Best 3 Creamy Spaghetti And Beans Rachael Ray Recipes

**Creamy Spaghetti and Beans: A Flavorful Fusion of Italian and Mexican Cuisines**

Indulge in a culinary journey that harmoniously blends the vibrant flavors of Italian and Mexican gastronomy. Creamy Spaghetti and Beans, a delectable dish showcased by Rachael Ray, promises an explosion of taste and textures that will tantalize your palate. This unique fusion dish combines the comforting richness of creamy spaghetti with the hearty goodness of beans, creating a symphony of flavors that will leave you craving more. The recipe includes variations such as Spicy Sausage and Bean Spaghetti, a bold and zesty rendition, and Creamy White Bean and Sausage Spaghetti, offering a creamy and flavorful twist. Whether you prefer a classic or a spicy kick, these recipes offer something for every taste bud. Get ready to embark on a culinary adventure that celebrates the best of both worlds with Creamy Spaghetti and Beans.

Here are our top 3 tried and tested recipes!

SPAGHETTI ALLA CECI

Spaghetti alla Ceci image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 pound spaghetti
Salt
3 tablespoons extra-virgin olive oil, 3 turns of the pan
1/2 teaspoon crushed red pepper flakes
3 to 4 cloves garlic, finely chopped
1 (14-ounce) can, chick peas, drained
1/2 teaspoon dry thyme, eyeball it
Pepper
1/2 cup dry white wine or chicken broth
1 (14-ounce) can, crushed tomatoes
Handful flat-leaf parsley, chopped
Grated Parmiginao-Reggiano, to pass at table

Steps:

Boil water for pasta, salt it, and cook spaghetti to al dente.
While spaghetti cooks, heat a large skillet over medium heat. Add extra-virgin olive oil, 3 turns of the pan, crushed red pepper flakes and garlic. Place chick peas in food processor and pulse grind them to a fine chop. Add chick peas to garlic and season them with thyme, salt and pepper then saute them for 3 to 4 minutes. Add wine or broth and cook down 30 seconds or so then stir in tomatoes and adjust seasoning. Drain pasta and toss with sauce. Top with parsley and grated cheese.

CREAMY SPAGHETTI AND BEANS - RACHAEL RAY

Creamy Spaghetti and Beans - Rachael Ray image

From Rachael Ray's show, 30 Minute Meals. I made this last night and my bf and I were blown away. When browning the spaghetti, use your biggest pan and turn the heat down to avoid some frustration.

Provided by darthlaurie

Categories Spaghetti

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

5 -6 cups chicken stock
2 tablespoons extra virgin olive oil
2 tablespoons butter
1/4 lb pancetta, chopped into small dice
4 garlic cloves, chopped
1 lb spaghetti
1 medium onion, chopped
2 carrots, cut into a small dice
1 fresh bay leaf
5 -6 sprigs fresh thyme
1 (15 ounce) can roman beans (recommended ( Goya brand) or 1 small white beans (recommended ( Goya brand)
salt & freshly ground black pepper
1 cup dry white wine, eyeball it
1 cup grated parmigiano-reggiano cheese
flat leaf parsley, finely chopped

Steps:

Place the stock in a sauce pot and warm it over medium heat then reduce to simmer.
Heat the extra-virgin olive oil and the butter in a large, deep skillet over medium to medium-high heat.
Add the pancetta to brown slightly.
Next add the garlic and spaghetti and toast the noodles lightly, 3 to 4 minutes.
Add onions and carrots, bay and thyme and season with salt and pepper.
Soften veggies a bit, 5 minutes.
Add wine and allow it to be completely absorbed.
Add beans then add a few ladles of stock and stir the pasta.
Keep adding stock a few ladles at a time allowing liquids to be mostly absorbed before adding more, as if you were preparing a risotto.
When liquids are absorbed and spaghetti is cooked to al dente, 12-15 minutes, stir in cheese.
Adjust salt and pepper.
Turn off heat and stir another minute. Remove the bay and thyme stems.
Serve in shallow bowls and garnish with lots of parsley.

Nutrition Facts : Calories 800.7, Fat 23.4, SaturatedFat 9.4, Cholesterol 38.7, Sodium 851.5, Carbohydrate 104.4, Fiber 5, Sugar 11.2, Protein 30.9

SPAGHETTI AND BEANS

Spaghetti and Beans image

My mom used to make this often. Kinda weird but tasty. I use Campbell's Vegetarian Beans but she always used Pork and Beans. That's up to you. Try it. You'll either love it or hate it.

Provided by Marich

Categories Spaghetti

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1/4 cup olive oil
1 lb spaghetti
1 (14 1/2 ounce) can of campbell's vegetarian baked beans or 1 (14 1/2 ounce) can pork and beans
2 (8 ounce) cans tomato sauce
1 small onion, sliced
1 1/2 cups water

Steps:

In a medium sauce pan heat the oil.
Saute the onion till soft.
Add the 2 cans of tomato sauce, the beans and the water.
Simmer 10 minutes.
Cook spaghetti according to directions.
Drain (leave a bit wet) and put in large bowl.
Top with bean sauce.
Let sit a few minutes before serving.
Add parmesan cheese.
Serve with a salad and crusty bread.

Nutrition Facts : Calories 682.8, Fat 15.9, SaturatedFat 2.3, Sodium 953.5, Carbohydrate 117, Fiber 9.8, Sugar 16.9, Protein 21.4

Tips:

Use high-quality ingredients to ensure the best flavor. Organic vegetables and freshly grated Parmesan cheese can make a big difference.
Don't overcook the pasta. Al dente pasta is slightly firm to the bite and holds its shape better in the sauce.
Add the pasta to the sauce, not the other way around. This helps the pasta to absorb the sauce more evenly.
Season the sauce to taste. A little bit of salt, pepper, and garlic powder can go a long way.
Serve the spaghetti and beans with a sprinkle of freshly grated Parmesan cheese and a side of crusty bread for a complete meal.

Conclusion:

This creamy spaghetti and beans recipe is a delicious and satisfying meal that is perfect for busy weeknights. It is easy to make and can be tailored to your own preferences by adding different vegetables, cheeses, or proteins. Whether you are a vegetarian or a meat-lover, this recipe is sure to please everyone at the table.