Best Oven Spaghetti Recipes

HOMEMADE OVEN ROASTED TOMATO SPAGHETTI SAUCE

Steps:

• Cut tomatoes length wise, take the core out. Put the halved tomatoes into a large bowl. Take the cores and put them into a blender, and set aside for later.
• Infuse the oil by putting the olive oil, green and red bell pepper, garlic, and shallot into another bowl, stir and microwave 30-45 seconds.
• Add thyme, basil, and rosemary to the halved tomatoes in the large bowl, and drizzle the oil mixture over the halved tomatoes, gently stir to coat.
• Lay the tomatoes cut side up on a baking sheet or a casserole dish (metal or glass). "I used glass".
• Pour the rest of the mixture over the tomatoes.
• Set oven to 400 degrees, and cook tomatoes till they are slightly brown, or softened for a lighter colored sauce (30 min.- 1 1/2 hour).
• Turn them over when they reach desired look. .
• Blend the tomato cores on high, and pour them into a pot, and set aside.
• After the tomatoes are done roasting in the oven, put them into the blender, and blend them on high as well.
• Add roasted tomatoes to the core mixture in the pot, stir and bring to a boil.
• If you wish, add splenda to calm down the acidity in the sauce.
• Simmer sauce for about 15-20 minute.
• Save for later: Put lemon juice on the bottom of a freezer safe container, and pour sauce on top of lemon juice. Freeze until you are ready to use. This will keep for several months in the freezer. When you are ready to use it, thaw, and add 1/4 cup of Cabernet Sauvignon wine, bring to a boil, and cook for several minutes until the alcohol is cooked out of the dish.
• Use now: Add lemon juice, and 1/4 cup of Cabernet Sauvignon wine, and bring to a boil, and cook for several minutes until the alcohol is cooked out of the dish.
• Serve as a condiment, over pasta, or over an Italian Turkey meat loaf.

SPAGHETTI WITH OVEN-ROASTED CHERRY TOMATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Drizzle a baking sheet with 3 tablespoons olive oil.
• Arrange cherry tomatoes in a single layer on the prepared baking sheet. Season with salt and pepper and drizzle with 4 tablespoons olive oil.
• Combine grated bread, Pecorino Romano cheese, basil, parsley, garlic, and salt and pepper to taste in a bowl. Distribute mixture on top of the cherry tomatoes in the baking sheet and drizzle with remaining 5 tablespoons olive oil.
• Bake in the preheated oven until tomatoes are soft and topping is lightly browned, about 10 minutes.
• 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. Divide pasta between 4 plates and top with cherry tomato and toasted bread crumb mixture.

DUTCH OVEN BAKED SPAGHETTI WITH CHICKEN AND SAUSAGE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place a rack in the middle of the oven.
• Heat a 6 1/2 quart Dutch oven on the stove over high heat. Sear chicken thighs, skin-side first, in the hot Dutch oven, flipping over halfway, until browned, 6 minutes. Season with Italian seasoning, salt, and black pepper. Transfer chicken to a plate, skin-side down. Drizzle vinegar on top.
• Add sausage and mushrooms to the Dutch oven over medium-high heat. Cook until sausage is browned, 3 to 5 minutes, adding a little vinegar if the pan is too dry. Drain and discard grease. Pour spaghetti sauce into the Dutch oven and stir. Return chicken to the Dutch oven, skin-side up, leaving skin exposed above the sauce. Cook until sauce begins to bubble, 3 to 5 minutes.
• Transfer Dutch oven to the preheated oven and bake 30 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until partially cooked, about 4 minutes. Drain and rinse with cold water to stop the cooking process.
• Remove Dutch oven from oven and add cooked spaghetti noodles on top. Use tongs to pull chicken thighs above the noodles and to push noodles down into sauce. Top everything with shredded Italian cheese blend and return Dutch oven to the oven for 10 minutes more. Turn on the broiler and broil 5 minutes.
• Remove Dutch oven and let cool about 10 minutes before serving.

SIMPLE BAKED SPAGHETTI SQUASH (TOASTER OVEN)

Steps:

• Preheat toaster oven to 350 degrees F (175 degrees C).
• Place spaghetti squash halves on a compact baking sheet. Place 5 pieces of butter into each half. Sprinkle 2 tablespoons brown sugar and 1 tablespoon cinnamon over each half.
• Bake in the preheated oven until soft, about 1 hour.
• Remove squash from oven and scrape insides with a fork into a loose pile of strands.
• Return to the oven and bake until flavors combine, about 10 minutes more. Let cool before serving, about 10 minutes.

SPAGHETTI WITH OVEN BAKED CLAMS

Steps:

• Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Meanwhile, scrub the clams with a stiff brush under cold running water and discard any that are open. Put a medium roasting pan over 2 burners. Add the olive oil, garlic, pancetta, chiles, and herbs and cook until the pancetta renders, 3 to 4 minutes. Add the clams, the wine, tomatoes, and a good amount of pepper and toss that all together. Transfer pan to oven and roast until the clams open, about 10 minutes. While the clams are cooking, drop the pasta into the water for 7 to 8 minutes. Drain. Dump the drained pasta into a serving bowl, and toss with clams. Garnish with fresh basil leaves, freshly ground black pepper and a drizzle of extra-virgin olive oil.

DUTCH OVEN SPAGHETTI

Steps:

• Heat a 5-quart Dutch oven over medium-high heat. Add beef and cook, stirring occasionally, until cooked through. Drain.
• Add green pepper, onion, tomato, olives, mushrooms, and oregano. Stir well.
• Spread uncooked noodles evenly over the top, then sprinkle cheese over noodles.
• Mix reserved olive liquid (or just use water), mushroom soup, and spaghetti sauce. Pour over the cheese and noodles.
• Tightly cover pot, reduce heat to medium-low, and cook for 1 hour.

OVEN ROASTED FRESH TOMATO SAUCE WITH SPAGHETTI

Steps:

• Preheat the oven to 400°F.
• Cut tomatoes into 1-inch chunks, discarding the cores. Place tomatoes in a large bowl. Mix in the olive oil, garlic, sugar, salt, basil and pepper.
• Pour into an oven-proof baking dish just large enough to hold the chopped tomato in a shallow layer. Roast in the oven for about 40 minutes, stirring lightly just once about halfway. The tomato should cook down to soft chunks and the juices should roast until slightly thickened (it will thicken a little as it cools down). If you don't like tomato peel, pull out the pieces that stick out at this point.
• Drain the cooked spaghetti and return to the hot pot. Pour in the roasted tomatoes and the juices, plus the cheeses. Mix well.
• Serve immediately garnished with fresh basil.

OVEN SPAGHETTI

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in milk powder, 2 tablespoons flour, half of soup mix, salt and pepper; mix well. , Gradually add water. Bring to a boil. Cook and stir for 2 minutes or until thickened; set aside. In a bowl, combine remaining flour and soup mix with sour cream; stir until blended. Add the spaghetti., Press onto the bottom and up the sides of a greased 1-qt. baking dish. Spoon beef mixture into shell. Toss bread crumbs and butter; sprinkle over beef mixture. Bake, uncovered, at 350° for 30 minutes or until heated through.

HOW TO COOK SPAGHETTI SQUASH TWO DIFFERENT WAYS - IN THE MICROWAVE OR IN THE OVEN

Steps:

• With a very sharp knife, lop off the top or bottom of the squash so that it will stand flat and secure on your cutting board. Slice the squash in half lengthwise.
• Use a spoon to scrape out the seeds.

ROASTER OVEN SPAGHETTI WITH MEATBALLS AND SAUCE

Steps:

• Preheat 18-quart roaster oven to 350 degrees F.
• Combine all sauce ingredients in Cookwell; stir well until mixed. Cover; cook 2-1/2 to 3 hours or until thick.
• Add cooked meatballs; stir until covered with sauce. Reduce temperature to 300 degrees F. . Cover; cook 45 to 60 minutes or until meat is heated through.
• Cook noodles in hot boiling water in three large pots. Add 1 Tbsp. salt and 2 Tbsp. oil to each pot. Stir noodles gently during cooking.
• Drain; toss with melted butter. Serve immediately with hot sauce and meatballs; sprinkle on Parmesan cheese.

SPANISH CHORIZO SPAGHETTI CARBONARA | GIMME SOME OVEN

Steps:

• To Make The Pasta: Cook the pasta in a large stockpot of generously-salted water according to package instructions. Reserve 1/2 cup of the starchy pasta water for later, then drain the remaining water, and set the pasta aside.
• To Make The Sauce: Meanwhile, as the pasta water is heating, whisk together the eggs, milk, 1/3 cup cheese, plus a generous pinch of salt and pepper in a small bowl until smooth. Set aside.
• To Make The Chorizo: At the same time that you add the pasta to the boiling water, add the chorizo to a large sauté pan. Sauté over medium heat for 5-6 minutes, stirring and flipping occasionally. Remove from heat, drain off excess grease, and leave the cooked chorizo in the pan.
• Once the pasta is drained and ready to go, transfer it immediately (you want the pasta to still be very hot!) to the sauté pan with the chorizo. Then slowly pour the sauce mixture into the pasta, while tossing the pasta continually with a pair of tongs, until the pasta is evenly coated and the sauce is creamy and cooked. (It's very important that you toss the pasta while the sauce is being added, otherwise the eggs can scramble.) If you think that the sauce seems too thick, you're welcome to add in a bit of the reserved starchy pasta water until the sauce reaches your desired consistency.
• Serve immediately, garnished with extra Manchego and black pepper, if desired.