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.
SPAGHETTI WITH FOUR CHEESES
This creamy and cheesy spaghetti dish is my mainstay whenever company's coming. The recipe, handed down from my aunt, is on the table in 30 minutes. As cook and hostess, I never feel hurried preparing this meal. -Nella Parker, Hersey, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheeses until melted., Drain spaghetti; toss with cheese sauce and parsley.
Nutrition Facts : Calories 470 calories, Fat 28g fat (17g saturated fat), Cholesterol 94mg cholesterol, Sodium 622mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein.
CREAMY PESTO PASTA BAKE RECIPE BY TASTY
Here's what you need: fresh basil, garlic, pine nuts, grated parmesan cheese, olive oil, cold water, heavy cream, salt, pepper, fusilli pasta, cherry tomato, grated parmesan cheese, mozzarella ball
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- To make the pesto, mix basil, garlic, pine nuts, parmesan, cold water, heavy cream, salt, and pepper in a food processor for about 30 seconds. Add in olive oil. Process until combined, set aside.
- Cook fusilli to very al dente, or about 3-4 minutes before the package instructs for cook time, then drain pasta.
- Halve cherry tomatoes.
- In a skillet or casserole pan, mix fusilli, cherry tomatoes, and pesto.
- Top with grated parmesan and mozzarella balls.
- Bake at 400° Fahrenheit for 10-15 minutes, or until mozzarella has melted.
- Garnish with additional parmesan and fresh basil. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 1234 calories, Carbohydrate 71 grams, Fat 89 grams, Fiber 4 grams, Protein 42 grams, Sugar 6 grams
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 SPAGHETTI
Steps:
- Preheat the oven to 350 degrees F. 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 Gruyere and mozzarella. Spread half of the spaghetti in the prepared baking dish in an even layer. Sprinkle half 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.
- 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.
FOUR CHEESE AND PESTI BAKED SPAGHETTI
Make and share this Four Cheese and Pesti Baked Spaghetti recipe from Food.com.
Provided by GingerlyJ
Categories Spaghetti
Time 31m
Yield 1 pound, 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400.
- grease a 13 x9 inch baking dish.
- cook the spaghetti until partially done and then drain.
- put in a bowl and add pesto 1 cup of the mozzarella, 1/2 cup of the parmesan and the goat cheese.
- toss mixture well and transer to baking dish.
- sprinkle remaining cheese over pasta.
- bake 20 minutes.
- set oven to broil and broil for about one minute.
Nutrition Facts : Calories 625.8, Fat 26.2, SaturatedFat 15.5, Cholesterol 90.2, Sodium 615.7, Carbohydrate 60.8, Fiber 2.4, Sugar 2.9, Protein 35.2
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