Spaghetti Cookbook A Pasta Cookbook With Delicious Ways To Make Spaghetti (2nd Edition)

Spaghetti
Cookbook
A Pasta Cookbook with Delicious Ways
to Cook Spaghetti
By
BookSumo Press
All rights reserved
Published by
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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 Prep Time: 10 mins
Spaghetti 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 fresh ground black pepper
8 oz. spaghetti
4 tbsp butter
2 tsp minced garlic
2 tsp oregano
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

Calories 179.0
Fat 15.5g
Cholesterol 41.5mg
Sodium 305.3mg
Carbohydrates 5.7g
Protein 5.4g
Ingredients
1 medium spaghetti squash salt and pepper
1/2 C. grated parmesan cheese
1/4-1/2 C. butter
Directions
1. Before you do anything, preheat the oven to 350 F.
2. Use a sharp knife or a fork to pierce the squash several times. Place it in a baking sheet.
3. Place the squash pan in the oven and let it cook for 65 min until it becomes soft.
4. Once the time is up, take out the squash from the oven and let it sit for few minutes to
cool down.
5. Slice it in half then discard the seeds. Use a fork the scrap the squash pulp.
6. Get a mixing bowl: Mix in it the squash spaghetti with butter, cheese, a pinch of salt and
pepper.
7. Garnish the spaghetti with some fresh oregano then serve it.
8. Enjoy.
10 Spaghetti Squash Spaghetti

Spaghetti Prep Time: 8 mins
Caprese Total Time: 28 mins

Calories 587.6
Fat 15.6g
Cholesterol 0.0mg
Sodium 16.6mg
Carbohydrates 95.2g
Protein 16.6g
Ingredients
1 C. fresh tomato, diced salt,
1 tbsp onion, minced 1 pinch pepper
1 tbsp olive oil, divided 4 oz. spaghetti
1/2 tsp sugar
1 tbsp fresh basil, chopped
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

Calories 124.5
Fat 12.3g
Cholesterol 3.9mg
Sodium 157.9mg
Carbohydrates 3.4g
Protein 0.6g
Ingredients
3/4 C. oil 1/2 tsp salt
1 C. mayonnaise 1 clove garlic, minced
3/4 C. buttermilk hot pepper sauce
2 tbsp grated Romano cheese 1/4 tsp paprika
2 tbsp dried basil
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 Prep Time: 30 mins
Tomato Sauce Total Time: 1 hr 5 mins

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 tsp fresh ground black pepper
1/2 C. olive oil 1/4 tsp crushed red pepper flakes
8 cloves fresh garlic, chopped
3/4 C. fresh basil, minced
1/2 tsp salt
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

Calories 273.6
Fat 11.8g
Cholesterol 51.4mg
Sodium 966.5mg
Carbohydrates 23.5g
Protein 18.7g
Ingredients
1 lb. ground beef 1 1/2 tsp Italian seasoning
2 tbsp instant minced onion 4 oz. mushrooms
1 tsp salt 3 C. tomato juice
1/2 tsp garlic powder 4 oz. spaghetti, broken into pieces
8 oz. tomato sauce
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 Prep Time: 5 mins

Calories 860.4
Fat 52.6g
Cholesterol 273.1mg
Sodium 541.2mg
Carbohydrates 69.7g
Protein 26.4g
Ingredients
12 oz. spaghetti 3 eggs
1 tbsp olive oil 1 1/4 C. heavy cream
1 onion, chopped 2 oz. parmesan cheese
4 oz. bacon, diced salt and pepper
1 clove garlic, chopped
Directions
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

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 canola oil
1 tbsp cornstarch 2 C. fresh snow peas
4 tbsp reduced sodium soy sauce, 2 C. carrots, shredded
divided 3 green onions, chopped
2 tbsp sesame oil, divided 3/8 tsp ground ginger, minced
1 lb. boneless skinless chicken breast, 1/2 tsp crushed red pepper flakes
cut into pieces
2 tbsp white vinegar
1 tbsp sugar
Directions
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 Prep Time: 5 mins
Sausage Skillet Total Time: 30 mins

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 2 celery ribs, sliced
1/4 lb. bulk Italian sausage 4 oz. uncooked spaghetti, broken in half
2 (8 oz.) cans no-salt-added tomato sauce 1/4 tsp dried oregano
1 (14 1/2 oz.) cans stewed tomatoes salt and pepper
1 C. water
1 (4 oz.) cans mushroom stems and pieces,
drained
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

Calories 730.8
Fat 30.8g
Cholesterol 165.0mg
Sodium 441.9mg
Carbohydrates 88.9g
Protein 23.8g
Ingredients
8 oz. spaghetti fresh ground black pepper
1 raw egg red pepper flakes
5 -8 cloves garlic, peeled and press vegetarian bacon bits
4 tbsp butter parmesan cheese
1/4-1/3 C. grated parmesan cheese black pepper
1 tsp dried sweet basil leaves
1/4 C. chopped parsley
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.
20 Gilroy Garlic Spaghetti

30-Minute Prep Time: 15 mins
Spaghetti Skillet Total Time: 30 mins

Calories 486.6
Fat 12.5g
Cholesterol 80.4mg
Sodium 515.2mg
Carbohydrates 60.4g
Protein 32.1g
Ingredients
1 lb. ground turkey 1/2 tsp red pepper flakes
2 garlic cloves, minced 8 oz. uncooked spaghetti, broken into thirds
1 small green pepper, chopped parmesan cheese
1 small onion, chopped
2 C. water
1 (28 oz.) jars traditional style spaghetti
sauce
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 21

AUTUMN
Vegetable Roast
Prep Time: 45 mins

Calories 285.7
Fat 16.6g
Cholesterol 43.7mg
Sodium 515.7mg
Carbohydrates 16.2g
Protein 19.3g
Ingredients
1 spaghetti squash 1/2 tsp dried oregano
1 large carrot, sliced on the diagonal 1 pinch ground allspice
2 stalks celery, sliced on the diagonal 3 garlic cloves, chopped
1 large yellow onion, diced 3/4 lb. part-skim mozzarella cheese
1 red bell pepper, peeled, seeded and 1/2 C. grated parmesan cheese
diced Oil
2 tbsp extra virgin olive oil
28 oz. tomatoes, diced, peel and seed)
red pepper flakes, minced
1 tsp dried basil
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.
23
HOW TO
Bake Spaghetti
Prep Time: 30 mins

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. Before you do anything, preheat the oven
1 C. onion to 350 F.
1/2 C. sweet red pepper, chopped 2. Place a pan over medium heat. Heat in it
1/2 C. green pepper, chopped 1 tbsp of butter. Cook in it the onion with
4 -6 garlic cloves, minced garlic and pepper for 5 min.
1 tbsp butter 3. Stir in the tomatoes, mushrooms, olives,
2 (10 oz.) cans rotel hamburger meat, basil, oregano, salt and
1 (14 1/2 oz.) cans diced tomatoes pepper. Cook them for 12 to 16 min.
8 oz. sliced fresh mushrooms
4. Lay half of spaghetti in a casserole dish.
1 (4 oz.) cans sliced ripe olives, drained
Spread it over it half of the meat mixture
1 1/2 tbsp dried basil
followed by 2 C. of fiesta blend cheese.
1 1/2 tbsp dried oregano
12 oz. cooked and drained spaghetti 5. Repeat the process to make another layer.
2 C. shredded Mexican blend cheese Sprinkle the parmesan cheese on top.
2 C. shredded cheddar cheese 6. Get a mixing bowl: Combine in it the soup
1 C. parmesan cheese, shredded with water. Pour it all over the spaghetti
2 (10 3/4 oz.) cans cream of casserole.
mushroom soup 7. Place the casserole in the oven and let it
1/2 C. water cook for 36 to 42 min.
1 tsp salt 8. Once the time is up, allow the casserole to
1/8 tsp fresh ground pepper sit for 5 min. Serve it warm.
paprika 9. Enjoy.
24 How to Bake Spaghetti

Rosa’s Prep Time: 10 mins
Pasta Salad Total Time: 20 mins

Calories 350.1
Fat 6.5g
Cholesterol 22.2mg
Sodium 286.0mg
Carbohydrates 58.1g
Protein 13.9g
Ingredients
250 g spaghetti 1/2 tbsp fresh chives, minced
1/3 C. peas, frozen 1 tsp oil
10 cherry tomatoes, quartered fresh ground black pepper
100 g feta cheese
2 tsp pesto sauce
1 tbsp fresh rosemary, minced
1/8 tsp granulated garlic
Directions
1. Prepare the pasta by following the instructions on the package for 9 min.
2. Stir in the peas and cook them for an extra 2 to 3 min.
3. Pour the spaghetti and peas in a colander. Let them drain for few minutes.
4. Get a mixing bowl: Toss in it the spaghetti with oil and pesto sauce.
5. 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

Calories 129.5
Fat 11.0g
Cholesterol 30.0mg
Sodium 116.6mg
Carbohydrates 5.3g
Protein 3.2g
Ingredients
1 medium spaghetti squash 1/2 C. sour cream
2 tbsp butter 1/2 C. shredded cheddar cheese
1 small yellow onion, halved and sliced
1/4 tsp red pepper flakes
1 tsp fresh thyme
Directions
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 Prep Time: 5 mins
Turkey and Pasta Total Time: 1 hr 25 mins
Bake 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 1/4 tsp salt
1 medium carrot, chopped 1/4 tsp pepper
1 celery rib, chopped 2 1/2 C. cooked turkey breast, cubed
1/3 C. fresh mushrooms, sliced 6 oz. spaghetti, Uncooked and broken in pieces
1 tbsp butter 1/2 C. Monterey jack cheese, shredded
2 1/2 C. chicken broth 1/2 tsp paprika
1 (10 3/4 oz.) cans condensed cream of
mushroom soup
Directions
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

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 fresh ground pepper
1 tbsp butter 3/4 lb. spaghetti
3 cloves garlic, chopped 1/2 C. chopped fresh basil
1 C. chopped red onion 1 large lemon, grated zest of
3 sweet red peppers, seeded, chopped grated parmesan cheese
1 1/3 C. vegetable stock
salt
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 Prep Time: 20 mins
Spaghetti Squash Total Time: 35 mins

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 -2 tsp peanut oil
1/3 C. sesame seeds 2 medium carrots, julienned
1 vegetable bouillon cube 1 large red bell pepper, seeded and sliced
1/3-1/2 C. hot water 1/2 lb. fresh asparagus, trimmed and cut on
2 tbsp reduced sodium soy sauce the diagonal
1 tbsp sugar 1/3 C. chopped peanuts
2 tsp sesame oil 1/3 C. minced fresh cilantro
1 tsp cornstarch
1 tsp red pepper flakes
1 tsp Worcestershire sauce
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
Prep Time: 15 mins
Total Time: 45 mins
Spaghetti and Servings per Recipe: 2

Calories 774.3
Spinach Fat 31.4g

Cholesterol 138.1mg
Sodium 1469.3mg
Carbohydrates 65.6g
Protein 57.9g
Ingredients Directions
4 oz. spaghetti 1. Before you do anything, preheat the oven
2 boneless skinless chicken breast to 400 F.
halves, cut in pieces 2. Prepare the spaghetti by following the
1 tbsp olive oil instructions on the package. Drain it.
3 garlic cloves, smashed 3. Place a pot over medium heat. Heat in it
1/2 C. red onion, chopped the oil. Cook in it the onion with garlic for
2 C. packed fresh spinach 3 min.
Base
4. Stir in the chicken and cook them for 5
1 (14 oz.) cans stewed tomatoes ( Italian
min.
style)
1/2 tsp dried basil 5. Get a blender: Combine in it the stewed
1/2 tsp dried tarragon tomatoes, basil, tarragon, salt, chili flakes,
1 dash salt parsley, garlic and cheese. Blend them
1/4 tsp crushed red pepper flakes until they become chunky.
2 tbsp fresh parsley 6. Stir the mixture into the chicken pan. Cook
2 garlic cloves them over low medium heat for 16 min.
1/2 C. grated parmesan cheese 7. Lay the spinach in the bottom of a baking
Garnishings dish. Top it with the spaghetti. Spread over
1/4 C. parmesan cheese them the chicken mixture followed by
1/2 C. sharp cheddar cheese 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 Prep Time: 15 mins
Parmesan Bake Total Time: 1 hr 5 mins

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 black pepper,
spinach 2 C. Monterey jack cheese, shredded
1 egg, slightly beaten 4 oz. angel hair pasta
1/2 C. sour cream
1/2 C. milk
2 tbsp grated parmesan cheese
1/2 small onion, chopped
1/2 tsp salt
Directions
1. Before you do anything, preheat the oven to 16 min. Grease a baking dish with a cooking
spray.
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

Calories 262.8
Fat 9.8g
Cholesterol 72.0mg
Sodium 413.6mg
Carbohydrates 29.7g
Protein 12.9g
Ingredients
8 oz. spaghetti green pepper
2 eggs pepperoni
1/2 C. milk sausage
1 can your favorite spaghetti sauce mushroom
1 can of diced tomatoes with garlic fresh basil
1 (8 oz.) packages shredded mozzarella pizza seasoning
cheese parmesan cheese
Garnish
onion
Directions
2. Prepare the spaghetti by following the instructions on the package for 6 min. Drain it.
3. Get a mixing bowl: Toss in the spaghetti with milk, egg, a pinch of salt and pepper.
4. Pour the mixture into a greased casserole dish. Spread over it the spaghetti sauce followed
by the tomato.
5. Sprinkle the cheese on top followed by your favorite pizza toppings.
6. Place the casserole in the oven and let it cook for 26 to 32 min.
7. Allow the spaghetti casserole to sit for 5 min then serve it warm.
8. Enjoy.
34 Park Ave Pizza Casserole

Italian Style Prep Time: 30 mins
Sausage and Pasta Total Time: 1 hr 10 mins
Casserole 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 Garnish
removed 2 tbsp butter
2 onions, chopped 1/2 C. all-purpose flour
6 garlic cloves, minced 3 C. milk
1 tbsp dried basil 3/4 C. shredded mozzarella cheese
4 C. sliced mushrooms 1/8 tsp salt
2 (28 oz.) cans chopped tomatoes 1/8 tsp fresh ground black pepper
1 (5 1/2 oz.) cans tomato paste 1/2 C. grated parmesan cheese
1/2 tsp pepper
6 C. chopped fresh spinach
1 (12 oz.) packages spaghetti
Directions
2. To make the sauce:
3. Prepare the spaghetti by following the instructions on the package.
4. 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 Prep Time: 30 mins

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 (4 1/2 oz.) cans sliced black olives, drained
2 lbs. ground beef 1 1/2 C. Monterey jack cheese, shredded
1 large onion, diced 1 1/2 C. cheddar cheese, shredded
1 (16 oz.) jars Pace Picante Sauce, Thick
and Chunky
1 C. mexicorn, drained
1 (14 1/2 oz.) cans tomatoes, drained
Directions
2. Place a pot over high heat. Cook in it the beef with onion for 8 min. Discard the fat.
3. Stir in the spaghetti with picante sauce, Mexican corn, tomatoes, and olives.
4. 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

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 1/4 tsp fresh ground black pepper
1/2 C. kalamata olives, pitted 3/4 lb. spaghetti
1/4 lb. feta cheese, crumbled 6 tbsp olive oil
3 tbsp drained capers 3 garlic cloves, minced
3 tbsp parsley, chopped flat-leaf
1/4 tsp salt
Directions
2. Get a mixing bowl: Stir 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 45 min.
4. Stir in spaghetti and toss it to coat. Add it the tomato mixture and mix them.
5. Chill the salad in the fridge for at least 35 min then serve it.
6. Enjoy.
40 Black Feta Spaghetti

A Blue-Collar Prep Time: 15 mins
Lunch Total Time: 30 mins
(Pasta and Ground Servings per Recipe: 10
Beef Sandwich)
Calories 517.9
Fat 30.9g
Cholesterol 80.6mg
Sodium 599.3mg
Carbohydrates 44.0g
Protein 15.5g
Ingredients
1 lb. ground beef 1 loaf(20 slices) sliced white bread
1 tsp Italian seasoning 1 C. butter, room temperature
2 tbsp olive oil
1 (32 oz.) jars spaghetti sauce
1 (8 oz.) boxes spaghetti, cooked
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

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 salt & ground black pepper
6 -8 oz. leftover spaghetti, with any
sauce
4 eggs
2 oz. grated parmesan cheese
3 oz. butter
Directions
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.
42 Omelets Milanese
Naples Total Time: 35 mins
(Aglio Olio) 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 (2 oz.) cans anchovy fillets
1 lemon, juice 7 -8 garlic cloves, minced
1/4 C. chopped parsley 1/2 tsp crushed red pepper flakes
1 tsp crushed red pepper flakes 1/4 C. parsley, chopped
4 garlic cloves, peeled and crushed salt
salt
2 tbsp olive oil
1 lb. spaghetti
1/4 C. olive oil
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 43
MEXICAN STYLE
Pasta Casserole
Prep Time: 40 mins

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 1/4 C. shredded cheddar cheese
1 C. yellow onion, chopped 1 C. parmesan cheese, shredded
1/2 C. red sweet bell pepper, chopped 1 (10 3/4 oz.) cans cream of mushroom
1/2 C. green bell pepper, chopped soup
6 -8 garlic cloves, minced 1 (10 3/4 oz.) cans cream of chicken
1 tbsp butter soup
2 (10 oz.) cans Rotel Tomatoes 1 (10 3/4 oz.) cans milk
1 (8 oz.) cans tomato sauce 1/4 C. water
6 oz. sliced fresh mushrooms 1 tsp salt
1 (4 oz.) cans sliced ripe olives, drained 1/8 tsp fresh ground pepper
1 1/2 tbsp dried basil paprika
1 1/2 tbsp dried oregano
12 oz. spaghetti, cooked, drained and
coated with olive oil
2 C. shredded Mexican blend cheese
Directions
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.
45
THURSDAY’S
Lunch Box
Prep Time: 6 mins
Total Time: 16 mins
(Pasta with Servings per Recipe: 4

Calories 641.8
Capers) Fat 6.1g

Cholesterol 14.3mg
Sodium 196.3mg
Protein 31.9g
Ingredients
17.5 oz. spaghetti crushed black peppercorns
6.5 cans tuna in olive oil, drained capers
15.5 oz. cans of peeled roma tomatoes, grated parmesan cheese
diced
1 small white onion, diced
sea salt
Directions
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.
46 Thursday’s Lunch Box

Kalamata Total Time: 20 mins

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 1/4 tsp fresh ground black pepper
1/2 C. kalamata olives, pitted 3/4 lb. spaghetti
1/4 lb. feta cheese, crumbled 6 tbsp olive oil
3 tbsp capers, drained 3 garlic cloves, minced
3 tbsp flat leaf parsley, chopped
1/4 tsp salt
Directions
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 47
BELLA
Spaghetti
Prep Time: 5 mins
Total Time: 20 mins

Calories 382.3
Fat 9.7g
Cholesterol 4.4mg
Sodium 101.5mg
Carbohydrates 61.2g
Protein 15.0g
Ingredients
9 oz. pasta 5 large portabella mushrooms, sliced
2 tbsp olive oil 15 to 16 oz. cans tomatoes
6 garlic cloves, crushed 4 tbsp parmesan cheese
1 tsp red chile fresh ground black pepper
2 spring onions, sliced
3 tsp rosemary, chopped
1 large zucchini, cut in half lengthways
Directions
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.
50 Bella Spaghetti
Simple Prep Time: 15 mins
Spaghetti with Total Time: 25 mins
Garlic Oil 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 tbsp minced fresh flat-leaf parsley
2 large garlic cloves, minced crushed red pepper flakes
1 tbsp salt
1 lb. spaghetti
Directions
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

Calories 161.2
Fat 3.1g
Cholesterol 0.0mg
Sodium 407.4mg
Carbohydrates 26.0g
Protein 9.4g
Ingredients
1 tbsp vegetable oil 1 tbsp chopped fresh parsley
1 onion, chopped 1/2 tsp dried oregano
2 cloves garlic, minced 1/2 tsp salt
1 C. uncooked red lentil 1 pinch cayenne pepper
2 C. water
1 (5 1/2 oz.) cans tomato paste
3/4 C. water
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.
52 Mediterranean Lentil Pasta Sauce

Jalapeno Prep Time: 45 mins

Calories 585.1
Fat 26.0g
Cholesterol 88.7mg
Sodium 731.6mg
Carbohydrates 54.6g
Protein 31.3g
Ingredients
1 lb. spaghetti 14 oz. crushed fire-roasted tomatoes
salt 8 oz. tomato sauce
1 tbsp extra virgin olive oil 2 tbsp butter
3 slices bacon, chopped 2 tbsp flour
1 lb. lean ground beef 1 C. chicken stock
1 medium onion, chopped 1 C. milk
3 -4 garlic cloves, chopped 2 1/2 C. shredded cheddar cheese
fresh ground black pepper 1/4 C. pickled jalapeno pepper, chopped
2 tsp hot sauce 4 scallions, chopped
1 tbsp Worcestershire sauce
1 tbsp chili powder
1/2 tbsp ground cumin
5 oz. ale beer
Directions
2. To make the tomato sauce:
3. Place a large skillet over medium heat. Heat in it the oil. Cook in it the bacon for 6 min.
4. Drain it and place it aside.
5. 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.
6. Let them cook for 6 min. Stir in the beer and let them cook for 1 to 2 min.
7. Stir in the tomato with tomato sauce. Cook them until they start boiling for 6 min. Stir in
the spaghetti.
8. To make the cheese sauce:
9. Heat in it the butter until it melts. Mix in the flour and cook it for 60 seconds.
Jalapeno Spaghetti 53
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.
54
Multi-Grain Prep Time: 15 mins
Mushrooms Pasta Total Time: 30 mins

Calories 130.5
Fat 8.7g
Cholesterol 15.6mg
Sodium 275.7mg
Carbohydrates 5.6g
Protein 8.4g
Ingredients
12 oz. multi-grain spaghetti 1 yellow pepper, sliced into matchsticks
2 tbsp olive oil 1 pint grape tomatoes, sliced in halves
8 garlic cloves, minced 1 (14 oz.) cans Italian tomatoes
2 tbsp basil 5 oz. parmesan cheese, grated
1 tbsp oregano
8 oz. sliced mushrooms
Directions
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
Prep Time: 10 mins
Total Time: 22 mins
Salad Servings per Recipe: 4

Calories 683.1
Fat 22.8g
Cholesterol 0.0mg
Sodium 737.0mg
Protein 17.3g
Ingredients
1 (16 oz.) packages spaghetti, broken in 1 tsp poppy seed
half 1/2 tsp paprika
3 medium tomatoes, diced 1/4 tsp celery salt
1 cucumber, seeded and diced 1 tsp sesame seeds
1 green pepper, diced 1/8 tsp garlic salt
1 red onion, diced
1 (10 oz.) bottles Italian salad dressing
Directions
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.
56 Poppy Pasta and Sesame Salad

Camillus Prep Time: 10 mins
Cheddar Pasta Total Time: 30 mins

Calories 319.6
Fat 13.1g
Cholesterol 39.7mg
Sodium 485.6mg
Carbohydrates 35.3g
Protein 15.3g
Ingredients
1/2 lb. spaghetti butter
1/2 lb. sharp to old cheddar cheese, cubed salt and pepper
1 large onion, chopped
1 (19 oz.) cans tomato juice
Directions
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 57

80-MINUTE
Spaghetti
Prep Time: 50 mins
Bolognese 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 1 tsp salt
2 lbs. ground beef, cooked and drained 1 tsp pepper
3 garlic cloves, diced 2 bay leaves
2 large onions, diced 1 (28 oz.) cans diced tomatoes
1 green pepper, diced 1 (6 oz.) cans tomato paste
2 celery ribs, diced 2 (10 oz.) cans cream of chicken soup
1 lb. mushroom, sliced
1/2 tsp chili flakes
1 1/2 tsp dried basil
1 1/2 tsp dried oregano
Directions
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.
60 80-Minute Spaghetti Bolognese

Lisette’s Prep Time: 15 mins
Pizza Total Time: 1 hr 5 mins

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 1 (32 oz.) jars spaghetti sauce, uncooked
2 eggs Garnish
1/2 C. skim milk 2 C. cooked broccoli florets
3 C. shredded part-skim mozzarella 1 medium zucchini, sliced
cheese
8 oz. fresh spinach, cooked and chopped
1/2 tsp garlic powder
Directions
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 61
VEGAN
Meatballs with
Prep Time: 15 mins
Total Time: 45 mins
Spaghetti 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 1/4 C. fresh parsley, chopped
1 large onion, chopped 1 1/2 tbsp Dijon mustard
3 garlic cloves, minced 1 1/2 tbsp sesame oil
1 large carrot, grated 3 tbsp soy sauce
1 green pepper, chopped salt and black pepper,
1 1/2 tsp dried basil 3 lbs. firm tofu, pressed and crumbled
3/4 tsp dried oregano
2 large eggs
1 C. whole wheat breadcrumbs
3/4 C. walnuts, ground
Directions
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.
62 Vegan Meatballs with Spaghetti

5-Ingredient Prep Time: 20 mins

Calories 512.6
Fat 21.9g
Cholesterol 94.9mg
Sodium 857.8mg
Carbohydrates 45.3g
Protein 31.2g
Ingredients
1 lb. lean ground beef 2 tbsp grated parmesan cheese
1 (24 oz.) jars Italian sauce
0.5 (4 oz.) packages Cream Cheese, cubed
0.5 (8 oz.) packages spaghetti, cooked and
drained
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 63
CHEESY
Garlic Spaghetti
Prep Time: 10 mins
Total Time: 25 mins

Calories 1713.5
Fat 92.9g
Cholesterol 186.7mg
Sodium 1283.8mg
Protein 43.9g
Ingredients
8 oz. spaghetti 2 oz. feta cheese
4 tbsp butter 1/8 C. parmesan cheese
2 tbsp olive oil
2 garlic cloves, minced
Directions
2. Place a pan over medium heat. Heat in it the butter with oil. Cook in it the garlic for 1 min.
3. Stir in the spaghetti. Sprinkle the parmesan and feta cheese on top. Toss them to coat.
4. Serve your cheesy spaghetti warm.
5. Enjoy.
64 Cheesy Garlic Spaghetti

Pesto Prep Time: 15 mins
Spaghetti with Total Time: 30 mins
Chicken Meatballs Servings per Recipe: 4

Calories 779.5
Fat 30.3g
Cholesterol 182.5mg
Sodium 338.0mg
Carbohydrates 85.6g
Protein 39.4g
Ingredients
Noodles Meat
3/4 lb. spaghetti 1 lb. ground chicken
2 tbsp olive oil 1/3 C. store-bought pesto sauce
1 C. chicken stock 1/3 C. breadcrumbs
1/2 C. cream 1 egg
1/4 C. Parmigiano-Reggiano cheese, 1/2 C. flour
grated
1/4 C. fresh basil, chopped
salt and pepper
Directions
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 65

SAGE
Spaghetti with
Prep Time: 10 mins
Total Time: 50 mins
Potatoes Servings per Recipe: 6

Calories 819.2
Fat 6.6g
Cholesterol 14.6mg
Sodium 290.4mg
Protein 29.1g
Ingredients
8 large potatoes, peeled and sliced 1 1/2 C. vegetable stock
olive oil sea salt
1 tsp dried thyme fresh ground black pepper
1 large onion, sliced 1 large lemon, juice
4 garlic cloves, chopped 3.5oz. parmesan cheese, shaved
1/2 C. sage leaf
17.5 spaghetti
Directions
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.
66 Sage Spaghetti with Potatoes

with Broccoli Sauce Total Time: 30 mins

Calories 855.3
Fat 38.6g
Cholesterol 110.4mg
Sodium 1646.6mg
Carbohydrates 98.5g
Protein 29.8g
Ingredients
1 lb. spaghetti, cooked 1 tbsp black pepper
24 oz. half-and-half cream 2 tsp salt
1/4 C. butter 3/4 C. grated parmesan cheese
1/2 lb. small broccoli floret
1 C. sliced mushrooms
1/4 C. minced parsley
1 1/2 tsp fresh minced garlic
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 67

SOPHOMORE YEAR
Spaghetti
Prep Time: 15 mins
Total Time: 45 mins

Calories 542.2
Fat 22.8g
Cholesterol 81.6mg
Sodium 1384.8mg
Carbohydrates 56.0g
Protein 27.3g
Ingredients
1 green pepper, diced 1 (10 1/2 oz.) cans cream of mushroom
1 C. celery, diced soup
1 medium onion, diced 1 (10 1/2 oz.) cans cream of chicken
2 tbsp butter soup
2 C. cooked chicken, boned 1 lb. Velveeta cheese
1/4 C. pimiento grated cheddar cheese
1/4-1/2 C. mushroom, sliced canned
1 lb. spaghetti
Directions
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.
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.
70 Sophomore Year Spaghetti

Arabian Prep Time: 40 mins
Spaghetti Total Time: 2 hrs 10 mins

Calories 698.4
Fat 38.2g
Cholesterol 121.9mg
Sodium 119.5mg
Carbohydrates 49.5g
Protein 38.2g
Ingredients
1 whole chicken, 3 lb. 1/3 C. raisins, soaked in warm water and
2 tbsp extra-virgin olive oil drained
1 tsp cumin 1/2 C. pine nuts, lightly toasted
1/2 tsp allspice 1 lb. spaghetti
1/4 tsp cayenne pepper 1/4 C. slivered almonds, toasted
salt & ground black pepper 1/4 C. fresh parsley leaves, chopped
chicken broth
Directions
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

Calories 665.0
Fat 36.0g
Cholesterol 242.5mg
Sodium 989.1mg
Carbohydrates 25.6g
Protein 56.2g
Ingredients
7 chicken legs salt and pepper
1 (28 oz.) cans crushed tomatoes celery salt
1 (8 oz.) cans tomato sauce 3 carrots, peeled and diced
1/4 C. merlot olive oil
1 large onion, diced
2 garlic cloves, minced
1 tsp basil
1/2 tsp oregano
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.
72 Spaghetti Merlot Drums

Tuesday’s Prep Time: 1 hr 15 mins
Dinner Total Time: 1 hr 45 mins
(Lemon Pasta with Servings per Recipe: 5
Chicken Cutlets)
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 1 tsp salt
3 lemons, juice 8 oz. thin spaghetti
4 tbsp oil
1 tsp minced onion, dried
1 tsp minced garlic
1/2 tsp black pepper
1/2 tsp oregano
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.
5. Pour the chicken with the marinade into a greased baking dish. Place it in the oven and
let it cook for 32 min.
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

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 tsp dried oregano
1 C. onion, chopped 1 C. cheese, shredded
2 tsp garlic, minced 8 oz. spaghetti, cooked and drained
2 tsp chili powder
1 tsp ground cumin
1 (14 1/2 oz.) cans Rotel Tomatoes, chili
seasoned
3/4 C. picante sauce
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.
74 Arizona Spaghetti
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Spaghetti

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Spaghetti Total Time: 25 mins

Servings per Recipe: 4

Southern Greek Spaghetti 7

Servings per Recipe: 4

10 Spaghetti Squash Spaghetti

Caprese Total Time: 28 mins

Servings per Recipe: 1

Servings per Recipe: 20

12 Pesto Aioli Dressing

Tomato Sauce Total Time: 1 hr 5 mins

Servings per Recipe: 6

Olivia’s Tomato Sauce 13

Servings per Recipe: 6

14 Slow Cooker Spaghetti

Spaghetti Total Time: 15 mins

Servings per Recipe: 4

Servings per Recipe: 6

Sausage Skillet Total Time: 30 mins

Servings per Recipe: 4

Pasta Sausage Skillet 17

Servings per Recipe: 2

20 Gilroy Garlic Spaghetti

Spaghetti Skillet Total Time: 30 mins

Servings per Recipe: 4

30-Minute Spaghetti Skillet 21

Servings per Recipe: 6

22 Autumn Vegetable Roast

Servings per Recipe: 10

24 How to Bake Spaghetti

Pasta Salad Total Time: 20 mins

Servings per Recipe: 4

Rosa’s Pasta Salad 25

Servings per Recipe: 6

26 Sunny Squash Gratin

Turkey and Pasta Total Time: 1 hr 25 mins

Bake Servings per Recipe: 4

Monterey Turkey and Pasta Bake 27

Servings per Recipe: 4

30 Peppery Glazed Spaghetti

Spaghetti Squash Total Time: 35 mins

Servings per Recipe: 3

Oriental Spaghetti Squash 31

Spaghetti and Servings per Recipe: 2

Spinach Fat 31.4g

32 Sonoma Roasted Spaghetti and Spinach

Parmesan Bake Total Time: 1 hr 5 mins

Servings per Recipe: 8

Hudson Parmesan Bake 33

Servings per Recipe: 8

34 Park Ave Pizza Casserole

Sausage and Pasta Total Time: 1 hr 10 mins

Casserole Servings per Recipe: 12

Spaghetti Total Time: 50 mins

Servings per Recipe: 10

Servings per Recipe: 4

40 Black Feta Spaghetti

Lunch Total Time: 30 mins

(Pasta and Ground Servings per Recipe: 10

Servings per Recipe: 2

Naples Total Time: 35 mins