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Baked Spaghetti

Baked Spaghetti

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Baked Spaghetti

Baked Spaghetti

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  • Author: Bryon | Taste & Review
  • Prep Time: 25 min
  • Cook Time: 40 min
  • Total Time: 65 min
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Ingredients

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1 pound ground beef

1 (24 ounce) jar spaghetti sauce

1 bag (6 ounce) pepperoni slices

4 large eggs

2/3 cup grated fresh parmesan cheese

1 medium onion, diced

1 bell pepper, diced

3 cloves garlic, minced

12 ounce spaghetti noodles, cooked according to package directions

2 tablespoons butter, softened

2 cups Ricotta cheese

6 slices mozzarella cheese

1 (8 ounce) bag Italian shredded cheese

Chopped fresh parsley for garnish

Instructions

Preheat oven to 350° F. Grease a 9 x 13-inch baking dish.

Cook the spaghetti noodles according to the package until al dente, drain, and set aside.

On a cutting board dice the onion and pepper. Then mince the garlic.

In a large skillet, cook the ground beef, onion, and bell pepper over medium-high heat until meat is browned and crumbly; drain the grease. Stir in the spaghetti sauce and pepperoni slices.

In a large bowl, whisk together eggs and parmesan. Stir in the cooked spaghetti noodles and butter until well combined. Poor half the spaghetti noodle mixture into the prepared baking dish.

Spread the half the Ricotta cheese onto the spaghetti mixture. Then spread half the meat sauce on top of the Ricotta. Repeat the layers and top the dish with mozzarella slices. Cover with aluminum foil.

Bake for 30 minutes then take the dish out and remove the foil. Spread the Italian shredded cheese evenly on top. Cook till hot and bubbly about 10 minutes. Cheese will be slightly brown when done. Let the dish stand and cool for 10 minutes before serving. Garnish with chopped fresh parsley.

Nutrition

  • Serving Size: 8
  • Calories: 721
  • Sugar: 15.8g
  • Sodium: 2438mg
  • Fat: 28.5g
  • Saturated Fat: 14.3g
  • Carbohydrates: 63.2g
  • Fiber: 0.6g
  • Protein: 52.6g
  • Cholesterol: 235mg

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Whole30 Spaghetti Squash With Meat Sauce

Whole30 Spaghetti Squash With Meat Sauce

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Whole30 Spaghetti Squash With Meat Sauce

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  • Author: Cherie | Taste & Review
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 60
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Ingredients

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  • 2 whole spaghetti squash
  • 1 red bell pepper
  • 1 orange red bell pepper
  • 1 clove garlic
  • 1/2 medium onion
  • ½ cup olives
  • 2 (14.5 ounce) cans organic fire roasted tomatoes diced
  • 1 (8 ounce) can tomato sauce
  • 1 pound grass fed organic beef
  • 4 tablespoons nutritional yeast
  • 2 tablespoons parsley flakes
  • 1 teaspoon fennel
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1 teaspoon basil
  • 1 teaspoon himalayan salt
  • 1 teaspoon black pepper
  • 2 teaspoons extra-virgin olive oil

Instructions

To Cook The Spaghetti Squash

  1. Preheat the oven to 400ºF. Line the 9 by 13 baking pan with parchment paper.
  2. Cut the top and bottom ends of the spaghetti squash with a sharp knife. Then divide it in half length wise.
  3. Use a large spoon to scoop out the inside of the squash or save the seeds and make them at another time.
  4. Drizzle the insides of the squash halves with the olive oil. Then rub the olive oil in to make it more even. Sprinkle himalayan salt and pepper on top. Place the spaghetti squash face down on the baking pan lined with parchment paper.
  5. Bake the squash for 40 minutes or until the edges are lightly browned. Cool for 15 minutes then take a fork and rake it back and forth and scoop out the spaghetti like strands and place the cooked squashed on 6 plates.

To Make The Whole30 Spaghetti Sauce

  1. While the squash is in the oven you can prepare the homemade spaghetti sauce.
  2. In a large sauce pan over medium heat brown the grass fed organic beef. Beef should crumbly and no longer pink. Leave the fat in the pan and scoop out the meat on to a plate to set aside.
  3. On a cutting board chop up the red bell pepper, orange bell pepper, garlic, olives, and onion. Add the vegetables to the medium sauce pan. Cook until the onions are slightly translucent.
  4. Add diced tomatoes, tomato sauce, tomato paste, nutritional yeast, parsley flakes, fennel, oregano, thyme, and basil to the sauce pan. Add back in the cooked grass fed organic beef. Stir and mix well then cover and simmer on low heat for 10 more minutes. Stir occasionally.
  5. Place the homemade spaghetti sauce on top of the plates prepared with cooked squash. Sprinkle with parsley flakes.

Nutrition

  • Serving Size: 6
  • Calories: 266
  • Sugar: 5
  • Sodium: 658
  • Fat: 11
  • Saturated Fat: 3
  • Unsaturated Fat: 6
  • Trans Fat: 0
  • Carbohydrates: 15
  • Protein: 28
  • Cholesterol: 65

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Lumberjack Spaghetti

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Lumberjack Spaghetti

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  • Author: Bryon | Taste And Review
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25
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Ingredients

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  • 1/2 package of spaghetti noodles
  • 1 pound 3 oz italian sausage links (Five links in a package)
  • One large onion
  • 2 cups chili sauce. ( 2 bottles-12 ounce in a bottle)
  • 1/2 stick butter
  • 4 teaspoon worcestershire sauce
  • Parmesan (garnish on top)

Instructions

  1. Cook spaghetti according to package directions; rinse and drain. While spaghetti noodles are cooking cut up the sausage and onion and add to frying pan. Cook the sausage and onion till they are done. Add the butter in the pan. Before it burns, add the Chili sauce and worcester sauce. Stir. Add the drained spaghetti, toss and serve.

Nutrition

  • Serving Size: 6
  • Calories: 599
  • Sugar: 11
  • Sodium: 2378
  • Fat: 41
  • Saturated Fat: 20
  • Unsaturated Fat: 19
  • Trans Fat: 0
  • Carbohydrates: 26
  • Protein: 28
  • Cholesterol: 103

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Spaghetti With Chicken & Thai Peanut Sauce

Spaghetti With Chicken & Thai Peanut Sauce

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Spaghetti With Chicken & Thai Peanut Sauce

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  • Author: Cherie | Taste And Review
  • Prep Time: 15
  • Cook Time: 24
  • Total Time: 39
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Ingredients

Scale
  • 5 chicken breasts cooked and shredded
  • Half a box of spaghetti noodles
  • 1 cup finely shredded carrot
  • 1 Tablespoon minced garlic
  • 2 cups of edamame beans
  • Half of poblano pepper
  • One red bell pepper
  • 5 green onions
  • 1 ounce of water chestnuts diced
  • 1/3 cup smooth peanut butter
  • 1/4 cup regular soy sauce
  • 2 tablespoon rice vinegar
  • 5 tablespoon sesame oil
  • 2 tablespoon light brown sugar, packed
  • 1 teaspoon fresh grated ginger, don’t use ginger powder
  • 1 1/2 tsp Sriracha
  • Honey roasted peanuts (Garnish on top for presentation)
  • Sesame seeds (Garnish on top for presentation)
  • 2 tablespoon cilantro, rough chopped (Garnish on top for presentation)

Instructions

  1. Place chicken breasts into a saucepan with enough water to cover. Bring to a boil, and simmer until chicken meat is no longer pink (10 to 12 minutes). Place chicken on plate and allow it to cool for 5 minutes. Then shred it with two forks. While chicken is cooking make the sauce. In a medium size bowl whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, ginger, brown sugar, garlic, and Sriracha. Cook spaghetti noodles according to package directions; rinse and drain. While noodles are cooking cut up the poblano pepper, red bell pepper, green onions, water chestnuts and set aside in a large mixing bowl. Then after noodles are drained add the noodles to the mixing bowl along with the shredded chicken and edamame beans. Stir well make sure sauce covers the noodles. Garnish with cilantro, peanuts and sesame seeds.

Notes

  • Taste for hotness and fix to your liking.

Nutrition

  • Serving Size: 6
  • Calories: 441
  • Sugar: 10
  • Sodium: 707
  • Fat: 24
  • Saturated Fat: 4
  • Unsaturated Fat: 17
  • Trans Fat: 0
  • Carbohydrates: 25
  • Protein: 33
  • Cholesterol: 61

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