Spaghetti Cookbook: A Pasta Cookbook with Delicious Ways to Make Spaghetti (2nd Edition) 9798376469125

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Spaghetti Cookbook A Pasta Cookbook with Delicious Ways to Cook Spaghetti

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Table of Contents Southern Greek Spaghetti 7 Spaghetti Squash Spaghetti 10 Spaghetti Caprese 11 Pesto Aioli Dressing 12 Olivia’s Tomato Sauce 13 Slow Cooker Spaghetti 14 Carbonara Spaghetti 15 Chinese Spaghetti 16 Pasta Sausage Skillet 17 Gilroy Garlic Spaghetti 20 30-Minute Spaghetti Skillet 21 Autumn Vegetable Roast 22 How to Bake Spaghetti 24 Rosa’s Pasta Salad 25 Sunny Squash Gratin 26 Monterey Turkey and Pasta Bake 27 Peppery Glazed Spaghetti 30 Oriental Spaghetti Squash 31 Sonoma Roasted Spaghetti and Spinach 32 Hudson Parmesan Bake 33 Park Ave Pizza Casserole 34

Italian Style Sausage and Pasta Casserole 35 Chipotle Spaghetti 37 Black Feta Spaghetti 40 A Blue-Collar Lunch 41 Omelets Milanese 42 Spaghetti Naples 43 Mexican Style Pasta Casserole 44 Thursday’s Lunch Box 46 Spaghetti Kalamata 47 Bella Spaghetti 50 Simple Spaghetti with Garlic Oil 51 Mediterranean Lentil Pasta Sauce 52 Jalapeno Spaghetti 53 Multi-Grain Mushrooms Pasta 55 Poppy Pasta and Sesame Salad 56 Camillus Cheddar Pasta 57 80-Minute Spaghetti Bolognese 60 Lisette’s Pizza 61 Vegan Meatballs with Spaghetti 62 5-Ingredient Spaghetti 63 Cheesy Garlic Spaghetti 64 Pesto Spaghetti with Chicken Meatballs 65 Sage Spaghetti with Potatoes 66

Spaghetti with Broccoli Sauce 67 Sophomore Year Spaghetti 70 Arabian Spaghetti 71 Spaghetti Merlot Drums 72 Tuesday’s Dinner 73 Arizona Spaghetti 74

Southern Greek Spaghetti

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 313.2 Fat 12.3g Cholesterol 30.5mg Sodium 104.8mg Carbohydrates 42.5g Protein 7.5g

Ingredients 1/2 C. grated mizithra cheese 8 oz. spaghetti 4 tbsp butter 2 tsp minced garlic 2 tsp oregano

fresh ground black pepper

Directions 1. Prepare the pasta by following the instructions on the package until it becomes al dente. 2. Pour it in a colander and let it sit for few minutes. 3. Place a large skillet over medium heat. Heat in it the butter until it melt and become golden brown. 4. Add the spaghetti and stir to coat it with the melted butter. Stir in the cheese with garlic and oregano, a pinch of salt and pepper. 5. Serve your spaghetti warm. 6. Enjoy.

Southern Greek Spaghetti

7

SPAGHETTI

Squash Spaghetti

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 4 Calories 179.0 Fat 15.5g Cholesterol 41.5mg Sodium 305.3mg Carbohydrates 5.7g Protein 5.4g

Ingredients 1 medium spaghetti squash 1/2 C. grated parmesan cheese 1/4-1/2 C. butter

salt and pepper

Directions 1. 2. 3. 4. 5. 6. 7. 8.

10

Before you do anything, preheat the oven to 350 F. Use a sharp knife or a fork to pierce the squash several times. Place it in a baking sheet. Place the squash pan in the oven and let it cook for 65 min until it becomes soft. Once the time is up, take out the squash from the oven and let it sit for few minutes to cool down. Slice it in half then discard the seeds. Use a fork the scrap the squash pulp. Get a mixing bowl: Mix in it the squash spaghetti with butter, cheese, a pinch of salt and pepper. Garnish the spaghetti with some fresh oregano then serve it. Enjoy.

Spaghetti Squash Spaghetti

Spaghetti

Prep Time: 8 mins

Caprese

Total Time: 28 mins Servings per Recipe: 1 Calories 587.6 Fat 15.6g Cholesterol 0.0mg Sodium 16.6mg Carbohydrates 95.2g Protein 16.6g

Ingredients 1 C. fresh tomato, diced 1 tbsp onion, minced 1 tbsp olive oil, divided 1/2 tsp sugar 1 tbsp fresh basil, chopped

salt, 1 pinch pepper 4 oz. spaghetti

Directions 1. Prepare the pasta by following the instructions on the package. 2. Place a large saucepan over medium heat. Heat in it 1/2 tbsp of oil. Sauté in it the onion for 2 min. 3. Lower the heat then stir in the tomatoes, sugar, pepper and salt. Let them cook for 6 min. 4. Stir in the basil with 1/2 tbsp of oil to the sauce. Mix them well. Turn off the heat and let it sit for few minutes. 5. Spoon the sauce over the spaghetti then serve it warm. 6. Enjoy.

Spaghetti Caprese

11

PESTO

Aioli Dressing

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 20 Calories 124.5 Fat 12.3g Cholesterol 3.9mg Sodium 157.9mg Carbohydrates 3.4g Protein 0.6g

Ingredients 3/4 C. oil 1 C. mayonnaise 3/4 C. buttermilk 2 tbsp grated Romano cheese 2 tbsp dried basil

1/2 tsp salt 1 clove garlic, minced hot pepper sauce 1/4 tsp paprika

Directions 1. Get a small mixing bowl: Mix in it the mayo with oil. 2. Pour in the buttermilk, cheese, basil, salt, garlic, and hot pepper sauce. Whisk them until they become creamy. 3. Cover the bowl with a plastic wrap and let it sit for at least 8 h. 4. Once the time is up, Toss the spaghetti with the pesto sauce. Garnish it with some fresh basil. 5. Enjoy.

12

Pesto Aioli Dressing

Olivia’s

Tomato Sauce

Prep Time: 30 mins Total Time: 1 hr 5 mins Servings per Recipe: 6 Calories 210.8 Fat 18.5g Cholesterol 0.0mg Sodium 207.3mg Carbohydrates 11.2g Protein 2.5g

Ingredients 8 large fresh tomatoes, diced 1/2 C. olive oil 8 cloves fresh garlic, chopped 3/4 C. fresh basil, minced 1/2 tsp salt

1 tsp fresh ground black pepper 1/4 tsp crushed red pepper flakes

Directions 1. Place a pan over medium heat. Heat in it the oil. Cook in it the garlic for 1 min. 2. Stir in the tomatoes and cook them for 5 min. Add the basil with red pepper, a pinch of salt and pepper. 3. Let the sauce cook for 6 to 10 min over low heat until it becomes slightly thick. 4. Pour the some of the sauce over the spaghetti then serve it warm. 5. Enjoy.

Olivia’s Tomato Sauce

13

SLOW COOKER

Spaghetti

Prep Time: 10 mins Total Time: 6 hrs 10 mins Servings per Recipe: 6 Calories 273.6 Fat 11.8g Cholesterol 51.4mg Sodium 966.5mg Carbohydrates 23.5g Protein 18.7g

Ingredients 1 lb. ground beef 2 tbsp instant minced onion 1 tsp salt 1/2 tsp garlic powder 8 oz. tomato sauce

1 1/2 tsp Italian seasoning 4 oz. mushrooms 3 C. tomato juice 4 oz. spaghetti, broken into pieces

Directions 1. Place a crock pot over medium heat. Cook in it the beef for 6 min. 2. Stir in the onion with tomato sauce, mushroom, tomato juice, Italian seasoning, garlic powder and salt. 3. Put on the lid and let them cook for 7 h on low. 4. Once the time is up, add the pasta. Put on the lid and let it cook for 60 min on high. 5. Enjoy.

14

Slow Cooker Spaghetti

Carbonara

Spaghetti

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 4 Calories 860.4 Fat 52.6g Cholesterol 273.1mg Sodium 541.2mg Carbohydrates 69.7g Protein 26.4g

Ingredients 12 oz. spaghetti 1 tbsp olive oil 1 onion, chopped 4 oz. bacon, diced 1 clove garlic, chopped

3 eggs 1 1/4 C. heavy cream 2 oz. parmesan cheese salt and pepper

Directions 1. Prepare the pasta by following the instructions on the package. 2. Place a pan over medium heat. Heat in it the oil. Cook in it the bacon with onion for 6 min. 3. Add the garlic and cook them for 1 min. 4. Get a mixing bowl: Whisk in it the eggs with cream, a pinch of salt and pepper. 5. Add them to the onion and bacon mixture. Stir them well and let them cook for 3 to 5 min over low heat. 6. Add the pasta to the sauce and stir it to a coat. 7. Adjust the seasoning of the pasta then serve it warm. 8. Enjoy.

Carbonara Spaghetti

15

CHINESE

Spaghetti

Prep Time: 20 mins Total Time: 38 mins Servings per Recipe: 6 Calories 337.1 Fat 9.5g Cholesterol 48.4mg Sodium 477.5mg Carbohydrates 38.9g Protein 22.7g

Ingredients 8 oz. spaghetti, uncooked 1 tbsp cornstarch 4 tbsp reduced sodium soy sauce, divided 2 tbsp sesame oil, divided 1 lb. boneless skinless chicken breast, cut into pieces 2 tbsp white vinegar 1 tbsp sugar

1 tbsp canola oil 2 C. fresh snow peas 2 C. carrots, shredded 3 green onions, chopped 3/8 tsp ground ginger, minced 1/2 tsp crushed red pepper flakes

Directions 1. Prepare the pasta by following the instructions on the package. 2. Get a mixing bowl: Mix in it the cornstarch and 1 tbsp soy sauce. Stir in 1 tbsp of sesame oil to make the marinade. 3. Place the chicken in a zip lock bag. Pour over it the sesame oil sauce. Press the bag to seal it and shake it to coat. 4. Place it aside and let it absorb the flavors for 12 min. 5. Get a mixing bowl: Mix in it vinegar, sugar, remaining soy sauce and sesame oil to make the sauce. 6. Place a large pan over medium heat. Heat in it the canola oil. Add the marinated chicken and cook it for 7 to 10 min until it is done. 7. Drain the chicken and place it aside. Add the carrots with peas then cook them for 6 min. Stir in the green onions, ginger, and pepper flakes. Let them cook for 6 to 7 min until they are done to your liking. 8. Stir in the cooked chicken with vinegar sauce and spaghetti. Cook them for 2 min. Serve your chicken and spaghetti stir fry warm. Enjoy. 16

Chinese Spaghetti

Pasta

Sausage Skillet

Prep Time: 5 mins Total Time: 30 mins Servings per Recipe: 4 Calories 400.4 Fat 15.6g Cholesterol 58.4mg Sodium 805.7mg Carbohydrates 42.2g Protein 22.9g

Ingredients 1/2 lb. lean ground beef 1/4 lb. bulk Italian sausage 2 (8 oz.) cans no-salt-added tomato sauce 1 (14 1/2 oz.) cans stewed tomatoes 1 C. water 1 (4 oz.) cans mushroom stems and pieces, drained

2 celery ribs, sliced 4 oz. uncooked spaghetti, broken in half 1/4 tsp dried oregano salt and pepper

Directions 1. Place a pan over medium heat. Brown in it the sausage with beef for 8 min. Discard the fat. 2. Stir in the rest of the ingredients. Cook them until they start boiling. Put on the lid and let them cook for 15 to 17 min. 3. Serve you pasta pan warm. Garnish it with some chopped herbs. 4. Enjoy.

Pasta Sausage Skillet

17

GILROY

Garlic Spaghetti

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 2 Calories 730.8 Fat 30.8g Cholesterol 165.0mg Sodium 441.9mg Carbohydrates 88.9g Protein 23.8g

Ingredients 8 oz. spaghetti 1 raw egg 5 -8 cloves garlic, peeled and press 4 tbsp butter 1/4-1/3 C. grated parmesan cheese 1 tsp dried sweet basil leaves 1/4 C. chopped parsley

fresh ground black pepper red pepper flakes vegetarian bacon bits parmesan cheese black pepper

Directions 1. Prepare the pasta by following the instructions on the package until it becomes dente. 2. Get a food blender: Combine in it the egg, garlic, butter, grated Parmesan cheese and dried sweet basil. Blend them smooth to make the sauce 3. Get a serving bowl: Toss in it the pasta with the garlic sauce. 4. Adjust the seasoning if the spaghetti sauce. Serve it with some garlic bread. 5. Enjoy.

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Gilroy Garlic Spaghetti

30-Minute

Spaghetti Skillet

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 486.6 Fat 12.5g Cholesterol 80.4mg Sodium 515.2mg Carbohydrates 60.4g Protein 32.1g

Ingredients 1 lb. ground turkey 2 garlic cloves, minced 1 small green pepper, chopped 1 small onion, chopped 2 C. water 1 (28 oz.) jars traditional style spaghetti sauce

1/2 tsp red pepper flakes 8 oz. uncooked spaghetti, broken into thirds parmesan cheese

Directions 1. Place a large saucepan over medium heat. Cook in it the turkey with garlic, onion and green pepper for 8 min. 2. Add the water with hot pepper flakes, spaghetti sauce, a pinch of salt and pepper. 3. Cook them until they start boiling. Add the spaghetti to the pot. 4. Bring it to a rolling boil for 14 to 16 min or until the pasta is done. 5. Get a mixing bowl: 6. Enjoy.

30-Minute Spaghetti Skillet

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AUTUMN

Vegetable Roast

Prep Time: 45 mins Total Time: 2 hrs 5 mins Servings per Recipe: 6 Calories 285.7 Fat 16.6g Cholesterol 43.7mg Sodium 515.7mg Carbohydrates 16.2g Protein 19.3g

Ingredients 1 spaghetti squash 1 large carrot, sliced on the diagonal 2 stalks celery, sliced on the diagonal 1 large yellow onion, diced 1 red bell pepper, peeled, seeded and diced 2 tbsp extra virgin olive oil 28 oz. tomatoes, diced, peel and seed) red pepper flakes, minced 1 tsp dried basil

1/2 tsp dried oregano 1 pinch ground allspice 3 garlic cloves, chopped 3/4 lb. part-skim mozzarella cheese 1/2 C. grated parmesan cheese Oil

Directions 1. Put a large pot of water over high heat. Add to it the whole squash and let it cook until it starts boiling. 2. Put on the lid and keep it boiling for 55 min. 3. Place a large pan over medium heat. Heat in it a splash oil. Cook in it the onion with carrot for 6 min. 4. Stir in the rest of the celery with bell pepper, pepper flakes, a pinch of salt and pepper. 5. Cook them for 12 min while stirring them often. Stir in the remaining ingredients. 6. Let the sauce cook for 16 min over low heat. Add the mozzarella with parmesan cheese. Turn off the heat. 7. Drain the squash from the water. Slice it in half and let it cool down completely. 8. Discard the seeds. Use a fork to scrap the squash pulp. 9. Before you do anything, preheat the oven to 350 F. Grease a casserole dish with a cooking spray. 10. Lay half of the spaghetti squash in the greased casserole. Spread over it half of the cheesy 22

Autumn Vegetable Roast

veggies mixture. 11. Repeat the process with the remaining mixture. Place the casserole in the oven and let it cook for 32 min. 12. Allow the spaghetti casserole to sit for 5 min then serve it warm. 13. Enjoy.

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HOW TO

Bake Spaghetti

Prep Time: 30 mins Total Time: 1 hr 10 mins Servings per Recipe: 10 Calories 549.4 Fat 29.5g Cholesterol 92.7mg Sodium 1609.4mg Carbohydrates 39.8g Protein 31.7g

Ingredients

Directions

1 lb. lean ground beef, browned 1 C. onion 1/2 C. sweet red pepper, chopped 1/2 C. green pepper, chopped 4 -6 garlic cloves, minced 1 tbsp butter 2 (10 oz.) cans rotel 1 (14 1/2 oz.) cans diced tomatoes 8 oz. sliced fresh mushrooms 1 (4 oz.) cans sliced ripe olives, drained 1 1/2 tbsp dried basil 1 1/2 tbsp dried oregano 12 oz. cooked and drained spaghetti 2 C. shredded Mexican blend cheese 2 C. shredded cheddar cheese 1 C. parmesan cheese, shredded 2 (10 3/4 oz.) cans cream of mushroom soup 1/2 C. water 1 tsp salt 1/8 tsp fresh ground pepper paprika

1. Before you do anything, preheat the oven to 350 F. 2. Place a pan over medium heat. Heat in it 1 tbsp of butter. Cook in it the onion with garlic and pepper for 5 min. 3. Stir in the tomatoes, mushrooms, olives, hamburger meat, basil, oregano, salt and pepper. Cook them for 12 to 16 min. 4. Lay half of spaghetti in a casserole dish. Spread it over it half of the meat mixture followed by 2 C. of fiesta blend cheese. 5. Repeat the process to make another layer. Sprinkle the parmesan cheese on top. 6. Get a mixing bowl: Combine in it the soup with water. Pour it all over the spaghetti casserole. 7. Place the casserole in the oven and let it cook for 36 to 42 min. 8. Once the time is up, allow the casserole to sit for 5 min. Serve it warm. 9. Enjoy.

24

How to Bake Spaghetti

Rosa’s

Pasta Salad

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 350.1 Fat 6.5g Cholesterol 22.2mg Sodium 286.0mg Carbohydrates 58.1g Protein 13.9g

Ingredients 250 g spaghetti 1/3 C. peas, frozen 10 cherry tomatoes, quartered 100 g feta cheese 2 tsp pesto sauce 1 tbsp fresh rosemary, minced 1/8 tsp granulated garlic

1/2 tbsp fresh chives, minced 1 tsp oil fresh ground black pepper

Directions 1. 2. 3. 4. 5.

Prepare the pasta by following the instructions on the package for 9 min. Stir in the peas and cook them for an extra 2 to 3 min. Pour the spaghetti and peas in a colander. Let them drain for few minutes. Get a mixing bowl: Toss in it the spaghetti with oil and pesto sauce. Add the herbs, garlic, pepper and salt. Combine them well. Stir in the feta cheese with cherry tomatoes. 6. Place the salad in the fridge and let it sit for at least 1 h then serve it. 7. Enjoy.

Rosa’s Pasta Salad

25

SUNNY

Squash Gratin

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 129.5 Fat 11.0g Cholesterol 30.0mg Sodium 116.6mg Carbohydrates 5.3g Protein 3.2g

Ingredients 1 medium spaghetti squash 2 tbsp butter 1 small yellow onion, halved and sliced 1/4 tsp red pepper flakes 1 tsp fresh thyme

1/2 C. sour cream 1/2 C. shredded cheddar cheese

Directions 1. Before you do anything, preheat the oven to 375 F. 2. Slice the squash in half. Discard the seeds. Place it a baking dish. Fill 1/4 inch of the dish with water. 3. Place the squash dish in the microwave and let it cook for 12 min on high. 4. Once the time is up, drain the spaghetti squash. Use a fork to scrap the spaghetti. 5. Get a mixing bowl: Toss in it the spaghetti squash with onions, sour cream and half the cheese. 6. Pour the mixture into a casserole dish. Sprinkle over it the remaining cheese. 7. Place the spaghetti casserole in the oven. Let it cook for 16 to 21 min. Serve it warm. 8. Enjoy.

26

Sunny Squash Gratin

Monterey

Turkey and Pasta Bake

Prep Time: 5 mins Total Time: 1 hr 25 mins Servings per Recipe: 4 Calories 346.7 Fat 13.2g Cholesterol 20.2mg Sodium 1232.0mg Carbohydrates 42.5g Protein 14.0g

Ingredients 1 medium onion, chopped 1 medium carrot, chopped 1 celery rib, chopped 1/3 C. fresh mushrooms, sliced 1 tbsp butter 2 1/2 C. chicken broth 1 (10 3/4 oz.) cans condensed cream of mushroom soup

1/4 tsp salt 1/4 tsp pepper 2 1/2 C. cooked turkey breast, cubed 6 oz. spaghetti, Uncooked and broken in pieces 1/2 C. Monterey jack cheese, shredded 1/2 tsp paprika

Directions 1. Before you do anything, preheat the oven to 350 F. 2. Place a skillet over medium heat. Heat in it the butter until it melts. 3. Cook in it the celery with onion, carrot, and mushroom for 6 to 7 min until they become soft. 4. Get a mixing bowl: Whisk in it the broth, soup, salt and pepper. 5. Spread the turkey in the bottom of a baking dish. Top it with the spaghetti, and cooked veggies mixture. 6. Drizzle all over it the broth mixture. Lay a loose piece of foil over the dish to cover it. 7. Place the casserole in the oven and let it cook for 75 to 82 min. 8. Once the time is up, discard the foil. Sprinkle the cheese on top. Bake the casserole for an extra 6 to 11 min. 9. Serve your spaghetti casserole warm. 10. Enjoy.

Monterey Turkey and Pasta Bake

27

PEPPERY

Glazed Spaghetti

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 422.7 Fat 7.9g Cholesterol 7.6mg Sodium 29.1mg Carbohydrates 77.1g Protein 13.0g

Ingredients 1 tbsp extra virgin olive oil 1 tbsp butter 3 cloves garlic, chopped 1 C. chopped red onion 3 sweet red peppers, seeded, chopped 1 1/3 C. vegetable stock salt

fresh ground pepper 3/4 lb. spaghetti 1/2 C. chopped fresh basil 1 large lemon, grated zest of grated parmesan cheese

Directions 1. Prepare the spaghetti by following the instructions on the package. Drain it. 2. Place a pan over high heat. Heat in it the oil with butter. Sauté in it the garlic, onion, and red peppers for 6 min. 3. Stir in the stock with a pinch of salt and pepper. Put on the lid and let them cook for 10 to 12 min over low heat. 4. Get a food blender: Pour in it the cooked veggies mixture. Blend them smooth. 5. Pour the mixture back into the pan. Let them cook for 9 min over low heat until the sauce becomes thick. 6. Stir the spaghetti with basil, a pinch of salt and pepper into the sauce. 7. Serve you spaghetti warm with some garlic bread. 8. Enjoy.

30

Peppery Glazed Spaghetti

Oriental

Spaghetti Squash

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 3 Calories 332.4 Fat 21.4g Cholesterol 0.0mg Sodium 429.5mg Carbohydrates 30.1g Protein 10.9g

Ingredients 1(3 lb.) spaghetti squash 1/3 C. sesame seeds 1 vegetable bouillon cube 1/3-1/2 C. hot water 2 tbsp reduced sodium soy sauce 1 tbsp sugar 2 tsp sesame oil 1 tsp cornstarch 1 tsp red pepper flakes 1 tsp Worcestershire sauce

1 -2 tsp peanut oil 2 medium carrots, julienned 1 large red bell pepper, seeded and sliced 1/2 lb. fresh asparagus, trimmed and cut on the diagonal 1/3 C. chopped peanuts 1/3 C. minced fresh cilantro

Directions 1. Use a fork or a knife to pierce the squash all over. Put in the microwave and cook it for 6 min on high pressure. 2. Flip the squash and cook it for an extra 5 to 6 min on high. Place it aside to cool down. Place a large skillet over medium heat. Toast in it the sesame seeds 40 sec. 3. Get a food processor: Combine in it the sesame seeds with vegetable cube, hot water, soy sauce, sugar, and sesame oil. 4. Add the cornstarch, red pepper flakes and Worcestershire sauce. Blend them smooth to make the sauce. 5. Heat the oil in the pan. Cook in it the asparagus for 2 to 3 min. Stir in the carrots and cook them for 2 min. 6. Stir in the bell pepper and cook them for an extra 3 min. Add the sesame seeds sauce. 7. Let them cook for 2 min to make the sauce. Use a fork to scrap the pulp of the squash. Place the spaghetti on serving plate. Drizzle over it the sauce then serve it. 8. Enjoy. Oriental Spaghetti Squash

31

SONOMA

Roasted Spaghetti and Spinach

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 2 Calories 774.3 Fat 31.4g Cholesterol 138.1mg Sodium 1469.3mg Carbohydrates 65.6g Protein 57.9g

Ingredients

Directions

4 oz. spaghetti 2 boneless skinless chicken breast halves, cut in pieces 1 tbsp olive oil 3 garlic cloves, smashed 1/2 C. red onion, chopped 2 C. packed fresh spinach Base 1 (14 oz.) cans stewed tomatoes ( Italian style) 1/2 tsp dried basil 1/2 tsp dried tarragon 1 dash salt 1/4 tsp crushed red pepper flakes 2 tbsp fresh parsley 2 garlic cloves 1/2 C. grated parmesan cheese Garnishings 1/4 C. parmesan cheese 1/2 C. sharp cheddar cheese

1. Before you do anything, preheat the oven to 400 F. 2. Prepare the spaghetti by following the instructions on the package. Drain it. 3. Place a pot over medium heat. Heat in it the oil. Cook in it the onion with garlic for 3 min. 4. Stir in the chicken and cook them for 5 min. 5. Get a blender: Combine in it the stewed tomatoes, basil, tarragon, salt, chili flakes, parsley, garlic and cheese. Blend them until they become chunky. 6. Stir the mixture into the chicken pan. Cook them over low medium heat for 16 min. 7. Lay the spinach in the bottom of a baking dish. Top it with the spaghetti. Spread over them the chicken mixture followed by cheese. 8. Season the spaghetti casserole with a pinch of chili flakes. Cook it in the oven for 25 to 32 min. 9. Allow the spaghetti dish to rest for 5 min then serve it. 10. Enjoy.

32

Sonoma Roasted Spaghetti and Spinach

Hudson

Parmesan Bake

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 8 Calories 222.1 Fat 13.3g Cholesterol 59.1mg Sodium 371.0mg Carbohydrates 13.9g Protein 12.1g

Ingredients 1 (10 oz.) packages frozen chopped spinach 1 egg, slightly beaten 1/2 C. sour cream 1/2 C. milk 2 tbsp grated parmesan cheese 1/2 small onion, chopped 1/2 tsp salt

black pepper, 2 C. Monterey jack cheese, shredded 4 oz. angel hair pasta

Directions 1. Before you do anything, preheat the oven to 16 min. Grease a baking dish with a cooking spray. 2. Prepare the spaghetti by following the instructions on the package. Drain it. 3. Place the spinach in some hot water until it wilts. Drain it. 4. Get a mixing bowl: Mix in it the egg, sour cream, milk, Parmesan cheese, chopped onion, salt, black pepper, and Monterey Jack cheese. 5. Stir in the spaghetti with spinach. Pour the mixture into the greased dish. 6. Lay a piece of foil over it to cover it. Place the dish in the oven and let it cook for 16 min. 7. Once the time is up, discard the oil and let the casserole cook for an extra 46 min. 8. Allow the spaghetti bake to sit for 5 min then serve it warm. 9. Enjoy.

Hudson Parmesan Bake

33

PARK AVE

Pizza Casserole

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 8 Calories 262.8 Fat 9.8g Cholesterol 72.0mg Sodium 413.6mg Carbohydrates 29.7g Protein 12.9g

Ingredients 8 oz. spaghetti 2 eggs 1/2 C. milk 1 can your favorite spaghetti sauce 1 can of diced tomatoes with garlic 1 (8 oz.) packages shredded mozzarella cheese Garnish onion

green pepper pepperoni sausage mushroom fresh basil pizza seasoning parmesan cheese

Directions 1. 2. 3. 4. 5. 6. 7. 8.

34

Before you do anything, preheat the oven to 350 F. Prepare the spaghetti by following the instructions on the package for 6 min. Drain it. Get a mixing bowl: Toss in the spaghetti with milk, egg, a pinch of salt and pepper. Pour the mixture into a greased casserole dish. Spread over it the spaghetti sauce followed by the tomato. Sprinkle the cheese on top followed by your favorite pizza toppings. Place the casserole in the oven and let it cook for 26 to 32 min. Allow the spaghetti casserole to sit for 5 min then serve it warm. Enjoy.

Park Ave Pizza Casserole

Italian Style

Sausage and Pasta Casserole

Prep Time: 30 mins Total Time: 1 hr 10 mins Servings per Recipe: 12 Calories 533.3 Fat 28.5g Cholesterol 65.9mg Sodium 1217.9mg Carbohydrates 42.9g Protein 27.1g

Ingredients 2 lbs. mild Italian sausage, casings removed 2 onions, chopped 6 garlic cloves, minced 1 tbsp dried basil 4 C. sliced mushrooms 2 (28 oz.) cans chopped tomatoes 1 (5 1/2 oz.) cans tomato paste 1/2 tsp pepper 6 C. chopped fresh spinach 1 (12 oz.) packages spaghetti

Garnish 2 tbsp butter 1/2 C. all-purpose flour 3 C. milk 3/4 C. shredded mozzarella cheese 1/8 tsp salt 1/8 tsp fresh ground black pepper 1/2 C. grated parmesan cheese

Directions 1. 2. 3. 4.

Before you do anything, preheat the oven to 375 F. To make the sauce: Prepare the spaghetti by following the instructions on the package. Before you do anything, preheat the oven to 450 F. Grease a baking sheet and place it aside. 5. Place a pot over medium heat. Cook in it the sausage for 6 min. Stir in the onions, garlic and basil for 6 min. 6. Stir in the mushroom and cook them for 6 min. Stir in the tomatoes, tomato paste and pepper. 7. Cook them until they start boiling. Lower the heat and let them cook for 16 min. 8. Fold the spinach into the mixture to make the meat sauce. 9. Stir into it the spaghetti to coat it. 10. To make the topping: Italian Style Sausage and Pasta Casserole

35

11. Place a large saucepan over medium heat. Heat in it the butter until it melts. 12. Mix in the flour and let it cook for 60 seconds while mixing all the time. Add the milk gradually while mixing all the time. 13. Let them cook for 14 min while mixing them with a hand whisk until the sauce becomes thick. 14. Stir in the mozzarella cheese with a pinch of salt and pepper until it melts. 15. Pour the spaghetti into a greased baking dish. Pour over it the cheese sauce. Cover it with parmesan cheese. 16. Place the spaghetti casserole in the oven and let it cook for 32 to 42 min. 17. Once the time is up, allow the spaghetti casserole to sit for 5 min then serve it warm. 18. Enjoy.

36

Chipotle

Spaghetti

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 10 Calories 525.9 Fat 27.8g Cholesterol 94.5mg Sodium 835.7mg Carbohydrates 37.5g Protein 31.6g

Ingredients 12 oz. spaghetti, broken in thirds 2 lbs. ground beef 1 large onion, diced 1 (16 oz.) jars Pace Picante Sauce, Thick and Chunky 1 C. mexicorn, drained 1 (14 1/2 oz.) cans tomatoes, drained

2 (4 1/2 oz.) cans sliced black olives, drained 1 1/2 C. Monterey jack cheese, shredded 1 1/2 C. cheddar cheese, shredded

Directions 1. 2. 3. 4.

Prepare the spaghetti by following the instructions on the package. Place a pot over high heat. Cook in it the beef with onion for 8 min. Discard the fat. Stir in the spaghetti with picante sauce, Mexican corn, tomatoes, and olives. Fold the cheddar and jack cheese into the mixture. Cook them for few minutes until the cheese melts. 5. Enjoy.

Chipotle Spaghetti

37

BLACK

Feta Spaghetti

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 627.6 Fat 29.8g Cholesterol 25.3mg Sodium 793.9mg Carbohydrates 74.0g Protein 17.2g

Ingredients 1 1/2 lbs. tomatoes, seeded and chopped 1/2 C. kalamata olives, pitted 1/4 lb. feta cheese, crumbled 3 tbsp drained capers 3 tbsp parsley, chopped flat-leaf 1/4 tsp salt

1/4 tsp fresh ground black pepper 3/4 lb. spaghetti 6 tbsp olive oil 3 garlic cloves, minced

Directions 1. 2. 3. 4. 5. 6.

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Prepare the spaghetti by following the instructions on the package. Get a mixing bowl: Stir in it the tomatoes, olives, feta, capers, parsley, salt, and pepper. Place a pan over medium heat. Heat in it the oil. Cook in it the garlic for 45 min. Stir in spaghetti and toss it to coat. Add it the tomato mixture and mix them. Chill the salad in the fridge for at least 35 min then serve it. Enjoy.

Black Feta Spaghetti

A Blue-Collar

Lunch (Pasta and Ground Beef Sandwich)

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 10 Calories 517.9 Fat 30.9g Cholesterol 80.6mg Sodium 599.3mg Carbohydrates 44.0g Protein 15.5g

Ingredients 1 lb. ground beef 1 tsp Italian seasoning 2 tbsp olive oil 1 (32 oz.) jars spaghetti sauce 1 (8 oz.) boxes spaghetti, cooked

1 loaf(20 slices) sliced white bread 1 C. butter, room temperature

Directions 1. Place a pot over high heat. Cook in it the beef for 9 min. Discard the fat. 2. Stir in the olive oil with spaghetti sauce. Cook them for 3 min. Stir in the spaghetti and cook them for an extra 2 min. 3. Spread the butter over the bread slices. Serve them with the warm spaghetti. 4. Enjoy.

A Blue-Collar Lunch

41

OMELETS

Milanese

Prep Time: 2 mins Total Time: 17 mins Servings per Recipe: 2 Calories 891.3 Fat 53.8g Cholesterol 539.3mg Sodium 822.7mg Carbohydrates 65.7g Protein 34.9g

Ingredients 1 1/2 lbs. tomatoes, seeded and chopped 6 -8 oz. leftover spaghetti, with any sauce 4 eggs 2 oz. grated parmesan cheese 3 oz. butter

salt & ground black pepper

Directions 1. Before you do anything, preheat the oven to 450 F. Grease a baking sheet and place it aside. 2. Get a mixing bowl: Mix in it the pasta, eggs and cheese, a pinch of salt and pepper. 3. Place a pan over medium heat. Melt in it 1.5 oz. of butter. Pour in it the spaghetti mixture. 4. Let it cook for 11 min until it sit. Use a plastic or thin spatula to loosen the frittata. Flip it into a plate. 5. Heat the remaining butte in the same pan. Slide into it the tart with the uncooked side facing down. 6. Let it cook for 2 to 4 min or until it is done. Serve it with some ketchup. 7. Enjoy.

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Omelets Milanese

Spaghetti

Naples (Aglio Olio)

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 4 Calories 1284.7 Fat 27.7g Cholesterol 345.6mg Sodium 354.3mg Carbohydrates 176.7g Protein 76.7g

Ingredients 2 lbs. large shrimp, peeled and deveined 1 lemon, juice 1/4 C. chopped parsley 1 tsp crushed red pepper flakes 4 garlic cloves, peeled and crushed salt 2 tbsp olive oil 1 lb. spaghetti 1/4 C. olive oil

1 (2 oz.) cans anchovy fillets 7 -8 garlic cloves, minced 1/2 tsp crushed red pepper flakes 1/4 C. parsley, chopped salt

Directions 1. Prepare the spaghetti by following the instructions on the package until it becomes dente. 2. To make the shrimp: 3. Get a mixing bowl: Combine in it the shrimp with lemon juice, parsley, pepper flakes, garlic, olive oil and a pinch of salt. 4. Place a pan over medium heat. Heat in it the oil. Cook in it the shrimp for 3 to 4 min or until it becomes pink. 5. Turn off the heat and put on the lid. Place it aside. 6. To make the spaghetti: 7. Place a small skillet over medium heat. Heat 1/4 C. of olive oil in it. 8. Cook in it the red pepper with garlic and anchovies for 2 min. 9. Stir in the pasta and coat it with the mixture. Add the parsley and toss them to coat. 10. Spoon the shrimp over the spaghetti then serve it warm. 11. Enjoy.

Spaghetti Naples

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MEXICAN STYLE

Pasta Casserole

Prep Time: 40 mins Total Time: 1 hr 25 mins Servings per Recipe: 10 Calories 549.1 Fat 27.0g Cholesterol 103.4mg Sodium 1702.2mg Carbohydrates 41.0g Protein 35.6g

Ingredients 4 -5 C. cooked chicken, cut into pieces 1 C. yellow onion, chopped 1/2 C. red sweet bell pepper, chopped 1/2 C. green bell pepper, chopped 6 -8 garlic cloves, minced 1 tbsp butter 2 (10 oz.) cans Rotel Tomatoes 1 (8 oz.) cans tomato sauce 6 oz. sliced fresh mushrooms 1 (4 oz.) cans sliced ripe olives, drained 1 1/2 tbsp dried basil 1 1/2 tbsp dried oregano 12 oz. spaghetti, cooked, drained and coated with olive oil 2 C. shredded Mexican blend cheese

1 1/4 C. shredded cheddar cheese 1 C. parmesan cheese, shredded 1 (10 3/4 oz.) cans cream of mushroom soup 1 (10 3/4 oz.) cans cream of chicken soup 1 (10 3/4 oz.) cans milk 1/4 C. water 1 tsp salt 1/8 tsp fresh ground pepper paprika

Directions 1. Before you do anything, preheat the oven to 350 F. 2. Place a pan over medium heat. Heat in it 1 tbsp of butter. Cook in it the onion, peppers and garlic for 3 min. 3. Stir in the tomatoes, tomato sauce, mushrooms, olives, chicken, basil, oregano, salt and pepper. Cook them for 12 to 16 min to make the sauce. 4. Lay half of the pasta in the bottom of a casserole dish. Spread over it half of the meat sauce followed by 2 C. of cheese blend. 5. Repeat the process to make another layer. Sprinkle the parmesan and cheddar cheese on top. 6. Get a mixing bowl: Stir in it the milk with water and soups. Pour it all over the spaghetti 44

Mexican Style Pasta Casserole

casserole. 7. Place the pan in the oven and let it cook for 36 to 46 min. Serve it warm with some garlic bread. 8. Enjoy.

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THURSDAY’S

Lunch Box (Pasta with Capers)

Prep Time: 6 mins Total Time: 16 mins Servings per Recipe: 4 Calories 641.8 Fat 6.1g Cholesterol 14.3mg Sodium 196.3mg Carbohydrates 112.4g Protein 31.9g

Ingredients 17.5 oz. spaghetti 6.5 cans tuna in olive oil, drained 15.5 oz. cans of peeled roma tomatoes, diced 1 small white onion, diced sea salt

crushed black peppercorns capers grated parmesan cheese

Directions 1. Prepare the pasta by following the instructions on the package. 2. Place a pan over medium heat. Heat in it a splash of oil. Cook in it the onion with tuna for 3 min. 3. Add the tomato and cook them for 3 min. Stir in the tuna with capers. 4. Divide the spaghetti between serving plates. Spoon over it the tuna mixture. 5. Sprinkle the cheese on top then serve them. 6. Enjoy.

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Thursday’s Lunch Box

Spaghetti

Kalamata

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 4 Calories 627.5 Fat 29.8g Cholesterol 25.3mg Sodium 793.9mg Carbohydrates 74.0g Protein 17.2g

Ingredients 1 1/2 lbs. tomatoes, seeded and chopped 1/2 C. kalamata olives, pitted 1/4 lb. feta cheese, crumbled 3 tbsp capers, drained 3 tbsp flat leaf parsley, chopped 1/4 tsp salt

1/4 tsp fresh ground black pepper 3/4 lb. spaghetti 6 tbsp olive oil 3 garlic cloves, minced

Directions 1. Prepare the spaghetti by following the instructions on the package. 2. Get a mixing bowl: Combine in it the tomatoes, olives, feta, capers, parsley, salt, and pepper. 3. Place a pan over medium heat. Heat in it the oil. Cook in it the garlic for 60 seconds. 4. Stir in the spaghetti and toss them to coat. Add the tomato mixture and toss to coat. 5. Adjust the seasoning of the salad then let it chill in the fridge for at least 1 h. 6. Serve your salad with some garlic bread. 7. Enjoy.

Spaghetti Kalamata

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BELLA

Spaghetti

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 4 Calories 382.3 Fat 9.7g Cholesterol 4.4mg Sodium 101.5mg Carbohydrates 61.2g Protein 15.0g

Ingredients 9 oz. pasta 2 tbsp olive oil 6 garlic cloves, crushed 1 tsp red chile 2 spring onions, sliced 3 tsp rosemary, chopped 1 large zucchini, cut in half lengthways

5 large portabella mushrooms, sliced 15 to 16 oz. cans tomatoes 4 tbsp parmesan cheese fresh ground black pepper

Directions 1. Prepare the spaghetti by following the instructions on the package. Drain it. 2. Place a pan over medium heat. Heat in it the oil. Cook in it the chili with onion and garlic for 3 min. 3. Stir in the rosemary with mushroom and zucchini. Cook them for 5 to 7 min until they become soft 4. Stir in the spaghetti. Adjust the seasoning of your spaghetti skillet then serve it warm. 5. Enjoy.

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Bella Spaghetti

Simple

Spaghetti with Garlic Oil

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 585.2 Fat 19.7g Cholesterol 0.0mg Sodium 1751.5mg Carbohydrates 85.8g Protein 15.0g

Ingredients 1/3 C. extra virgin olive oil 2 large garlic cloves, minced 1 tbsp salt 1 lb. spaghetti

2 tbsp minced fresh flat-leaf parsley crushed red pepper flakes

Directions 1. Prepare the spaghetti by following the instructions on the package. Drain it. 2. Combine the garlic with oil in a microwave safe bowl. Lay a piece parchment paper over it to cover it. 3. Place in the microwave and cook it for 2 min on high. 4. Get a mixing bowl: Toss in it the garlic and oil mix with parsley, spaghetti, a pinch of salt and pepper. 5. Serve your spaghetti warm or cold. 6. Enjoy.

Simple Spaghetti with Garlic Oil

51

MEDITERRANEAN

Lentil Pasta Sauce

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 6 Calories 161.2 Fat 3.1g Cholesterol 0.0mg Sodium 407.4mg Carbohydrates 26.0g Protein 9.4g

Ingredients 1 tbsp vegetable oil 1 onion, chopped 2 cloves garlic, minced 1 C. uncooked red lentil 2 C. water 1 (5 1/2 oz.) cans tomato paste 3/4 C. water

1 tbsp chopped fresh parsley 1/2 tsp dried oregano 1/2 tsp salt 1 pinch cayenne pepper

Directions 1. Place a pot over medium heat. Heat in it the oil. Cook in it the garlic with onion for 6 min. 2. Stir in the lentils with water, a pinch of salt and pepper. Put on the lid and let them cook for 25 to 35 min. 3. Stir in the tomato paste, 3/4 C. water and seasonings. Put on the lid and let them cook for an extra 12 to 16 min 4. Spoon the sauce over the spaghetti then serve it warm. 5. Enjoy.

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Mediterranean Lentil Pasta Sauce

Jalapeno

Spaghetti

Prep Time: 45 mins Total Time: 45 mins Servings per Recipe: 8 Calories 585.1 Fat 26.0g Cholesterol 88.7mg Sodium 731.6mg Carbohydrates 54.6g Protein 31.3g

Ingredients 1 lb. spaghetti salt 1 tbsp extra virgin olive oil 3 slices bacon, chopped 1 lb. lean ground beef 1 medium onion, chopped 3 -4 garlic cloves, chopped fresh ground black pepper 2 tsp hot sauce 1 tbsp Worcestershire sauce 1 tbsp chili powder 1/2 tbsp ground cumin 5 oz. ale beer

14 oz. crushed fire-roasted tomatoes 8 oz. tomato sauce 2 tbsp butter 2 tbsp flour 1 C. chicken stock 1 C. milk 2 1/2 C. shredded cheddar cheese 1/4 C. pickled jalapeno pepper, chopped 4 scallions, chopped

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Prepare the spaghetti by following the instructions on the package. Drain it. To make the tomato sauce: Place a large skillet over medium heat. Heat in it the oil. Cook in it the bacon for 6 min. Drain it and place it aside. Stir in the sirloin and cook it for 5 min. Stir in the garlic with onion, hot sauce, Worcestershire, chili powder and cumin, a pinch of salt and pepper. Let them cook for 6 min. Stir in the beer and let them cook for 1 to 2 min. Stir in the tomato with tomato sauce. Cook them until they start boiling for 6 min. Stir in the spaghetti. To make the cheese sauce: Heat in it the butter until it melts. Mix in the flour and cook it for 60 seconds.

Jalapeno Spaghetti

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10. Add the chicken stock while whisking them all the time followed by the milk. Let them cook for 2 to 3 min. 11. Add the cheese and stir it until it melts. Fold the scallions with jalapenos, a pinch of salt and pepper. 12. Divide the spaghetti between serving plates. Drizzle the cheese sauce on top then serve them right away. 13. Enjoy.

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Multi-Grain

Mushrooms Pasta

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 8 Calories 130.5 Fat 8.7g Cholesterol 15.6mg Sodium 275.7mg Carbohydrates 5.6g Protein 8.4g

Ingredients 12 oz. multi-grain spaghetti 2 tbsp olive oil 8 garlic cloves, minced 2 tbsp basil 1 tbsp oregano 8 oz. sliced mushrooms

1 yellow pepper, sliced into matchsticks 1 pint grape tomatoes, sliced in halves 1 (14 oz.) cans Italian tomatoes 5 oz. parmesan cheese, grated

Directions 1. Prepare the spaghetti by following the instructions on the package. Drain it. 2. Place a pan over medium heat. Heat in it the oil. Cook in it the garlic, basil, and oregano for 12 min. 3. Stir in the mushrooms, pepper, and tomatoes. Cook them for 6 to 8 min. 4. Add the spaghetti and toss it to coat. Add the parmesan cheese and stir it until it melts. 5. Serve your spaghetti warm. 6. Enjoy.

Multi-Grain Mushrooms Pasta

55

POPPY PASTA

and Sesame Salad

Prep Time: 10 mins Total Time: 22 mins Servings per Recipe: 4 Calories 683.1 Fat 22.8g Cholesterol 0.0mg Sodium 737.0mg Carbohydrates 103.3g Protein 17.3g

Ingredients 1 (16 oz.) packages spaghetti, broken in half 3 medium tomatoes, diced 1 cucumber, seeded and diced 1 green pepper, diced 1 red onion, diced 1 (10 oz.) bottles Italian salad dressing

1 tsp poppy seed 1/2 tsp paprika 1/4 tsp celery salt 1 tsp sesame seeds 1/8 tsp garlic salt

Directions 1. Prepare the spaghetti by following the instructions on the package. Drain it. 2. Get a mixing bowl: Toss in it the veggies with spaghetti. 3. Get a mixing bowl: Whisk in it the Italian dressing with poppy seed, paprika, celery salt, sesame seeds and garlic salt. 4. Add the dressing to the pasta then toss it to coat. Chill the salad in the fridge for few hours then serve it. 5. Enjoy.

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Poppy Pasta and Sesame Salad

Camillus

Prep Time: 10 mins

Cheddar Pasta

Total Time: 30 mins Servings per Recipe: 6 Calories 319.6 Fat 13.1g Cholesterol 39.7mg Sodium 485.6mg Carbohydrates 35.3g Protein 15.3g

Ingredients 1/2 lb. spaghetti 1/2 lb. sharp to old cheddar cheese, cubed 1 large onion, chopped 1 (19 oz.) cans tomato juice

butter salt and pepper

Directions 1. Before you do anything, preheat the oven to 350 F. 2. Prepare the spaghetti by following the instructions on the package. Drain it. 3. Place a saucepan over medium heat. Heat in it the oil. Sauté in it the onion with a pinch of salt for 3 min. 4. Stir in the tomato juice. Cook them until they start boiling. Stir in the cheese until it melts. 5. Add the spaghetti and toss them to coat. 6. Pour the spaghetti mixture in a baking dish. Place it in the oven and let it cook for 12 min 16 min. 7. Enjoy.

Camillus Cheddar Pasta

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80-MINUTE

Spaghetti Bolognese

Prep Time: 50 mins Total Time: 1 hr 20 mins Servings per Recipe: 8 Calories 589.8 Fat 22.5g Cholesterol 82.7mg Sodium 1053.9mg Carbohydrates 62.6g Protein 34.5g

Ingredients 1 lb. spaghetti, cooked 2 lbs. ground beef, cooked and drained 3 garlic cloves, diced 2 large onions, diced 1 green pepper, diced 2 celery ribs, diced 1 lb. mushroom, sliced 1/2 tsp chili flakes 1 1/2 tsp dried basil 1 1/2 tsp dried oregano

1 tsp salt 1 tsp pepper 2 bay leaves 1 (28 oz.) cans diced tomatoes 1 (6 oz.) cans tomato paste 2 (10 oz.) cans cream of chicken soup

Directions 1. Prepare the spaghetti by following the instructions on the package. Drain it. 2. Place a pan over medium heat. Cook in it the beef for 8 min. Stir in the garlic, onion, green pepper, celery, mushrooms, and spices. 3. Cook them for 22 min over low heat. Stir in the tomatoes with tomato paste, chicken soup, a pinch of salt and pepper. 4. Let them cook until they start boiling. Lower the heat and let them cook for 22 min. 5. Serve your chili spaghetti warm with some extra spaghetti sauce 6. Enjoy.

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80-Minute Spaghetti Bolognese

Lisette’s Pizza

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 8 Calories 451.9 Fat 18.3g Cholesterol 107.6mg Sodium 1163.6mg Carbohydrates 41.1g Protein 30.6g

Ingredients 8 oz. spaghetti, broken in half 2 eggs 1/2 C. skim milk 3 C. shredded part-skim mozzarella cheese 8 oz. fresh spinach, cooked and chopped 1/2 tsp garlic powder

1 (32 oz.) jars spaghetti sauce, uncooked Garnish 2 C. cooked broccoli florets 1 medium zucchini, sliced

Directions 1. Prepare the spaghetti by following the instructions on the package. Drain it. 2. Get a mixing bowl: Whisk in it the eggs. Mix in it the milk with 1 C. of mozzarella cheese, garlic powder and spinach. 3. Add the uncooked spaghetti and combine them well. Pour the mixture into a greased baking dish. 4. Place the casserole in the oven and let it cook for 16 min. Pour over it the spaghetti sauce. 5. Lay the broccoli and zucchini on top followed by the mozzarella cheese. 6. Lower the oven heat to 350 F. Place the casserole in the oven and let it cook for 36 min. 7. Allow the spaghetti casserole to sit for 6 min. Serve it warm. 8. Enjoy

Lisette’s Pizza

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VEGAN

Meatballs with Spaghetti

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 1 Calories 82.0 Fat 5.3g Cholesterol 10.3mg Sodium 131.1mg Carbohydrates 4.5g Protein 4.9g

Ingredients 3 tbsp olive oil 1 large onion, chopped 3 garlic cloves, minced 1 large carrot, grated 1 green pepper, chopped 1 1/2 tsp dried basil 3/4 tsp dried oregano 2 large eggs 1 C. whole wheat breadcrumbs 3/4 C. walnuts, ground

1/4 C. fresh parsley, chopped 1 1/2 tbsp Dijon mustard 1 1/2 tbsp sesame oil 3 tbsp soy sauce salt and black pepper, 3 lbs. firm tofu, pressed and crumbled

Directions 1. Before you do anything, preheat the oven to 350 F. 2. Place a pan over medium heat. Heat in it the oil. Cook in it the onion, carrot, pepper, garlic and dried herbs for 11 min. 3. Get a mixing bowl: Whisk in it the eggs with bread crumbs, walnuts, parsley, mustard, sesame oil, and soy sauce. 4. Mix in the tofu with cooked veggies. Shape the mixture into 1 1/2 inch meatballs. Place them on a lined up baking tray. 5. Place it in the oven and let it cook for 22 to 28 min. 6. Serve your meatballs warm with some spaghetti sauce and cooked spaghetti. 7. Enjoy.

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Vegan Meatballs with Spaghetti

5-Ingredient Spaghetti

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 4 Calories 512.6 Fat 21.9g Cholesterol 94.9mg Sodium 857.8mg Carbohydrates 45.3g Protein 31.2g

Ingredients 1 lb. lean ground beef 1 (24 oz.) jars Italian sauce 0.5 (4 oz.) packages Cream Cheese, cubed 0.5 (8 oz.) packages spaghetti, cooked and drained

2 tbsp grated parmesan cheese

Directions 1. Place a pan over medium heat. Brown in it the beef for 8 min. Discard the fat. 2. Add the Italian sauce with cream cheese, a pinch of salt and pepper. Lower the heat and let them cook for 4 min. 3. Stir in the spaghetti with parmesan cheese. Cook them for 1 to 2 min until the cheese melts. 4. Serve your cream spaghetti warm with some chopped herbs. 5. Enjoy.

5-Ingredient Spaghetti

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CHEESY

Garlic Spaghetti

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 1 Calories 1713.5 Fat 92.9g Cholesterol 186.7mg Sodium 1283.8mg Carbohydrates 175.2g Protein 43.9g

Ingredients 8 oz. spaghetti 4 tbsp butter 2 tbsp olive oil 2 garlic cloves, minced

2 oz. feta cheese 1/8 C. parmesan cheese

Directions 1. 2. 3. 4. 5.

Prepare the spaghetti by following the instructions on the package. Drain it. Place a pan over medium heat. Heat in it the butter with oil. Cook in it the garlic for 1 min. Stir in the spaghetti. Sprinkle the parmesan and feta cheese on top. Toss them to coat. Serve your cheesy spaghetti warm. Enjoy.

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Cheesy Garlic Spaghetti

Pesto

Spaghetti with Chicken Meatballs

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 779.5 Fat 30.3g Cholesterol 182.5mg Sodium 338.0mg Carbohydrates 85.6g Protein 39.4g

Ingredients Noodles 3/4 lb. spaghetti 2 tbsp olive oil 1 C. chicken stock 1/2 C. cream 1/4 C. Parmigiano-Reggiano cheese, grated 1/4 C. fresh basil, chopped salt and pepper

Meat 1 lb. ground chicken 1/3 C. store-bought pesto sauce 1/3 C. breadcrumbs 1 egg 1/2 C. flour

Directions 1. Prepare the spaghetti by following the instructions on the package. Drain it. 2. To make the meatballs: 3. Get a mixing bowl: Mix in it the chicken with pesto sauce, breadcrumbs, egg, a pinch of salt and pepper. 4. Shape the mixture into bite size meatballs. Toss them slightly in the flour then place them on a cookie sheet. 5. Place a saucepan over medium heat. Heat in it the oil. Cook in it the meatballs until they become golden brown. 6. Stir in the cream with stock. Cook them until they start boiling. Lower the heat and let them cook for 10 to 16 min or until the meatballs are done. 7. Stir in the basil with parmesan cheese. Stir it until it melts. 8. Place the spaghetti on serving plates. Spoon the meatballs with their sauce on top. 9. Enjoy.

Pesto Spaghetti with Chicken Meatballs

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SAGE

Spaghetti with Potatoes

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 6 Calories 819.2 Fat 6.6g Cholesterol 14.6mg Sodium 290.4mg Carbohydrates 161.5g Protein 29.1g

Ingredients 8 large potatoes, peeled and sliced olive oil 1 tsp dried thyme 1 large onion, sliced 4 garlic cloves, chopped 1/2 C. sage leaf 17.5 spaghetti

1 1/2 C. vegetable stock sea salt fresh ground black pepper 1 large lemon, juice 3.5oz. parmesan cheese, shaved

Directions 1. Before you do anything, preheat the oven to 400 F. 2. Lay the potato slices on a lined up baking sheet. Toss in it the thyme with a drizzle of olive oil. 3. Place the pan in the oven and let it cook for 16 to 21 min until they become golden brown. 4. Place a saucepan over medium heat. Heat in it 1 tbsp of olive oil. Cook in it the garlic with onion for 3 min. 5. Stir in the sage and cook them for 30 sec. Add the spaghetti and stir them well. 6. Stir in the stock with a pinch of salt and pepper. Let them cook for 2 to 3 min. 7. Remove the potato pan from the oven. Mix in it the potato slices with lemon juice. Bake them for an extra 2 min. 8. Serve your spaghetti warm with the crunchy potato and some bread rolls. 9. Enjoy.

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Sage Spaghetti with Potatoes

Spaghetti

with Broccoli Sauce

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 855.3 Fat 38.6g Cholesterol 110.4mg Sodium 1646.6mg Carbohydrates 98.5g Protein 29.8g

Ingredients 1 lb. spaghetti, cooked 24 oz. half-and-half cream 1/4 C. butter 1/2 lb. small broccoli floret 1 C. sliced mushrooms 1/4 C. minced parsley 1 1/2 tsp fresh minced garlic

1 tbsp black pepper 2 tsp salt 3/4 C. grated parmesan cheese

Directions 1. Place a small saucepan over medium heat. cream, butter, broccoli, mushrooms, parsley and seasonings. 2. Cook them for 4 to 6 min. Let them cook until they start boiling. Stir in the spaghetti. 3. Lower the heat and let them cook for 2 to 3 min. 4. Adjust the seasoning of your spaghetti then serve it warm. 5. Enjoy.

Spaghetti with Broccoli Sauce

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SOPHOMORE YEAR

Spaghetti

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 542.2 Fat 22.8g Cholesterol 81.6mg Sodium 1384.8mg Carbohydrates 56.0g Protein 27.3g

Ingredients 1 green pepper, diced 1 C. celery, diced 1 medium onion, diced 2 tbsp butter 2 C. cooked chicken, boned 1/4 C. pimiento 1/4-1/2 C. mushroom, sliced canned 1 lb. spaghetti

1 (10 1/2 oz.) cans cream of mushroom soup 1 (10 1/2 oz.) cans cream of chicken soup 1 lb. Velveeta cheese grated cheddar cheese

Directions 1. Before you do anything, preheat the oven to 350 F. 2. Heat the broth in a large saucepan until it starts boiling. Cook in it the spaghetti for 7 to 8 min until it becomes dente. 3. Before you do anything, preheat the oven to 350 F. 4. Place a pan over medium heat. Heat in it the oil. Cook in it the pepper, celery, and onion in butter for 3 min. 5. Place a small saucepan over medium heat. Combine in it the soups with cheese. 6. Let them cook until the cheese melts. Stir in the spaghetti with cooked veggies, a pinch of salt and pepper. 7. Pour the mixture into a casserole dish. Place it in the oven and let it cook for 32 to 36 min. 8. Serve your spaghetti casserole warm and enjoy. 9. Enjoy.

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Sophomore Year Spaghetti

Arabian

Spaghetti

Prep Time: 40 mins Total Time: 2 hrs 10 mins Servings per Recipe: 8 Calories 698.4 Fat 38.2g Cholesterol 121.9mg Sodium 119.5mg Carbohydrates 49.5g Protein 38.2g

Ingredients 1 whole chicken, 3 lb. 2 tbsp extra-virgin olive oil 1 tsp cumin 1/2 tsp allspice 1/4 tsp cayenne pepper salt & ground black pepper chicken broth

1/3 C. raisins, soaked in warm water and drained 1/2 C. pine nuts, lightly toasted 1 lb. spaghetti 1/4 C. slivered almonds, toasted 1/4 C. fresh parsley leaves, chopped

Directions 1. Before you do anything, preheat the oven to 350 F. Grease a baking sheet and place it aside. Get a small mixing bowl: Mix in it the oil with cumin, allspice and pepper. Coat the whole chicken with the spice mix. Season it with some salt and pepper. Place it in roasting dish with the breast facing down. Cook it in the oven for 1 h. 2. Flip the chicken and let it cook for an extra 35 min. Allow it to cool down for a while. Shred the chicken and reserve the meat. 3. Place a large saucepan over medium heat. Pour in it all the chicken juice from the pan and add more water to make 1 C. of it. 4. Stir in the raisins and the pine nuts, a pinch of salt and pepper. Cook them until they start simmering. 5. Lower the heat and let them cook until the sauce reduces and becomes slightly thick. 6. Prepare the pasta by following the instructions on the package. Drain it. Add the pasta with shredded chicken to the raisins sauce. Toss them to coat. Serve your pasta warm. Garnish it with parsley and almonds. Enjoy.

Arabian Spaghetti

71

SPAGHETTI

Merlot Drums

Prep Time: 5 mins Total Time: 2 hrs 5 mins Servings per Recipe: 4 Calories 665.0 Fat 36.0g Cholesterol 242.5mg Sodium 989.1mg Carbohydrates 25.6g Protein 56.2g

Ingredients 7 chicken legs 1 (28 oz.) cans crushed tomatoes 1 (8 oz.) cans tomato sauce 1/4 C. merlot 1 large onion, diced 2 garlic cloves, minced 1 tsp basil 1/2 tsp oregano

salt and pepper celery salt 3 carrots, peeled and diced olive oil

Directions 1. Season the chicken legs with some salt and pepper. 2. Place a large pot over medium heat. Heat in it the oil. Cook in it the chicken legs until they become golden brown. 3. Drain the chicken legs and discard their skin. Stir them back into the pot with garlic, and onion. Cook them for 3 to 4 min. 4. Stir in the merlot and cook them for 2 to 3 min. Stir in the carrots and cook them until the wine becomes thick. 5. Stir in the tomato with spices and tomato sauce. Lower the heat and let them cook for 120 min. 6. Once the time is up, serve your chicken legs stew with some spaghetti. 7. Enjoy.

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Spaghetti Merlot Drums

Tuesday’s

Dinner (Lemon Pasta with Chicken Cutlets)

Prep Time: 1 hr 15 mins Total Time: 1 hr 45 mins Servings per Recipe: 5 Calories 435.2 Fat 20.4g Cholesterol 58.1mg Sodium 526.8mg Carbohydrates 34.4g Protein 28.4g

Ingredients 1 lb. chicken breast, cut into pieces 3 lemons, juice 4 tbsp oil 1 tsp minced onion, dried 1 tsp minced garlic 1/2 tsp black pepper 1/2 tsp oregano

1 tsp salt 8 oz. thin spaghetti

Directions 1. Get a mixing bowl: Whisk in it the lemon juice with salt, oregano, garlic, onion, and oil. 2. Get a zip lock bag: Place in it the chicken and with the lemon mixture. Seal the bag and shake it to coat. 3. Let it sit for 60 min in the fridge. 4. Before you do anything, preheat the oven to 350 F. 5. Pour the chicken with the marinade into a greased baking dish. Place it in the oven and let it cook for 32 min. 6. Prepare the spaghetti by following the instructions on the package. Drain it. 7. Spoon the baked lemon chicken over the spaghetti then serve it warm 8. Enjoy.

Tuesday’s Dinner

73

ARIZONA

Spaghetti

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 238.6 Fat 5.5g Cholesterol 12.0mg Sodium 669.8mg Carbohydrates 37.9g Protein 10.1g

Ingredients 1 1/4 lbs. turkey bratwursts, ground 1 C. onion, chopped 2 tsp garlic, minced 2 tsp chili powder 1 tsp ground cumin 1 (14 1/2 oz.) cans Rotel Tomatoes, chili seasoned 3/4 C. picante sauce

1 tsp dried oregano 1 C. cheese, shredded 8 oz. spaghetti, cooked and drained

Directions 1. Place a pan over medium heat. Cook in it the crumbled sausages. 2. Stir in the onion, garlic, chili powder, and cumin for 9 min. 3. Stir in the tomatoes, picante sauce, oregano, a pinch of salt and pepper. Cook them until they start boiling. 4. Lower the heat and let the sauce cook for 18 to 22 min. 5. Place the spaghetti in serving bowl. Spoon the hot sauce over it. 6. Garnish it with shredded cheese then serve it right away. 7. Enjoy.

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Arizona Spaghetti

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