need a great spaghetti recipe?

Answer 1

The Most Incredible Chicken Spaghetti:

2¼ hours 1½ hours prep
12 servings

8 boneless skinless chicken breast halves
salt and pepper
1 (12 ounce) package thin spaghetti
1 onion, chopped
1 green bell pepper, chopped
2 tablespoons butter or margarine
3 cans cream of chicken soup
2 (4 1/2 ounce) jars sliced mushrooms
1/2 lb shredded sharp cheddar cheese
1/2 lb shredded Velveeta cheese

1. In a large Dutch oven, fill 1/2 full with water; add salt and pepper if desired; add chicken breast halves.
2. Bring to a boil; cover and reduce heat; simmer 1 hour or until chicken breasts are done.
3. Remove chicken breasts, reserving broth, and allow chicken to cool; chop chicken meat into bite-size pieces and set aside.
4. Return chicken broth to a boil; add spaghetti noodles and cook until desired doneness; drain and set aside.
5. Saute onion and green pepper in butter until tender.
6. Combine onion mixture, cream of chicken soup, mushrooms, and cheeses; mix well.
7. Add spaghetti and chopped chicken; mix well.
8. Pour into a lightly greased 13x9 inch baking dish.
9. Bake at 375 degrees for 45 minutes.

Answer 2

From a jar... That's craziness. Here's my HOMEMADE recipe: Spaghetti Sauce -- ingredients 1 can (28 oz) whole tomatoes 1 can (28 oz) crushed tomatoes 1 can (15 oz) tomato sauce 1 can (6 oz) tomato paste 1 onion (medium dice) 2 cloves garlic (minced) 2 Tbs olive oil 2 tsp dried oregano 1 Tbs dried basil 1 tsp fennel seed 2 bay leaves (one if large) 2 lbs ground beef salt (to taste) pepper (to taste) -- instructions 1. In a large Dutch oven over medium high heat, sauté the onion in olive oil until translucent. Add the ground beef and brown. If there is a ton of fat in the bottom of the pot, drain some off - otherwise leave it: that's the flavor! 2. Add garlic and cook for about a minute - don't burn the garlic. You are cooking to help flavor the beef and onion, and to take the rawness out of the garlic. 3. Dump in the tomatoes: sauce, crushed, diced, and paste. Stir completely - don't leave pockets of paste in the sauce. It should be homogeneous. Bring to a boil. 4. Drop the heat to low, and add basil, oregano, fennel seed, and bay leaves. Stir again. 5. Simmer with a lid on (slightly askew) for one hour. Check seasoning - add salt and pepper as needed. Let rest for an hour with the lid on - this will deepen the flavor. 6. If you plan on eating this tonight, bring back-up to heat. Otherwise, prepare for the fridge or freezer. Serve over pasta - preferably spaghetti noodles **Note: this sauce is oh so much better if it's not served the same day. Ideally, this is the kind of thing you make on Sunday and eat later in the week. How great would that be? A homemade dinner on Tuesday, that only required you re-heat something.

Answer 3

1 lb. thick spaghetti
1 28 oz can tomato sauce
1 15 oz can diced tomatoes with garlic and onion
1/2 cup olive oil
2 T Dried Italian Herbs
1/2 cup chopped fresh basil
1/2 cup chopped fresh oregano
1/2 cup chopped Italian parsley
1 tsp kosher salt
1 tsp fresh ground pepper
1/4 tsp red pepper flakes
1/2 cup good red wine
2 garlic cloves, minced
1 yellow onion, diced
1 tsp sugar
Hot Turkey Italian Sausage (opt)
Parmesan Cheese

Saute onion and garlic in 2 T olive oil until translucent. Add
remaining ingrediants and simmer for 1 hour. If you are going to use sausage, then remove casings and saute with onion and garlic. Prepare pasta according to package directions and drain. Toss with sauce or spoon sauce over it and top with parmesan. Yum!

Answer 4

Go to foodnetwork.com and search The Lady and Son's Lasagna or Baked Spaghetti by Paula Deen. Her sauce is very easy to make and taste so good. You will love the smell that goes throughout your house. I usually double it in her lasagna recipe.

Answer 5

1 6lb can stewed tomatoes, crushed, or puree
4-10 Italian sausage (browned and split)
1 lg onion (sauteed)
1/2 pkg mushrooms (sauteed)
(all is to taste but the minimum put)
2 TB Italian seasoning
1 TB oregano
2 tsp rosemary
1 TB basil
2 bay leafs, break up
2 cloves garlic, minced
1tsp chill powder
1tsp crushed red pepper

put in crock-pot on high 1-2 hrs then on low or keep warm (depending on crock) for 5 hr or longer, the longer the better

Answer 6

Large jar of stewed tomatoes or 1 large can of tomato puree
Large jar of tomato sauce
1 can of diced tomatos
1 1/2 cup of fresh sliced mushrooms.
1 can of medium black olives
1 cup of sliced onion
1/4 cup of thinly sliced zuchinni
1 pkt of sweet and low or sugar substitute
2 tbs of minced garlic
3 tbs of italian seasoning mix (or more to taste)
Stir and simmer on low to medium heat for 45 minutes

Answer 7

If you have the time, go here http://www.spaghettisauceandmeatballs.com/ and make this guy's recipe. OMG--THE best I've ever eaten!

Answer 8

You have very specific details.......