Italian Sausage with Rotini (Slow Cooker)

Italian Sausage with Rotini (Slow Cooker)
 
Author:
Ingredients
  • 1 pkg Italian sausage cut into 1 inch pieces
  • 1 cup chopped onion
  • 4 garlic cloves chopped (2 tsp)
  • 1 jar tomato pasta sauce
  • 4½ cups uncooked rotini pasta
Instructions
  1. Spray your slow cooker with cooking spray. In slow cooker, mix all of the ingredients except the pasta. Cover and cook on low heat for 6-8 hours.
  2. Cook and drain pasta as directed on the package. Serve sausage mixture over pasta.

 

Spaghetti and Stuffed Meatballs

 

 

Spaghetti and Stuffed Meatballs
 
Author:
Ingredients
  • 4 sticks of mozzarella string cheese cut into 18 cubes
  • ½ cup bread crumbs
  • 1 jar tomato pasta sauce
  • 1 lb ground beef
  • 2 tbsp chopped onion
  • ½ tsp salt
  • ½ tsp oregano
  • 1 egg
  • spaghetti
  • ⅔ shredded parmesan cheese
Instructions
  1. Place cheese cubes in a freezer bag and freeze for about 1 hr.
  2. Heat over to 375 and line a pan with foil. Spray foil with cooking spray.
  3. In a large bowl, mix the bread crumbs and 3 tbsp of the pasta sauce. Then stir in the beef, onion, salt, oregano, and egg. Shape the mixture into 18 balls Press 1 of the cheese cubes into each of the balls and seal it inside. Bake for about 10 minutes.
  4. Pour the remaining pasta sauce into a dutch oven. Cover and heat till simmering. Stir in meatballs when they are done and reduce heat to medium-low. Cover and simmer for an additional 10 minutes or so (ours took closer to 15 minutes) or until the meatballs are thoroughly cooked and no longer pink in the center.
  5. Cook the spaghetti as directed on the package. Serve the meatballs and sauce over the spaghetti and sprinkle Parmesan cheese over the top.

Spaghetti Casserole

My kids love this recipe. Bill and I think it is a tad bland, but we haven’t figured out what needs to be added to give it a little more kick.

Spaghetti Casserole
 
Author:
Ingredients
  • 1 pound spaghetti
  • 1 pound lean ground beef
  • 1 tsp minced garlic
  • 1 (14.5 ounce) can diced tomatoes w/ garlic, basil, and oregano
  • 1 (10.75 ounce) can condensed tomato soup
  • 2 cups tomato juice
  • 2 cup shredded Cheddar cheese
Instructions
  1. Preheat oven to 350 degrees F.
  2. Prepare the spaghetti noodles as it says on the box.
  3. Brown the ground beef with the minced garlic, and drain.
  4. Place the beef in a 9x13 inch baking dish. Top with tomatoes, tomato soup and tomato juice. Layer spaghetti over tomatoes and top with shredded cheddar.
  5. Bake in preheated oven for 45 minutes, until cheese is golden and bubbly.