this recipe a keeper! Serve with a salad and crusty bread. -Janet Elrod, Newnan, Georgia
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Cook penne according to package directions., Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, tomato sauce, parsley, oregano, rosemary, pepper flakes and pepper. Bring to a boil. Remove from the heat; cool for 15 minutes., Preheat oven to 400°. Drain penne; add to sauce. Stir in cottage cheese, 1/2 cup mozzarella and all of the ricotta. Transfer to a 13x9-in. baking dish coated with cooking spray. Top with Parmesan cheese and remaining mozzarella., Bake, uncovered, 20-25 minutes or until bubbly.
Nutrition Facts : Calories 523 calories, Fat 12g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 682mg sodium, Carbohydrate 72g carbohydrate (6g sugars, Fiber 11g fiber), Protein 32g protein.
FOUR CHEESE AND PESTO ITALIAN BAKED SPAGHETTI
This recipe is from "The Deen Family Cookbook." If you like Paula Deen and cheese, you're gonna love this recipe. Enjoy!
Provided by Bay Laurel
Categories Spaghetti
Time 30m
Yield 1 baked dish, 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat over to 400ºF.
- Grease 13x9 baking dish.
- Cook spaghetti for 2 minutes less than the package directions specify,.
- Drain spaghetti well and transfer into a bowl.
- Stir in ricotta,pesto,1 cup mozzarella, ½ cup of the parmesan, and the goat cheese.
- Toss the mixture well and transfer it into the baking dish.
- Sprinkle the remaining 1½ cup mozarella and ½ cup parmesan over the pasta.
- Bake until the cheese is melted, about 20 minutes.
- turn the oven setting to broil and broil for 1 minute or until golden.
- serve hot.
BAKED FOUR-CHEESE PASTA
Make and share this Baked Four-Cheese Pasta recipe from Food.com.
Provided by ratherbeswimmin
Categories Penne
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Butter a 13x9 inch baking dish.
- Bring 6 quarts of water to a boil; add in the pasta and cook, stirring occasionally, until al dente (10-12 minutes).
- Drain the pasta and rinse with cold water.
- Drain pasta again very well; place pasta in a large bowl.
- In a medium saucepan over medium heat, bring the milk to a boil; remove from heat.
- In another medium saucepan, melt the 8 tablespoons butter over med-high heat; lower heat to low and whisk in the flour, cooking for 3-4 minutes (be careful not to brown the mixture).
- Slowly add in the hot milk, whisking constantly.
- Add in the salt and cayenne; increase heat to medium, and simmer, stirring constantly until the mixture has thickened (8-10 minutes.).
- Remove pan from heat and add 1 cup each of the grated cheddar, asiago, and fontina cheese, whisking until the cheeses are melted.
- Pour the cheese sauce over the pasta; toss to coat the past evenly.
- Place half of the coated pasta in the baking dish; evenly sprinkle the remaining cheeses over the top.
- Cover with the remaining pasta.
- In a bowl, toss the breadcrumbs, parmesan cheese, and melted butter together.
- Pour the heavy cream over the pasta; evenly distribute the breadcrumb mixture over the top.
- Bake on the middle oven rack for 30-35 minutes or until top is light brown and mixture is bubbling.
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BAKED FOUR-CHEESE SPAGHETTI RECIPE - MARC MURPHY
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- Preheat the oven to 350°. Lightly butter a 9-by-13-inch baking dish. Cook the spaghetti in a large pot of boiling salted water until al dente. Drain well and spread the spaghetti on a baking sheet; let cool.
- In a large bowl, toss the Fontina with the mozzarella and Gruyère. Spread one third of the spaghetti in the prepared baking dish in an even layer. Sprinkle 1/3 of the mixed cheeses and half of the Gorgonzola over the spaghetti and season with salt and pepper. Repeat with another layer of spaghetti, mixed cheeses, Gorgonzola and salt and pepper. Top with the remaining spaghetti and mixed cheeses.
- Bake the spaghetti in the center of the oven until the top is golden brown, about 40 minutes. Let cool slightly before cutting into squares and serving.
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