Confetti Spaghetti Recipes

Steps:

• Cook linguine according to package directions. Meanwhile, in a Dutch oven, saute the peppers, onion, garlic and seasonings in oil until vegetables are tender., Add the shrimp; cook and stir 2-3 minutes longer or until heated through. Drain linguine; toss with shrimp mixture. Sprinkle with cheese.,

Steps:

• Cook spaghetti according to package directions.
• Meanwhile, in a large skillet cook beef,green pepper and onion over medium heat until meat is no longer pink. Drain.
• Stir in the tomatoes, tomato sauce, brown sugar, salt, chili powder, pepper, garlic powder, and cayenne.
• Drain spaghetti;add to the beef mixture.
• Transfer to a greased 13x9 baking dish.
• Cover and bake at 350°F for 30 minutes.
• Uncover; sprinkle with cheese.
• Bake 5 minutes longer or until cheese is melted.

Steps:

• Cook pasta according to package directions. Rinse in cold water, and drain.
• In a large mixing bowl, whisk together mayonnaise, vinegar, salt, black pepper, and garlic until well blended. Mix in basil. Add pasta, tomatoes, bell peppers, and olives; fold gently until mixed. Chill several hours. Stir gently before serving.

Steps:

• 1. Cook the raw vegetables in the microwave until tender or saute in butter until tender.
• 2. Cut the Velveeta into small cubes. Place in a microwavable bowl with the 2 cans of Rotel tomatoes and set aside. Cook the cheese and the Rotel in the microwave for about 5 mins.
• 3. Continue to cook in 5 min intervals until it is melted and combined by stirring with the Rotel tomatoes.
• 4. Stir in the cooked vegetables, cooked chicken, water chestnuts, and black olives. Stir until all is mixed. Add the peas and toss gently. Mix with the melted cheese mixture.
• 5. Place the cooked vermicelli into a 9x13 casserole that has been coated with cooking spray.
• 6. Top with the chicken and cheese mixture.
• 7. Bake at 350 degrees for 30 mins.
• 8. Remove from the oven and sprinkle with shredded cheddar cheese. Return to the oven until bubbly.

Steps:

• In a saucepan, heat spaghetti squash, tomatoes, butter and garlic powder. Toss to mix. Season to taste with salt and pepper and sprinkle with parmesan cheese. Serve warm.

Steps:

• Preheat oven to 425.
• Break pasta into 2" long pieces & cook in boiling water 5 minutes, stirring occasionally or until partially tender.
• Meanwhile cut butter into small pieces while placing in medium bowl; set aside to soften. COmbine in micro-safe bowl: chicken, pimentoes, trinity mix, soup, salt, pepper, & broth until well blended. Cover and microwave on high 2-3 minutes or until mixture is hot and veggies begin to soften.
• Drain pasta and stir into veggie mixture. Transfer mixture evenly into 2qt baking dish. Stir cheese & bread crumbs into butter. Mix with finger tips until blended and crumbly; spread evenly over chicken mixture. Bake 15-20 minutes or until golden and bubbly around edges.
• Let stand 5 minutes before serving.

Steps:

• Preheat oven to 350°F.
• Cut squash in half lengthwise and scoop out seeds. Place cut-side-down in shallow baking dish. Bake 30 to 40 minutes.
• Use fork to scrape out spaghetti-like strands; set aside.
• In saucepan melt butter over medium heat. Add zucchini and tomatoes; cook until just soft. Stir in squash. Season to taste with salt and pepper. Sprinkle with grated Parmesan.

Steps:

• Cook spaghetti as directed on package, adding frozen mixed vegetables during last 5 to 7 minutes of cooking time; cook until mixed vegetables are tender. Drain; rinse with cold water to cool. Drain well.
• In medium bowl, gently toss cooled cooked spaghetti and vegetables, and remaining ingredients to coat. Cover; refrigerate at least 1 hour to blend flavors before serving.