FRENCH SPAGHETTI RECIPE - (4.5/5)
Provided by dorchuk
Number Of Ingredients 13
Steps:
- Cook the spaghetti according to package directions. Drain off the water. For tomato-mushroom sauce, in a skillet, cook green peppers and onions in the 2 tablespoons butter or margarine until tender. Stir in undrained tomatoes and bring to boiling. Reduce heat and simmer, uncovered, for 15 minutes. Stir in the mushrooms and olives. Meanwhile, for white sauce, in a medium saucepan, melt the 1 tablespoon butter or margarine. Stir in flour and salt. Add the whipping cream and milk all at once. Cook and stir until thickened and bubbly. Remove from heat. To assemble, arrange spaghetti in an 8x8x2-inch baking dish. Top with white sauce, followed by the tomato-mushroom sauce. Sprinkle with Parmesan cheese. 5. Bake, uncovered, in a 350 degree F oven for about 25 minutes or until heated through. Makes 4 main-dish servings or 8 side-dish servings.
FRENCH SPAGHETTI
Make and share this French Spaghetti recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook the spaghetti according to package directions; drain.
- In a skillet, cook green peppers and onions in the 2 tablespoons butter until tender. Stir in undrained tomatoes and bring to boiling. Reduce heat and simmer, uncovered, for 15 minutes. Stir in the mushrooms and olives.
- Meanwhile, for white sauce, in a medium saucepan, melt the 1 tablespoon butter. Stir in flour and salt. Add the whipping cream and milk all at once. Cook and stir until thickened and bubbly. Remove from heat.
- To assemble, arrange spaghetti in an 8x8x2-inch baking dish. Top with white sauce, followed by the tomato-mushroom sauce. Sprinkle with Parmesan cheese.
- Bake, uncovered, in a 350 degree F oven for about 25 minutes or until heated through.
FRENCH SPAGHETTI
This has been a family favorite for as long as I can remember!! SOOO SIMPLE! A meal for 4-6 for less than $5.00! Kids love it !!!
Provided by tina wright
Categories Spaghetti
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cook bacon (cut in to small pieces) and onion together until bacon is crisp.
- While bacon is cooking, cook spaghetti according to package directions.
- Drain spaghetti and return it to the same pan.
- Add tomato juice, onion/bacon mixture (do not drain), salt and pepper to taste.
- Cook on low, just until heated through.
- Turn off heat, cover and let sit until it absorbs flavors.
Nutrition Facts : Calories 1011.2, Fat 53, SaturatedFat 17.4, Cholesterol 77.2, Sodium 1852.8, Carbohydrate 102.8, Fiber 5.4, Sugar 15.1, Protein 30.8
FRENCH SPAGHETTI
My mother in law lived in the city while my father in law was in the war. She did not have a lot of money, so a little French lady taught her to make this spaghetti. She passed it down to all of our familes as we all loved it--hope you do too.
Provided by bhodnett1
Categories Spaghetti
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Fry salt pork until brown and crisp--not burned.
- Put on paper towel to drain and cool.
- Drain oil from frying pan; save about 2 tablespoons full.
- Put hamburger in pan; don't break it in little pieces, but put it in a circle on the outer edges of the pan.
- Add the oil from pork to the center of hamburger; add diced onion to oil.
- Do not mix onions and hamburger yet, cook hamburger til it is brown turning pieces toward ouside of pan.
- After hamburger is browned and onion is tender, add soup and water. Gently stir and simmer.
- While sauce is simmering, cook spaghetti and drain.
- Add sauce to spaghetti; break up cooked salt pork into spaghetti and stir gently.
- Put cover on pan and let set for at least 10 minutes.
- ENJOY.
FRENCH ONION PASTA
Caramelizing the onions is somewhat time consuming, but it makes all the difference in this delightful twist on French onion for dinner.
Provided by Dana Laurelle
Categories Main Dish Recipes Pasta Chicken
Time 1h50m
Yield 8
Number Of Ingredients 17
Steps:
- Heat oil and butter in a large Dutch oven over medium heat. Add onions and shallots and cook and stir until onions begin to soften, about 5 minutes. Stir in brown sugar well. Continue to cook over medium heat until well caramelized, 45 to 60 minutes. Stir occasionally, being sure to scrape up the browned bits from the bottom of the pot.
- While onions cook, bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain. Set aside and keep warm.
- Bone chicken and cut meat into chunks.
- Preheat the oven to 350 degrees F (175 degrees C).
- Add flour, thyme, and garlic to the caramelized onions. Cook, stirring frequently, for 5 minutes. Add Marsala wine, scraping the bottom of the pan to deglaze. Add beef broth. Cook over medium-low heat, whisking continually until thickened, about 10 minutes. Add Greek yogurt and mix well.
- Stir pasta, chicken, and mozzarella cheese into the sauce. Mix thoroughly. Season with salt and pepper. Pour into an oven-safe dish. Top with Parmesan cheese. Cover with foil.
- Bake in the preheated oven for 20 minutes. Remove foil and bake for an additional 10 minutes. Garnish with fresh thyme for fancier presentation at serving.
Nutrition Facts : Calories 630.1 calories, Carbohydrate 56.2 g, Cholesterol 103.7 mg, Fat 24.4 g, Fiber 2.8 g, Protein 40.3 g, SaturatedFat 8.7 g, Sodium 416.7 mg, Sugar 8.4 g
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- For tomato-mushroom sauce, in a skillet, cook green peppers and onions in the 2 tablespoons butter or margarine until tender. Stir in undrained tomatoes and bring to boiling. Reduce heat and simmer, uncovered, for 15 minutes. Stir in the mushrooms and olives.
- Meanwhile, for white sauce, in a medium saucepan, melt the 1 tablespoon butter or margarine. Stir in flour and salt. Add the whipping cream and milk all at once. Cook and stir until thickened and bubbly. Remove from heat.
- To assemble, arrange spaghetti in an 8x8x2-inch baking dish. Top with white sauce, followed by the tomato-mushroom sauce. Sprinkle with Parmesan cheese.
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