Best 7 Mama Robins Southern Spaghetti Recipes

OUT OF THIS WORLD BAKED SPAGHETTI

Steps:

• Heat oven to 350 degrees.
• In a medium size skillet, cook ground beef and onion until done. Drain off fat. Pour Mariana sauce over meat and mix well.
• In a large pot, cook spaghetti according to package directions. When done, drain. Add cream cheese and mix well, coating all spaghetti.
• Mix together, in a medium size bowl, cottage cheese, 1/2 cup Parmesan cheese and egg.
• To build baked spaghetti, place approximately 1/2 cup of meat sauce in the bottom of a 9x13 casserole dish. Place half of spaghetti on top of meat mixture smoothing to the edges of casserole dish. Layer on cottage cheese mixture, covering all of spaghetti. Layer remaining spaghetti over cheese. Spoon remaining meat mixture over all layers. Top with Mozzarella cheese. Cover with foil and bake for 20 minutes. Remove foil, sprinkle on 1/2 cup of Parmesan cheese and bake for additional 15 minutes until cheese is golden brown. Remove from and allow to reset 10 minutes. Cut into squares and serve.

MAMA ROBIN'S SOUTHERN SPAGHETTI

Steps:

• 1. Preheat oven to 250 Cook spaghetti in salted water according to package directions. Set aside.
• 2. Fry bacon in skillet until almost crisp. Add onions & hamburger and fry until golden brown. Add all vegetables and simmer 5-8 min.
• 3. Layer in lightly sprayed or greased baking dish. One layer of pasta, a layer of meat & vegetables and a layer of cheese. Repeat until baking dish is full ending with cheese.
• 4. Bake in slow oven (about 250-275) for 2 hours.

JO MAMA'S WORLD FAMOUS SPAGHETTI

Steps:

• In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
• Add onions and continue to cook, stirring occasionally until onions are softened.
• Add garlic, tomatoes, tomato paste, tomato sauce and water.
• Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
• Stir well and barely bring to a boil.
• Stir in red wine.
• Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
• Cook spaghetti according to package directions.
• Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.

SPAGHETTI WITH MY MAMAS MEATBALLS

Steps:

• Spray a large saucepan with 4 sprays of olive oil spray. Add half the garlic and half the onion and a pinch of red chili flakes and cook over medium heat until tender, about 2 minutes. Add half the chicken stock, tomato puree and diced tomatoes and simmer over low heat for an hour.
• Preheat the broiler. Meanwhile, using the tip of a knife, score the eggplant deeply and sprinkle with salt. Place the eggplant cut-side up and cook under the broiler until lightly browned, about 4 minutes. Remove the eggplant from the broiler and place on a plate and microwave on high until tender, about 2 minutes. Let cool.
• In a large bowl, add the meats and mix gently to incorporate. Place the egg white, remaining chicken stock, onion, garlic and parsley in the beaker of a blender and blend until smooth, about 30 seconds. Add the mixture to the bowl with the meats, add the cheese and crumble the kamut in with your fingers. Sprinkle with salt and chili flakes.
• Scoop the eggplant pulp out of its skin and let any excess water drip off. Measure out 1/2 cup of the pulp, and then lightly chop and add to the meat mixture, folding in to incorporate. With the use of a tablespoon, measure out 16 even heaping mounds on to a clean work surface and then form into balls with your hands.
• Spray a large nonstick saute pan with 4 sprays of olive oil spray and heat over medium-high heat. Once the pan is hot, add half of the meatballs and cook until lightly browned on one side, about 1 minute. Roll the meatballs on the other side and brown evenly, about 2 minutes. Remove the browned meatballs from the pan and then spray the pan with 4 more sprays and repeat the browning with the rest of the meatballs. Add the meatballs to the sauce and simmer very slowly for an hour.
• Meanwhile, bring 4 quarts of water to a simmer and then add 1 tablespoon of salt. Drop the pasta in the water and cook per manufacturer's instructions. Place 4 meatballs each on 4 plates, and then add the spaghetti to the remaining sauce in the pan with 1/2 cup of the pasta water and cook until the sauce holds well on the pasta. Evenly distribute the pasta to each of the 4 plates.

SOUTHWESTERN SPAGHETTI

Steps:

• Cook spaghetti according to package directions. Drain and set aside.
• In a blender, combine tomatoes, onion flakes, garlic powder, bouillon cube, and jalapeno. Process until smooth. Transfer mixture to a saucepan and set pan over medium-high heat. Simmer for 5 minutes. Season, to taste, with salt and black pepper.
• Transfer spaghetti to a serving platter and top with sauce. Sprinkle Parmesan over top.
• Serve with garlic bread from the freezer section, cooked according to package directions.

MISSY ROBBINS'S FRESH FETTUCCINE

Steps:

• Place flour on a wooden work surface and create a barricade with a center sanctuary for your yolks that is 5 to 6 inches in diameter but not more. (If you create too much space, your barricade won't be strong enough to hold the yolks as you begin to incorporate the flour.) To avoid any additional risk to your barricade, mix, but do not beat, your yolks before adding them to well. Kick off by adding half of yolks to well and use a fork to incorporate inner layer of flour, stirring in a continuous motion around circumference to combine. Continue adding the rest of yolks, incorporating flour as you go. If you bust through your barricade, not to worry. Use a bench scraper to catch egg mixture and fold it back into flour, doing this at every edge until you have a mixture that is thick enough to contain itself.
• Knead: The dough will be sticky at first, so as you work it, continue to remove dough that clings to your hands and return it to the mass. The dough will begin to firm up as the gluten is activated by kneading, but if it feels a touch too dry and is not integrating (this can happen when the environment is drier, such as during the winter or when you're working in an arid climate), add about 1 tablespoon room-temperature water to loosen. Fold dough in on itself, pressing down and away from your body with the heel of your dominant hand. (You can hold the edge of the dough closest to you with your other hand to keep it in place as you stretch it away from you.) Rotate 180 degrees, fold, and press again.
• Repeat this rotating, folding, and pressing motion until dough is smooth and relatively firm to the touch, 8 to 10 minutes. Use bench scraper to clean off any pieces of dough that clump and stick as you're kneading. Lightly dust board with flour if needed; be careful not to add too much, as it will dry out the dough. When properly kneaded, dough's texture should resemble that of Play-Doh, and it should spring back just slightly when poked. Cover with plastic wrap and set aside at least 30 minutes. (This allows it to become more pliable.) If you're not forming pasta until the evening or the next day, place dough in refrigerator and remove 20 minutes before you plan to roll it out, so it returns to room temperature. Use within 24 hours.
• Roll and sheet: These instructions assume that you're using a manual sheeter (such as Imperia). If you're working with the Kitchen-Aid attachment or another motorized sheeter, more power to you. It will undoubtedly make your life easier, and the instructions that follow will be more detailed than necessary, though they will still apply. I do recommend, however, starting with a manual sheeter, as it will help you learn to make decisions based on feel rather than prescription. To start, cut your dough into quarters so you're working with smaller, more manageable pieces. Begin with one piece and cover remaining pieces with plastic wrap. Dust board and rolling pin with a bit of flour. Roll dough out to an oval, 1/4 to 1/2 inch thick and about 8 inches long. (You want it to be thin enough to fit through the sheeter's widest setting, but not so wide that it doesn't have room to expand widthwise as it's fed through.)
• Feed dough through once, cranking with your dominant hand while you very gently lead it through with your nondominant hand. Then fold dough into thirds by bringing one end to middle and then other end over top, as if folding a business letter. Lightly press on top to seal, then feed one narrow end of dough through sheeter again. (What you're doing at this point is essentially re-kneading the dough and making sure there is no extra air in it.) Repeat fold-and-feed at least three times, until dough is smooth and uniform.
• Decrease setting on your sheeter (to 5 on the Imperia, or 2 on the KitchenAid) and feed dough through again. At this point, the sheet will be long enough to be a bit unwieldy to work with. You can return it to your floured board, cut it in half, and work with only one length at a time, covering length(s) not in use with a kitchen towel or plastic wrap. As the sheet becomes longer and thinner, you will need to handle it with more care. Continue passing sheet through roller and decreasing the setting in this way until it has been passed through at number 6 on the Kitchen Aid (passed through one time) or down to 2 on Imperia (passed through twice). As you work, your sheet may become tacky and require a light dusting of flour; be careful not to add too much, or you'll end up with a sheet that's too dry. Lightly dust with flour and transfer to a parchment-lined sheet tray, layering parchment between each sheet to ensure they do not stick together. Cover with plastic wrap or a kitchen towel and repeat process until you have sheeted your full batch of dough.
• Lightly dust your wooden work surface with more "00" flour. Line a baking sheet with parchment; lightly dust with semolina. Lay your sheet(s) of dough on the work surface. Use a knife to cut 18-inch-long sheets, removing scraps from unclean edges (save them for soup). Cover with plastic wrap or a kitchen towel.
• Place a fettuccine cutter on your hand-cranked pasta machine (such as Imperia) or KitchenAid. (If you don't have a cutter attachment, or prefer to hand-cut, fold one pasta sheet in half and then in thirds, until you end up with a small packet, about 4 1/2 by 6 inches. Position packet horizontally with longer side parallel to you. Trim and discard any uneven edges. Beginning at left or right edge of your packet, move inward and cut 1/4-inch-wide strips; skip step 4.)
• Holding one end of a pasta sheet with your nondominant hand, gently feed opposite end into cutter and begin cranking with your dominant hand. Keep sheet nearly perpendicular to machine as you crank. As pasta moves through machine, move your nondominant hand under cutter to catch it. (If you are using a KitchenAid, feed with one hand and catch with the other.)
• Generously dust strands of fettuccine with "00" flour and gently shake to separate. Curl batch into a nest and place it on prepared baking sheet. Repeat with remaining pasta sheets. Let dry 20 to 30 minutes at room temperature. If not using right away, cover sheet with plastic wrap and refrigerate up to 24 hours.

MY MOTHER'S CHICKEN SPAGHETTI

Steps:

• Place the chicken with neck, gizzard, heart and liver in a kettle and add chicken broth to cover and salt to taste. Bring to the boil and simmer until the chicken is tender without being dry, 35 to 45 minutes. Let cool.
• Remove the chicken and take the meat from the bones. Shred the meat, cover and set aside. Return the skin and bones to the kettle and cook the stock down 30 minutes or longer. There should be four to six cups of broth. Strain and reserve the broth. Discard the skin and bones.
• Meanwhile, put the tomatoes in a saucepan and cook down to half the original volume, stirring. There should be one and one‐half cups.
• Melt three tablespoons of butter in a saucepan and add the flour, stirring to blend with a wire whisk. When blended and smooth, add one cup of the reserved hot broth and the cream, stirring rapidly with the whisk. When thickened and smooth, add the nutmeg, salt and pepper to taste. Continue cooking, stirring occasionally, about 10 minutes. Set aside.
• If the mushrooms are very small or button mushrooms, leave them whole. Otherwise, cut them in half or quarter them. Heat one tablespoon of butter in a small skillet and add the mushrooms. Cook, shaking the skillet occasionally and stirring the mushrooms until they are golden brown. Set aside.
• Heat three tablespoons of butter in a deep skillet and add the onion. Cook, stirring, until wilted. Add the celery and green pepper and cook, stirring, about five minutes. Do not overcook. The vegetables should remain crisp‐tender.
• Add the garlic, beef and pork and cook, stirring and chopping down with the edge of a large metal spoon to break up the meat. Cook just until the meat loses its red color. Add the bay leaf and red pepper flakes. Add the tomatoes and the white sauce made with the chicken broth. Add the mushrooms.
• Cook the spaghetti or spaghettini in boiling salted water until it is just tender. Do not overcook. Remember that it will cook again when blended with the chicken and meat sauce. Drain the spaghetti and run under cold running water.
• Spoon enough of the meat sauce over the bottom of a five‐ or six‐quart casserole to cover it lightly. Add about one‐third of the spaghetti. Add about one‐third of the shredded chicken, a layer of meat sauce, a layer of grated Cheddar cheese and another layer of spaghetti. Continue making layers, ending with a layer of spaghetti topped with a thin layer of meat sauce and grated Cheddar cheese.
• Pour in up to two cups of the reserved chicken broth or enough to almost but not quite cover the top layer of spaghetti. Cover and let the spaghetti stand for four hours or longer. If the liquid is absorbed as the dish stands, add a little more chicken broth. Remember that when this dish is baked and served, the sauce will be just a bit soupy rather than thick and clinging.
• When ready to bake, heat the oven to 350 degrees. (One of the stipulations in the original recipe for this dish is that the spaghetti including all the ingredients be combined at least four hours before baking, but it's not necessary.)
• Place the spaghetti casserole on top of the stove and bring it just to the boil. Cover and place it in the oven. Bake 15 minutes and uncover. Bake 15 minutes longer or until the casserole is hot and bubbling throughout and starting to brown on top. Serve immediately with grated Parmesan cheese on the side.