Glenna’s Spaghetti Salad

This is so simple, and tasty. Thanks Glenna.

• 1 pound cooked with 1 teaspoon of oil
• 4 green onions, chopped
• 2 stalks celery, chopped
• 1 cucumber, sliced
• 1 bottle of Viva Italian Dressing

Cook spaghetti with 1 teaspoon of oil in the water. Drain and let cool

Mix with chopped vegetables and dressing.

Speghetti Pie

It's the best of both worlds, Pizza and Pasta.

INGREDIENTS


Crust
7oz uncooked vermicelli or spaghetti
1egg
1/3cup grated Parmesan cheese

Filling
1lb lean (at least 80%) ground beef
1/2cup chopped green bell pepper
1/4cup chopped onion
1jar (14 oz) tomato pasta sauce

Topping
1/4cup light cream cheese with roasted garlic (from 8-oz container)
1cup shredded mozzarella cheese (4 oz)

.DIRECTIONS
1 Cook and drain vermicelli as directed on package.
2 Meanwhile, heat oven to 350°F. Spray 9 1/2-inch glass deep-dish pie plate with cooking spray.
3 In large bowl, beat egg. Stir in Parmesan cheese. Add cooked vermicelli; toss to coat. Spoon mixture evenly into pie pan, pushing mixture up sides of pan to form crust.
4 In 12-inch skillet, cook ground beef, bell pepper and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in pasta sauce. Spoon evenly into vermicelli-lined pie pan.
5 In small bowl, mix topping ingredients. Drop mixture by rounded teaspoons over filling.
6 Bake 25 to 30 minutes or until pie is thoroughly heated and crust is light golden brown. Let stand 10 minutes. To serve, cut into wedges. .

Chicken Tetrazzini

what you need

1/2 lb. spaghetti, uncooked

1 lb.  boneless skinless chicken breasts, cut into bite-size pieces

1 red pepper, chopped

2 cups  sliced fresh mushrooms

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

1/4 cup  flour

1 can (14 oz.) fat-free reduced-sodium chicken broth

3 Tbsp.  KRAFT Grated Parmesan Cheese, divided

1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese

make it

HEAT oven to 350°F.

COOK spaghetti in large saucepan as directed on package. Meanwhile, cook chicken and vegetables in large nonstick skillet 5 min. or until chicken is no longer pink. Remove from skillet; cover to keep warm.

BRING Neufchatel, flour and broth to boil in same skillet, stirring constantly with whisk; simmer on medium-low heat 5 min., stirring frequently.

DRAIN spaghetti; return to saucepan. Add Neufchatel sauce, chicken mixture and 2 Tbsp. Parmesan; mix well. Spoon into 2-qt. casserole; cover.

BAKE 25 min. Top with mozzarella and remaining Parmesan; bake, uncovered, 2 min. or until mozzarella is melted

uh oh spaghetti o's

Let's have spaghetti for diner.  This recipe is easy, because you get to use your crock pot. Everyone loves spaghetti-- kids from 2 to 92.

This is what you need:
1lb of ground meat. at least 80% lean.
1 small onion
1 small green pepper
2 to 3 cloves of  garlic
1 stalk of celery
1 C mushrooms sliced.
1 medium tomato
1 can of diced tomatoes
1 jar of marinara style pasta sauce
2 T Italian seasoning
2 T balsamic vinegar
1 T salt
1/2 t black pepper
1 T seasonings salt like Lawry's

chop the celery, pepper onion mushrooms and onion and tomato. Set them aside.
In a large skillet brown the ground meat. at the seasonings, salt, pepper and vinegar.
Turn on the crock pot to warm. add the jarred sauce the can of tomatoes and the ground meat.
add the onions, peppers, mushrooms garlic and tomato to the skillet you browned the meat in at a little salt. slowly cook until the the vegetables are translucent but still have a little crunch.
add them to the crock pot.
simmer for 4 hours. Sit back relax.
When it is time Serve over cooked spaghetti noodles. yummy
this recipe has many servings so freeze some of the sauce or take it to a party.

Enjoy