Type what you have

Ingredients

• ✓ spaghetti sauce
• ground beef
• spaghetti
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook beef in a large skillet over medium-high heat until crumbly and brown, 8 to 10 minutes. Stir spaghetti sauce into beef. Reduce heat and simmer.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Stir in spaghetti; cook until al dente, 8 to 10 minutes. Drain.
4. 4 Add spaghetti to meat mixture; mix well. Transfer to a 9x13-inch dish. Top with Cheddar cheese.
5. 5 Bake in the preheated oven until heated through and cheese is bubbly, about 30 minutes.

By Wendy

Ingredients

• ✓ spaghetti sauce
• mostaccioli pasta
• ground beef
• onion
• mozzarella cheese
• mushroom

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch casserole dish.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in mostaccioli and return to a boil. Cook mostaccioli uncovered, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain well.
3. 3 Meanwhile, cook ground beef and onion in a skillet over medium heat until browned.
4. 4 Combine spaghetti sauce, mozzarella cheese, mushrooms, mostaccioli, and ground beef mixture in a large bowl; transfer to the prepared casserole dish.
5. 5 Bake in the preheated oven until very hot, about 20 minutes.

By jojolyn

Ingredients

• ✓ spaghetti sauce
• crabmeat
• cream cheese
• cheddar cheese
• old bay seasoning
• worcestershire sauce
• black pepper
• kosher salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spread the spaghetti sauce in an even layer in the bottom of an 8 or 9 inch square baking dish. In a medium bowl, mix together the crabmeat, cream cheese, and Cheddar cheese. Season with Old Bay, Worcestershire sauce, pepper, and salt. Spoon over the spaghetti sauce layer, and spread evenly.
3. 3 Bake for 40 minutes in the preheated oven, or until the top is golden brown. Serve immediately with thinly sliced baguettes or crackers.

By Chrissy DeCosmo Fessler

Ingredients

• ✓ spaghetti sauce
• spaghetti
• corned beef
• chicken bouillon
• italian seasoning
• garlic powder
• onion

Instructions

1. 1 Dissolve bouillon in boiling water. Break spaghetti noodles in half and add to boiling water until done.
2. 2 Over medium heat empty can of corned beef onto a skillet. Add spaghetti sauce to meat. Stir until heated; corned beef will come apart and a thick sauce will form. If desired, add Italian seasoning, garlic powder, dry onion, or any other spices.
3. 3 Once noodles are done, drain and combine with corned beef sauce.

By Lymari

Ingredients

• ✓ spaghetti sauce
• penne pasta
• butter
• white onion
• green bell pepper
• ground pork
• sour cream

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.
2. 2 While the pasta is cooking, melt butter in a large pot over medium heat. Add onion and bell pepper; sauté until translucent, about 5 minutes. Add ground pork and cook until evenly browned and crumbly, 7 to 10 minutes. Drain excess fat and transfer to a bowl.
3. 3 Pour spaghetti sauce into the same pot and heat over medium heat until bubbling, 3 to 5 minutes. Add cooked penne and pork mixture, then stir in sour cream. Cook until heated through, about 5 minutes.

By April

Ingredients

• ✓ spaghetti sauce
• zucchini
• pork sausage
• bread crumb
• parmesan cheese
• garlic
• mozzarella cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Trim stems from zucchini and slice lengthwise. Scoop out seeds to create boats and place them in a large bowl. Add sausage, bread crumbs, Parmesan cheese, and garlic; mix to combine.
3. 3 Stuff zucchini boats with sausage mixture and arrange in a 9x13-inch baking pan. Pour spaghetti sauce over the top and cover with aluminum foil.
4. 4 Bake in the preheated oven until sausage is browned and cooked through, about 45 minutes. Remove foil and sprinkle with mozzarella cheese; continue to cook until cheese is melted, about 15 minutes more.
5. 5 Enjoy!

By LTHASKINS

Ingredients

• ✓ spaghetti sauce
• oregano
• basil
• chicken breast
• cooking spray
• garlic
• mozzarella cheese
• turkey pepperoni

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Rub oregano and basil over chicken breasts.
3. 3 Spray a large skillet with cooking spray and heat over medium-high heat. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Add chicken; cook until browned and no longer pink in the center, about 5 minutes per side.
4. 4 Pour half of the spaghetti sauce into a large baking dish. Lay chicken breasts on top. Coat chicken with remaining spaghetti sauce. Scatter mozzarella cheese over sauce. Arrange 6 pepperoni slices over each chicken breast.
5. 5 Bake in the preheated oven until cheese is melted, about 10 minutes.

By FatherKnowsBest

Ingredients

• ✓ spaghetti sauce
• canola oil
• bread crumb
• all-purpose flour
• parmesan cheese
• egg
• eggplant
• garlic powder

Instructions

1. 1 Heat canola oil to 350 degrees F (175 degrees C) in a large saucepan over medium-high heat.
2. 2 Mix bread crumbs, flour, and 1/2 cup Parmesan cheese together in a bowl. Place eggs in a small bowl.
3. 3 Dip eggplant slices in the eggs, then the bread crumb mixture. Drop into oil a few slices at a time until breading turns golden brown, about 2 1/2 minutes. Drain on paper towels.
4. 4 Heat spaghetti sauce in a saucepan over medium heat until heated through, about 10 minutes. Stir in remaining 1/4 cup Parmesan cheese and garlic powder.

By TeenChef99

Ingredients

• ✓ spaghetti sauce
• cooking spray
• cornmeal
• pizza dough
• spaghetti
• meatball
• mozzarella cheese
• butter
• garlic salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a large baking sheet with cooking spray and sprinkle lightly with cornmeal.
2. 2 Roll pizza dough on a floured work surface into a 9x12-inch rectangle.
3. 3 Mix spaghetti with spaghetti sauce in a bowl until pasta is coated. Spread spaghetti and sauce down the center of the dough rectangle, leaving about 1 inch at the top and bottom uncovered. Spread meatballs in a line down the center of the spaghetti. Sprinkle mozzarella cheese over spaghetti and meatballs. Roll the dough over the filling, starting at a long edge. Pinch ends and seam tightly closed. Transfer roll to the prepared baking sheet.
4. 4 Bake in the preheated oven until crust is browned and filling is hot, 20 to 25 minutes. Brush roll with melted butter and sprinkle with garlic salt. Serve warm or cold.

By sanzoe

Ingredients

• ✓ spaghetti sauce
• spaghetti
• ground beef
• cream cheese
• garlic
• italian seasoning
• garlic salt
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
3. 3 Meanwhile, heat a skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain fat and stir in spaghetti sauce.
4. 4 Drain spaghetti and place in a bowl. Add cream cheese, garlic, Italian seasoning, and garlic salt. Stir until cream cheese is melted and spaghetti is thoroughly coated. Spread a small amount of meat sauce in the bottom of the prepared baking pan; put spaghetti on top and top with remaining meat sauce. Sprinkle Parmesan and mozzarella cheeses on top.
5. 5 Bake in the preheated oven until bubbly, about 30 minutes.

By Jennifer Mount

Ingredients

• ✓ spaghetti sauce
• ground beef
• onion
• cream cheese
• sour cream
• cooking spray
• egg noodle
• mozzarella cheese
• cheddar cheese

Instructions

1. 1 Heat a large skillet over medium heat. Cook and stir beef and onion in the hot skillet until beef browns and onion softens, 5 to 7 minutes. Drain and discard grease.
2. 2 Add spaghetti sauce, cream cheese, and sour cream to the skillet. Mix well.
3. 3 Spray a 5-quart slow cooker with cooking spray. Layer noodles, beef mixture, and cheeses in the slow cooker. Repeat layers as necessary until cooker is full.
4. 4 Cover and cook on High for 2 hours. Switch to Low and cook until noodles are soft and cheeses are melted, about 2 hours more.

By Rachel

Ingredients

• ✓ spaghetti sauce
• cooking spray
• vegetable oil
• onion
• green pepper
• salad dressing mix
• ground beef
• spaghetti
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish with cooking spray.
2. 2 Heat oil in a wide pan over medium-high heat. Saute onion and bell pepper in the hot oil until soft, 5 to 7 minutes.
3. 3 Mix Italian dressing mix into ground beef and add to the hot pan; saute until browned and crumbly, 5 to 7 minutes. Drain. Add spaghetti sauce and simmer over medium heat for 15 minutes.
4. 4 Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and add beef mixture; mix well. Transfer to the prepared casserole dish and top with Cheddar cheese.
5. 5 Bake in the preheated oven until cheese is browned, about 10 minutes.

By Michelle Marcos

Ingredients

• ✓ spaghetti sauce
• elbow macaroni
• ground beef
• pearl onion
• corn kernel
• italian seasoning
• salt
• cheddar cheese
• monterey jack cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Return drained macaroni to the pot.
2. 2 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until partially browned, 3 to 5 minutes; add pearl onions, corn, and Italian seasoning. Continue to cook and stir until the beef is no longer pink, about 2 minutes. Place a cover on the skillet and cook until the onions are heated through, 3 to 5 minutes. Drain and discard excess fat. Add beef mixture to macaroni.
3. 3 Pour spaghetti sauce over the beef and pasta; stir to coat. Heat over medium-low heat, stirring occasionally, until hot, about 5 minutes.
4. 4 Season pasta mixture with salt and more Italian seasoning, as needed; top with Cheddar-Monterey Jack cheese blend to serve.

By MARYFLOWERS

Ingredients

• ✓ spaghetti sauce
• ground beef
• water
• ricotta cheese
• mozzarella cheese
• parmesan cheese
• parsley
• egg
• lasagna noodle
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook and stir ground beef in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Turn off the heat; drain and discard grease.
3. 3 Stir spaghetti sauce into the skillet. Pour water into the empty sauce jar; cover, shake well, then pour liquid into the skillet. Stir until beef and sauce are well combined.
4. 4 Mix ricotta cheese, 1 1/4 cups mozzarella, 1/4 cup Parmesan, parsley, and egg together in a bowl until well blended.
5. 5 Spread 1 cup meat sauce over the bottom of a 9x13-inch baking dish. Top with 3 lasagna noodles, 1/3 of the ricotta mixture, and 1 cup meat sauce. Repeat layers twice more with noodles, ricotta mixture, and meat sauce. Top with remaining noodles and meat sauce, then sprinkle remaining mozzarella and Parmesan over top.
6. 6 Spray a sheet of aluminum foil with cooking spray. Place the sheet, sprayed-side down, over the baking dish and seal tightly.
7. 7 Bake in the preheated oven for 45 minutes. Remove the foil and continue to bake until heated through, about 15 more minutes. Let stand for 15 minutes before serving.

By Kraft

Ingredients

• ✓ spaghetti sauce
• basil
• pine nut
• ricotta cheese
• salt
• pepper
• eggplant
• olive oil
• parmesan cheese

Instructions

1. 1 Combine basil, pine nuts, ricotta cheese, and salt and pepper to taste in medium size bowl. Place bowl in refrigerator.
2. 2 Coat eggplant slices lightly with olive oil. Place in large saucepan over medium heat, apply pressure to release moisture from eggplant. Remove eggplant sliced when tender. Allow slices to cool to room temperature.
3. 3 Spread a dollop of ricotta mixture over eggplant; roll up the slice of eggplant. Spoon marinara sauce over each rollati and sprinkle with Parmesan cheese.

By lorin

Ingredients

• ✓ spaghetti sauce
• lasagna noodle
• olive oil
• garlic
• spinach
• ricotta cheese
• mozzarella cheese
• salt
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain; lay noodles flat onto a flat surface.
3. 3 Heat olive oil in a small skillet over medium heat. Add garlic; cook and stir until fragrant, about 2 minutes. Transfer garlic to a large bowl. Add spinach, ricotta cheese, mozzarella cheese, and salt to the bowl; stir until evenly combined.
4. 4 Spread a heaping 1/4 cup spinach mixture into middle of each lasagna noodle. Roll noodles firmly around filling; arrange in a baking dish. Pour spaghetti sauce over rolls. Cover dish with aluminum foil.
5. 5 Bake in the preheated oven for 30 minutes. Remove foil; continue baking 5 minutes more. Sprinkle Parmesan cheese over rolls to serve.

By Chickentarian

Ingredients

• ✓ spaghetti sauce
• chicken breast
• salt
• pepper
• ricotta cheese
• spinach
• garlic
• egg
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Season chicken breasts with salt and pepper to taste. Slit open on the side for stuffing; set aside.
3. 3 In a medium bowl, combine the ricotta, spinach, garlic, eggs and 3/4 of the cheese. Mix well and stuff each breast with 1/4 of the mixture; secure with toothpicks and place stuffed breasts in a lightly greased 9x13 inch baking dish. Pour sauce over all and sprinkle with remaining cheese.
4. 4 Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until chicken is cooked through and juices run clear.

By Maria Fontana

Ingredients

• ✓ spaghetti sauce
• pizza crust dough
• ham
• capacola sausage
• salami
• pepperoni sausage
• garlic powder
• mozzarella cheese
• onion
• mushroom
• green bell pepper

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Let dough rise according to package instructions, then punch down, and divide into 4 pieces.
2. 2 On a floured surface, roll each piece of dough into a long oval shape. Spread each with sauce, then layer with ham, capacola, salami, and pepperoni. Sprinkle with garlic powder, then top with mozzarella, onion, mushrooms and bell pepper. Bring the long sides together over the center, and pinch together to seal. Turn over, so that the seam is on the bottom, and place on an ungreased baking sheet. With a sharp knife, cut 3 diagonal slices to allow the steam to escape.
3. 3 Bake in preheated oven for 20 to 30 minutes, or until golden brown.

By Heather Bales Perez-Arevalo

Ingredients

• ✓ spaghetti sauce
• red bell pepper
• egg
• instant rice
• onion
• worcestershire sauce
• salt
• black pepper
• ground beef
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of water to a boil. Reduce heat to medium; add bell peppers and cook until slightly softened, about 5 minutes. Drain and rinse with cold water.
3. 3 Combine 3 cups spaghetti sauce, eggs, rice, onion, Worcestershire sauce, salt, and black pepper together in a bowl. Crumble in ground beef; stir until thoroughly combined.
4. 4 Place peppers in a large baking dish, top-sides up; fill with beef mixture. Pour remaining 2 cups spaghetti sauce over peppers. Cover dish with aluminum foil.
5. 5 Bake in the preheated oven until peppers tender, filling set, and an instant-read thermometer inserted into middle of peppers reads at least 160 degrees F (70 degrees C), 55 to 60 minutes. Top each pepper with 1 tablespoon cheese.

By Barry LaRoche

Ingredients

• ✓ spaghetti sauce
• spaghetti squash
• olive oil
• salt
• black pepper
• mozzarella cheese
• ricotta cheese
• egg
• parmesan cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Brush the inside of squash halves with olive oil; season with salt and pepper. Place cut-sides up on a baking sheet.
3. 3 Bake in the preheated oven until softened, about 45 minutes. Remove from the oven and let cool until easily handled, 5 to 10 minutes.
4. 4 Scrape out strands of squash with a fork and transfer them to a bowl. Adjust the oven temperature to 350 degrees F (175 degrees C).
5. 5 Mix 1/2 of the mozzarella cheese, ricotta cheese, egg, and Parmesan cheese together in a bowl. Stir into squash. Stir in 2 or 3 tablespoons spaghetti sauce to turn mixture pink.
6. 6 Spread 1/2 of the squash mixture in a 9x13-inch baking dish. Spoon 1/2 of the spaghetti sauce on top. Sprinkle with 1/2 of the remaining mozzarella cheese. Layer remaining squash mixture, spaghetti sauce, and mozzarella cheese on top.
7. 7 Bake in the preheated oven until mozzarella cheese is melted and browned, 30 to 45 minutes.

By BJBP

Ingredients

• ✓ spaghetti sauce
• ground beef
• onion
• tomato
• salt
• black pepper
• mozzarella cheese
• crescent roll
• butter
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook and stir ground beef and onion in a cast iron skillet over medium-high heat until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Return to medium heat, add spaghetti sauce and diced tomatoes, and season with salt and pepper. Cook until thoroughly heated. Sprinkle with mozzarella cheese.
3. 3 Unroll crescent dough and arrange triangles over cheese in the skillet. Brush with butter; sprinkle with Parmesan cheese.
4. 4 Bake in the preheated oven until crust is golden brown, about 20 minutes.

By Ashley DeStefano

Ingredients

• ✓ spaghetti sauce
• ground beef
• onion
• water
• rotini pasta
• red bell pepper
• mushroom
• mozzarella cheese
• salt
• black pepper

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
2. 2 Add water, pasta, and spaghetti sauce to the skillet and bring to a boil, about 5 minutes. Cover and reduce heat to low. Simmer, stirring occasionally, for 15 minutes.
3. 3 Add bell peppers and mushrooms to the skillet and cook for 5 minutes.
4. 4 Sprinkle with mozzarella cheese, season with salt and pepper, and serve.

By The Healthy Wrestler

Ingredients

• ✓ spaghetti sauce
• ground turkey
• onion
• garlic
• oregano
• garlic powder
• basil
• rotini pasta
• chicken broth
• parmesan cheese

Instructions

1. 1 Heat a high-sided 12-inch skillet with a lid over medium heat. Add ground turkey, onion, and garlic; cook and stir until turkey browned, about 8 minutes. Season with oregano, garlic powder, and basil. Stir in rotini until well combined.
2. 2 Add pasta sauce and broth, making sure rotini is completely covered. Bring to a boil, then reduce heat, cover, and cook until rotini tender yet firm to the bite, 7 to 10 minutes.
3. 3 Top with Parmesan cheese to serve.

By FrackFamily5 CACT

Ingredients

• ✓ spaghetti sauce
• cooking spray
• multi-grain penne pasta
• spinach leaf
• chicken breast
• basil
• tomato
• neufchatel cheese
• milk
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish with cooking spray.
2. 2 Bring a large pot of unsalted water to a boil. Add penne. Cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes; add spinach to boiling water for the last minute. Drain and set aside.
3. 3 Grease a large nonstick skillet with cooking spray and place over medium-high heat. Cook and stir chicken and basil in the hot skillet for 3 minutes. Stir in tomatoes and spaghetti sauce; bring to a boil. Simmer on low heat until chicken is cooked through, stirring occasionally, about 3 minutes. Stir in Neufchâtel cheese until melted.
4. 4 Add penne-spinach mixture and 1/2 cup mozzarella cheese to the skillet; stir until well combined. Pour into the prepared casserole dish.
5. 5 Bake in the preheated oven until heated through, about 20 minutes. Top with remaining 1/2 cup mozzarella cheese and Parmesan. Continue baking until mozzarella is melted, about 3 minutes.

By Philadelphia

Ingredients

• ✓ spaghetti sauce
• ground beef
• onion
• instant rice
• water
• tomato
• tomato
• salt
• pepper
• green bell pepper

Instructions

1. 1 Brown beef and onion in a large skillet or medium stock pot over medium heat. Drain fat.
2. 2 Add rice, water, diced tomatoes, and stewed tomatoes. Season with salt and pepper. Simmer until rice is tender.
3. 3 Meanwhile, preheat the oven to 325 degrees F (165 degrees C).
4. 4 Cut tops off bell peppers and clean out seeds and membrane (you may have to slightly slice the bottom of peppers to make them stand up.) Fill peppers with meat mixture.
5. 5 Place in a casserole dish and bake in the preheated oven until peppers are tender, about 20 minutes. Served topped with spaghetti sauce.

By jcbrown1971

Ingredients

• ✓ spaghetti sauce
• ground beef
• onion
• red bell pepper
• tomato
• salsa
• taco sauce
• chili powder
• garlic
• bay leaf
• kidney bean

Instructions

1. 1 Cook ground beef, onion, and bell pepper in a large stockpot over medium-high heat until beef is browned, 7 to 10 minutes. Drain off excess fat.
2. 2 Stir in diced tomatoes, spaghetti sauce, salsa, taco sauce, chili powder, garlic, and bay leaf. Reduce the heat and simmer, stirring occasionally, for 1 1/2 hours.
3. 3 Stir in kidney beans and cook until heated through, 3 to 5 minutes. Discard bay leaf and serve.

By TUGORETZ

Ingredients

• ✓ spaghetti sauce
• mushroom
• pepperoni
• green bell pepper
• onion
• tomato paste
• garlic
• rigatoni pasta
• rotini pasta
• macaroni
• ricotta cheese
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Combine spaghetti sauce, mushrooms, pepperoni, green pepper, onion, tomato paste, and garlic in a large saucepan. Cover; simmer for one hour.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rigatoni, rotini, and macaroni and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Combine pasta, ricotta, 1 1/2 cups mozzarella, and Parmesan; add to a 9x13 inch baking dish, alternating and ending with sauce mixture. Top with remaining 1/2 cup mozzarella.
5. 5 Bake in the preheated oven for 30 minutes. Let stand 5 to 10 minutes before serving.

By Jan O'Leary Merzlak

Ingredients

• ✓ spaghetti sauce
• egg white
• water
• all-purpose flour
• bread crumb
• parmesan cheese
• basil
• oregano
• salt
• black pepper
• chicken breast
• butter-flavored cooking spray
• mozzarella cheese

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Pour spaghetti sauce into a saucepan over low heat.
2. 2 Whisk egg white and water together in a shallow bowl until evenly combined. Spread the flour out onto a plate. In a shallow bowl, mix the bread crumbs, Parmesan cheese, basil, oregano, salt, and black pepper until thoroughly combined.
3. 3 Dip the chicken breasts into the flour, and shake off loose flour; dip them into the egg white, then gently press into the seasoned crumbs. Shake off loose crumbs; spray both side of the chicken breasts with the cooking spray. Lay the chicken breasts onto a nonstick baking sheet.
4. 4 Bake the chicken breasts in the preheated oven until golden brown, 10 to 12 minutes. Remove from oven, and sprinkle with the mozzarella cheese; return to oven and bake until the cheese is melted and starting to brown, 1 to 2 more minutes. Serve topped with the hot spaghetti sauce.

By Farm Lady

Ingredients

• ✓ spaghetti sauce
• spaghetti squash
• olive oil
• kosher salt
• black pepper
• onion
• garlic
• ground chicken
• spinach
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Drizzle cut sides of spaghetti squash with 1 tablespoon olive oil and season with salt and pepper. Place on a sheet pan with the cut sides down.
3. 3 Roast in the preheated oven until a fork easily penetrates the skin, about 30 minutes. Remove from the oven and set aside until cool enough to handle. Shred flesh with a fork until it resembles spaghetti noodles; transfer to a colander to drain for 20 minutes. Lower oven temperature to 350 degrees F (175 degrees C).
4. 4 While squash is draining, heat remaining olive oil in a skillet over medium heat. Add onion; cook and stir for 2 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add ground chicken and season with salt and pepper. Cook until chicken is browned and crumbly with no pink remaining, 5 to 7 minutes. Remove from the heat and stir in spaghetti sauce.
5. 5 Transfer drained squash to a 9x13-inch casserole dish. Add sauce mixture, spinach, 1/2 of the mozzarella cheese and 1/2 of the Parmesan cheese; toss to combine. Sprinkle remaining cheeses over the top.
6. 6 Bake in the preheated oven until casserole is bubbling and cheeses have melted, about 20 minutes.

By MCabrera75

Ingredients

• ✓ spaghetti sauce
• pasta
• spinach
• ground beef
• onion
• garlic
• tomato sauce
• tomato paste
• mozzarella cheese
• bread crumb
• olive oil
• egg

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 8 to 12 minutes. Drain well.
2. 2 Meanwhile, cook spinach according to package directions.
3. 3 Meanwhile, brown ground beef, onion, and garlic in a large skillet over medium heat. Stir in spaghetti sauce, tomato sauce, and tomato paste; simmer for 10 minutes.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Combine pasta, spinach, mozzarella cheese, bread crumbs, olive oil, and eggs in a bowl. Transfer to a 9x13-inch baking dish; top with beef mixture.
6. 6 Bake in the preheated oven for 30 minutes.

By Amy Brolsma