I'm looking for a recipe using spaghetti noodles.
(I actually use Linguini noodles) A hot dish I can serve for supper. Really tired of just making spaghetti. Surely someone has a great recipe for some variation using these noodles.
My hubby loves soup so would even love to receive a soup
recipe using these noodles as well.
Anyone who pm's me with a recipe I will trade a wonderful dessert recipe using pretzels, cream cheese and jello, or I have
a great chocolate sauce cake recipe. Or a wonderful pineapple cake recipe to share. Thanks to anyone who responds. :lol:

Spaghetti Casserole

1 lb spaghetti- cooked & drained
1 egg
1 cup milk
2-32 oz spaghetti sauce
1 lb ground beef- browned
1 lb Italian sausage- browned
2 cups shredded mozzerella
mushrooms, green pepper, pepperoni- to taste, or optional

Combine egg, milk & spahgetti, & 1 jar of sauce in 9x13 pan. Sprinkle with 2/3 cheese.
Combine ground beef, sausage, & 1 jar of sauce- pour over spaghette mixture.
Top with remaining cheese & optional items if desired.
Bake @ 350 for 1 hour.

Enjoy!

*this can be made ahead & frozen. I have also used rigatoni or other pasta. I have made 1/2 batches & still used 1 egg with the pasta mixture. I don't think I have ever served this to anyone who didn't like it!

I am in the same boat. DH loves noodles but... R+Try this it is his Moms recipe and super easy. Cook noodles, drain, add to lg bowl, add 1/2 c mayo 2 cans tuna fish or 1 large can red salmon, cleaned. 1/2 C.finely chopped onion, 1/4 cup finely chopped sweet pickles ( I use sweet relish) more if you like it, mix all together. Once its cold add more mayo. We like this hot or cold. The little ones love it. You can add finely chopped pimento, eggs, celery. Just play with it. Better 2nd day.

I loved my Mother Inlaw's recipe for glorified rice. I substituted the rice and used the spaghetti noodles. Here is what she did. If she had any left over pork chops she would dice it and she would fry some thick bacon, kinda chewy, then cool it on paper towel. She would dice, bell pepper, onion and mushrooms and in the food chopper she'd put the bacon and pork chop and whack it a few times so it would crumble. After cooking the noodles, she would throw the meat and vegetables back in the fryin pan and start the saulte process and just before it is through, in goes the noodles and stir for a few minutes. Then dump it in a big ole bowl and cover with 'stinky cheese' (parmasean). We could clean out a huge mixing bowl of it faster than gee whiz. You can use rice instead of noodles. Also, to make it rich and wonderful, put it in a buttered casserole and pour Alfredo Sauce over it and bake for about 30 minutes. Hope you like it. Love to have your recipes but if you make it, I'll eat it!

Blessings, Ruth

While cooking the noodles, in a skillet dump in a large can of diced tomatoes, garlic, Italian herbs, 2 tbls olive oil and simmer for about 10 minutes. Mix the noodles and tomatoes and add freshly grated parmesan and mozzarella cheese.

Not all pasta dishes have to have a heavy sauce... I like these lighter ones too. You can also add chicken, pork or turkey to this dish :D:D:D

The noodles can be broken into smaller pieces and added to soups and stews too.

Look into some cream sauces... they would work well with these noodles too :wink:

Ms. Pete, I have to try that one. Sounds like a really good way to use up that left over pork chop (or chicken) and we love anything with mushrooms and parmesan!

Did you see Rachael Ray's creamy Spaghetti the other day? Yum. I'll never boil pasta again

Here's one from All Recipes


Yield 6 servings
Ingredients

1 pound bacon
1 pound spaghetti
3 cloves garlic, minced
5 tablespoons olive oil
salt to taste
ground black pepper to taste
2 tablespoons grated Parmesan cheese
Directions

Cook bacon until crispy. Drain well. Crumble.
Prepare spaghetti according to package directions.
Process garlic cloves through a garlic press, and combine with olive oil. Toss spaghetti, bacon, garlic/olive oil. Season with salt and pepper to taste. Sprinkle with Parmesan cheese.
I add diced red pepper,green onion & diced tomato in season.Mushrooms also go good in this & I use more than 2 TBL of cheese.

This is a weird one, but my man loves it. If we have left over spaghetti noodles, the next day I fix spaghetti eggs. Heat the noodles with diced onions in a little olive oil and then added beaten eggs to scramble.

This has always been my son's favorite soup:

CREAM OF BROCCOLI NOODLE SOUP

Saute: 2 Tbs. butter and 3/4 cup chopped onion
Add: 6 cup chicken broth, heat to boil
Add: 8 oz. narrow noodles (excellent w/spinach noodles)
1 Tbs. salt and dash of pepper
Add: 2 10 oz. pkgs. frozen chopped broccoli, thawed
Cook all for 3 min.(If using wider noodles, cook for 6 min.)
Add: 1 clove garlic, crushed
Add: 6 cups milk and 1 lb. Velveeta, cut up small
Heat 4 min to melt cheese. DO NOT BOIL.
(Note: Soup to die for, I always use the SPINACH Noodles)

The next two are a couple of the family favorites:

CAVATINI

1 to 2 lb. of several different shaped pastas
1 lb. hamburger
1 lb. sausage
1 onion, chopped
garlic or garlic powder, to taste
Italian seasoning, to taste
green or red pepper, chopped
1 can sliced mushrooms
1 lg. jar spaghetti sauce (or enough to coat pastas good)
1 1/2 lb. shredded mozzarella cheese
1 pkg. sliced pepperoni

Cook pastas. Brown meat with chopped onion and peppers.
Mix together with other ingredients, except pepperoni and
cheese. Layer in large casserole with pepperoni and cheese
ending with cheese on top. Bake at 400 for 15 min. or until
cheese melts and casserole is bubbly.

TURKEY TETRAZZINI

1 lb. spaghetti (uncooked)
1/2 cup chopped onion ( or to taste)
1/2 cup chopped red or green pepper (opt.)
1 clove garlic (I use garlic powder)
2 Tbs. butter
4 cans cream of mushroom soup
2 cups water
1 lb. shredded cheddar cheese
2 lb. diced cooked turkey (I use canned turkey)

Cook spaghetti according to package directions, until
just tender but not soft. In Dutch oven, cook onion,
chopped pepper and garlic in butter until tender. Blend
in soup and water, stir until smooth. Add 3/4 of the cheese
and continue cooking and stirring, on low heat until melted.
Add turkey, mix well. Put spaghetti in greased baking pans,
9x13 or two 8x8 or 9x9, or whatever fits. Pour turkey mixture over spaghetti, mix. Sprinkle remaining cheese over. Bake in a 425 oven until sauce bubbles and browns a bit.

Here's a super easy one. Not really a casserole, you can do it all in one pot. I leave out the pimentos.

CHICKEN SPAGHETTI

1 lb cooked spaghetti (Use chicken bouillon cubes in the water – don't drain)

1 lb cubed Velveeta cheese

1 can cream of mushroom soup or cream of celery

Pimento

3 cans chicken (or one fryer cooked and cut up)


Cook spaghetti. Don’t drain. Add soup, cheese, then chicken and pimentos. Stir well. Will thicken on standing. Freezes well.

Some times I use it as i would rice. I cook it and add so sesame seed oil to tasted.

My daughter like it with italian dressing and parm. cheese

Here is a site with all kinds of recipes using noodles etc.

I LOVE to make Jewish Kugel.

http://pasta-recipes.epicurean.com/a...p?title=Noodle

Good luck and enjoy

Simple: Cooked noodles butter salt and pepper to taste and boiled shrimp.

If you like a creamer sauce add o can cream of mushroom soup and 1 can milk.

Hot and yummy.

Not weird this is a German dish my mom made this all the times. She sometimes would change it if she didn't have eggs and use just bacon and onions.

This is an very very good SPAGHETTI SOUP

1-lb ground beef (we have also made it with ground soy for our vegetarian friends)
1/2 cup chopped onion
1 small green pepper chopped
1 medium carrot chopped
2 cloves garlic minced
2-1/2 c water
2 14.5 oz cans diced tomatoes
1 13-15 oz jar spagetti sauce
1 T sugar
1/2 t dried italian seasoning
1/2 t salt
1/4 t pepper
2 oz dried spaghetti broken into 2" pieces ( I add a little more)

cook meat, onion pepper celery carrot and garlic until veggies are tender and meat no longer pink

add all other ingredients except spaghetti and bring to boil....add spaghetti..simmer until spagetti is tender...

(serves 6)......I usually add a little parm. cheese to top

Hi,
Summer Corn Fettuccine Recipe courtesy Rachael Ray

Yield: 4 to 6 servings


Directions
This pasta tastes like corn chowder, a summer favorite of mine. Bring home a bushel of corn at summers end and cook, scrape and freeze summer fresh flavor by making your own frozen corn kernels.

Ingredients
Salt
1 pound fettuccine
Extra-virgin olive oil, for drizzling
6 slices smoky bacon, chopped
6 ears corn on the cob, shucked
3 shallots, finely chopped
1 small red bell pepper, seeded and chopped
Freshly ground black pepper
1 cup half-and-half or cream - whatever you put in your morning coffee
1/2 cup chicken stock or dry white wine
2 tablespoons chopped fresh thyme leaves
A few dashes hot sauce or 1 or 2 pinches cayenne pepper
1 cup grated Parmigiano-Reggiano or Pecorino Romano
1/2 cup torn sweet basil leaves or 1/4 cup chopped tarragon leaves
Bring a large pot of water to boil over medium heat. Salt the water, add the pasta and cook to al dente.
Meanwhile, heat a large skillet with a drizzle of extra-virgin olive oil over medium to medium-high heat. Add the bacon and cook a few minutes until rendered and crisp. Put a small bowl inverted into a large bowl, steady the corn cobs on the smaller bowl and scrape the ears. Add 3/4 of the scraped corn and any corn liquid to the pan with the bacon. Add the shallots and red pepper and liberally season with salt and pepper, to taste. Cook until the vegetables are tender, 5 to 6 minutes.
Add the remaining corn and half-and-half to a food processor and puree until smooth.
Pour the stock or wine into the corn and vegetables, and simmer over low heat for a minute to reduce. Stir in the thyme and corn-cream mixture and cook for 3 to 4 minutes, stirring frequently, to thicken. Add the hot sauce or cayenne and season with salt and pepper, to taste.
Drain the pasta and add it to a large serving bowl. Pour in the sauce, add a couple of handfuls of cheese, about 1/2 cup and toss. Top with torn basil or chopped tarragon and pass the remaining cheese at the table.

note: We put chopped cooked chicken in it also for a full supper dish. Good Luck, Debbie

My Grandma was German and made it too. She always added green beans.