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Zucchini and Goat Cheese Spaghetti

Zucchini and Goat Cheese Spaghetti

Quite easy to make and full of flavor, this may be the perfect weeknight dish. Plus, it is also great if you’re planning on leaving meat aside. Vegetarian pasta dishes are well-known for the flavor and for the fact that they satisfy hunger, and this dish here falls right into that category.

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Ingredients Needed for Zucchini and Goat Cheese Spaghetti

salt
5 ounces of spaghetti
1 tablespoon olive oil
2 garlic cloves, thinly sliced
½ zucchini
½ teaspoon paprika powder
salt
pepper
2 ounces of baby spinach
1.5 ounces of goat cheese
¼ cup breadcrumbs

How to Make Zucchini and Goat Cheese Spaghetti

  1. Fill a saucepan halfway with water and place it over medium heat.
  2. Add a pinch of salt and optionally, a small drizzle of olive oil. Add the spaghetti and cook according to the instructions on the package.
  3. Next, heat the olive oil in a skillet over medium heat. Add the garlic cloves and the zucchini.
  4. Season with paprika powder, salt, and pepper. Give it a stir and add the drained spaghetti, spinach, and goat cheese.
  5. Cook for 1 minute while stirring. Add the breadcrumbs, stir, and cook for 1 more minute.
spaghetti-stuffed giant beef meatball

Spaghetti-Stuffed Giant Beef Meatball

Meet the Godzilla of all meatballs! Fill this 12-ounce beef Behemoth with 6 ounces of cooked spaghetti. Make it uber-cheesy by feeding it 4 ounces of low moisture mozzarella; also, serve it with grated parmesan on top.

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Ingredients Needed for Spaghetti-Stuffed Giant Beef Meatball

For the beef mixture:
12 ounces of ground beef
½ cup panko
1 egg
½ tablespoon dried oregano
½ tablespoon garlic powder
pepper
1 tablespoon onion powder
salt
For the final dish:
1 tablespoon tomato paste
1 cup low moisture mozzarella, grated
6 ounces of spaghetti
olive oil
½ cup tomato sauce for serving
½ cup parmesan, grated (for serving)
2 ounces of cherry tomatoes, halved
fresh parsley for garnishing

How to Make Spaghetti-Stuffed Giant Beef Meatball

  1. For the beef mixture:Add the ground beef, panko, egg, dried oregano, garlic powder, and onion powder to a bowl. Season with salt and pepper and mix using a spatula.
  2. For the spaghetti:Cook the spaghetti in a halfway water-filled cooking pot according to the instructions on the package. Salt the water and add some olive oil to it, too. Set aside. Optionally, you may mix the cooked spaghetti with some tomato sauce.
  3. For the final dish:Line a bowl with plastic wrap and transfer 2/3 of the beef mixture to the new bowl. Line the bowl with the beef mixture by gently pressing it.
  4. Add the tomato paste and spread it. Spread 1 cup of grated mozzarella and add the cooked spaghetti. Add on top the remaining 1/2 cup of mozzarella and seal with the remaining beef mixture.
  5. Wrap the plastic foil around this lump of meat, press gently, and turn it upside-down.
  6. Line a baking tray with parchment paper and carefully transfer the lump on it. Bake for 50 minutes at 380⁰F/190⁰C.
  7. Serve it topped with tomato sauce, grated parmesan, and cherry tomatoes. Garnish with chopped parsley.
Ricotta and Spinach Spaghetti

Ricotta and Spinach Spaghetti

Don’t know anything about ricotta? Ricotta is an Italian cheese made of sheep, cow, goat, or buffalo milk. The fat amount depends on the type of milk used, but in general, it is considered to be a light cheese. You can use it in desserts, but here we have made a creamy sauce that goes excellent with spinach and a nice side of spaghetti.

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Ingredients Needed for Ricotta and Spinach Spaghetti

salt
5 ounces of spaghetti
1 teaspoon vegetable oil
1 onion, chopped
1 teaspoon butter
2 ounces of baby spinach
¼ cup white wine
¼ cup heavy cream
pepper
1 ½ tablespoons of ricotta
½ cup parmesan, shredded

How to Make Ricotta and Spinach Spaghetti

  1. Fill a saucepan halfway with water and place it over medium heat. Add the spaghetti and cook according to the instructions on the package.
  2. Heat the vegetable oil in a skillet over medium heat, and add the onion and butter.
  3. Cook the onion until golden and add the baby spinach. Pour the white wine and let it reduce.
  4. Add the drained spaghetti and give it a good stir. Season with salt and pepper.
  5. Add the heavy cream, ricotta, and parmesan. Cook for 1-2 minutes, while stirring, until smooth and creamy.
Spaghetti All'Amatriciana

Spaghetti All’Amatriciana

Amatriciana is an Italian pasta sauce consisting of pancetta, tomato sauce, onion, and pecorino cheese. But, if you can’t find those specific ingredients at the grocery store, we have the perfect substitutes for you. Use bacon and parmesan and you surely won’t mind the result. You will absolutely love it!

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Ingredients Needed for Spaghetti All’Amatriciana

salt
5 ounces of spaghetti
1 teaspoon vegetable oil
5 ounces of bacon, chopped
½ teaspoon chili flakes
1 onion, chopped
2 garlic cloves, crushed
salt
pepper
7 ounces of canned tomatoes
½ cup parmesan, shredded

How to Make Spaghetti All’Amatriciana

  1. Fill a saucepan halfway with water and place it over medium heat. Add a pinch of salt and the dried spaghetti.
  2. Cook the spaghetti according to the instructions on the package.
  3. Heat the vegetable oil in a skillet over medium heat. Add the bacon and cook until crispy.
  4. Add the chili flakes, onion, and garlic. Season with salt and pepper.
  5. Add the canned tomatoes and the drained spaghetti.
  6. Cook for 2 minutes, while stirring in the process. If the mixture seems too dry, you can add some more pasta water.
  7. Add the shredded parmesan and leave the dish on heat for 1 more minute.
Sardine and Cherry Tomato Spaghetti

Sardine and Cherry Tomato Spaghetti

Want to include some Omega-3 into your diet? Sardines are an excellent source, and they work very well with pasta! That’s one more good reason for you to make this pasta dish. Cook up a nice red chili sauce, with some garlic and celery for the pasta, because it will do wonders with the sardines.

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Ingredients Needed for Sardine and Cherry Tomato Spaghetti

salt
5 ounces of spaghetti
1 tablespoon vegetable oil
2 garlic cloves, thinly sliced
0.5 celery stalk
1 tablespoon red chili paste
3.5 ounces of canned sardines
5 cherry tomatoes, halved
lemon zest
pepper
1 teaspoon chives, chopped

How to Make Sardine and Cherry Tomato Spaghetti

  1. Fill a saucepan halfway with water and place it over medium heat. Bring it to a boil and add a pinch of salt.
  2. Add the spaghetti and cook according to the instructions on the package.
  3. Heat the vegetable oil in a skillet over medium heat. Add the garlic, celery, and cook for 1 minute.
  4. Add the chili pasta, canned sardines, cherry tomatoes, and shred some lemon zest.
  5. Cook for 2-3 minutes while stirring.
  6. Add the drained pasta, season with salt, pepper, and add some chives.
  7. Cook everything for 1-2 more minutes.
Mushroom Spaghetti in Bacon Nest

Mushroom Spaghetti in Bacon Nest

Don’t know which bowl fits your pasta best? We found one that suits them just well. It’s a nest made of…..bacon!!! Learn how to make it following our steps and fill them with your favorite pasta recipe. You will surely enjoy them.

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Ingredients Needed for Mushroom Spaghetti in Bacon Nest

10 ounces of bacon, thinly sliced
1 tablespoon vegetable oil
2 garlic cloves, crushed
10 ounces of mushroom, thinly sliced
salt
pepper
¼ cup heavy cream
8 ounces of spaghetti, cooked
¼ cup parmesan, shredded

How to Make Mushroom Spaghetti in Bacon Nest

  1. Grab two 4 inches (10 cm) diameter ramekins and place them bottoms up.
  2. Wrap bacon slices around the ramekins, fully covering them.
  3. Slide them into the oven bottoms up and bake them for the next 20 minutes at 380 degrees F/190 degrees C.
  4. Heat the vegetable oil in a skillet over medium heat.
  5. Add the garlic and mushrooms. Season with salt and pepper.
  6. Cook them for 2-3 minutes and add the heavy cream.
  7. Add the cooked spaghetti and cook for 7 minutes.
  8. Add the spaghetti inside the bacon nests and top them with shredded parmesan.
Spaghetti with Bacon and Arugula

Spicy Bacon Arugula Spaghetti

Sure, it’s Friday night and you’re probably in no mood for cooking. But, why order if you have us? Cook yourself something savory for the weekend. We’re big bacon and pasta fans, so why not bring them together. You can also add some arugula, and flavor things with chili, butter, celery, and some Roquefort cheese.

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Ingredients Needed for Spicy Bacon Arugula Spaghetti

3 ounces of bread
2 tablespoons of olive oil
3 garlic cloves, sliced
2 thyme sprigs
salt
5 ounces of spaghetti
3 slices of bacon, chopped
½ red chili, thinly sliced
1 tablespoon butter
0.5 celery stalk
pepper
0.5 ounce arugula
roquefort (optional)

How to Make Spicy Bacon Arugula Spaghetti

  1. Add the bread inside the blender and blend until it has the aspect of breadcrumbs.
  2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the garlic and thyme. Cook until golden while stirring in the process.
  3. Fill a saucepan halfway with water and place it over medium heat. Add the spaghetti along with a pinch of salt.
  4. Cook the spaghetti according to the instructions on the package.
  5. Heat the remaining oil in a skillet over medium heat. Add the bacon, chili, butter, and celery. Stir until the butter melts.
  6. Season with salt, pepper, and add the drained pasta.
  7. Add some more thyme if you want, some fresh arugula leaves and give it a good stir.
  8. Top the spaghetti with toasted crumbles and a touch of Roquefort cheese.
Spaghetti alla Putanesca

Spaghetti Alla Puttanesca

Spaghetti alla Puttanesca is a traditional recipe from the Italian region of Campania. The ingredients typically include anchovies, garlic, olive oil, and garlic. Like many southern Italy specialties, it’s made of simple ingredients, that combine together in high fashion.

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Ingredients Needed for Spaghetti Alla Puttanesca

7 ounces of spaghetti
1 teaspoon vegetable oil
2 garlic cloves, crushed
6 cherry tomatoes, halved
1 tablespoon capers
1 cup tomato sauce
2 tablespoons of black olives
2 anchovy fillets
salt
pepper

How to Make Spaghetti Alla Puttanesca

  1. Fill a saucepan halfway with water and bring it to a boil.
  2. Add the spaghetti and cook according to the instructions on the package.
  3. Heat the vegetable oil in a skillet over medium heat.
  4. Add the garlic, cherry tomatoes, and cook the spaghetti for 1-2 minutes.
  5. Add the capers, tomato sauce, and mix.
  6. Add the olives, anchovies, and season with salt and pepper.
  7. Drain the spaghetti and add into the skillet.
  8. Cook everything for 2-3 more minutes.
Spaghetti Pizza with Chorizo and Feta

Spaghetti Pizza With Chorizo and Feta

This spaghetti pizza is our way of mixing two classic Italian dishes – spaghetti and pizza. As for the toppings, you can use whatever comes to mind. We’re big Chorizo fans, so we have decided it definitely deserves a place on our pizza. We’ve also added some Feta cheese, parmesan, and lots of basil.

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Ingredients Needed for Spaghetti Pizza With Chorizo and Feta

salt
5 ounces of spaghetti
1 tablespoon vegetable oil
1 tomato, sliced
2 egg yolks
8 slices of chorizo
3 ounces of feta, crumbled
fresh basil leaves
1 teaspoon olive oil
¼ cup parmesan, shredded
fresh parsley

How to Make Spaghetti Pizza With Chorizo and Feta

  1. Heat a saucepan over medium heat, and fill around half of it with water. Bring it to a boil and add a pinch of salt.
  2. Add the spaghetti and cook them according to the instructions on the package. After they’re ready, drain them.
  3. Heat 1 tablespoon of vegetable oil in a cast-iron skillet over medium-low heat and add the pasta. Press down on them, evenly spreading them in the pan. Add the egg yolks and mix them with the pasta.
  4. Add the Chorizo slices, feta cheese, and fresh basil. Pour a small drizzle of olive oil. Cook it for 2 minutes.
  5. Preheat the oven to 360°F/180°C.
  6. Slide the skillet into the oven and cook the pizza for 20 minutes.
  7. Serve it with shredded parmesan on top and a touch of parsley.
Spaghetti with Chicken Meatballs

Spaghetti With Chicken Meatballs

Meatball spaghetti is a simple dish, that just never gets old! And if meatballs may seem a bit heavy for your meal, try making them lighter by using chicken instead of beef and pork. The rest of the recipes involves cooking the meatballs in a rich tomato sauce, flavored with parmesan. And, of course, pairing the sauce with spaghetti!

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Ingredients Needed for Spaghetti With Chicken Meatballs

14 ounces of chicken mince
1 egg yolk
1 teaspoon dried thyme
1 teaspoon garlic powder
½ teaspoon chili flakes
2 tablespoons of parsley, chopped
salt
1 cup parmesan, shredded
2 tablespoons of vegetable oil
1 onion, chopped
2 garlic cloves, sliced
1 tablespoon tomato paste
1 cup tomato sauce
1 cup tomato juice
pepper
9 ounces of cooked spaghetti

How to Make Spaghetti With Chicken Meatballs

  1. Add the minced chicken in a large bowl. Add the egg yolk, and season with thyme, garlic powder, chili flakes, parsley, salt, and half of the parmesan. Mix everything until smooth.
  2. Pinch off a piece of the meat mixture and gently roll it between your hands to form a small meatball, around 1-2 inch (2,5 cm – 4 cm) in diameter. Continue shaping until all the meat is used.
  3. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the meatballs and cook them evenly for 15-20 minutes total time.
  4. Heat the remaining oil in a skillet over medium heat. Add the onion, garlic, and cook for 1 minute. Add the tomato paste, tomato sauce, and tomato juice. Bring to a boil and reduce the heat.
  5. Season with salt, pepper, and add the remaining parmesan. Give it a good stir.
  6. Add the meatballs and garnish with some parsley. Put a lid on and cook for 5 more minutes on low heat.
  7. You can serve them with spaghetti or other dishes.
Spaghetti with Ham and Cauliflower

Spaghetti With Ham and Cauliflower

Looking for new pasta recipes? Here’s one you can try. It may not be the usual combo but it sure is tasty. The ham infuses the pasta and cauliflower with its smoky flavor, making them quite mouthwatering.

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Ingredients Needed for Spaghetti With Ham and Cauliflower

5 ounces of whole wheat spaghetti
1 teaspoon olive oil
1 teaspoon butter
5 ounces of ham
2 ounces of cauliflower
2 garlic cloves
salt
pepper
½ cup white wine
1 pickled red bell pepper
4 olives, thinly sliced
fresh parsley, chopped

How to Make Spaghetti With Ham and Cauliflower

  1. Fill a pan halfway with water and place it over medium heat on the stove. Bring the water to a boil and add the spaghetti. Cook according to the instructions on the package.
  2. Heat a skillet over medium heat, and add the olive oil. Add the butter and melt it.
  3. Add the ham slices, cauliflower, garlic, salt, and pepper. Stir and cook for 1-2 minutes.
  4. Pour the white wine and let it reduce for 1-2 minutes.
  5. Add the pickled red bell pepper, green olives and give it a good stir.
  6. Add the cooked spaghetti and cook for 1-2 more minutes. Garnish with fresh parsley.
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