Welcome to Thursday Coffee Hour. This is an open topic thread so help yourself to the goodies and sit a spell and let us know what is new with you. One of my go to recipes when I need to get my brother to eat is spaghetti. Spaghetti is a long, thin, cylindrical, solid pasta. There are numerous sauces that can be put over spaghetti from heavy meat sauces to light oil and herbs. Here are a few of the ways that I've made spaghetti over the years.
Italian Sausage Spaghetti
You can use either hot or mild sausage depending on how spicy you like things.
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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8 ounces spaghetti, cooked
1 cup Italian five cheese
1 pound Italian sausage -- remove from casings
8 ounces mushroom caps -- crimini or baby bella
29 ounces no salt added diced tomatoes -- drained
16 ounces no salt added tomato sauce
6 ounces no salt added tomato paste
1 tablespoon Dijon mustard
1 tablespoon low sodium Worcestershire sauce
2 teaspoons Italian seasoning
1 teaspoon seasoned salt
¼ teaspoon seasoned pepper
⅛ teaspoon crushed red pepper
1 small onion -- diced
2 cloves garlic -- minced
1 cup red wine
1 tablespoon olive oil
1 large red pepper -- diced
2¼ ounces black olives -- sliced
Heat oil in a Dutch oven. Add sausage, onion, garlic, red pepper and mushrooms. Cook until meat in no longer pink and vegetables are softened. Add tomatoes, tomato sauce, tomato paste, olives, salt, pepper, crushed red pepper, mustard, wine and Worcestershire sauce. Heat to boiling. Reduce heat and simmer for 30 minutes.
Boil spaghetti according to package and drain. Serve sauce over spaghetti and top with cheese.
Per Serving: 465 Calories; 28g Fat (56.3% calories from fat); 21g Protein; 29g Carbohydrate; 10g Dietary Fiber; 64mg Cholesterol; 978mg Sodium. Exchanges: ½ Grain (Starch); 1 Lean Meat; 2½ Vegetable; 0 Fruit; 3½ Fat; 0 Other Carbohydrates.
Spaghetti and Dijon Meatballs
The dijon mustard gives these meatballs a bit of tang.
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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1 pound ground beef, extra lean
1 small onion -- diced and divided
2 cloves garlic -- minced and divided
½ cup panko
½ teaspoon seasoned salt
¼ teaspoon seasoned pepper
1 tablespoon Dijon mustard
1 whole egg
½ teaspoon Italian seasoning
¼ cup red wine
16 ounces no salt added tomato sauce
6 ounces no salt added tomato paste
2¼ ounces black olives -- sliced and drained
14½ ounces no salt added diced tomatoes -- drained
4½ ounces mushrooms -- sliced and drained
½ cup red wine
1 tablespoon low sodium Worcestershire sauce
½ teaspoon seasoned salt
¼ teaspoon Italian seasoning
8 ounces spaghetti -- cooked
4 ounces Italian five cheese
In a large bowl put ground beef, 2 tablespoons of the onion, half of the garlic, ½ teaspoon seasoned salt, ¼ teaspoon seasoned pepper, Dijon mustard, egg, ½ teaspoon Italian seasoning, ½ cup breadcrumbs and ¼ cup red wine. Mix thoroughly.
Shape meat mixture into 1-inch balls and fry in large fry pan in batches if necessary until browned on all sides. Remove from pan.
In same pan add tomatoes, tomato sauce, tomato paste, ½ cup red wine, olives, mushrooms, Worcestershire sauce, ½ teaspoon seasoned salt, ¼ teaspoon seasoned pepper and 1 teaspoon Italian seasoning. Mix thoroughly scraping up all the browned bits from the bottom of the pan. Heat to boiling.
Add meatballs and lower heat. Simmer for 30 minutes.
Top spaghetti with sauce and meatballs. Sprinkle with cheese.
Per Serving: 397 Calories; 15g Fat (35.5% calories from fat); 22g Protein; 39g Carbohydrate; 4g Dietary Fiber; 76mg Cholesterol; 504mg Sodium. Exchanges: 1½ Grain(Starch); 1½ Lean Meat; 2 Vegetable; 0 Fruit; 1½ Fat; 0 Other Carbohydrates.
Spaghetti With Marinara Meat Sauce
Marinara sauce takes a bit of work but the results are definitely worth it.
Serving Size: 12
Amount Measure Ingredient -- Preparation Method
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1 pound extra lean ground beef
1 medium sweet onion -- diced
4 cloves garlic -- minced
1 medium red bell pepper -- diced
½ cup celery -- diced
½ cup carrots -- diced
6 ounces mushrooms -- sliced
4¼ ounces black olives -- drained and diced
14½ ounces tomatoes, low sodium -- diced
16 ounces no salt added tomato sauce
6 ounces no salt added tomato paste
1 cup red wine
2 tablespoons olive oil
1 teaspoon basil
1 teaspoon oregano
1 teaspoon rosemary
½ teaspoon salt
½ teaspoon crushed red pepper
1 teaspoon fennel seeds
2 tablespoons low sodium Worcestershire sauce
16 ounces spaghetti -- cooked
2½ ounces Parmesan cheese -- shredded
Add beef to large saucepan and cook until no pink remains. Drain.
Add oil, onions, garlic, celery, carrots and red bell pepper. Cook until onions are soft and translucent and other vegetables have softened. About 15 minutes.
Grind basil, oregano, rosemary, fennel seeds, salt and crushed red pepper with a motor and pestle.
Add mushrooms, olives, tomatoes, tomato sauce, tomato paste, red wine, Worcestershire sauce and spice mix. Heat to boiling.
Reduce heat and simmer for one hour.
Cook spaghetti according to package directions. Pour sauce over and top with cheese.
Per Serving: 355 Calories; 12g Fat (32.6% calories from fat); 17g Protein; 41g Carbohydrate; 4g Dietary Fiber; 31mg Cholesterol; 372mg Sodium. Exchanges: 2 Grain (Starch); 1½ Lean Meat; 1½ Vegetable; 0 Fruit; 1½ Fat; 0 Other Carbohydrates.
Spaghetti with Italian Sausage Meatballs
This is a nice change from ground beef meatballs.
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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1 cup Italian five cheese
16 ounces spaghetti
3 tablespoons olive oil -- divided
Meatballs
1 pound pork sausage bulk
1 whole egg
½ cup panko
½ teaspoon fennel seed -- crushed
½ teaspoon Italian seasoning -- crushed
¼ cup Italian five Cheese
Sauce
14½ ounces tomatoes with green pepper, celery, onion -- drained
1 whole shallot -- minced
2 cloves garlic -- minced
2¼ ounces black olives -- sliced and drained
1 whole roasted sweet red peppers -- diced
½ cup red wine
4 ounces mushroom caps -- sliced
6 ounces no salt added tomato paste
16 ounces no salt added tomato sauce
¼ teaspoon dried rosemary
¼ teaspoon dried thyme
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon dried tarragon
¼ teaspoon dried marjoram
½ teaspoon seasoned salt
¼ teaspoon seasoned pepper
1 tablespoon low sodium Worcestershire sauce
1 tablespoon balsamic vinegar
Mix all the meatball ingredients together and form into 1 inch meatballs.
Add 2 tablespoons of oil to 12 inch frying pan or Dutch oven. Heat frying pan to medium-high. Add meatballs and brown on all sides. Remove from pan and drain on paper towels.
Add remaining 1 tablespoon olive oil to pan and add shallots and cook until softened.
Add garlic and cook until fragrant about 30 seconds.
Add wine and stir to get all the browned bits.
Add remaining sauce ingredients and heat until boiling. Do not add spaghetti or cheese.
Reduce heat and add meatballs back in.
Simmer for 30 minutes.
Make spaghetti according to package directions.
Serve over spaghetti. Sprinkle cheese on top.
Per Serving: 621 Calories; 28g Fat (41.3% calories from fat); 28g Protein; 63g Carbohydrate; 5g Dietary Fiber; 87mg Cholesterol; 894mg Sodium. Exchanges: 3 Grain (Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1½ Fat; 0 Other Carbohydrates.
Leftover Spaghetti
I tend to try and find a use for leftover ingredients. This time it came out spaghetti.
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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8 ounces spaghetti, cooked
1 cup Italian Five Cheese
½ pound Italian sausage
½ pound extra lean ground beef
4 ounces mushroom caps -- sliced
14½ ounces no salt added diced tomatoes -- drained
8 ounces no salt added tomato sauce
6 ounces no salt added tomato paste
1 whole roasted red pepper -- diced
1 small red onion -- diced
1 clove garlic -- minced
½ teaspoon fennel seed
1 tablespoon Dijon mustard
1 tablespoon low sodium Worcestershire sauce
2 teaspoons Italian seasoning
1 teaspoon seasoned salt
¼ teaspoon seasoned pepper
1 cup red wine
2¼ ounces black olives -- sliced
1 tablespoon olive oil
Heat oil in Dutch oven or large frying pan. Add sausage, beef, onions, and mushrooms. Cook until no pink remains in the meat and onion and mushrooms have softened.
Add tomatoes, tomato sauce, tomato paste, Dijon, Worcestershire sauce, salt, pepper, fennel seed, Italian seasoning, crushed red pepper, garlic, olives, roasted red peppers, and wine. Heat to boiling.
Reduce heat to simmer and cook sauce for 30 minutes.
Serve over spaghetti and sprinkle cheese on top.
Per Serving: 403 Calories; 23g Fat (54.3% calories from fat); 21g Protein; 23g Carbohydrate; 4g Dietary Fiber; 62mg Cholesterol; 779mg Sodium. Exchanges: ½ Grain(Starch); 1½ Lean Meat; 2 Vegetable; 0 Fruit; 2½ Fat; 0 Other Carbohydrates.
Spaghetti Carbonara
Make sure the spaghetti is hot. That heat will cook the raw eggs.
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
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16 ounces spaghetti -- cooked and drained
4 ounces pancetta -- diced
2 large garlic cloves -- minced
2 tablespoons extra virgin olive oil
2 whole eggs
¾ cup Parmesan cheese -- grated
1 tablespoon fresh parsley -- chopped fine
Cook spaghetti according to package instructions timing it to be finished just as you finish the sauce. Reserve some of the water.
In large skillet heat oil and fry pancetta until starting to crisp about three to four minutes. Add garlic and cook for one more minute. Toss the spaghetti with the pancetta and garlic heating through for about 2 minutes.
Mix eggs and Parmesan. Off heat add to spaghetti mixing thoroughly but making sure not to scramble the eggs. Loosen sauce with pasta water until it reaches desired consistency. Sprinkle with parsley to serve.
Per Serving: 429 Calories; 12g Fat (25.5% calories from fat); 21g Protein; 57g Carbohydrate; 2g Dietary Fiber; 92mg Cholesterol; 725mg Sodium. Exchanges: 4 Grain(Starch); 1½ Lean Meat; 0 Vegetable; 1½ Fat.
Meatless Spaghetti
A spaghetti recipe so good you won't miss the meat.
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
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8 ounces spaghetti -- cooked
1 tablespoon olive oil
1 small onion -- minced
1 large clove garlic -- minced
4 ounces crimini mushrooms -- sliced
4½ ounces black olives -- sliced
14½ ounces no salt added diced tomatoes with basil, garlic & oregano -- drained
1 whole roasted red pepper -- diced
8 ounces no salt added tomato sauce
6 ounces no salt added tomato paste
½ cup red wine
1 teaspoon Italian seasoning
½ teaspoon seasoned salt
¼ teaspoon seasoned pepper
⅛ teaspoon crushed red pepper flakes
4 ounces low fat mozzarella cheese
Heat oil in large skillet over medium heat. Add onion and mushrooms and cook until onion softened and mushrooms have lost their water. Add garlic, tomato paste, and crushed red pepper flakes. Cook for 30 seconds. Add tomatoes, tomato sauce, olives, red pepper, wine, Italian seasoning, salt, and pepper. Heat to boiling. Reduce heat and simmer for 30 minutes. Serve over spaghetti with cheese on top.
Per Serving: 325 Calories; 9g Fat (24.6% calories from fat); 13g Protein; 46g Carbohydrate; 5g Dietary Fiber; 10mg Cholesterol; 467mg Sodium. Exchanges: 2 Grain(Starch); ½ Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.
Spaghetti Pie
A great main dish where spaghetti forms the pie crust.
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
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8 ounces spaghetti, cooked
1 tablespoon unsalted butter
1 whole egg -- beaten
½ cup Parmesan cheese -- shredded and divided
1 pound extra lean ground beef
1 small sweet onion -- diced
1 clove garlic -- minced
2¼ ounces black olives -- sliced
14½ ounces no salt added diced tomatoes with basil, garlic & oregano -- drained
6 ounces no salt added tomato paste
½ teaspoon fennel seeds
1 teaspoon seasoned salt
¼ teaspoon seasoned pepper
1½ teaspoons Italian seasoning
4 ounces Swiss cheese, low sodium
vegetable oil spray
Heat oven to 350°F.
Cook spaghetti in unsalted water until al dente. Drain and return to pot. Stir in butter until melted. Add egg and ¼ cup Parmesan cheese. Spray a 9 inch pie plate. Press spaghetti into pit plate on bottom and up sides to make a crust.
In large frying pan cook beef and onion until no pink remains and onion softens. Drain. Add tomatoes, olives, tomato paste, garlic, fennel seeds, salt, and pepper. Heat through. Spread Swiss cheese over spaghetti crust. Spread beef mixture over Swiss cheese. Sprinkle remaining ¼ cup of Parmesan over top. Bake 20 to 25 minutes or until bubbly.
Per Serving: 426 Calories; 24g Fat (51.9% calories from fat); 27g Protein; 24g Carbohydrate; 4g Dietary Fiber; 115mg Cholesterol; 550mg Sodium. Exchanges: ½ Grain(Starch); 3½ Lean Meat; 1½ Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates.
Meat and Mushroom Spaghetti
An easy to make spaghetti with just a hint of heat.
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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1 tablespoon olive oil
1 medium shallot -- minced fine
8 ounces crimini mushrooms -- sliced
1 pound extra lean ground beef
1 clove garlic -- minced fine
6 ounces no salt added tomato paste
⅛ teaspoon crushed red pepper flakes
1 teaspoon Italian seasoning
1 teaspoon seasoned salt
¼ teaspoon seasoned pepper
½ cup red wine
1 tablespoon low sodium Worcestershire sauce
14½ ounces no salt added diced tomatoes with basil, garlic & oregano -- drained
1 large roasted red pepper
2¼ ounces black olives -- drained & sliced
16 ounces no salt added tomato sauce
8 ounces spaghetti -- cooked
4 ounces grated fresh Parmesan cheese
Heat oil in large frying pan on medium high. Add shallot, mushrooms, and ground beef. Cook until no pink remains in meat.
Add garlic, tomato paste, salt, pepper, and red pepper flakes. Cook for one minute or until fragrant.
Add red wine and Worcestershire sauce and heat stirring up the brown bits.
Add tomatoes, olives, and roasted pepper. Heat for one minute.
Add tomato sauce and heat until boiling. Reduce heat and cover and simmer for 30 minutes.
Make the spaghetti according to package instructions.
Serve sauce over spaghetti with fresh cheese on top.
Per Serving: 404 Calories; 17g Fat (39.3% calories from fat); 23g Protein; 36g Carbohydrate; 4g Dietary Fiber; 50mg Cholesterol; 609mg Sodium. Exchanges: 1½ Grain(Starch); 2½ Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.