CHEESE SPAGHETTI
Well, when low on cash, cheese spaghetti is quick, filling, cheap and very tasty -- not a great choice for the lactose intolerant. Use your desired amount of cheese (1 lb of cheese would be the most), and your desired amount pepper and garlic.
Provided by CUPCAKE27
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Return to pot over low heat. Stir in butter until melted. Stir in milk and cheese until melted and smooth. Season with garlic powder and pepper and serve.
Nutrition Facts : Calories 959.7 calories, Carbohydrate 88.1 g, Cholesterol 138.4 mg, Fat 49 g, Fiber 3.8 g, Protein 40.7 g, SaturatedFat 30.2 g, Sodium 1785.2 mg, Sugar 4.5 g
EASY CHEESY SPAGHETTI SQUASH
My husband HATED squash. The he had a heart attack and had to increase his consumption of vegetables. He had his attack last August just when the garden was beginning to give up all it's wonderful bounty. Yup, I grew spaghetti squash. Yup, I fed it to him. Guess what? Now I'M getting sick of squash! He asks for it all the time. Any squash, cooked any way. But this is hands down his favourite one!
Provided by C and Ds Mommy
Categories Vegetable
Time 40m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Cut squash in half lengthwise.
- Remove and discard seeds (or keep them to plant for next year).
- Steam squash, cut side up for 10-15 minutes, or until softened.
- Pre heat oven to 400 degrees F.
- Remove squash from steamer and place on a baking sheet.
- With a fork, scrape the insides of the squash to form the spaghetti strands. (This will be very easy if your squash is cooked enough).
- Top each squash half with the remaining ingredients ending with the mozzarella (or whatever type you used) cheese on top to melt.
- Bake for 10-15 minutes or until cheese is all melted.
- Remove from oven and give it another quick stir to mix the cheese into the rest of the filling.
- *There is no need to remove the insides for serving. We just eat the squash right out of the shell!
Nutrition Facts : Calories 169.5, Fat 7.4, SaturatedFat 3.9, Cholesterol 22.1, Sodium 983.9, Carbohydrate 19.8, Fiber 2.4, Sugar 4.3, Protein 9.5
CHEESY SPAGHETTI
A kid favorite and a parent's favorite because it is so easy. When you want to go out, make this and the kids won't even know you are gone. I use medium cheddar but you can add different cheeses to this recipe. It was my favorite as a kid. Very cheesy and fun! This recipe is good by itself.
Provided by Kimberley Quinlan
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Dice cheddar cheese into small cubes.
- Put diced cheese in an ovenproof bowl.
- Add 1 can diced tomatoes, Spaghetti Sauce, salt and pepper if desired.
- Partially cook 4 to 6 portions of spaghetti.
- Drain.
- Add spaghetti to bowl.
- Mix all together (I use my hands).
- Bake for 1 hour at 350 degrees until golden crispy and gooey.
Nutrition Facts : Calories 1131.1, Fat 72.6, SaturatedFat 45.2, Cholesterol 223.3, Sodium 2367.2, Carbohydrate 57.5, Fiber 3.6, Sugar 10.3, Protein 62.1
EASY CHEESY SPAGHETTI CUPCAKES
Tired of the same old spaghetti? Grab your muffin pan for a family-friendly recipe for easy cheesy spaghetti cupcakes. They're 4-ingredient knockout adored by palates of all ages.
Provided by Kelly Senyei
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Grease a 12-cup muffin pan with cooking spray.
- Cook the spaghetti until al dente, about 10 minutes. Drain the pasta, rinse with cold water and transfer to a large bowl.
- Stir in 1 cup of the marinara sauce until combined, and then stir in 1 cup mozzarella. Using a large spoon and fork, twirl the pasta into nests and transfer to the prepared muffin pan cavities.
- Top the nests with the remaining 1/2 cup marinara sauce and 1/2 cup mozzarella.
- Bake until the tops are golden brown and the edges are slightly crispy, about 15 minutes.
- Let cool for 5 minutes, then use a spoon to transfer the cupcakes to serving plates. Garnish with grated Parmesan and serve.
EASY CHEESY CHICKEN SPAGHETTI
The best, easiest chicken spaghetti EVER!!! I make more than plenty, so I can eat leftovers for DAYS!!
Provided by kaylabrooke
Categories Potluck
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Boil Spaghetti noodles according to package.
- In a saucepan, put Velveeta, butter, soup, rotel, and chicken.
- Cook until cheese is melted.
- Add cooked spaghetti to the cheese mixture, mix well.
- If you want, you can pour the spaghetti & mixture into a casserole dish and pop it in the over for a couple minutes, but that's not necessary.
- Serve HOT!
Nutrition Facts : Calories 1182.8, Fat 60.6, SaturatedFat 34, Cholesterol 205.5, Sodium 3115.6, Carbohydrate 103.4, Fiber 3.6, Sugar 13.2, Protein 54.3
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