Recipes for "spaghetti"

Fill a large, heavy pot with water and add enough salt that it tastes like the sea (2 tablespoons or so). Bring to a boil.

Add the spaghetti and cook until just shy of al dente. You want it ever-so-slightly undercooked. Scoop 1 cup of pasta water out of the pot before draining the spaghetti into a colander.

Simply Recipes / Alison Bickel

Return the pot to the stove and set over medium heat. Add the olive oil and allow it to heat up enough that it sizzles gently when you add a sliver of garlic.

Add the garlic and red pepper flakes. Sauté, stirring constantly, until the garlic turns slightly golden (but don’t let it brown), about 2 minutes.

Simply Recipes / Alison Bickel

Add the reserved 1 cup of pasta cooking water to the pot and adjust the heat so that the liquid simmers. Add the pasta and cook, stirring regularly with tongs. You want the heat high enough that you hear the sizzle of the liquid.

After a few minutes, when the pasta has absorbed nearly all of the liquid, remove the pot from heat. Add 1 teaspoon salt and the Parmesan and stir well. Taste and add more salt, if needed.

Transfer to a serving bowl (or serve in the cooking pot) and scatter the parsley over the top, if using.

Serve immediately with more Parmesan to pass at the table.

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Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel

Line a baking sheet with parchment paper.

Cut the spaghetti squash in half lengthwise and scoop out the seeds.

Brush the cut sides with olive oil and sprinkle on the salt. Place the squash cut-side-down on the baking sheet and bake until you can easily pierce through the interior with a fork, about 40 minutes.

Use a fork to scrape the spaghetti squash strands into a bowl. Discard the peel.

Simply Recipes / Hannah Zimmerman

Simply Recipes / Hannah Zimmerman

Add the pancetta to a pan over medium heat. Sauté until slightly crispy around the edges, about 5 minutes. Add the garlic to the pan and sauté for an additional 2 minutes. Remove from heat and set aside.

Simply Recipes / Hannah Zimmerman

In a medium bowl, whisk together the eggs and grated Parmesan cheese. Season with salt and pepper.

Simply Recipes / Hannah Zimmerman

Add the spaghetti squash, pancetta, and garlic to a large skillet over medium heat. Use a spatula to sauté the ingredients together over medium heat for 2 minutes.

Turn off the heat and pour in the carbonara sauce. Immediately stir the spaghetti squash and carbonara sauce together vigorously for 2 minutes. The hot squash should melt the cheese and slightly cook the eggs in the sauce, resulting in a creamy texture.

Serve immediately. While it’s best enjoyed fresh, leftover carbonara can be stored in an airtight container in the fridge for up to 3 days.

To reheat, add the carbonara to a skillet over medium-low heat. Stir over heat for 3 to 4 minutes, until you reach your desired temperature. Make sure that you are stirring constantly in order to prevent the eggs from curdling.

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Simply Recipes / Hannah Zimmerman

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment.

Cut 1 inch off each end of squash. Carefully cut squash crosswise into 3 equal sections. Use a spoon to scrape out all the seeds.

Place squash pieces on the prepared baking sheet. Coat both sides of each section with 1 tablespoon olive oil. Generously season both sides with salt.

Roast in the preheated oven until squash is tender, and strands can be easily pulled apart, 1 to 2 hours. Separate strands with two forks into “spaghetti.”

Meanwhile, cook pancetta in remaining 2 tablespoons olive oil until lightly browned, or as browned as you like, 5 to 10 minutes. Remove from heat; set aside.

Add egg yolks, water, and freshly ground black pepper to a large mixing bowl, and whisk thoroughly.

Transfer hot squash “spaghetti” into the bowl, and add butter and cooked pancetta, along with all rendered fat in the pan. Toss thoroughly with forks until evenly mixed. If desired, reserve a tablespoon or two of cooked pancetta to garnish the top once the final dish is baked.

Add the Parmigiano and pecorino cheeses, and toss again. Taste for salt and add more if needed. Transfer into a shallow baking dish, and top with a little more grated Parmigiano Reggiano.

Return to the oven at 400 degrees F (200 degrees C) until heated through, about 15 minutes. To serve, scatter reserved pancetta over the top and sprinkle with a little more grated cheese and parsley.

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spaghetti and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve a little pasta water, then drain.

Meanwhile, heat a skillet over medium heat; add guanciale, cook and stir until crisp, 5 to 10 minutes.

Whisk egg yolks and whole egg together in a bowl; whisk in ¾ cup Pecorino-Romano cheese, salt, and pepper until combined.

Stir in guanciale. Add spaghetti; toss until evenly coated. Season to taste with extra cheese, salt, and pepper; serve.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving some of the drippings, crumble and set aside.

Scramble eggs in bacon drippings.

Place spaghetti in a large bowl. Pour in olive oil, and mix well; use enough to just moisten spaghetti. Stir in bacon, eggs, and Parmesan cheese. Serve immediately.

Heat olive oil in a large skillet over medium heat; add guanciale (see Cook's Note). Cook, turning occasionally, until evenly browned and crispy, 5 to 10 minutes. Remove from heat and drain on paper towels.

Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain and return to the pot. Let cool, stirring occasionally, about 5 minutes.

Whisk eggs, 1/2 of the Pecorino Romano cheese, and some black pepper in a bowl until smooth and creamy.

Pour egg mixture over pasta, stirring quickly, until creamy and slightly cooled. Stir in guanciale.

Top with remaining Pecorino Romano cheese and more black pepper.

Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, toss spaghetti with 1 tablespoon olive oil, and set aside.

Place diced bacon in a large skillet over medium heat; cook and stir until evenly browned, about 10 minutes. Drain bacon on paper towels, reserving 2 tablespoons bacon fat in the skillet.

Add 1 tablespoon olive oil to bacon fat in the skillet. Add chopped onion and cook over medium heat until onion is translucent. Add minced garlic and cook until fragrant, about 1 minute. Add wine and cook 1 minute more.

Return cooked bacon to the skillet; add cooked spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or sticks together. Add beaten eggs and cook, tossing constantly with tongs or a large fork, until eggs are barely set. Quickly add 1/2 cup Parmesan cheese and toss again. Season with salt and pepper (remember that bacon and Parmesan are very salty).

Serve warm with chopped parsley sprinkled on top and extra Parmesan cheese at the table.

Make the sauce: Heat the olive oil in a deep pot over medium heat. Add the garlic and stir frequently for a minute – don’t let it burn or brown because it tastes bitter. Add the tomatoes, broth, wine, salt, basil, and oregano. Simmer while you prep the spaghetti.

Make the spaghetti: Bring a large pot of water to boil and cook the spaghetti according to package directions. Drain and toss with a little olive oil; set aside. When the noodles are done, transfer the simmered sauce to a blender and puree you achieve your desired smoothness. Return the sauce to the pot and add the spaghetti. Toss and cover to keep warm.

Poach the eggs: Bring a pot of water to boil and place a few metal rims from mason jars in the bottom of the pot – these will act as handy little egg holders. When the water starts boiling, turn the heat off. Quickly (before the water cools off too much) crack individual eggs into a small bowl and pour directly into the metal rim in the boiling water. Repeat for all the eggs. Cover and let the eggs cook on the hot water for 4-5 minutes (4 = very soft, 5 = soft). Carefully remove the eggs from the water with a spatula. Tilt the eggs over the pot to let excess water run off before plating the eggs on your spaghetti.

Preheat oven to 450 degrees F (230 degrees C). Place spaghetti squash, cut-side up, on a baking sheet.

Bake in the preheated oven until squash is tender, 30 to 45 minutes. Shred squash meat using a fork and discard the peel.

Combine chicken broth, peanut butter, chile-garlic sauce, fish sauce, soy sauce, rice vinegar, oyster sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil. Whisk water and cornstarch together in a bowl until smooth; add to broth mixture and continue boiling until sauce thickens, 5 to 10 minutes. Reduce heat to low and simmer sauce.

Heat olive oil in a large skillet over medium-high heat; saute broccoli slaw, zucchini, red bell pepper, green onion, cilantro, and shredded spaghetti squash until tender, about 10 minutes. Add chicken and sauce to squash mixture; cook and stir until heated through, 3 to 5 minutes.

Combine crushed tomatoes, tomato sauce, diced tomatoes, capers, minced garlic, sugar, parsley, garlic powder, salt, oregano, basil, black pepper, and crushed red pepper in a large saucepan. Cover and bring to a boil. Reduce heat and simmer, covered, 45 to 60 minutes.

Bring a large pot of salted water to a boil while sauce simmers. Cook spaghetti until tender yet firm to the bite. Drain well.

Toss spaghetti with sauce.

Line a baking sheet with parchment paper.

Rub the cut sides of the spaghetti squash with 1 tablespoon olive oil. Place the squash cut side down on the parchment lined baking sheet.

Simply Recipes / Mike Lang

Simply Recipes / Mike Lang

Simply Recipes / Mike Lang

Simply Recipes / Mike Lang

Simply Recipes / Mike Lang

Roast until tender when pierced with a fork, about 30 to 40 minutes.

Using a fork, scrape the spaghetti squash strands into a medium bowl and set aside until ready to use.

Simply Recipes / Mike Lang

Simply Recipes / Mike Lang

Meanwhile, heat the remaining olive oil in a Dutch oven or large soup pot over medium-high heat. Add the sausage to the pot and use a wooden spoon to break it up into small pieces.

Sprinkle with salt and black pepper and cook until lightly browned, about 5 to 7 minutes.

Simply Recipes / Mike Lang

Add the onion and cook over medium heat until tender, about 3 to 5 minutes. Stirring frequently. Add the garlic and cook until fragrant, for 1 minute more.

Simply Recipes / Mike Lang

Simply Recipes / Mike Lang

Add the crushed tomatoes, tomato paste, chicken stock, cumin, cinnamon, oregano, and crushed red pepper flakes, white pepper, and black pepper. Stir to combine. Bring to a boil, then reduce the heat to low and simmer, covered, for about 10 to 15 minutes.

Simply Recipes / Mike Lang

Add the Swiss chard, beans, and squash. Cook on medium-low until the chard is tender, 8 to 10 minutes. Season with salt and black pepper to taste.

Simply Recipes / Mike Lang

Simply Recipes / Mike Lang

Simply Recipes / Mike Lang

Divide the soup between bowls and garnish with chopped sage, if desired.

Refrigerate leftovers in an airtight container for about 3 days or in the freeze for up to 3 months.

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If you're making this soup in advance or planning to freeze it, we recommend keeping the soup and the spaghetti squash “noodles” separately until the soup is ready to serve. When you’re ready to reheat, defrost the soup in the fridge and warm it in a pot on the stove over medium heat. Once the soup comes up to a simmer, stir in the squash.

Simply Recipes / Mike Lang

Cook the spaghetti according to package directions. Drain and toss with sauce. I like to add extra olive oil, salt, and pepper to taste to just kick things up a notch.

Preheat the oven to 400 degrees. Beat the egg in a large bowl; add zucchini and toss to coat. Add panko, Parmesan, lemon zest, and spices. Toss to coat as much as possible. Transfer to a baking sheet – arrange the zucchini with some space between, and spoon the crispity crumbles on and around the zucchini. Drizzle with olive oil. Bake for 15-20 minutes until nice and golden brown.

Remove pan from the oven. Sprinkle with your cheese of choice and return to bake or broil for a final 5 minutes. Top with fresh basil leaves, more olive oil, red pepper flakes, etc.

Serve the spaghetti in deep pasta bowls topped with a scoop of cheesy crispy zucchini and more fresh basil. Mwah.

Place a potato ricer (or spaetzle press) in the freezer for 1 hour as you prepare the rest of the ingredients.

Whip heavy cream and 1 tablespoon sugar in a bowl with an electric mixer into stiff peaks. Scoop cream into a piping bag and pipe 2 to 3 tablespoons cream in a tall dollop onto 4 ice cream bowls or plates. The piping bag allows you to have more control but you can also do this using a spoon, if need be.

Place the bowls in the freezer for 30 minutes to allow cream to firm up slightly.

Blend sliced strawberries, remaining 2 tablespoons sugar, and lemon juice together until smooth and well combined. Pour into an airtight container and store in the refrigerator.

Once sufficiently chilled, remove one bowl from the freezer at a time. Fill the cold potato ricer with 1 cup ice cream and squeeze it over the frozen cream. Depending on the consistency of your ice cream, you might find that you have to let it soften at room temperature for 5 minutes before you can properly extrude the "noodles." Repeat with the remaining bowls.

Top each sundae with about a 1/4 cup of strawberry sauce. Finish with a generous sprinkling of white chocolate shavings. Serve immediately.

Bring a large pot of salted water to a boil (1 tablespoon of salt for every 2 quarts of water). While the water is heating, prep the garlic, lemon zest, and parsley.

Add the spaghetti to the boiling water, set your timer for 2 minutes less than the recommended time (so you can be assured that you are cooking the pasta al dente).

Cook the spaghetti uncovered in vigorously boiling water. While the spaghetti cooks, prepare the clam sauce.

Heat 3 tablespoons of olive oil in a sauté pan on medium heat. Add the minced garlic and the red chili pepper flakes. Cook for 30 seconds to a minute, until the garlic just is on the edge of browning.

Add the white wine to the pan. Open the cans of clams and squeeze out the clam juice from the cans into the pan as well.

Raise the temperature to high and let boil sauce the sauce reduces as the spaghetti cooks. (Put pan on largest burner on high heat to help the sauce reduce more quickly.)

About the same time the spaghetti is finishing its cooking, the sauce should be reduced by about two-thirds. There should be about 1/4 to 1/3 cup of liquid still in the pan.

Add the chopped clams, and return to a simmer. Then stir in the minced parsley and the lemon zest.

When the pasta is done to the point of al dente (cooked but still a little firm when you bite), drain it and place it in a serving bowl. Pour the sauce over the spaghetti and toss to combine. Sprinkle with freshly ground black pepper to taste.

Serve with a little more fresh parsley sprinkled over the top. Serve immediately.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Meanwhile, melt butter in a large skillet over medium-low heat. Stir in onion and garlic, and cook 5 minutes, or until onion is translucent. Add clams, stirring frequently for 3 minutes, or until clams are lightly browned. Stir in parsley, olive oil, and reserved clam juice mixed with enough water to equal 2 cups liquid.

Increase heat and bring to a low boil. Reduce to a simmer, cover, and cook 15 minutes, stirring occasionally. Serve over pasta with freshly grated Parmesan cheese, if desired.

Heat the olive oil in a 4 to 5-quart pot on medium-high heat. Add the onions and cook for 2 minutes. Add the garlic and cook for 30 seconds longer or until fragrant.

Add the carrots and mushrooms, and cook for 2 minutes. Add the tomato paste, stir to blend, and cook for a minute longer.

Add the canned tomatoes, parsley, and basil. Mash and stir the tomatoes with a potato masher until the sauce starts to thicken, about 5 minutes over medium-high heat.

Reduce the heat to low and simmer gently while preparing meatballs, stirring occasionally.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

In a large bowl, use your hands to mix the beef, Italian sausage, basil, parsley, mushrooms, eggs, breadcrumbs, cheese, salt, and pepper. Do not over-mix or the meatballs will be tough.

Use a small melon baller, cookie scoop, or heaping teaspoon to form 1-inch round meatballs. Roll and compress into tight balls, but don't overwork the mixture.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

In a separate wide, shallow pan, heat the olive oil on medium-high heat. Brown the meatballs on all sides, about 2 to 3 minutes.

Depending on pan size you may need to brown 2 batches of the meatballs. Cook them in a single layer; do not crowd the pan by stacking them.

Do not overcook the meatballs; they will continue to cook in the sauce. You just want to brown them on all sides. Towards the end of browning the meatballs, add a little bit of red wine to deglaze the pan.

Simply Recipes / Ciara Kehoe

Add the red wine to the sauce and stir in the cheese. Add salt to taste. Add the browned meatballs and gently stir. Simmer the sauce and meatballs for 30 to 45 minutes, stirring occasionally.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

While the sauce is simmering, bring a large pot with 4 quarts of salted water to a boil (1 tablespoon of salt for every 2 quarts of water). When the water returns to a boil add the pasta to the pot.

Leave the pot uncovered while you cook the pasta on high heat with a vigorous boil. Put a timer on for 8 to 10 minutes, or according to package directions for al dente pasta (cooked but still a little firm). Drain.

Simply Recipes / Ciara Kehoe

To serve, place a thin layer of sauce on each plate, add the pasta, add sauce and meatballs, and then sprinkle with grated Parmesan-Romano cheese.

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Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Squash: Preheat the oven to 350. Cut the squash in half and scoop out the seeds. Place the squash cut-side up in a baking dish and bake uncovered for 50-60 minutes. Pull the squash strings out with a fork and transfer to a large mixing bowl (be careful since you’ll want to preserve the squash shells to use as the “boats”). The squash strings should look like spaghetti.

Sauce: Meanwhile, while the squash is cooking, heat the olive oil over medium heat. Add the garlic and saute for 1-2 minutes until just fragrant (not browned). Add the turkey and cook, stirring frequently and breaking the meat apart into small pieces until fully cooked. Add the tomatoes, salt, seasonings, red wine, and vinegar. Simmer for 20 minutes or so (until the squash is done). Add broth to thin out the sauce if needed.

Filling: Heat the olive oil over medium heat. Add the garlic and kale, stirring until the kale is just wilted. Combine the kale in a small bowl with the ricotta, salt, lemon juice, and 1/2 cup of the shredded cheese. Add the cooked spaghetti squash and stir to combine.

Arrange: Fill the boats with the spaghetti squash mixture and top with tomato sauce and remaining shredded cheese. Bump the temperature up to about 425 and bake for another 10-15 minutes to get the cheese nice and melty. Top with Parmesan, olive oil, parsley, and salt and pepper.

Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, 10 to 12 minutes. Drain.

While the pasta is cooking, whisk the eggs, yolks, Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix, a small pinch of black pepper, and cheese together in a mixing bowl. Set aside.

Heat oil in a large skillet set over medium heat. Add the bacon and saute for about about 5 to 7 minutes, until beginning to crisp.

Drain pasta, reserving 1 cup of the pasta water. Add pasta to the skillet with the bacon over low heat. Stir to coat the pasta. Transfer pasta and bacon to a bowl, add the egg mixture and a small amount of the reserved pasta water for creaminess. Toss well to coat. Serve immediately with extra cheese for garnish.

2. Melt together the butter, sage leaves, and thyme in a large skillet set over medium heat. Cook until the butter is browning and the sage is crisp, 4 minutes. Remove the sage leaves from the butter.

2. Reduce the heat to low, add the remaining chopped sage, the garlic, and a pinch of chili flakes. Cook 1 minute, then stir in the pumpkin purée and apple cider. Simmer 2-3 minutes, until thickened slightly. Pour over 2 cups of water. Bring to a boil over high heat. Add the pasta, and season with salt and pepper. Cook, stirring often, until the pasta is al dente, about 12 minutes.

3. Stir in the parmesan, gouda cheese, and nutmeg until the cheese is melted. Thin the sauce with milk/cream

4. Serve immediately topped with sage. Enjoy!

For the pasta, bring a large pot of salted water to a boil (at least 4 quarts of water and 2 tablespoons of salt). For the eggs, fill a wide saucepan with 2 inches of salted water and bring to a boil. Add the vinegar to the saucepan for the eggs.

In a large (12-inch) skillet over medium-high heat, cook the bacon until browned. Transfer to plate.

Add the garlic and the tomatoes, and cook, stirring often, for 2 minutes, or just until the garlic turns pale golden and the tomatoes soften slightly. Remove the pan from the heat.

Add the spaghetti to the large pot of boiling water, and cook for 8 to 9 minutes, or until al dente. Remove 1 cup of the pasta water with a measuring cup.

Line a tray or plate with a paper towel. Adjust the heat under the saucepan so that the poaching water barely simmers.

Crack 1 egg into a small bowl or cup and, holding the rim as close to the surface of the water as possible, drop the egg into the water.

Rapidly repeat with the remaining eggs.

Drag a wooden spoon around the edge of the pot to stir the water and gently release the eggs from the bottom.

After 2 minutes, lift 1 egg from the water with a slotted spoon and test for doneness by pressing on the egg. The white should feel firm and the yolk should still be soft. Return to the water if necessary to complete the cooking. With a slotted spoon, transfer the eggs to the paper towel lined plate to drain the water.

Set the skillet with the garlic and tomatoes back over low heat. With tongs, add the cooked spaghetti. Add the cooked bacon, Parmesan, basil, salt, and pepper and toss together. If the spaghetti looks dry, add some of the reserved pasta water a few tablespoons at a time.

Divide the spaghetti among 4 plates or shallow bowls and top each with a poached egg. Drizzle with olive oil and sprinkle with freshly ground pepper, if you like.

In a large lidded skillet, add the spaghetti, tomatoes, artichoke hearts, capers, chicken stock, basil, salt, and black pepper.

Simply Recipes / Alison Bickel

Place the skillet over high heat. Cover it with a lid and bring it up to a boil, stirring occasionally so that the pasta doesn’t stick. It will take 6 to 7 minutes for it to come up to a boil.

As soon as it comes to a boil, give the spaghetti a good stir and continue cooking it, uncovered, until al dente and the liquid has reduced to a viscous sauce, about 13 minutes. Stir it occasionally.

At this point, if the pasta isn’t cooked through and the skillet looks dry, add up to 1/2 cup stock or water and continue cooking. The cook time will depend on the brand of your spaghetti and the strength of your stovetop.

Simply Recipes / Alison Bickel

Remove the pasta from the heat. Taste it and add more salt and black pepper, if you’d like. Sprinkle in the Manchego cheese, if using, and toss to combine. Serve warm.

Refrigerate leftovers in an airtight container for up to 3 days. Reheat it on the stovetop over low heat with a little bit of chicken stock or water until warmed through.

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Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel

Preheat the oven to 400 degrees. Mix all the meatball ingredients until well combined. Roll into 30 small balls. Place on a baking sheet lined with foil and sprayed with oil to prevent sticking. Bake for 25-30 minutes.

Cook pasta according to package directions. Drain and set aside.

Melt butter in a large, deep pot over medium heat. Add the garlic and lemon zest. Sauté for a few minutes (don’t brown the garlic, but get the butter going so it’s a little bit sizzly).

Add spinach and parsley and cook until just wilted.

Add pasta, meatballs, and Parmesan. Toss to combine. Add water (or white wine) as needed to loosen it up and make it a little more creamy. Add seasoning to taste – including a final squeeze of lemon! Stand over pot, eat forkfuls of pasta, and repeat. ♡

Sauce: In a large pot over medium high heat, add the sun dried tomatoes and a few tablespoons of the oil. Add the onion, garlic, and sage with the sun dried tomatoes and saute until soft and fragrant. Add the pumpkin puree, tomato puree, chicken broth, basil, and cinnamon. Simmer for 15 minutes or so, adding more water or broth as needed to keep the sauce from getting too thick. Puree in a blender or with an immersion blender directly in the pot until mostly smooth. Stir in cream and season to taste with salt, pepper, and red pepper flakes for heat.

Pasta: Boil the pasta according to package directions. While the pasta is boiling, brown the turkey in a large skillet with the onion, chili powder, and garlic powder. Add a few tablespoons of water if necessary to keep everything moist.

Kale: Heat the olive oil over medium heat. Add the kale and saute until wilted.

Toss the turkey, sauce, and pasta together. Serve with the kale. Top everything with the cheese.

Pasta: Cook the pasta according to package directions. Set aside and toss with a little oil to prevent sticking.

Mushrooms: Melt 2 tablespoons of butter over medium high heat. Add one clove of the garlic and saute for a minute until fragrant. Add the mushrooms and sauté for 5-10 minutes, until golden brown and softened. Set aside.

Sauce: Add the remaining 2 tablespoons of butter to the pan and melt again over medium high heat. Add the garlic and saute for a minute until fragrant. Add the flour and herbes de provence. Stir fry for a minute to cook out the flour taste. Add the milk slowly, whisking to incorporate. Let the mixture simmer until thickened. Season with salt and pepper.

Assemble: Toss the sauce, pasta, and mushrooms together. Add the olive oil and water as needed to keep the sauce from getting too thick. Stir in the parsley just before serving.

Preheat the oven to 375 degrees. Rub squash with a little bit of olive oil and sprinkle with salt. Place the cut side down on a rimmed baking sheet and roast for 25 minutes, until fork tender. Let cool about 10 minutes, then scrape the insides with a fork to pull the strands away from the skin. (At this point I put the strands in a colander, pressed them with a paper towel, and let them rest while I prepped the other ingredients – mine were really really heavy and watery, so this helped get some of the excess moisture out.)

In a large skillet, heat 2 1/2 tablespoons olive oil over medium heat. Add garlic and cook for 1 1/2 minutes, until fragrant. Stir in spaghetti squash, vinegar, herbs, and 1/4 teaspoon salt. Cook for about 2 minutes to heat through. Remove from heat and stir in Gruyère cheese, then top with pine nuts. Taste and add salt or pepper if desired.

1. Preheat the oven to 425° F.

2. Place the squash in a baking dish and rub with 1 tablespoon of olive oil. Sprinkle with Italian seasoning. Season with salt and pepper.

3. Slice off the top portion of the garlic head to expose some of the cloves. Place the garlic in a piece of foil. Drizzle with olive oil and wrap it up and place on the pan with the squash. Bake 15 minutes.

4. Meanwhile, make the sauce. Heat 3 tablespoons olive oil in skillet over medium-low heat. Add the shallot and sage. Cook until the shallots begin to caramelize, about 5 minutes. Reduce the heat to low, add the tomato paste and red pepper flakes, cook 4-5 minutes, until thickened. Stir in the vodka, cook another 2 minutes. Stir in 1/2 cup water, the pesto, and the cream. Season with salt and pepper. Add the parmesan and basil.

5. Remove the squash from the oven and sprinkle each with mozzarella cheese. Divide the sauce between the squash. Top with the fontina and provolone cheese. Bake the squash and garlic another 15-20 minutes or until the squash is tender and the cheese is golden brown on top.

6. Let the garlic cool, then squeeze the cloves out into a bowl. Add the butter and 1 tablespoon of sage. Mash the cloves into the butter with a fork. Spread the butter over the squash, then use a fork to scrape the squash into strands, mixing the cheese with the squash. Enjoy!

1. Melt together the butter, olive oil, garlic, oregano, and chili flakes in a large pot over medium heat. Cook until the butter turns golden, about 5 minutes.

2. Reduce the heat to low, stir in the tomato paste. Cook 1-2 minutes, then pour over 3 cups of water. Bring to a boil over high heat. Add the pasta, onion powder, paprika, and season with salt and pepper. Cook, stirring often, until the pasta is al dente, about 12 minutes.

3. Stir in the parmesan, pecorino, and basil until the cheese is melted.

4. Serve immediately topped with fresh basil. Eat!

1. Preheat the oven to 425 degrees F.

2. Place the squash on a plate and microwave 3 minutes. Let cool slightly, then cut in half lengthwise, scoop out the seeds and discard. Place the squash in a baking dish and season the cut sides with salt and pepper. Transfer to the oven and bake 30-35 minutes or until the squash is tender.

3. Meanwhile, heat 6 tablespoons butter, the walnuts, sage, and a pinch of salt in a large skillet. Cook 5 minutes, stirring occasionally, until the butter is browned and the walnuts are toasted. Remove the nuts from the skillet to a plate.

4. In the same skillet, melt the remaining 2 tablespoons butter with the garlic. Cook until the garlic is fragrant, about 2 minutes. Add the crushed red pepper flakes, milk, goat cheese, manchego, and pesto. Season with salt and pepper. Bring to a gentle simmer over medium heat, stirring constantly until smooth and creamy. Remove from the heat.

4. When the squash is ready, use a fork to scrape the squash into strands, then toss the squash with the pesto cream sauce. Serve the squash warm, topped with buttery walnuts.

1. Preheat the oven to 425 degrees F.

2. Place the squash on a plate and microwave 3 minutes. Let cool slightly, then cut in half lengthwise, scoop out the seeds and discard.

3. Place the squash in a baking dish and rub the cut sides with olive oil, season with salt and pepper. Place 1 garlic clove in the center of each squash. Transfer to the oven and bake 30-40 minutes, until the squash is tender and the garlic roasted.

Transfer to the oven and bake 30-40 minutes, until the squash is tender and the garlic roasted.

4. In a blender or food processor, combine the roasted garlic cloves, tomatoes, paprika, oregano, crushed red pepper, fennel, and onion powder. Season with salt and pepper. Pulse until combined, about 1 minute. Stir in the basil and pesto.

5. Spoon the tomato sauce evenly into each spaghetti squash half. Top with mozzarella, bread crumbs, if using, and parmesan. Return to the oven and roast another 10-15 minutes, until the cheese is melted.

5. Spoon the tomato sauce evenly into each spaghetti squash half.

Top with mozzarella, bread crumbs, if using, and parmesan. Return to the oven and roast another 10-15 minutes, until the cheese is melted.

6. Let the squash sit 5 minutes, then use a fork to scrape the squash into strands, mixing the cheese with the squash. Serve topped with fresh basil.

6. Let the squash sit 5 minutes, then use a fork to scrape the squash into strands, mixing the cheese with the squash. Serve topped with fresh basil.

1. Preheat the oven to 375 degrees F.

2. In a large 12-inch (or larger) oven-safe saucepan, combine the olive oil, garlic, oregano, basil, parsley, and crushed red pepper flakes. Cook over medium heat, stirring, often until the garlic is golden and caramelized, about 5 minutes. Carefully add the marinara sauce, 2 cups water, and season with salt and pepper. Add the spaghetti, breaking it in half if needed to make it fit in your pan. Increase the heat to heat to high. Bring the mixture to a boil. Stir frequently until the spaghetti is al dente, about 8-10 minutes.

3. Meanwhile, in a medium bowl, combine the eggs, ricotta, and parmesan.

4. Remove the pasta from the heat and stir in the ricotta cheese mix. Top with mozzarella. Transfer to the oven and bake for 20-25 minutes, or until the cheese is melted and bubbly. Top with fresh basil. EAT!

1. Preheat the broiler to high and line a baking sheet with parchment paper.

2. Add the ground turkey to a medium bowl. Take the bread and run it under water until dampened, but not soaked. Gently squeeze the excess water out of the the bread and then crumble the bread over the turkey. Add the egg, 2 cloves garlic, ricotta, prosciutto, oregano, cumin, crushed red pepper flakes, and a pinch each of salt and pepper. Coat your hands with a bit of olive oil, and roll the meat into 2 tablespoon size balls (will make 10-12 meatballs), placing them on the prepared baking sheet. Transfer to the oven and broil for 3-4 minutes or until browned.

3. To the instant pot, add the tomatoes, remaining 3 cloves garlic, red wine, 1/2 cup water, and a pinch each of kosher salt and pepper. Poke the spaghetti squash all over with a fork. Place the spaghetti squash in the center of the sauce and then arrange the meatballs around the squash. Add the parmesan rind and thyme. Cover and cook on high pressure for 30 minutes or until the squash is easily poked through with a fork, this will depend on the size of your squash. Smaller might only need 15 minutes, while large squash might need 45 minutes.

4. Once done cooking, use the natural or quick release function. Carefully remove the squash from the crockpot and transfer to a cutting board. Wipe away any grease and then carefully cut the squash in half lengthwise. Remove the seeds, then using a fork, scrape the squash into strands.

5. Divide the spaghetti squash among plates and spoon the meatballs and sauce overtop. Top with parmesan and basil. Enjoy!

Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch baking dish with cooking spray.

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain and transfer to a large bowl.

Mix eggs, Parmesan cheese, and butter with the spaghetti to coat pasta completely; spread into the prepared baking dish. Spread cottage cheese over the spaghetti to cover completely. Spread spaghetti sauce over the cottage cheese; top with a layer of mozzarella cheese.

Bake until hot in the center, about 30 minutes.

Gather all ingredients.

Heat olive oil in a large skillet over medium heat. Add onion and garlic powder; cook and stir until onion is translucent, about 5 minutes.

Add tomatoes, sugar, basil, parsley, and salt; bring to a boil.

Reduce heat and simmer, stirring occasionally, until sauce thickens, 1 to 2 hours.

Serve hot and enjoy!

Gather all ingredients.

Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish with cooking spray.

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse with cold water.

Mix 1/2 cup mozzarella, milk, egg, salt, and garlic salt together in a large bowl.

Add drained spaghetti and mix until well combined. Spread mixture into the prepared baking dish. Bake in the preheated oven for 15 minutes. Remove from the oven and reduce the temperature to 350 degrees F (175 degrees C).

Spread spaghetti sauce over noodle mixture. Sprinkle with oregano and basil, then top with remaining 1 1/2 cups mozzarella. Arrange pepperoni over cheese.

Return to the oven and bake until cheese is bubbly and beginning to brown, about 30 minutes. Let stand for 5 minutes before cutting.

Cook spaghetti according to package directions. Drain, rinse with cold water and drain well. Transfer to large bowl.

Whisk salad dressing, cheese, seeds, salt, paprika, garlic powder, and peppers together until well blended. Stir in cucumber and onion. Pour mixture over spaghetti and toss lightly to coat evenly. Cover and refrigerate for at least 2 hours or up to 24 hours. Top with tomatoes to serve.

Pour olive oil into cold skillet. Add garlic, capers, anchovy paste, and red pepper flakes. Place over medium heat; cook and stir until oil infused with flavors, about 5 minutes, taking care not to brown garlic. Add tomato sauce; rinse jar with 1/4 cup water and add to skillet. Add wine and juice from clams, reserving clams; bring to a simmer until slightly reduced and thickened, 7 to 9 minutes.

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until nearly tender yet firm to the bite, about 1 minute less than directed on package for al dente. Drain. Return spaghetti to the pot off heat.

Stir in clams. Pour sauce over spaghetti; stir. Cover the pot; let sit, off heat, to allow spaghetti to absorb some sauce, about 3 minutes. Stir in Parmesan cheese; top with chopped fresh basil and/or parsley.

Preheat the oven to 325 degrees F (165 degrees C).

Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut-side down on the baking sheet.

Bake squash in the preheated oven until a knife can be easily inserted, about 35 minutes. Remove from the oven and let cool.

Grease a nonstick saucepan with cooking spray and place over medium heat. Sauté onion and garlic until golden brown. Stir in tomatoes, basil, bouillon cube, and black pepper. Cook until thickened, about 15 minutes.

Remove squash strands with a fork, reserving shells. Layer each half with a spoonful of sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese. Repeat layers until shells are full or until all ingredients are used. Top with Parmesan cheese.

Bake in the preheated oven until Parmesan cheese melts, about 20 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.

Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain and transfer pasta to prepared baking dish.

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir in taco seasoning and water; simmer until thickened, about 5 minutes. Add corn and taco sauce; cook and stir until heated through, about 5 minutes more.

Combine cream of chicken soup, sour cream, and 1 cup Cheddar cheese in a bowl until evenly mixed. Spread mixture over spaghetti. Spread beef mixture over sour cream mixture and top with remaining 1 cup Cheddar cheese and tortilla chips.

Bake in the preheated oven until cheese is melted and bubbly, about 30 minutes. Allow to cool for 5 to 10 minutes before serving.

Preheat the oven to 350 degrees F (175 degrees C).

Cook beef in a large skillet over medium-high heat until crumbly and brown, 8 to 10 minutes. Stir spaghetti sauce into beef. Reduce heat and simmer.

Meanwhile, bring a large pot of lightly salted water to a boil. Stir in spaghetti; cook until al dente, 8 to 10 minutes. Drain.

Add spaghetti to meat mixture; mix well. Transfer to a 9x13-inch dish. Top with Cheddar cheese.

Bake in the preheated oven until heated through and cheese is bubbly, about 30 minutes.

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Place squash halves cut-side down in a large baking dish.

Bake in the preheated oven until flesh is easily pierced with a knife, about 40 minutes. Cool squash for 10 minutes.

Shred inside of squash with a fork and transfer to a bowl.

Add olive oil, salt, and pepper to shredded squash and toss to coat. Serve with Parmesan cheese.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch pie plate with 1 tablespoon butter.

Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain spaghetti through a colander and return to the pot.

Stir Parmesan cheese, beaten eggs, and 2 tablespoons butter into hot spaghetti until well combined. Form spaghetti mixture into a crust in the prepared pie plate and set aside.

Heat a large skillet over medium-high heat. Cook and stir beef, onion, bell pepper, and garlic in the hot skillet until beef is crumbly and browned, 5 to 7 minutes. Drain off fat and stir in undrained tomatoes, tomato paste, sugar, and oregano. Cook, stirring occasionally, until heated through.

Spread cottage cheese over spaghetti crust, then pour in beef-tomato mixture.

Bake in the preheated oven for 20 minutes. Sprinkle mozzarella cheese over the top of pie and continue baking until cheese is melted, about 5 minutes more.

Pierce the shell of spaghetti squash with a fork and place in a microwave-safe dish; cook in the microwave on high for 12 minutes. Set aside until cool enough to handle.

Slice squash in half lengthwise; remove seeds. Use a fork to pull the flesh away from the shell and place into a large bowl; fluff with the fork to separate strands as much as possible.

Heat olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until just tender, about 3 minutes. Add garlic; cook and stir for another 3 minutes. Stir zucchini and green bell pepper into mixture; season with Italian herb seasoning and black pepper.

Pour tomatoes into the skillet. Continue cooking just until tomatoes are warmed, 3 to 5 minutes. Add squash strands to the skillet and toss until evenly mixed. Sprinkle with feta cheese and toss again to serve.

Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve 1 cup cooking water, then drain spaghetti.

Heat olive oil in a large skillet over medium heat. Cook and stir garlic and pepper in hot oil until fragrant, 1 to 2 minutes. Add cooked spaghetti and Pecorino Romano cheese. Ladle in 1/2 cup reserved cooking water; stir until cheese is melted, about 1 minute. Stir in more cooking water as needed, 1 tablespoon at a time, until sauce coats spaghetti, about 1 minute more.

Place spaghetti squash in a covered dish and add 1/4 inch of water. Microwave for 10 to 12 minutes. Scrape insides of squash with a fork and transfer to a small bowl.

Heat margarine in a medium skillet over medium heat while spaghetti squash is cooking and cook onion, red pepper flakes, garlic powder, salt, and pepper until the onion is browned, 5 to 10 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish with nonstick cooking spray.

Mix spaghetti squash, onion mixture, sour cream, and 1/2 of the Cheddar cheese together. Transfer to the prepared baking dish and top with remaining Cheddar cheese.

Bake in the preheated oven for 20 to 25 minutes. Turn on broiler for the last 2 to 3 minutes and broil until gratin is golden brown on top.

Preheat oven to 400 degrees F (200 degrees C).

Grease a 9x13-inch baking dish.

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spaghetti and return to a boil. Cook until pasta is tender but still slightly firm, about 10 minutes. Drain well.

Transfer spaghetti to a large bowl and toss with spaghetti sauce until well combined.

Mix cottage cheese and sour cream in a bowl.

Spread half the spaghetti with sauce into the prepared baking dish.

Spread the cottage cheese mixture evenly over the spaghetti.

Place the remaining spaghetti and sauce in an even layer over the cottage cheese mixture; sprinkle with mozzarella cheese.

Bake in the preheated oven until bubbly and the cheese is browned, 30 to 40 minutes.

Place bacon in a large cast iron skillet and cook over medium-high heat, turning occasionally, until slightly crisp, about 7 minutes. Remove bacon slices to a paper towel-lined plate. When bacon is cool enough to handle, crumble roughly and set aside.

Add onion to the same skillet with bacon grease and sauté until softened, about 3 minutes. Add garlic, salt, and pepper. Stir until garlic is fragrant, about 30 seconds.

Add ground beef. Cook and stir until beef is crumbly and no longer pink, about 5 minutes. Lower heat to medium-low, and stir in beef broth, Worcestershire sauce, and hot sauce. Stir in 1/2 of the crumbled bacon.

Break spaghetti noodles in half. Scatter over ground beef, making sure noodles are separated. Pour tomatoes with green chiles, fire-roasted tomatoes, and tomato sauce over noodles. Cover and cook for 20 minutes.

Remove the lid and stir to combine the pasta and sauce. Smooth out mixture and scatter shredded cheese evenly over top. Sprinkle with remaining bacon. Cover and let cheese melt, about 5 minutes. Garnish with green onions; serve immediately.

Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.

Melt butter in a large skillet over medium heat. Sauté carrots, zucchini, and garlic in hot butter until tender. Stir in heavy cream, Parmesan cheese, and dill. Cook and stir until thickened. Add cooked spaghetti and mix until evenly coated.

Add 4 cups water to a medium saucepan and bring it to a boil. Add about 1/3 of the tomato purée and the tomato paste to the water and whisk to combine. Season with 1 teaspoon kosher salt. Reduce the heat to low to keep the broth hot.

Simply Recipes / Mihaela Kozaric Sebrek

Meanwhile, heat a 10 to 12-inch cast-iron or non-stick skillet (wide enough to fit the spaghetti lying completely flat) over medium-high heat. Add the oil. Once hot, add the garlic and chili flakes and cook just until fragrant, about 30 seconds. Add the rest of the tomato purée and stir. Season with salt to taste.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Add the pasta, spreading it out as much as you can to submerge it in sauce. If needed, add up to a cup of the broth to just barely submerge the noodles. The heat should remain on medium-high. Cook, undisturbed, until charred in places on the bottom and the sauce is looking dry, about 5 minutes.

This can get a bit splattery. Use a splatter guard if you have one.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Once the pasta has formed some burnt crust on the bottom, use a wooden spatula to scrape it up and flip it over so the charred bits are on top. Spread it out as best you can and reduce the heat to medium.

Add 2 to 3 ladlefuls of the broth on top, barely submerging the noodles and moving the pasta around a bit so the liquid can penetrate the strands. It should be simmering.

As the liquid evaporates and the pasta begins to peek out from the sauce, add more broth to keep it barely covered, nudging the pasta around the pan periodically with a spatula to ensure it cooks evenly.

I usually end up using all of the broth. You may or may not use it all; it depends on your pasta and how hot your stove is. If you end up needing a bit more liquid, just use hot water.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Once the pasta has become flexible and has been cooking for at least 10 minutes, start moving it around the pan more. Give it a taste. You want it to be al dente with a bit of chew with a thick, well-coated sauce. If needed, add salt and a pinch of sugar to balance the flavors. The total cook time will likely be somewhere around 20 minutes (ignore the package instructions!), but use your senses to decide.

If your sauce isn’t thick enough—it should be thick and clinging to the noodles but not completely dry—let it bubble for a minute or two, then transfer the pasta to a serving plate and serve hot.

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Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Bring a large pot of water to a boil.

Meanwhile, heat the oil in a large skillet set over medium heat. Once the oil is hot (you’ll see it shimmering), add the sausage rounds and sauté until they start to brown, 4 to 5 minutes. Add the chopped bell pepper, onion, and celery, and sauté until the onions start to look translucent, another 3 to 4 minutes.

Turn the heat down to low and stir in the jar of marinara and the Creole seasoning. Add the water to the marinara jar, close the lid, and shake it up to get all the remaining sauce from the jar, then pour it into the skillet. Stir until well combined.

Bring the sauce to a simmer—it should be very gently bubbling—cover the pan with a lid, and cook, stirring occasionally, until thickened, about 15 minutes.

This sauce is thick, so be careful to stir as it cooks and to keep your temperature on the stove low enough to prevent the sauce from burning but high enough that you get a gentle simmer.

Meanwhile, once the pot of water is boiling, salt generously. Add the spaghetti and cook to al dente according to the directions on the box, then drain.

Turn off the heat under the sauce and add the drained spaghetti. Use a pair of tongs to mix the pasta into the sauce. Top with parsley and/or Parmesan, if desired, and enjoy!

Store any leftovers in an airtight container in the refrigerator for 2 to 3 days or in the freezer for up to 2 months. Reheat in the microwave.

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Gather all ingredients.

Heat olive oil in a pot over medium heat. Add garlic and sizzle until it starts to turn golden and fragrant, about 1 minute. Stir in tomato puree, water, and salt. Bring to a simmer on medium-high. Once simmering, reduce to low heat and keep warm.

Pour olive oil into a large non-stick skillet over medium-high heat, season with chili flakes and heat until chili flakes start to sizzle, for 1 minute. Add raw spaghetti and toss until well coated with chili oil.

Pour in about 3 cups of tomato broth and, using tongs, move pasta from side to side to evenly distribute tomato broth. Cook, occasionally moving pasta from side to side with tongs, all facing the same direction, until most of the broth has been absorbed or evaporated, and the spaghetti starts frying in the pan.

Turn spaghetti over with tongs, and evenly arrange in the pan. Keep cooking until the pasta starts to brown, and even lightly chars.

Add about 2 more cups of tomato broth, and repeat the process. Continue cooking until the spaghetti is as charred as you like , and cooked to your desired doneness. More broth can be added at the end of the process for a saucier version, as shown in the video, or it can be served relatively dry.

Serve with a drizzle of olive oil and more chili flakes if desired.

Enjoy!

Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water until cooked through but firm to the bite, about 8 to 12 minutes. Drain.

While the pasta is cooking, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.

Transfer to a bowl and mix in spaghetti sauce.

Place 1/2 of the butter slices into the bottom of a 9x13-inch casserole dish. Spread 1/2 of the spaghetti into the dish.

Mix cottage cheese, cream cheese, and sour cream together in a bowl; spread mixture over spaghetti.

Cover with remaining spaghetti and top with remaining slices of butter.

Pour ground beef mixture over spaghetti and spread in an even layer.

Bake in the preheated oven for 30 minutes. Spread Cheddar cheese on top and continue baking until cheese has melted and is lightly browned, about 15 minutes more.

Enjoy!

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender but firm to the bite, about 12 minutes. Drain.

Meanwhile, heat a large skillet over medium heat. Cook and stir beef and onion in the hot skillet until meat is browned and onion is soft and translucent, about 5 to 7 minutes.

Drain excess oil from the pan; stir in spaghetti sauce and seasoned salt.

Whisk eggs, Parmesan, and butter in a large bowl. Add spaghetti and toss to coat.

Place 1/2 of the spaghetti mixture in the prepared baking dish. Top with 1/2 of the cottage cheese, 2 cups mozzarella, and 1/2 of the meat sauce. Repeat layers. Cover with aluminum foil.

Bake in the preheated oven for 40 minutes. Remove the foil and sprinkle with remaining 1 cup mozzarella.

Continue to bake until cheese is melted and lightly browned, 20 to 25 minutes.

Serve and enjoy!

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

Place spaghetti squash cut-sides down on the prepared baking sheet. Bake in the preheated oven until a sharp knife can be inserted with only a little resistance, about 30 minutes. Remove squash from oven and set aside to cool enough to be easily handled.

Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.

Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl.

Toss with cooked onion-tomato mixture, feta cheese, olives, and basil.

Serve warm.

Preheat the oven to 400 degrees F (200 degrees C).

Pour water into a baking dish. Place squash halves, cut-sides down, into the baking dish.

Roast in the preheated oven until squash is tender, 30 to 40 minutes.

While squash is roasting, cook and stir ground beef and onion in a large skillet over medium-high heat until beef is crumbly, evenly browned, and no longer pink. Use a slotted spoon to remove beef mixture to a plate. Drain and discard grease from the skillet.

Heat 1 tablespoon extra-virgin olive oil in the same skillet over medium heat; cook and stir mushrooms, zucchini, bell peppers, both amounts of crushed tomatoes, basil, oregano, thyme, and red pepper flakes in hot oil until vegetables are tender, about 10 minutes. Stir in beef mixture and simmer over low heat, stirring occasionally.

While beef is simmering, scrape the insides of hot spaghetti squash halves with a fork to shred into strands; divide onto 8 plates. Drizzle each serving with 1 tablespoon extra-virgin olive oil and top with a generous amount of meat sauce.

Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain well.

Return pasta to the pot. Pour in spaghetti sauce and mix thoroughly until reheated.

Place taco shells onto a microwave-safe plate, then fan out into a circular shape so the edges of the taco shells overlap slightly. Microwave on high until warm and crisp, 30 to 45 seconds.

Spoon pasta mixture into warm taco shells. Sprinkle about 1 teaspoon Parmesan cheese onto each taco.

In a skillet over medium heat, brown ground beef with onions.

Mix in green pepper and mushrooms; cook for a few minutes. Add tomatoes with juice, spaghetti, and water; stir well. Add Italian seasoning, salt, and pepper. Cook for about 15 minutes, stirring occasionally, until spaghetti is tender. Add mozzarella cheese and stir until melted.

Cook the spaghetti according to package directions. Drain and set aside to cool.

Mince the onion, garlic, celery, and carrots. Heat 1 tablespoon olive oil in a large skillet; add the onion and saute for 5 minutes. Add the garlic, celery, and carrots; saute for another 5 minutes. Add the spinach and cook until wilted. Stir in the spices and set aside to cool.

Preheat the oven to 350 degrees. Mix the ricotta and eggs together. Toss the cooked noodles with the vegetable mixture and the ricotta mixture. Transfer to a greased pie dish (mine was 9 inches – you could also just use a 9×13 rectangular pan). The mixture will be heaping in the dish. Top with the sauce and the cheese and cover with oiled aluminum foil so the cheese doesn’t stick. Bake for 20 minutes; remove foil and bake for an additional 5 minutes. Remove from the oven and let stand for 5-10 minutes to soak up any excess moisture. Top with parsley and Parmesan. Cut into wedges or scoop out with a spoon and serve.