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Best Spaghetti Ever!

Gosh, has it been 5 months since I last posted a recipe?  I have no idea where the time has gone BUT, I’ve still been cooking because we still have to eat.

I’ve been getting a lot of recipes off of Pinterest and several Food Blogs that I follow.  I hate making the same thing week after week so I’m always trying something new and Al always tells me whether it’s a do-over or not.  This is a definite do-over.

I found this recipe for Spaghetti the other day.  The fact that it has 8 oz. of Cream Cheese in it was enough reason to try it. 

I have to say, it is DELICIOUS!  I’ve made spaghetti several different ways but this one is by far my favorite.  I served it with Breadsticks. 

Since it’s just me and Al here, we were able to eat on it 2 nights in a row and I have just enough for lunch tomorrow for myself.

 

Best Spaghetti Ever

  • 8 oz. uncooked spaghetti
  • 1 lb. ground chuck
  • 1 large can spaghetti sauce (24 oz.)
  • 1 Tbs. butter
  • 1/2 cup chopped green pepper
  • 1/3 cup chopped onions
  • (Because I don’t like the crunch of peppers and onions but I do love the flavor, I put them in my little food chopper and pretty much pureed them)
  • 8 oz. cream cheese
  • 2 Tbs. milk
  • Grated Parmesan Cheese
  • French Fried Onions (small can)
  1. Cook spaghetti according to directions on the package.  Cook to al dente, drain and set aside.
  2. Brown ground chuck.  Drain excess grease.  Add spaghetti sauce to skillet and heat.
  3. Combine onions, peppers and butter in a small glass bowl.  Cover and microwave for 4 minutes on HIGH until soft.
  4. Add cream cheese and milk to onions and pepper mixture and stir well.  (If cream cheese is not soft, nuke it for 30 seconds to make it easy to spread)
  5. Using a 12×8 inch baking dish, assemble in the following order:  thin layer of spaghetti sauce, all the cooked spaghetti, all the cream cheese/vegetable mixture, remaining spaghetti sauce, parmesan cheese (to suit your own taste)
  6. Bake at 350 degrees for 25 minutes.  Top with French Fried Onions and bake an additional 5 minutes.  (This is the secret ingredient–don’t let them burn)

 

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2 Comments

Posted by on October 16, 2012 in Uncategorized

 

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