Best Italian Spaghetti A La Kraft Recipes

SPAGHETTI BOLOGNESE

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, brown meat with onions and garlic in large nonstick skillet. Stir in tomatoes, tomato paste and dressing. Bring to boil; cook on medium-low heat 5 min. or until heated through, stirring occasionally.
• Drain pasta; place in large bowl. Add meat sauce; mix lightly. Sprinkle with cheese.

NICK'S AUTHENTIC ITALIAN SPAGHETTI

Steps:

• Heat oil on medium heat in a large, deep skillet. Add onion, carrots, and garlic and saute for 1 minute. Add ground beef and pork and continue to cook.
• When meat is browned and onions are soft, add tomatoes.
• When tomatoes have softened and have started to release their juices (about 4-5 min) add basil, sugar, salt and pepper (if you are whole tomatoes, mash the them with a potato masher or spatula to release all their juices).
• Simmer for at least 3 hours (and up to 6 hours), stirring occasionally. The longer you simmer, the better. Important: tomatoes burn easily so keep an eye on them and add beef broth a little at a time to thin sauce if needed.
• In a large pot, cook spaghetti in salted water to al dente, drain completely and return to pot. Add sauce to the spaghetti noodles and toss until noodles are covered.
• Serve immediately.

SPAGHETTI à LA PHILLY

Steps:

• Cook spaghetti as directed on package, omitting salt.
• Meanwhile, brown meat in large skillet sprayed with cooking spray. Add pasta sauce and cream cheese; mix well. Cook on low heat 3 to 5 min. or until cream cheese is completely melted and sauce is well blended, stirring frequently.
• Drain spaghetti. Add to pasta sauce mixture; mix lightly. Place on platter; sprinkle with Parmesan.

KRAFT TANGY ITALIAN SPAGHETTI SEASONING CLONE

Steps:

• Stick all of that in a container and give it a good shake. Add 2 tablespoons of the mixture to two 8 ounce cans of tomato sauce for a copycat Kraft Tangy Italian Spaghetti recipe. Add it to whatever you want, this stuff is tasty. policy | email us

SPINACH-PASTA TOSS

Steps:

• Bring tomatoes, pasta and water to boil in large saucepan; stir. Cover; simmer on medium-low heat 10 min. or just until pasta is tender.
• Add half the spinach; simmer, covered, 2 min. or just until wilted. Stir. Repeat with remaining spinach.
• Serve topped with cheese.

SPAGHETTI ALLA CARBONARA: THE TRADITIONAL ITALIAN RECIPE

Steps:

• Heat olive oil in a large skillet over medium heat; add guanciale (see Cook's Note). Cook, turning occasionally, until evenly browned and crispy, 5 to 10 minutes. Remove from heat and drain on paper towels.
• Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain and return to the pot. Let cool, stirring occasionally, about 5 minutes.
• Whisk eggs, half of the Pecorino Romano cheese, and some black pepper in a bowl until smooth and creamy. Pour egg mixture over pasta, stirring quickly, until creamy and slightly cooled. Stir in guanciale. Top with remaining Pecorino Romano cheese and more black pepper.

QUICK ITALIAN SPAGHETTI

Steps:

• In a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the tomato sauce, sugar, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add olives; simmer 5 minutes longer. Spoon over spaghetti; sprinkle with cheese and bacon bits if desired.

SPAGHETTI A LA PHILLY

Steps:

• COOK spaghetti as directed on package.
• MEANWHILE, brown meat in large skillet. Stir in sauce and cream cheese; cook on low heat 3 to 5 min. or until sauce is well blended and heated through, stirring frequently.
• DRAIN spaghetti. Add to sauce; mix lightly. Place on platter; top with Parmesan.

KRAFT SPAGHETTI PIE

Steps:

• Heat oven to 350°F.
• Brown meat in large skillet; drain. Return meat to skillet; stir in pasta sauce.
• Whisk eggs in large bowl until blended. Stir in Parmesan and 1/2 cup mozzarella. Add spaghetti; toss to evenly coat.
• Spread spaghetti mixture onto bottom and up side of 9-inch deep-dish pie plate sprayed with cooking spray; fill with meat mixture. Sprinkle with remaining mozzarella.
• Bake 25 to 30 min. or until pie is heated through and mozzarella is melted. Let stand 5 min. before cutting into wedges to serve.

SPAGHETTI ITALIAN

Steps:

• In a large skillet, brown sausage over medium heat; drain and set aside.
• In a large saucepan over medium heat, combine tomato sauce, diced tomatoes, bay leaves, Italian seasoning, garlic powder, basil, oregano, salt, pepper and Italian sausage; mix well.
• Simmer over medium-low heat for at least one hour; it is best if simmered all day.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Mix sauce with hot pasta; serve.