spaghetti recipe

Easy Instant Pot Spaghetti is one of the best Instant Pot recipes for a fast family dinner. Everything cooks together in one pot: meat, pasta and sauce!

Instant Pot Spaghetti

turkey beef

Italian seasoning

garlic powder

salt

black pepper

water

whole wheat or regular spaghetti

marinara sauce (see note below)

Turn Instant Pot to saute mode and add the ground turkey or ground beef. Cook, crumbling with a spoon, until browned. Turn Instant Pot off.

Add the Italian seasoning, garlic powder, salt, pepper and water. Stir until well combined, scraping up any browned bits from the bottom of the pot.

Break the spaghetti noodles in half and lay them in the pot in about 6 parts, with each part laying in a different direction (this is to prevent the spaghetti from sticking together).

Pour the marinara sauce over the spaghetti. Do not stir.

Seal Instant Pot lid and turn the steam valve to the sealing position.

Cook at high pressure/manual for 5 minutes if using whole wheat spaghetti with a package cook time of 7-9 minutes. Cook at high pressure/manual for 7 minutes if using regular white spaghetti with a package cook time of 9-11 minutes.

Do a quick release (carefully turn the steam valve to the venting position using the handle of a long spoon and wait for all of the steam to escape and the pin to drop down).

Remove lid, stir. You will see some liquid in the pot. This will absorb after just a few minutes. Wait for 3-5 minutes and then serve.

Get everyone to help rolling meatballs and you'll soon have one supper on the table and another in the freezer

Spaghetti & meatballs

pork sausages

kg beef mince

onion, finely chopped

½ a large bunch flat-leaf parsley, finely chopped

parmesan, grated, plus extra to serve (optional)

breadcrumbs

eggs,

olive oil,

olive oil

garlic cloves, crushed

tomatoes

milliliters red wine (optional)

tbsp caster sugar

½ a large bunch of flat-leaf parsley, finely chopped

few basil leaves (optional)

First, make the meatballs. Split the skins of the sausages and squeeze out the meat into a large <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">mixing bowl</a>.

Add the mince, onion, parsley, parmesan, breadcrumbs, eggs and lots of seasoning. Get your hands in and mix together really well – the more you squeeze and mash the mince, the more tender the meatballs will be.

Heat the oven to 220C/200C fan/gas 7. Roll the mince mixture into about 50 golf-ball-sized meatballs. Set aside any meatballs for freezing, allowing about five per portion, then spread the rest out in a large <a href="https://www.bbcgoodfood.com/review/test-five-best-roasting-tins">roasting tin</a> – the meatballs will brown better if spaced out a bit.

Drizzle with a little oil (about 1 tsp per portion), shake to coat, then roast for 20-30 mins until browned.

Meanwhile, make the sauce. Heat the olive oil in a <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">large saucepan</a>. Add the garlic cloves and sizzle for 1 min.

Stir in the chopped tomatoes, red wine, if using, caster sugar, parsley and seasoning. Simmer for 15-20 mins until slightly thickened.

Stir in a few basil leaves, if using, spoon out any portions for freezing, then add the cooked meatballs to the pan to keep warm while you cook the spaghetti in a pan of boiling, salted water.

Spoon the sauce and meatballs over spaghetti, or stir them all together and serve with extra <a href="https://www.bbcgoodfood.com/glossary/parmesan-glossary">parmesan</a> and a few basil leaves, if you like.

This simple pasta recipe is a midweek staple for any home cook.

Aglio e olio spaghetti recipe

extra virgin olive oil oil

garlic cloves, thinly sliced

tsp chilli flakes

spaghetti

flat-leaf parsley, leaves picked & finely chopped

lemon

Spaghetti all’Ascolana is a fast and easy to make olive and tuna spaghetti recipe from the Ascoli Piceno province in the Marche region of Italy. The star of this dish is large green olives called Ascolana olives which the province is famous for. Of course, you can use other types of green olives. Perfect for weeknights and family meals. Can be ready in 30 minutes!

Olive and tuna spaghetti all'Ascolana recipe from Marche

tuna

olives

anchovy

garlic

parsley (chopped)

red peperoncino or 1/2 tsp peperoncino flakes (chopped)

(for

black pepper. (to taste)

extra virgin olive oil.

Drain and chop the tuna, peel the garlic and chop the fresh peperoncino if using. (remove the seeds to make it less spicy). Cut the olives into halves or rounds. If they still have stones, you’ll have to pit them. Chop the parsley.

Prepare the ingredients

Heat the oil with the garlic cloves and peperoncino in a heavy pan. Add the pitted and chopped olives. Let everything fry for a few minutes, then add the tomato passata (puree) and a little salt and pepper, mix, cover and cook for about ten minutes. Add the drained and chopped tuna, the chopped anchovies and the chopped parsley. Stir,continue cooking for another 5-10 minutes and turn off the heat. Remove the garlic cloves.

Make the sauce

Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. When ready, save some pasta cooking water and drain. Add the pasta to the Ascolana sauce and mix everything together. If the sauce seems dry, add a little of the pasta cooking water. Serve with more chopped parsley and red chilli if required.

Cook the pasta and finish the dish

Cook like an Italian with Tobie Puttock's super easy 20-minute meal.

Tobie Puttocks Quick-kick Spaghetti

80 milliliters-125 milliliters (1/3 cup-1/2 cup) extra virgin olive oil

3-6 garlic cloves, finely chopped

red chillies, seeded, finely chopped

anchovy fillets, finely chopped

fresh continental parsley, leaves

Sourdough bread, toasted,

pecorino,

A quick and easy spicy pasta recipe that&#8217;s ready in 25 minutes and made using mostly ingredients you&#8217;ll have in your storecupboard at home.

Cheat&#8217;s spaghetti puttanesca

olive

thyme leaves

pack ready-sliced red

onion, or 1 red onion, finely sliced

garlic cloves, finely chopped

chilli flakes

semi-dried tomatoes, halved

pitted kalamata olives

Preheat the grill to medium. Tip the spaghetti into a large pan of boiling salted water and cook according to the packet instructions until al dente. Drain, drizzle with olive oil and set aside.

Meanwhile, place the ciabatta crumbs on a lined baking sheet. Drizzle with 2 tbsp olive oil, scatter with the thyme leaves, season with salt and freshly ground black pepper and grill for a few minutes until golden and crisp. Remove from the grill and set aside.

Place 2 tbsp olive oil in a saucepan, add the sliced onion and fry over a medium heat until softened but not coloured. Add the garlic, chilli and anchovies and fry for 1 minute. Add the semi-dried tomatoes and olives and warm through for 1-2 minutes. Toss the spaghetti in the sauce and mix well to coat. Serve scattered with the ciabatta crumbs.

A quick, light and healthy pasta recipe that&#8217;s easy to make and, with the combination of prawn, lemon, chilli and garlic, even easier to consume.

Spaghetti with prawns and chilli

dried spaghetti

vine-ripened tomatoes,

rocket leaves

Bring a large saucepan of water to the boil. Add the spaghetti and cook according to pack instructions or until the pasta is al dente.

Shortly before the spaghetti is ready, put the oil and garlic into a large deep frying pan or shallow saucepan over a medium-high heat. As soon as the garlic starts to sizzle, add the chillies and fry for 1 minute. Add the tomatoes and fry for a further minute. Add the lemon zest, lemon juice, prawns and some seasoning and cook for 11/2-2 minutes, until the prawns are heated through.

Drain the spaghetti and add to the pan of prawns with the rocket and toss together well. Divide between 4 warmed pasta bowls and serve.

This bright seafood spaghetti adds a gourmet touch to weeknight dinners.

Spaghetti with prawns, corn & rocket

frozen peeled green prawns

leek, pale section only, halved, thinly sliced

corncobs, husks, silk and kernels removed

milliliters (1/3 cup) Massel chicken style liquid stock

lemon juice

tsp lemon rind

pkt baby rocket leaves

A delicious and cozy vegetarian supper and/or a fabulous side dish everyone will love.

Wood Fired Spaghetti Squash Parmesan

Each Spaghetti Squash

Olive Oil

Kosher Salt

Black Pepper

Tomato Sauce (-Homemade

Ricotta Cheese

Pecorino Cheese or Parmesan Cheese

Basil Leaves

I like to set my spaghetti squash on a dry, clean kitchen towel and then using a large, sharp knife split it in half. The towel will keep the squash from slipping, and you from losing a digit! This recipe is fairly easy and doesn&#039;t take a lot of work, leaving you ample time for sipping a delicious Pinot Noir or Chianti Classico!

Split spaghetti squash in half and scoop out seeds. Rub squash with olive oil and place in an oven-proof baking pan. Sprinkle with kosher salt and black pepper and place in a 400 degree F oven for about 15 minutes.

Pull the squash and fill each half with half of the tomato sauce, and a dollop of ricotta, and place back into the oven. Allow the squash to cook for 20-30 minutes longer, being careful not to let it brown too much. Remove from oven when edges are golden brown and cheese is showing a little browning as well. You can also check the doneness by inserting a fork into the squash and having it easily pull out.

Before serving, freshly micro-plane pecorino cheese over the cooked squash and tear some basil to drop on top. To serve, put on a little Frank Sinatra and start twirling and lifting the spaghetti squash out using the shell as your bowl. A sprinkle of red chili flakes and, Mamma Mia! you&#039;ll feel like your at Nonna&#039;s table!

One Pot Spaghetti is quick and delicious, with only one pot to wash for a family-pleasing dinner. In fact, it&#39;s such an easy spaghetti recipe that you&#39;ll never make it any other way again!

One Pot Spaghetti

beef

garlic (minced)

Salt & black pepper (to taste)

marinara sauce (homemade OR 1 (24-ounce) store-bought jar)

tomato paste

balsamic vinegar

basil

oregano

thyme

sugar (optional)

beef broth

spaghetti noodles (broken

Parmesan cheese (optional) (for serving)

Fresh minced parsley (optional) (for serving)

red pepper flakes (optional) (for serving)

Set a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until no longer pink, breaking apart and stirring as the meat cooks. Stir in the minced garlic and cook for another minute or two until fragrant.

Drain the grease from the pot and season the beef with salt and pepper, to taste. Add the marinara sauce, tomato paste, balsamic vinegar, dried basil, dried oregano, dried thyme, sugar (if using), and beef broth. Stir well to combine, bring to a boil, and then reduce heat to a low simmer (about medium-low).

Lay the broken spaghetti noodles on top of the sauce, criss-crossing them and pressing them down until submerged by liquid. Do not stir at this point.

Cover and cook, stirring every 5 minutes, until the excess liquid is absorbed and the pasta is al dente, about 15 to 20 minutes total (see NOTES below).

Stir well and serve immediately, topped with plenty of Parmesan cheese.

Cook up a rich and tasty spaghetti casserole with zero effort with this delicious Crock Pot recipe. Simple and easy to prep, have a delicious family meal waiting for you at the end of the day.

Crock Pot Spaghetti Casserole Recipe

Italian sausage

onion (diced)

marinara sauce (1 standard jar)

tomatoes (1 standard can)

sugar

spaghetti noodles

mozzarella

In a large skillet set over medium-high heat, heat oil. Add ground beef, sausage, and onion and cook 5-6 minutes, until beef is cooked through, crumbling with a spoon as you cook. Drain any excess grease and return it to the skillet.

Stir

Add the garlic and cook for 1 minute, until fragrant. Stir in the marinara sauce, pouring the water into the jar and swishing it around to remove any excess sauce, then add that to the skillet. Add diced tomatoes, Italian seasoning, salt, pepper, and sugar, stirring to combine.

Transfer

Transfer the mixture to the crock of a 6-quart slow cooker.

Top with broken spaghetti and stir together.

Cook

Top with mozzarella, cover, and cook on low for 4 hours.

Serve

Serve garnished with grated Parmesan and fresh parsley or basil.

https://embed.mediavine.com/videos/f3uvcb2arhrqzr7obyn4

Crockpot Spaghetti Casserole

This one pot wonder if full of flavor and delicious! It's meatless, and non-dairy! Perfect weeknight dinner that is ready in less than 14 minutes!

One Pot Greek Spaghetti

oz uncooked pot sized spaghetti

manzanilla green olives

kalamata olives (drained)

artichoke hearts (drained)

red onion

cherry tomatoes

oz marinara sauce

tsp pepper

vegetable broth

tsp sea salt, more or less to taste

In a large stock pot or dutch oven, add all of the ingredients. Yup, you heard that right &#8211; all of them!

Start by laying the spaghetti down in the bottom of the pot or dutch oven. Then drizzle on the olive oil. Follow that up by adding pitted green olives, pitted kalamata olives, diced garlic cloves, artichoke hearts, red onions and tomatoes.

Then pour marinara sauce over the ingredients. Add salt, pepper, oregano and thyme. And finish it off by pouring in the broth of your choice. Gently mix it all together to distribute the seasoning.

Bring the pot up to a boil over medium high heat, cover and reduce the heat to medium low. Allow the pasta to cook for 11-13 minutes, or until the pasta has reached your preferred texture. Note: we recommend mixing the ingredients again at least once halfway through the cooking process to make sure nothing sticks together.

Garnish with fresh Italian parsley and feta cheese (omit for non-dairy).

I just made this and it is amazing!  I eliminated the red onion because I can’t stand onion but it’s so good that I can’t even wait for the rest of my dinner to be done.  I keep sneaking into the pot!

https://www.youtube.com/watch?v=bKDUfF9ybSg

One Pot Greek Spaghetti..this one pot wonder is in it to win it! It’s full of flavor and ready in less than 13 minutes! It’s perfect for #MeatlessMonday too! #fooddolls #spaghetti 

Recipe:  
https://www.fooddolls.com/one-pot-greek-spaghetti/


#pasta #onepotpasta #vegan #veganrecipes #dinner #easyrecipes #shorts

One Pot Greek Spaghetti | Easy Pasta Recipe

Whip up a delicious spaghetti dinner quickly and easily in your Instant Pot. Ready to serve in 20 minutes, this ground sausage pasta dish is perfect for an easy weeknight dinner.

Instant Pot Spaghetti Recipe

sausage

onion

red pepper flakes

spaghetti noodles (uncooked)

Parmesan cheese (for serving)

Press

Press the Sauté button on the Instant Pot.

Sauté

Once heated, add the sausage (or beef) and onion, breaking the meat up with a wooden spoon. Cook for 4-5 minutes, until the meat is no longer pink, then add the garlic and sauté for 1 minute, seasoning with the Italian seasoning, salt, and red pepper.

Press the Cancel button, then add in the sauce, stirring well.

Spread

Break the spaghetti in half and spread them in an even layer over the sauce mixture. Do not stir.

Add the remaining water to the pasta sauce jar, close, shake gently, and pour the saucy water over the pasta. Again, do not stir.

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Top Tags

Instant Pot Spaghetti

Spaghetti & meatballs

Aglio e olio spaghetti recipe

Olive and tuna spaghetti all'Ascola...

Tobie Puttocks Quick-kick Spaghetti

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Cheat’s spaghetti puttanesca