Simple Way to Prepare Yummy Baked Four-cheese Spagettii

Baked Four-cheese Spagettii, Sharing Delicious Authentic Italian Recipes Just Got Easier. Spread one third of the spaghetti in the prepared baking dish in an even layer. Cook spaghetti according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Remove from the heat; stir in cheeses until melted. Drain spaghetti; toss with cheese sauce and parsley. Open sausage casings using kitchen shears; then just squeeze the sausage into the pan for browning. Cook the spaghetti in a large pot of boiling salted water until al dente. Drain well and spread the spaghetti on a baking sheet; let cool. this is recipe you're looking for? To search another recipe Please look at the menu list to choose the recipe and beverage you want to try. if you can't find the recipe write keyword in search box. here is Baked Four-cheese Spagettii you can enjoy.

Prepare: less then 15 Minute
Cook Time: 20 Minute

Ingredients that must be prepared for Baked Four-cheese Spagettii :

1. It's 1 box of Spaghetti noodles ( u can use any other type) -
2. set 4 quart of Water -
3. Prepare 1 cup of Spaghetti sauce -
4. Make ready 1 packages of Meat balls ( or hamburger). Optianial -
5. You need of cheese -
6. Make ready 1/2 cup of Cheddar cheese -
7. set 1/2 cup of Parmesan cheese -
8. It's 1/4 cup of Grated Swiss cheese -
9. Prepare 1/4 cup of Mozzarella cheese grated -

Cook the spaghetti in a large pot of boiling salted water until al dente. Drain well and spread the spaghetti on a baking sheet; let cool. In a large bowl, toss the Fontina with the mozzarella and Gruyère. Spread one third of the spaghetti in the prepared baking dish in an even layer.

Baked Four-cheese Spagettii step by step :

1. Boil ur water in a pan.
2. Add spaghetti cook till reboots or designated tenderness.
3. Drain the water.
4. Take the meat balls or hamburger and cook it.
5. After that's done add the meatballs and sauce to the noddles then stirr.
6. After u stir it all up put it in a baking dish or casserole dish add the cheese.
7. Put in the oven at 400 degrees.
8. Bake for ten minutes then take out.

Serves For 2 Person
Kcal: 130
Fat: 15g
Carbs: 12g
Protein: 52g
Sugar: 22g

If you're looking for a comforting way to enjoy veggies, you've just found the perfect dinner. Plus, you won't need to do the dishes! We just harvested our first spaghetti squash from our very own garden. Remove seeds, and spray the flesh with cooking spray. Place face down on a baking sheet. Sharing Delicious Authentic Italian Recipes Just Got Easier. Spread one third of the spaghetti in the prepared baking dish in an even layer. Cook spaghetti according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Remove from the heat; stir in cheeses until melted. Drain spaghetti; toss with cheese sauce and parsley. Open sausage casings using kitchen shears; then just squeeze the sausage into the pan for browning. Cook the spaghetti in a large pot of boiling salted water until al dente. Drain well and spread the spaghetti on a baking sheet; let cool. In a large bowl, toss the Fontina with the mozzarella and Gruyère. Spread one third of the spaghetti in the prepared baking dish in an even layer. If you're looking for a comforting way to enjoy veggies, you've just found the perfect dinner. Plus, you won't need to do the dishes! We just harvested our first spaghetti squash from our very own garden. Remove seeds, and spray the flesh with cooking spray. Place face down on a baking sheet. Use a fork to scrap squash out. In a large pan or skillet, melt Garlic Butter over medium heat. Add spaghetti squash and toss to coat. Note: You can cut baking time by half bu placing raw spaghetti squash halves face down in a shallow dish with a bit of water. The flesh will be almost cooked through. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Melt butter in a saucepan over medium heat. Grab your spaghetti squash firmly and chop off the tip and tail. Cut in half length-wise and scoop out the innards and seeds. Make sauce: In a large pan over medium heat, melt butter. Trouble is, spaghetti squash doesn't taste like actual spaghetti. It's time to stop thinking of spaghetti squash as a carb replacement and instead embrace it as a tangled web of mild squash that pairs with just about anything. Roasted spaghetti squash tossed with creamy cheese, garlic, and fresh herbs is what low-carb eating is all about.