Baked Spaghetti In Garlic Bread Recipe 445

Steps:

• 1. Roll out loaf into 12x16 rectangle. Cover with plastic wrap and let rest for 10-15 minutes. I roll it out on a piece of parchment paper to make transferring it easier.
• 2. Cook spaghetti according to directions for al dente. Drain and let cool slightly. Mix with sauce.
• 3. Remove wrap from dough. Place spaghetti lengthwise in a 4-in strip down the center of dough. Top with cheese cubes. You can add 1/2 lb. Italian Sausage or ground beef (cooked) on top of this if you want.
• 4. Make cuts 1 1/2 inches apart on long sides of dough within 1/2 inch of fillings.
• 5. Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left, etc. Finish by pulling last strip over and tucking under bread.
• 6. Transfer to sprayed baking sheet or I just leave it on the parchment paper and transfer to sheet. Brush with egg white. Sprinkle with parm, parsley, and garlic.
• 7. Bake at 350 for 30-35 min or until golden brown. Let cool slightly, slice and serve.

Steps:

• Preheat oven to 350°. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook the beef, onion and pepper over medium heat until meat is no longer pink; drain. Add the spaghetti sauce, mushrooms and olives. Drain spaghetti; add to skillet., Transfer to a greased 13x9-in. baking dish. Sprinkle with 1 cup cheddar cheese. In a small bowl, combine the soup, Alfredo sauce and Parmesan cheese; spread over cheddar cheese. In another bowl, combine cornflake crumbs and remaining cheddar cheese; sprinkle over the top., Bake, uncovered, until casserole is bubbly and cheese is melted, 30 minutes. Let stand 5 minutes before serving. Freeze option:Cover and freeze casserole for up to 3 months.To use, remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 1 hour. Uncover; bake until heated through and a thermometer reads 165°, 15-20 minutes longer.

Steps:

• Preheat oven to 400°. In a 6-qt. stockpot, cook pasta according to package directions for al dente; drain and return to pot., In a large skillet, cook sausage, mushrooms, green pepper and onion over medium-high heat 7-9 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain. Stir in sauce, basil and Italian seasoning. Add to pasta; stir in 2 cups cheese., In a microwave, melt butter; stir in garlic. Lightly brush one side of bread with garlic butter. Line bottom and sides of a greased 10-in. springform pan with bread slices, trimming to fit and facing buttered sides against pan. Fill with pasta mixture; press firmly to pack down. Sprinkle with remaining cheese., Bake, uncovered, 25-30 minutes or until golden brown and cheese is melted. Loosen sides from pan with a knife; remove rim. If desired, serve with additional marinara sauce.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small saucepan over medium heat, melt butter and mix with garlic powder and dried parsley.
• Place Italian bread on a medium baking sheet. Using a basting brush, brush generously with the butter mixture.
• Bake in the preheated oven approximately 10 minutes, until lightly toasted. Remove from heat. Sprinkle with mozzarella cheese and any remaining butter mixture. Return to oven approximately 5 minutes, or until cheese is melted and bread is lightly browned.

Steps:

• Cook the sauce: Put the olive oil and sliced garlic into a heavy sauce pot or broad sauté pan. Turn the heat to medium-high.
• Cook gently until the garlic becomes colored a light gold, then add the creole seasoning (do not omit this), and stir, once or twice.
• Stir in the tomato paste, turn the heat down, and break up well with a metal whisk.
• Add no salt, add pepper, if desired.
• Put in the two (or three) tablespoons red wine, and reduce a little. Then add the broth, water, and tomatoes. Bring to a simmer, stirring every so often, and cook gently for 20 to 30 minutes. Remove pan from heat.
• Make the meatballs: Put the egg, egg yolk, salt, pepper, to taste, the nutmeg and all the herbs into the bowl of a food processor. Grate in the cheese. Purée. Set aside.
• Remove the soft white crumb from both sides of the split baguette. Measure 1/2 cup of it, save the remainder for another purpose, or discard.
• Put into a bowl with the milk, squeeze between the fingers until it is well broken up.
• Add to the food processor with the wet ingredients, and pulse to well combine.
• Empty the contents of this into a bowl with the crumbled meat. Work to a paste, adding some chopped fresh parsley.
• Form into 12 meatballs, and place evenly on a foil lined, sprayed sheet pan.
• Bake at 400 degrees for 12-15 minutes. Remove, add to sauce, using a spatula to loosen balls, if necessary.
• Keep oven on.
• Bring a pot of salted water to a boil to cook pasta.
• Combine olive oil and garlic powder to taste (1/2-1 teaspoon), brush on both sides of cut baguette.
• Sprinkle lightly with Parmesan cheese, a pinch of salt and pepper, and chopped parsley if desired.
• The bread needs to bake for 10 minutes, add it to the oven, on a sheet pan, to bake, when dropping the pasta.
• Return the pan of sauce to the stove and bring to a gentle simmer, covered, simmer till done, but less than 10 minutes.
• Drop the pasta into boiling salted water, cooking till al dente.
• Retrieve the meatballs to a plate with tongs. Reserve a little of the pasta cooking water.
• Drain the pasta, toss with the tablespoon of butter, if using, a handful or two of grated Parmesan cheese, and adding about 2 cups of the sauce. Thin lightly with cooking water if nessecary.
• Cut the garlic toast into pieces. Place pasta on warm plates, topping each with three meatballs, and sprinkle each serving with more grated Parm.
• Serve at once with garlic bread on the side, and if desired, any additional sauce.

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a skillet over low heat, cook garlic in oil until lightly browned. Remove from the heat; stir in parsley, oregano, salt and pepper. Drain spaghetti; place in a large bowl. Add garlic mixture and Parmesan cheese; toss to coat.