Meatloaf Baked Ziti Spaghetti Rachael Ray Recipes

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MEATLOAF BAKED ZITI (SPAGHETTI))- RACHAEL RAY

Whenever I cook meatloaf recipe #230929 I always have leftovers. Even though I love meatloaf sandwiches I thought this was a great idea for something different. I saw Rachael Ray cook it and just had to write down the recipe. It's extremely economical & goes a loooong way, tasty too!

Provided by Mandy

Categories     Meat

Time 36m

Yield 4-6 serving(s)

Number Of Ingredients 13



Meatloaf Baked Ziti (Spaghetti))- Rachael Ray image

Steps:

  • Preheat the oven to 180°C.
  • Bring a large pot of water to a boil over high heat. Once the water comes to a boil, add a generous handful of salt. Cook the pasta just short of al dente. Drain and return to the pot.
  • Preheat a medium skillet over medium heat. Add oil, onions, garlic and red pepper flakes. Cook, stirring frequently, for about 5 minutes.
  • Add the beef stock and both cans of crushed tomatoes, and bring to a bubble. Chop or crumble up leftover meatloaf and add to the sauce.
  • Simmer for 3-4 minutes. Season with salt and pepper to taste.
  • Add half of the tomato meatloaf sauce to the cooked pasta. Add the ricotta and half of the Parmigiano, and toss to coat. Add half of the cubed mozzarella cheese, give everything a stir and then transfer it to an oven-safe baking dish.
  • Top with the remaining tomato meatloaf sauce, cubed mozzarella and the Parmigiano. Transfer to the oven and bake until the top is nice and brown, about 10-15 minutes.

Nutrition Facts : Calories 765.4, Fat 22.6, SaturatedFat 10, Cholesterol 45.8, Sodium 1231.3, Carbohydrate 109, Fiber 8.2, Sugar 13.9, Protein 32.7

1 lb ziti pasta
salt & freshly ground black pepper
2 tablespoons extra virgin olive oil
1 small onion, finely chopped
3 garlic cloves, chopped
1 teaspoon red pepper flakes
1 cup beef stock (eyeball it)
1 (14 ounce) can chunky-style crushed tomatoes
1 (28 ounce) can crushed tomatoes
4 inches thick slices of leftover meatloaf (or equivalent)
1 cup ricotta cheese
1 cup grated parmigiano-reggiano cheese, divided
1 fresh mozzarella ball, cut into small cubes, divided

BAKED ZITI

Provided by Food Network

Categories     main-dish

Time 55m

Yield 8 servings

Number Of Ingredients 10



Baked Ziti image

Steps:

  • Preheat oven to 350 degrees F.
  • In a large skillet, melt half of the butter over medium heat. Add turkey and cook until browned. Add tomato sauce, oregano, parsley, salt, pepper, and onion and simmer until onion is tender.
  • Cook pasta in a large pot of boiling, salted water until a little less than al dente. Drain and cool. Cut 1 of the blocks of cheese into cubes and slice the other into thin slices. Melt the remaining butter and pour into the bottom of a deep 9 by 13-inch baking dish. Pour 1 1/2 ladles full of the sauce into the dish, or enough to completely cover the bottom. Add a layer of pasta and then a layer of cubed cheese. Repeat layering until all ingredients are used.
  • Fill 1 of the empty sauce jars 1/8 full with water and shake. Pour over pasta. Top with the thin slices of cheese, and sprinkle with additional oregano and parsley, if desired. Cover casserole with foil and place in oven. Check every 15 minutes until cheese is melted and bubbly. Remove foil for last 5 minutes of cooking to brown cheese.

1 stick unsalted butter
2 pounds ground turkey
2 medium jars spaghetti sauce with roasted garlic
Pinch dried oregano
Pinch dried parsley
Pinch salt, plus additional salt for pasta water
Pinch pepper
1 medium onion, chopped
1 (1-pound) box rigatoni noodles
2 (1-pound) blocks mozzarella cheese (not the soft kind)

ITALIAN MEATBALL MEATLOAF SANDWICHES

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 16



Italian Meatball Meatloaf Sandwiches image

Steps:

  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  • Place the meat in a mixing bowl and sprinkle with salt and pepper. Trim the crusts off the bread and place in a small bowl, cover with milk and soak to soften. Squeeze the milk from the bread and crumble as you add it to the meat. Then add the eggs, cheese, parsley, grated onion and garlic, and mix to combine. Form into a loaf about 4 inches high and put on the baking sheet. Spray with olive oil.
  • Mix the ketchup with the balsamic drizzle and Worcestershire. Season with pepper. Spread about 1/3 cup of the ketchup mixture over the top of the meatloaf. Bake until cooked through, about 1 hour.
  • To reheat, slice the meatloaf 1 1/2 inches thick and put in a pot of warmed chicken stock. Serve the meatloaf hot or cold on thick-sliced Italian white bread with the remaining ketchup mixture and the lettuce, tomato, onions, mozzarella and basil.

2 pounds ground beef, pork and veal (a meatloaf mix)
Kosher salt and ground black pepper
Three 1-inch slices good-quality stale white bread
Milk, for soaking bread
2 eggs
A couple handfuls grated Parmigiano-Reggiano
1/2 cup fresh flat-leaf parsley leaves, chopped
1/4 cup grated onion
3 to 4 cloves garlic, grated or finely chopped
Olive oil cooking spray
1 cup ketchup
2 tablespoons store-bought balsamic drizzle (or reduce 1/4 cup vinegar and 1 tablespoon brown sugar in a small pot to about 2 tablespoons of drizzle)
1 tablespoon Worcestershire sauce
Chicken stock, for warming
Italian-American crusty white bread, for serving
Toppings: lettuce, tomato, red onion, thinly sliced fresh mozzarella and torn fresh basil leaves

SPAGHETTI AND MEATBALLS

For a bowl of Italian comfort, make Rachael Ray's Spaghetti and Meatballs recipe from 30 Minute Meals on Food Network.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 19



Spaghetti and Meatballs image

Steps:

  • Preheat oven to 425 degrees F.
  • Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.
  • Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.
  • Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.
  • Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)

1 pound spaghetti
Salt, for pasta water
1 1/4 pounds ground sirloin
2 teaspoons Worcestershire sauce, eyeball it
1 egg, beaten
1/2 cup Italian bread crumbs, a couple of handfuls
1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese
2 cloves garlic, chopped
Salt and pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, crushed or chopped
1 small onion, finely chopped
1 cup beef stock, available on soup aisle in market in small paper boxes
1 (28-ounce) can crushed tomatoes
A handful chopped flat-leaf parsley
10 leaves fresh basil leaves, torn or thinly sliced
Grated cheese, such as Parmigiano-Reggiano or Romano, for passing at table
Crusty bread or garlic bread, for passing at the table

SICILIAN STICK TO YOUR RIBS MEAL: MEATLOAF BRASCIOLE (ROLL UPS), PASTA, BROCCOLINI AND RICOTTA

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 21



Sicilian Stick to Your Ribs Meal: Meatloaf Brasciole (Roll Ups), Pasta, Broccolini and Ricotta image

Steps:

  • Preheat oven to 450 degrees F.
  • Put water on to boil for your pasta.
  • Mix meat and next 10 ingredients as if you were making meatloaf. Flatten meat out on a waxed paper lined cookie sheet into a thin layer: 1/2-inch thick, 12 inches long by 6 to 8 inches wide. Cover meat with arugula or spinach, prosciutto and cheese then roll the meat, using the waxed paper to help roll up into a large log, working across the 6 to 8-inch side, resulting in a 12-inch long log. Drizzle the log with extra-virgin olive oil to coat lightly.
  • Roast meatroll 20 minutes. Cut into 1-inch slices, 3 pieces per portion, and serve. Make pasta while meat is in the oven.
  • Salt water and cook off pasta, about 7 to 8 minutes to al dente, with a bite to it. Drain and return pasta to hot pot.
  • While pasta cooks, place broccolini in 1-inch of water in a sauce pot and bring up to a boil. Add salt to the water and add the trimmed broccolini. Cover and cook 5 minutes, drain and reserve.
  • To hot, cooked pasta add a drizzle of extra-virgin olive oil, butter, ricotta, lemon zest, thyme, broccolini and season with salt and pepper. Toss pasta to coat it in the cheese and butter. Season it with salt, to your taste. Portion pasta onto dinner plates alongside meat roll slices and top pasta with tomatoes and freshly ground pepper.

1 1/2 pounds ground beef, pork and veal mix from the butcher's counter (meatloaf mix)
Salt and pepper
1/2 cup Italian bread crumbs
1 egg
2 cloves garlic, minced
1/4 small white onion, grated
2 tablespoons golden or dark raisins, chopped
3 tablespoons pine nuts, chopped
3 tablespoons grated cheese, Parmigiano or Romano
2 tablespoons chopped flat-leaf parsley
1 cup arugula leaves or baby spinach
6 slices prosciutto di Parma
6 slices deli sliced provolone
Extra-virgin olive oil, for drizzling
1/2 pound cavatappi (corkscrew shaped hollow pasta) or rigatoni
1 pound broccolini, trimmed into florets
2 tablespoons butter
1 cup ricotta cheese
2 teaspoons lemon zest
2 tablespoons chopped fresh thyme leaves
12 grape or small vine tomatoes, halved

CHERRY TOMATO SPAGHETTI ALL'AMATRICIANA - RACHAEL RAY

Make and share this Cherry Tomato Spaghetti All'amatriciana - Rachael Ray recipe from Food.com.

Provided by my3beachbabes

Categories     Spaghetti

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 13



Cherry Tomato Spaghetti All'amatriciana - Rachael Ray image

Steps:

  • Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of pasta cooking water.
  • While the pasta is cooking, in a large skillet, heat the olive oil over medium to medium high heat. Add the pancetta and cook until crisp, 3-4 minutes. Add the red onion, garlic, and crushed red pepper and cooked until softned, 3-4 minutes. Stir in the wine and cook for 1 minute, then add the tomatoes, parsley and a generous amount of salt and pepper. Cook until the tomatoes burst, 8-10 minutes.
  • Stir in reserved pasta cooking water and then the pasta, tossing to coat. Turn off the heat, add the basil, cheese and serve.

Nutrition Facts : Calories 644.8, Fat 16.1, SaturatedFat 4.1, Cholesterol 9.6, Sodium 249, Carbohydrate 97.6, Fiber 7.1, Sugar 7.6, Protein 22.6

salt
1 lb spaghetti
3 tablespoons extra virgin olive oil
1/4 lb pancetta, cut into small pieces
1 red onion, chopped
4 finely grated garlic cloves
1/2 teaspoon crushed red pepper flakes
1/2 cup white wine or 1/2 cup chicken broth
2 pints small cherry tomatoes
2/3 cup flat leaf parsley
pepper
1 cup basil leaves, torn
2/3 cup grated parmigiano-reggiano cheese

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