Ingredients:
2 loaves frozen bread dough
1 lb. ground beef
1 medium onion, chopped
1 jar spaghetti sauce
1 lb. spaghetti
1 lb. mozzarella, cubed
1 egg
parmesan cheese
parsley
garlic powder
Thaw bread dough according to package directions. Brown ground beef and onion, add sauce and set aside. Boil pasta according to package directions and drain. Combine pasta and sauce mixture. Place each thawed bread dough loaf onto a separate cookie sheet and spread and press them out making them into large rectangles. Sprinkle garlic powder or garlic salt on the dough for some extra garlic flavor. Place pasta and sauce along center of dough, dividing half onto each loaf. Place 1/2 of the mozzarella cubes on top of each. Using a sharp knife, make cuts in the dough about 1" apart, coming within 1/2" of the filling down the center. Fold the bottom and top edges over and pinch to seal. Braid the dough cuts over top of the spaghetti and cheese, left over right until all dough is folded over top. Beat egg and brush loaves with it. Sprinkle with parmesan, parlsey and garlic powder. Preheat oven to 350 and bake for 30-35 minutes. Slice and serve.
I found this recipe on Pinterest. It originally came from the website for the company that makes the frozen bread dough but of course I altered it and made it my own. Their recipe just makes one loaf so the first time I made this, we ate every bit of it and wished for more. One might be enough if you served a salad with it or some italian green beans. We just go for 2 loaves now and have some leftovers too. Make sure you pick a spaghetti sauce that you like and would serve normally as regular spaghetti. We like one with a fresh basil flavor. You could make these loaves up the night before and store in the fridge until dinnertime. I think they would make a great dish for company too since you can make them up in advance and just put them in the oven when you're ready to eat. The mozzarella chunks melt and the cheese oozes out through the braid. I made this tonight and it is baking in the oven right now and smells delicious.
Ingredients:
16 oz. rigatoni
3-4 cucumbers, thinly sliced
1 onion, thinly sliced
1 Tblsp. vegetable oil
1 1/2 c. sugar
1 c. water
3/4 c. white vinegar
1 Tblsp. mustard
1 Tblsp. dried parsley
1 tsp. salt
1 tsp. black pepper
1/2 tsp. garlic salt
Cook pasta according to package directions, drain and rinse in cold water. In large bowl, combine oil, cucumbers and onion. Combine all remaining ingredients. Pour over salad and toss. Cover and chill 3-4 hours, stirring occasionally. Serve with slotted spoon.
I don't know where I found this recipe, but I'm glad I did. It's always a hit at potlucks and cookouts. I peel the cucumbers before slicing, but you can leave the peel on for an extra crunch and a bit of green in the salad. When I know I'm making this salad, I try to make it the night before so the cucumbers and rigatoni have time to soak up all the great taste. It's one of those that's possibly better the next day as leftovers. I've caught my husband sneaking into the fridge with a fork just to have a bite or two at night.
Ingredients:
1 lb. ground beef
1 onion, chopped
1 lb. spaghetti
1 28oz. jar spaghetti sauce
3 eggs
2 Tblsp. margarine1/4 c. parmesan cheese
1/2 Tblsp. parsley
1 c. mozzarella cheese, shredded
Preheat oven to 3
50. Boil spaghetti according to package directions. Brown meat with chopped onion, drain. Add jar of spaghetti sauce to the meat. Put sauce in bottom of 2qt casserole dish and set aside. In a large bowl, beat the eggs and add margarine, parsley, parmesan and mozzarella, stir to mix. Add cooked, drained pasta to the egg and cheese mixture, stirring to coat. Carefully put pasta into casserole on top of the sauce. Cover and bake for 20-30 minutes.
We love this recipe - my sister Shari shared it with me years ago. Her version doesn't include onion. Also, instead of a casserole dish she cooks her spaghetti pie in a large skillet and inverts it onto a serving plate and serves it in pie slices. Either way you prepare it, it is delicious. You can use your favorite spaghetti sauce, whatever brand or flavor you prefer. Personally I like a sauce with mushrooms or a chunky garden sauce. I've made the pie up the night before and stuck it in the fridge so it would be ready to bake for dinner the next day so it's another great meal for busy evenings.
Ingredients:
1 bag extra-wide egg noodles
1 can cream of mushroom soup
1 can tuna
potato chips
Prepare noodles according to package directions, drain. In casserole dish combine tuna and cream of mushroom soup. Add noodles. Crush potato chips and sprinkle on top, at least enough to cover the noodles. Bake at 350 for 1/2 hour or microwave on high for 12 minutes.
Such a simple dish, but everyone has their own twist - I've even heard of someone adding peas which I think sounds terrible and I totally love peas. I really don't like any other version. This has become a total comfort food for me. My mom used to make it for lunch for my sisters and me whenever school was out for the summer. Now I make it for my daughters and I think about Mom every time I make it. My girls call it "Chip Noodles" and they love it. Mom died 30 years ago and yesterday was her birthday and she would have been 70. I fixed Chip Noodles for dinner and the girls and I ate the whole thing. It makes me happy to think that K and D will someday use this same recipe to share with their kids and they'll think of me.
Ingredients:
1 jar spaghetti sauce
1 lb. ground beef
1 onion, chopped
lasagna noodles, uncooked
1 15oz. container of cottage cheese (or ricotta cheese if you prefer)
2 c. mozzarella cheese, shredded1/4 c. parmesan cheese, grated
Preheat oven to 375. Brown ground beef and onion. Add sauce. In a 2 quart baking dish (I use a 9"x13" glass pan), spread 1 cup of the sauce mixture. Top with 3 or 4 uncooked noodles. On top of the uncooked noodles, spread the cottage cheese, 1 cup of the mozzarella, the grated parmesan cheese, and another cup of the sauce mixture. Top with 3 or 4 more uncooked noodles and the remaining sauce. Cover with foil. Bake for 1 hour. Remove from oven and top with remaining 1 cup of mozzarella and let stand 5 minutes to allow the cheese to melt.
You can make this up ahead of time and store it in the refrigerator overnight even, until you're ready to bake it. The noodles soften during cooking - you don't even need to buy the kind that are specially made to be used that way. This rivals any lasagna I've ever had - it has great flavor, it's filling and makes the house smell wonderful. Serve with salad and garlic bread, it works great when you're having dinner guests.
Ingredients:
1 lb. ground beef
1/2 onion, chopped
1 28oz. can tomatoes (crushed)
1 15oz. can tomato sauce
1 6ox. can tomato paste
water
black pepper, onion salt, oregano, garlic salt, basil
Brown ground beef and onion in large skillet. Put beef mixture in large stockpot. Add tomatoes, sauce, paste and 2 paste cans full of water. Season with the spices to taste. Heat to rolling boil, reduce heat to medium low. Simmer, stirring regularly, for 1 hour until it thickens.
This is my favorite thing that my husband cooks for me. (We joke that part of the reason I married him was for his spaghetti!) It was his mom's recipe that he has made his own - unfortunately he doesn't measure the spices, but everyone's palate is a bit different so you can make it to your liking if you decide to try it. I like it so much that I asked him to fix a double recipe this time so I can take leftovers to work for lunch. I may even freeze some of it so I don't have to wait for the next batch! It has that great homemade taste, there's nothing like it. Boil some pasta and add some bread, you have a fantastic, filling meal that leaves the whole house smelling wonderful.
Ingredients:1 16oz. pkg spaghetti1/2 stick butter or margarinesalt2 Tblsp olive oil1 lb. shrimp, large, peeled, deveined4 cloves garlic, minced (I use 2 tsp of the prepared minced garlic in the jar)pinch red pepper flakes2 Tblsp lemon juice1/4 c. chopped fresh parsleyblack pepperCook pasta according to package directions in boiling water. Melt butter and oil in large skillet over medium heat. Add shrimp and toss to coat. Add garlic, pepper flakes, lemon juice and parsley. Cook till shrimp are just cooked through, about 5 minutes. Drain pasta and put in large bowl. Add the shrimp mixture and toss to coat the pasta. Season to taste with salt and pepper. Serve with grated parmesan.
Mom made this one night when I stopped over. It has 2 of my favorite foods - shrimp and pasta - so I had to have the recipe. She gave the recipe to me and I made it, and I couldn't believe how quick and easy it was, and it makes a great meal even for company - delicious. I make it almost weekly now. Enjoy!
