Best 20 Cheese Spaghetti Recipes

CHEESE-STUFFED MEATBALLS AND SPAGHETTI

Steps:

• Place cheese cubes in small resealable freezer plastic bag; seal bag and freeze at least 1 hour.
• Heat oven to 375°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray. In large bowl, mix bread crumbs and 3 tablespoons of the pasta sauce. Stir in beef, onion, salt, oregano and egg. Shape mixture into 18 (2-inch) balls. Press 1 cheese cube into center of each ball, sealing it inside. Gently place in pan. Bake 10 minutes.
• Meanwhile, pour remaining pasta sauce into 5-quart Dutch oven. Cover; heat to simmering over medium-high heat, stirring frequently. Gently stir in meatballs; reduce heat to medium-low. Cover; simmer about 10 minutes, stirring occasionally, until meatballs are thoroughly cooked and no longer pink in center.
• Meanwhile, cook and drain spaghetti as directed on package; keep warm.
• Serve meatballs and sauce over spaghetti. Serve with Parmesan cheese.

SPAGHETTI SQUASH WITH PARMESAN CHEESE

Steps:

• Preheat the oven to 350 degrees F. Use a paring knife to prick squash all over. Place in a baking dish and bake 1 hour or until soft. Cut squash in half. Scoop out and discard seeds. Using a fork, scrape flesh in strings into a serving bowl. Toss with Parmesan and butter and season to taste with salt and pepper.

BACON AND CHEESE SPAGHETTI SQUASH BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Coat the inside of squash with about 1 tablespoon olive oil. Place squash, cut-side down, on a baking sheet.
• Bake in the preheated oven until squash is tender, about 30 minutes. Cool squash for 10 minutes.
• Grease a casserole dish.
• Shred the inside of squash with a fork and transfer to a bowl. Add 1/2 the shredded Cheddar cheese, bacon bits, butter, salt, and black pepper; mix until well blended. Transfer mixture to the prepared casserole dish.
• Bake in the preheated oven until heated through, about 45 minutes.
• Remove casserole from oven. Sprinkle with remaining Cheddar cheese and return to the hot oven. Bake until cheese is browned and bubbly, 15 to 20 minutes more.

ROASTED SPAGHETTI SQUASH WITH ASPARAGUS AND GOAT CHEESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Spray spaghetti squash with cooking spray and season with salt and pepper. Place squash, cut-side down, on the prepared baking sheet.
• Bake in the preheated oven until tender, about 35 minutes. Cool for 10 minutes.
• Heat olive oil in a large skillet over medium heat. Saute onion in hot oil until just starting to turn translucent, about 5 minutes. Add asparagus to onion and continue to saute until onion is tender, 5 minutes more. Stir garlic into onion mixture; saute until fragrant, about 1 minute. Remove onion mixture to a plate.
• Return skillet to heat. Scrape spaghetti squash flesh from skin using a fork to create 'noodles'; stir noodles into hot skillet and saute until heated through, 2 to 3 minutes.
• Pour vegetable broth into skillet with spaghetti squash; bring broth to a simmer and cook until mostly reduced, about 2 minutes. Stir onion mixture and goat cheese into spaghetti squash until cheese is melted, about 1 minute. Add basil and thyme. Season with salt and ground black pepper to taste.

THREE-CHEESE SPAGHETTI BAKE

Steps:

• Cook spaghetti according to package directions; drain. Transfer to a large bowl. Add 1 cup mozzarella cheese, Parmesan, Romano, eggs, oil, garlic powder, salt and pepper. , Press into a greased 13x9-in. baking dish. Top with spaghetti sauce. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with the remaining mozzarella. Bake 10 minutes longer or until heated through and cheese is melted.

BROWN BUTTER SPAGHETTI WITH GREEK (MIZITHRA) CHEESE

Steps:

• Cook spaghetti until al dente.
• Drain spaghetti and leave in colander or drainer.
• Put butter (and garlic and oregano, if using) into hot pan and put it back on the burner, making sure heat is medium to medium-high.
• Stirring constantly, cook butter until it's a nice, light to medium brown.
• Remove pan from heat.
• Quickly return spaghetti to pan, turning to coat the strands with the butter; the spaghetti should glisten with the light coating of butter.
• At this point, you can add a bit more butter if you like.
• Once butter coats spaghetti, add cheese and mix well, so that bits of the mizithra are sticking to the spaghetti evenly.
• Grind a bit of pepper over the dish and mix again.
• Serve with extra mizithra and pepper.

KETO SPAGHETTI SQUASH WITH BACON AND BLUE CHEESE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Cut stem off the end of spaghetti squash using a sharp knife. Cut the squash in half lengthwise and scrape out the seeds. Brush the inside with olive oil and sprinkle with salt and pepper.
• Bake in the preheated oven until soft, about 45 minutes. Scrape cooked flesh out into a bowl and set aside. Return spaghetti squash shells to the baking sheet.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 6 minutes. Drain bacon slices on paper towels.
• Add mushrooms and garlic to the skillet and cook for 4 to 5 minutes. Add in the cooked bacon and spinach. Stir until spinach is wilted, 2 to 3 minutes. Add mushroom mixture to the bowl of squash. Mix in sour cream, salt, and pepper. Stir until filling is evenly combined.
• Spoon filling back into the squash shells. Sprinkle each half with 1 tablespoon blue cheese. Return to the oven and bake until cheese is melted and squash is heated through, 4 to 5 minutes.

SPAGHETTI WITH TOMATOES, BLACK OLIVES, GARLIC, AND FETA CHEESE

Steps:

• In a large glass or stainless-steel bowl, combine the tomatoes, olives, feta, capers, parsley, salt, and pepper.
• In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain.
• Meanwhile, in a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the cooked pasta and the garlic oil to the tomato mixture and toss.

BAKED CREAM CHEESE SPAGHETTI

Steps:

• 1. Cook spaghetti noodles according to directions on packet and drain.
• 2. Add cream cheese while noodles are hot and mix thoroughly.
• 3. Next, brown the ground beef, green peppers, onions, grated carrots, and garlic in a pan.
• 4. Add Italian seasoning.
• 5. Drain. Put back into pan and stir in spaghetti sauce.
• 6. In a Pyrex 9x13 baking dish, spray lightly, spread a small amount of hamburger mixture on the bottom.
• 7. Next, put spaghetti on top of the sauce.
• 8. Then add the rest of the hamburger mixture.
• 9. Sprinkle your Parmesan cheese.
• 10. Then sprinkle mozzarella cheese.
• 11. Bake in 350 F oven for 30 minutes until bubbly. Enjoy!!!!!!

SPAGHETTI CACIO E PEPE (CHEESE AND PEPPER)

Steps:

• Cook spaghetti, al dente, in salted water according to package directions.
• Drain spaghetti, reserving 1/2 cup of the cooking liquid, and return spaghetti to the pot.
• Add cooking liquid, 2 tablespoons at a time, alternating with the cheeses, tossing well to get a saucy consistency.
• Stir in pepper and any additional liquid, if needed; season with salt if necessary.

SPAGHETTI WITH FETA CHEESE

Steps:

• Mix all ingredients together and marinate at room temperature for 1 hour.
• (If you want the cheese to melt more, cook over medium heat for about 10 minutes- but it is not necessary to cook the sauce).
• Toss with cooked pasta and sprinkle some Parmesan cheese on top.

THREE CHEESE SPAGHETTI PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium size bowl, combine spaghetti, egg white and Parmesan cheese. Place mixture into a 9 inch pie shell.
• In a skillet over medium heat, cook beef until browned. Add spaghetti sauce, stirring, and cook for 5 more minutes. Set aside.
• In a medium size bowl combine egg yolk, ricotta, parsley and 1/2 cup of the mozzarella. Spread cheese mixture over spaghetti mixture in pie shell, spread meat sauce over cheese mixture and top with remaining 1/2 cup of mozzarella.
• Cover pie with foil and bake at 375 degrees F (190 degrees C) for 35 minutes, removing foil during the last 10 minutes of cooking. Let stand before serving.

3-CHEESE SPAGHETTI SQUASH

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Cut the spaghetti squash in half horizontally and remove the stems. Cover the bottom of a baking pan with a layer of water; place the halved spaghetti squashes in the pan with the flesh facing down.
• Bake in the preheated oven until flesh is soft, about 45 minutes. Remove squash from the oven and let cool enough to handle, about 10 minutes. Leave oven on, but reduce oven temperature to 350 degrees F (175 degrees C).
• Meanwhile, heat butter in a 12-inch pan over medium-high heat. Saute red bell pepper and garlic in the hot butter until soft, about 5 minutes. Add tomatoes, tomato paste, mushrooms, Cheddar cheese, mozzarella cheese, Parmesan cheese, balsamic, basil, salt, and pepper. Heat to a boil over medium-high heat; cover, reduce heat, and let simmer, stirring occasionally, for 20 minutes.
• Meanwhile, remove seeds and fork the flesh of the squash, leaving it inside the shell. Fill each forked squash half with the sauce.
• Bake in the preheated oven until golden and bubbly, about 10 minutes.

COWBOY SPAGHETTI WITH CHEESE SAUCE - RACHAEL RAY

Steps:

• Bring a pot of water to a boil. Add a generous amount of salt, then the pasta and cook spaghetti until al dente according to package directions.
• Heat a deep skillet over medium-high heat. Add olive oil and bacon. Brown and crisp bacon, about 5 minutes, then remove with a slotted spoon to a paper towel-lined plate and reserve. Drain off a little excess fat if necessary but leave just enough to coat the bottom of the skillet. Add the sirloin and crumble it with a wooden spoon as it browns, 3-4 minutes. Add the onions and garlic, and season with salt, pepper, hot sauce, Worcestershire, chili powder and cumin.
• Cook for another 5-6 minutes. Add the beer, cook for 1 minute more then add tomatoes and tomato sauce. Bring up to a bubble and continue to cook for 5 minutes.
• While the meat sauce is cooking, make the cheese sauce: Heat a small sauce pot over medium heat and add butter. When the butter melts, stir in the flour and cook for 1 minute. Whisk in the chicken stock and then the milk. Thicken for 2 minutes then stir in the cheese and melt, for another 2 minutes. Stir in the jalapenos and scallions. Season with a little salt and pepper.
• Drain spaghetti, add to the meat sauce and combine.
• Pour into a large serving bowl and pour the cheddar cheese sauce over the top.

BAKED CREAM CHEESE SPAGHETTI CASSEROLE

Steps:

• 1. In a skillet, brown the ground beef until cooked through, drain fat and stir in spaghetti sauce. Set aside.
• 2. Cook spaghetti according to directions on package. Drain and place cooked spaghetti in bowl.
• 3. Add cream cheese, italian seasoning and minced garlic. Stir until cream cheese is melted and the spaghetti is thoroughly coated.
• 4. Lightly grease a 9x13 inch pan. Spread a small amount of meat sauce in the bottom of the dish.
• 5. Put spaghetti on top of sauce and top with remaining meat sauce. Sprinkle parmesan cheese on top.
• 6. Bake for 30 minutes, until bubbly.

SPAGHETTI WITH TOMATOES GARLIC AND FETA CHEESE

Steps:

• In a large glass or stainless steel bowl, combine the tomatoes, olives, feta, capers, parsley, salt and pepper.
• Cook the spaghetti in salted water until just done, about 12 minutes.
• Drain.
• While spaghetti is cooking, heat olive oil in a medium frying pan over medium-low heat.
• Add the garlic and cook, stirring, for 1 minutes.
• Add the cooked pasta and garlic oil to the tomato mixture and toss.

THREE-CHEESE SPAGHETTI BAKE

Steps:

• Brown hamburger until no longer pink with diced red onion.
• Cook spaghetti according to package directions; drain.
• Add 1 cup mozzarella cheese, Parmesan, Romano, eggs, oil, garlic powder, salt and pepper.
• Press into a greased 13-in. x 9-in. x 2-in. baking dish.
• Spread ground meat and onions over spaghetti. If you decide to add additional ingredients include with the meat layer.
• Top with spaghetti sauce. Cover and bake at 350 degrees F for 20 minutes. Uncover; sprinkle with the remaining mozzarella. Bake 10 minutes longer or until heated through and cheese is melted.

BAKED 4 CHEESE SPAGHETTI

Steps:

• Preheat the oven to 350°. Lightly butter a 9-by-13-inch baking dish. 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. Sprinkle 1/3 of the mixed cheeses and half of the Gorgonzola over the spaghetti and season with salt and pepper. Repeat with another layer of spaghetti, mixed cheeses, Gorgonzola and salt and pepper. Top with the remaining spaghetti and mixed cheeses.
• Bake the spaghetti in the center of the oven until the top is golden brown, about 40 minutes. Let cool slightly before cutting into squares and serving.

CLASSIC CHEESE AND PEPPER SPAGHETTI (CACIO E PEPE)

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain, reserving 2 cups of the pasta cooking water.
• Heat 1/4 cup of oil in a large heavy skillet over medium-high heat. Add the peppercorns and cook, stirring, until fragrant, 1 to 2 minutes. Add the pasta and 1 1/2 cups pasta cooking water and toss to combine. Slowly add the Parmesan and stir until the pasta is coated. Adjust the consistency with a little more of the reserved water if needed and season with salt to taste and garnish with more Parmesan and coarsely ground pepper if desired.

SPAGHETTI SQUASH WITH PARMESAN CHEESE

Steps:

• Take a paring knife and stick little holes all over squash.
• Put the squash in a baking dish and bake about an 1 hour at 350 degrees F. or until soft.
• Cut the squash in half.
• Scoop out seeds and throw them away.
• Take a fork and "scrape" the inside of the squash into strings, letting them fall into a serving bowl.
• Toss with Parmesan cheese and butter.
• Salt and pepper to taste.