Marvelous Recipes

Put the ingredients for this thick hearty meat sauce in your slow cooker before leaving for work and all you will need to do when you arrive home is cook some spaghetti, toast some garlic bread and dinner is served!

1 pound lean ground beef
1 pound bulk Italian sausage
1 (28 ounce) can crushed tomatoes, undrained
1 medium green bell pepper, chopped
1 medium onion, chopped
1 cup finely chopped carrots
1 cup water
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 tablespoon brown sugar
1 tablespoon Italian seasoning
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Hot cooked spaghetti

1. In a large skillet over medium heat, cook the beef and sausage until no longer pink; drain. Transfer to a 5-quart slow cooker.

2. Stir in the remaining ingredients except the spaghetti; cover and cook on Low for 8 to 10 hours. Serve over hot cooked spaghetti. Makes 8 servings.

Emily

Tender bites of chicken and spaghetti in a rich, flavorful and creamy sauce. Yummy!

1/4 cup butter, melted
1 (10.5) ounce can cream of chicken soup
1 (10.5) ounce can cream of mushroom soup
1 (4 ounce) jar sliced mushrooms, drained
2 tablespoons diced pimentos, drained
2 cups cubed cooked chicken
4 ounces spaghetti, cooked & drained
1 cup sour cream
1/3 cup grated Parmesan cheese
1/4 teaspoon paprika

1. In a large bowl, combine the butter and both soups. Stir in the mushrooms, pimentos, chicken, spaghetti and sour cream; transfer mixture to a greased 13 x 9-inch baking dish.

2. Sprinkle the top with Parmesan cheese and paprika. Bake, uncovered, at 350 degrees F. for 30 to 35 minutes or until hot and bubbly and topping is lightly browned. Makes 6 servings.

I am linking this post with Two for Tuesday. Be sure to check it out!

Emily

If your family likes Mexican food, they are sure to enjoy this delicious chicken and spaghetti dish!

2 tablespoons butter or margarine
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/4 teaspoon garlic powder
2 cups chicken broth
1 (10.5 oz) can condensed cream of mushroom soup
1 (14.5 oz) can diced tomatoes, undrained
1 tablespoon chili powder
1 teaspoon Tabasco sauce
2 cups cubed process cheese (Velveeta)
2 cups cubed cooked chicken
1 (16 oz) package spaghetti, cooked and drained

1. In a large skillet, melt butter. Add onion, green pepper and garlic powder. Sauté over medium-high heat until tender, about 3 minutes.

2. Stir in the chicken broth, soup, tomatoes, chili powder and Tabasco sauce; blend well. Pour into a 13×9-inch baking dish sprayed with cooking spray.

3. Add the cubed chicken and cooked spaghetti; stir to blend. Bake, uncovered, at 350 degrees F for 30 minutes. Makes 8 servings.

Emily

After a hard day on the job, you want dinner quick and easy. This beefy pasta recipe is not only quick and easy, but delicious as well. Try it with a quick bagged salad with your favorite dressing and toasted garlic bread.

1 pound ground beef chuck
3 cups mostaccioli, uncooked
1- 28 ounce jar spaghetti sauce
1- 8 ounce package shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese

1. In a large skillet over medium-high heat, brown ground beef until meat is cooked through; drain and return to the skillet. Add 2-1/2 cups water. Bring to a boil and reduce heat to medium-low. Stir in the pasta; cover and simmer for 15 minutes or until pasta is tender, stirring occasionally.

2. Stir in spaghetti sauce and 1 cup of the mozzarella cheese. Sprinkle top with the remaining mozzarella cheese and the 1/2 cup grated Parmesan cheese. Cover and cook 3 minutes or until the cheese is melted. Serves 6.