Ingredients:

• 5 ounces baby spinach, coarsely chopped
• 8 ounces whole-wheat spaghetti
• ½ cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar
• ½ cup halved and thinly sliced onion
• 3 cloves garlic, minced
• ¼ teaspoon crushed red pepper
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 1 cup low-sodium vegetable or chicken broth
• ½ cup sour cream
• ¼ cup grated Parmesan cheese
• 1 tablespoon unsalted butter

Directions:

1. Place spinach in a large colander in the sink.
2. Bring a large saucepan of water to a boil over high heat.
3. Add spaghetti and cook according to package directions.
4. Drain the pasta over the spinach to wilt it.
5. Meanwhile, heat sun-dried tomato oil in a large skillet over medium heat.
6. Add onion and sun-dried tomatoes; cook, stirring, until softened, about 3 minutes.
7. Add garlic, crushed red pepper, salt, and pepper; cook, stirring, for 1 minute.
8. Increase heat to medium-high and add broth; cook, stirring, until reduced by about half, about 2 minutes.
9. Stir in sour cream, Parmesan, and butter.
10. Add the spaghetti and spinach; toss to coat well.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Kcal: 450 kcal | Servings: 4 servings

Ultimate Slow-Cooked Taco Spaghetti Fusion

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (10 oz) Ro*Tel diced tomatoes and green chilies, undrained
• 4 cups chicken broth
• 8 oz spaghetti, uncooked
• 1 cup cheddar cheese, shredded
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste
• Sour cream, for serving (optional)
• Avocado slices, for garnish (optional)

Directions:

1. In a skillet over medium heat, cook ground beef with onion and garlic until beef is thoroughly browned; drain.
2. Transfer the beef mixture to a 6-quart crockpot.
3. Add taco seasoning, both cans of tomatoes, and chicken broth.
4. Stir to combine.
5. Break spaghetti into thirds and stir into the crockpot, ensuring it is covered by the liquid.
6. Cover and cook on high for 2-3 hours or until the pasta is tender, stirring occasionally to prevent sticking.
7. Once cooked, stir in shredded cheddar cheese until melted and creamy.
8. Serve hot, garnished with cilantro, sour cream, and avocado slices if desired.

Prep Time: 15 minutes | Cooking Time: 2-3 hours | Total Time: 2 hours 15 minutes – 3 hours 15 minutes
Kcal: 520 kcal | Servings: 6 servings

• halwe pak rou spaghetti
• 600 ml melk
• 1 pakkie sampioensoppoeier
• 1 blikkie tuna, gedreineer
• 500 ml gerasperde kaas

1. Kook spaghetti in soutwater tot sag.
2. Dreineer en hou warm.
3. Berei die sous voor terwyl die spaghetti kook.
4. Bring die melk en soppoeier tot kookpunt in ’n groot kastrol oor matige hitte en roer aanhoudend tot dit kook.
5. Roer die gedreineerde tuna saam met 250ml van die kaas by.
6. Voeg die sous by die spaghetti en meng.
7. Skep dit in ‘n oondvaste bak.
8. Sprinkel die oorblywende kaas oor.
9. Plaas dit vir ‘n paar minute onder ‘n warm oondrooster totdat die kaas gesmelt het.

Translation

Tuna Spaghetti

• half a pack of raw spaghetti
• 600 ml of milk
• 1 packet of mushroom soup powder
• 1 can of tuna, drained
• 500 ml grated cheese

1. Cook spaghetti in salted water until tender.
2. Drain and keep warm.
3. Prepare the sauce while the spaghetti is cooking.
4. Bring the milk and soup powder to the boil in a large saucepan over medium heat and stir constantly until it boils.
5. Stir in the drained tuna together with 250ml of the cheese.
6. Add the sauce to the spaghetti and mix.
7. Scoop it into an ovenproof bowl.
8. Sprinkle with the remaining cheese.
9. Place it under a hot oven grill for a few minutes until the cheese has melted.

Ingredients:

• 1 lb spaghetti
• 2 cups cooked chicken, shredded
• 1 (10.5 oz) can cream of chicken soup
• 1 (10.5 oz) can cream of mushroom soup
• 2 cups shredded cheddar cheese
• 1 cup chicken broth
• 1 small onion, finely chopped
• 1 bell pepper, finely chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese for topping
• 2 tbsp chopped parsley for garnish

Directions:

1. Cook spaghetti according to package instructions until al dente.
2. Drain and set aside.
3. Preheat oven to 350°F (175°C).
4. In a large mixing bowl, combine shredded chicken, cream of chicken soup, cream of mushroom soup, cheddar cheese, chicken broth, onion, bell pepper, garlic powder, onion powder, salt, and pepper.
5. Add cooked spaghetti to the chicken mixture and toss until well combined.
6. Transfer the mixture to a greased 9×13 inch baking dish.
7. Sprinkle with Parmesan cheese.
8. Bake for 25-30 minutes or until bubbly and golden on top.
9. Garnish with chopped parsley before serving.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 450 kcal | Servings: 6 servings

Ingredients

• 1 medium yellow onion
• 3 cloves garlic
• 1 tablespoon olive oil
• 1 pound lean ground beef
• 1 1/2 teaspoons kosher salt, divided, plus more for the pasta water
• 1/2 teaspoon dried oregano
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1 (28-ounce) can crushed tomatoes
• 1 pound dried spaghetti
• 2 teaspoon balsamic vinegar
• Freshly grated Parmesan cheese, for serving

Instructions

1. Finely chop 1 medium yellow onion and mince 3 garlic cloves.
2. Heat 1 tablespoon olive oil in a large high-sided skillet over medium-high heat until shimmering.
3. Add the onion, garlic, 1 pound lean ground beef, 1 teaspoon of the kosher salt, 1/2 teaspoon dried oregano, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes, if using.
4. Cook, breaking the beef up into small pieces with a wooden spoon, until the beef is cooked through, 5 to 7 minutes.
5. Carefully pour in 1 (28-ounce) can crushed tomatoes and season with the remaining 1/2 teaspoon kosher salt.
6. Bring to a boil.
7. Reduce the heat to medium-low and gently simmer uncovered until the sauce is slightly thickened, about 20 minutes.
8. Meanwhile, bring a large pot of salted water to a boil.
9. Add 1 pound dried spaghetti and cook for 1 minute less than the package instructions for al dente, about 9 minutes.
10. Reserve 1 cup of the pasta cooking water and drain the spaghetti.
11. Return the pasta to the pot.
    Add the sauce, reserved pasta cooking water, and 2 teaspoons balsamic vinegar, and toss to combine.
12. Bring to a simmer over medium heat, tossing continuously, until the sauce coats the pasta and everything is evenly combined, 1 to 2 minutes.
13. Serve in bowls topped with lots of grated Parmesan cheese.

RECIPE NOTES
Make ahead: The sauce, without the pasta water, can be made a day in advance and stored in an airtight container in the refrigerator. Alternatively, it can be frozen for up to 3 months. Let the sauce thaw in the refrigerator overnight. Rewarm the sauce in a saucepan over medium heat while you cook the pasta.

Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.