Best 15 Spaghetti And Cheese Recipes

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**Spaghetti and Cheese: A Classic Comfort Food Dish with a Twist**

Spaghetti and cheese is a classic comfort food dish that is loved by people of all ages. It is typically made with spaghetti noodles, cheese, and a creamy sauce. However, there are many different variations of this dish, each with its unique flavor and texture. In this article, we will explore three delicious spaghetti and cheese recipes that are sure to satisfy your cravings. From a classic baked spaghetti and cheese to a lighter skillet version and a unique one-pot spaghetti and cheese with vegetables, we have something for everyone. So, gather your ingredients and let's get cooking!

Here are our top 15 tried and tested recipes!

CHEESE-STUFFED MEATBALLS AND SPAGHETTI



Cheese-Stuffed Meatballs and Spaghetti image

A new twist on an old favorite! Mozzarella tucked inside each meatball creates a forkful of flavor. Kids of all ages will dig in!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h5m

Yield 6

Number Of Ingredients 10

4 sticks (1 oz each) mozzarella string cheese, cut into 18 (3/4-inch) cubes
1/2 cup Progresso™ Italian style bread crumbs
1 jar (48 oz) tomato pasta sauce (any variety)
1 1/2 lb lean (at least 80%) ground beef
2 tablespoons finely chopped onion
1/2 teaspoon salt
1/2 teaspoon dried oregano leaves
1 egg
12 oz uncooked spaghetti
2/3 cup shredded fresh Parmesan cheese

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.

Nutrition Facts : Calories 850, Carbohydrate 99 g, Cholesterol 125 mg, Fat 1 1/2, Fiber 6 g, Protein 44 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 2050 mg, Sugar 25 g, TransFat 1 g

BACON AND CHEESE SPAGHETTI SQUASH BAKE



Bacon and Cheese Spaghetti Squash Bake image

This quick and easy spaghetti squash side dish casserole is bursting with flavor. It's great for picnics and potlucks.

Provided by gemini_goddess

Categories     Meat and Poultry Recipes     Pork

Time 2h

Yield 6

Number Of Ingredients 7

1 spaghetti squash, halved and seeded
1 tablespoon olive oil
1 ½ cups shredded extra-sharp Cheddar cheese, divided
¾ cup bacon bits
4 tablespoons butter
1 teaspoon salt
½ teaspoon ground black pepper

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.

Nutrition Facts : Calories 288.2 calories, Carbohydrate 8.5 g, Cholesterol 60 mg, Fat 23 g, Protein 13.9 g, SaturatedFat 12.3 g, Sodium 1077.5 mg, Sugar 0.2 g

ROASTED SPAGHETTI SQUASH WITH ASPARAGUS AND GOAT CHEESE



Roasted Spaghetti Squash with Asparagus and Goat Cheese image

A delicious alternative to pasta! This dish combines roasted spaghetti squash with sauteed asparagus, onions, garlic, and goat cheese, finished with fresh thyme and basil. Garnish with a few basil leaves and some Parmesan cheese.

Provided by KateS

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Spaghetti Squash

Time 1h15m

Yield 2

Number Of Ingredients 11

1 (2 1/2 pound) spaghetti squash, halved lengthwise and seeded
cooking spray
salt and ground black pepper to taste
1 teaspoon olive oil, or as needed
¼ Spanish onion, diced
1 bunch fresh asparagus, cut into 1-inch pieces
2 cloves garlic, minced
½ cup vegetable broth
2 ounces goat cheese
2 tablespoons chopped fresh basil
1 tablespoon minced fresh thyme

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.

Nutrition Facts : Calories 367.4 calories, Carbohydrate 52.9 g, Cholesterol 22.4 mg, Fat 14.7 g, Fiber 5.4 g, Protein 15.5 g, SaturatedFat 7 g, Sodium 364.1 mg, Sugar 6.3 g

KETO SPAGHETTI SQUASH WITH BACON AND BLUE CHEESE



Keto Spaghetti Squash with Bacon and Blue Cheese image

Turn plain old spaghetti squash into a keto meal with the addition of bacon, mushrooms, spinach, and blue cheese. I like to double the blue cheese, especially when using a milder variety. Carbs in spaghetti squash can add up quickly, so use a small squash that's approximately 2 pounds.

Provided by France C

Categories     Meat and Poultry Recipes     Pork

Time 1h15m

Yield 2

Number Of Ingredients 9

1 small spaghetti squash
1 tablespoon olive oil
salt and ground black pepper to taste
4 slices bacon, cut into 1/2-inch pieces
1 (4 ounce) package mushrooms, sliced
1 clove garlic, minced
2 cups baby spinach
¼ cup sour cream
2 tablespoons crumbled 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.

Nutrition Facts : Calories 339.3 calories, Carbohydrate 20.6 g, Cholesterol 38.8 mg, Fat 24.3 g, Fiber 1.3 g, Protein 13.5 g, SaturatedFat 9 g, Sodium 691.2 mg, Sugar 1.2 g

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



Spaghetti With Tomatoes, Black Olives, Garlic, and Feta Cheese image

Make and share this Spaghetti With Tomatoes, Black Olives, Garlic, and Feta Cheese recipe from Food.com.

Provided by Lavender Lynn

Categories     Spaghetti

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs tomatoes, seeded and cut into 1/2-inch pieces (about 3)
1/2 cup kalamata olives or 1/2 cup other black olives, pitted
1/4 lb feta cheese, crumbled
3 tablespoons drained capers
3 tablespoons parsley, chopped flat-leaf
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
3/4 lb spaghetti
6 tablespoons olive oil
3 garlic cloves, minced

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.

SPAGHETTI CACIO E PEPE (CHEESE AND PEPPER)



Spaghetti Cacio E Pepe (Cheese and Pepper) image

This is a very Nasty dish, courtesy of Mario Batali via "Food &Vodka" magazine. He uses two kinds of cheese which are both combination cheeses. So I guess this is a four cheese dish!

Provided by threeovens

Categories     Spaghetti

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 1/4 lbs spaghetti
3/4 cup pecorino romano cheese, freshly grated
1/4 cup parmigiano-reggiano cheese, freshly grated
2 tablespoons fresh coarse ground black pepper
kosher salt

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 TOMATOES GARLIC AND FETA CHEESE



Spaghetti with Tomatoes Garlic and Feta Cheese image

A great summer pasta dish. The Feta cheese is a wonderful match for the tomatoes, and the heat of the spaghetti and garlic oil makes the cheese soft. This is a recipe you can change to your own likes. Try using Mozzarella instead of Feta, or using fresh basil, or fresh herbs instead of parsley.

Provided by Miss Annie

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 lbs tomatoes, seeded and cut into 1/2-inch pieces (about 3)
1/2 cup kalamata olives or 1/2 cup other black olives, pitted
1/4 lb feta cheese, crumbled
3 tablespoons capers, drained
3 tablespoons parsley, chopped
1/4 teaspoon salt and pepper
3/4 lb spaghetti
6 tablespoons olive oil
3 cloves garlic, minced

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.

CLASSIC CHEESE AND PEPPER SPAGHETTI (CACIO E PEPE)



Classic Cheese and Pepper Spaghetti (Cacio e Pepe) image

This classic dish can be put together with just five ingredients: salt, spaghetti, olive oil, peppercorns and Parmesan.

Provided by Food Network Kitchen

Time 20m

Yield 4

Number Of Ingredients 5

Kosher salt
1 pound spaghetti
1/4 cup extra-virgin olive oil
1 tablespoon crushed black peppercorns, plus coarsely ground for garnish
2 1/2 cups grated Parmesan, plus more for garnish

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 WITH ROMANO BEANS, BLACK PEPPER AND GOAT CHEESE



Spaghetti With Romano Beans, Black Pepper and Goat Cheese image

This pasta is inspired by a classic Roman dish made with just pasta, Pecorino and lots of pepper. I decided to try a creamier version using goat cheese and added the flat romano beans, still abundant in local farmers' markets.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, one pot, pastas, appetizer, main course

Time 30m

Yield Serves four

Number Of Ingredients 6

Salt to taste
3/4 pound romano beans
3/4 pound spaghetti
4 ounces goat cheese
1 to 2 teaspoons freshly ground black pepper (to taste)
2 tablespoons olive oil

Steps:

  • Bring a large pot of water to a boil and salt generously. Fill a bowl with ice water. Add the beans to the pot, and cook five minutes, until tender. Transfer to the ice water, then drain. Cut away the stem ends, and cut the beans into 2-inch lengths.
  • Place the goat cheese in a bowl. Bring the water back to a boil, and add the spaghetti. Cook al dente, following the timing instructions on the package (usually 10 minutes).
  • Just before the pasta is finished, add 1/2 cup of the cooking water to the goat cheese and stir together. Remove another 1/2 cup of the pasta cooking water from the pot and set aside.
  • When the pasta is ready, add the beans back into the pot with the pasta. Heat through, then drain. Return the pasta and beans to the hot pot, along with the diluted goat cheese, the pepper and the olive oil. Toss together until the pasta is coated with the cheese. If desired, thin out with some of the pasta water you set aside. Serve hot.

Nutrition Facts : @context http, Calories 479, UnsaturatedFat 8 grams, Carbohydrate 70 grams, Fat 14 grams, Fiber 5 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 479 milligrams, Sugar 5 grams

FOUR CHEESE AND PESTO ITALIAN BAKED SPAGHETTI



Four Cheese and Pesto Italian Baked Spaghetti image

This recipe is from "The Deen Family Cookbook." If you like Paula Deen and cheese, you're gonna love this recipe. Enjoy!

Provided by Bay Laurel

Categories     Spaghetti

Time 30m

Yield 1 baked dish, 6 serving(s)

Number Of Ingredients 6

1 lb spaghetti, uncooked
1 lb ricotta cheese
12 ounces prepared pesto sauce
2 1/2 cups mozzarella cheese, shredded
1 cup parmesan cheese, grated
1 cup goat cheese, crumbled

Steps:

  • Preheat over to 400ºF.
  • Grease 13x9 baking dish.
  • Cook spaghetti for 2 minutes less than the package directions specify,.
  • Drain spaghetti well and transfer into a bowl.
  • Stir in ricotta,pesto,1 cup mozzarella, ½ cup of the parmesan, and the goat cheese.
  • Toss the mixture well and transfer it into the baking dish.
  • Sprinkle the remaining 1½ cup mozarella and ½ cup parmesan over the pasta.
  • Bake until the cheese is melted, about 20 minutes.
  • turn the oven setting to broil and broil for 1 minute or until golden.
  • serve hot.

SPAGHETTI WITH TOMATOES AND PECORINO ROMANO CHEESE



Spaghetti With Tomatoes and Pecorino Romano Cheese image

Make and share this Spaghetti With Tomatoes and Pecorino Romano Cheese recipe from Food.com.

Provided by CookingONTheSide

Categories     Spaghetti

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1 (13 1/4 ounce) package whole grain thin spaghetti
1 large red onion, thinly sliced
2 1/2 teaspoons thyme
1/3 cup extra virgin olive oil, divided
3 cups cherry tomatoes
3/4 cup water
salt, to taste
pepper, to taste
1/2 cup pecorino romano cheese, grated

Steps:

  • Cook pasta according to package directions.
  • Meanwhile, saute onion and thyme in half of the olive oil over low heat for 12 minutes.
  • Add cherry tomatoes and water and simmer for 8 minutes.
  • Season the sauce with salt and pepper.
  • Drain pasta and toss with the sauce.
  • Add cheese and remaining olive oil and toss again.

Nutrition Facts : Calories 366.1, Fat 13.6, SaturatedFat 1.9, Sodium 10.4, Carbohydrate 48, Fiber 1.3, Sugar 3, Protein 13.4

SPAGHETTI WITH SLOW-ROASTED TOMATOES AND CHEESE



Spaghetti With Slow-Roasted Tomatoes and Cheese image

Provided by Florence Fabricant

Categories     lunch, weekday, pastas, main course

Time 20m

Yield 4 main-course servings

Number Of Ingredients 6

1 pound spaghetti
Salt to taste
48 roasted plum tomato halves, chopped, about 5 cups (see recipe)
2 tablespoons extra-virgin olive oil
1/2 cup freshly grated Pecorino Romano cheese (about 1 1/2 ounces)
2 tablespoons chopped parsley

Steps:

  • Bring a large pot of water to boil. Add spaghetti and a generous pinch of salt. Cook until spaghetti is al dente, about 8 minutes.
  • Meanwhile, place tomatoes in very large, heavy skillet over moderate heat. Cook until they are heated through; then, stir in the olive oil.
  • When spaghetti is done, drain it well, and add it to pan with tomatoes. Place over medium heat, and cook a few minutes, tossing the spaghetti and tomatoes together. Add cheese and parsley, toss again, and serve.

Nutrition Facts : @context http, Calories 656, UnsaturatedFat 8 grams, Carbohydrate 114 grams, Fat 13 grams, Fiber 13 grams, Protein 25 grams, SaturatedFat 3 grams, Sodium 2039 milligrams, Sugar 23 grams

MAC AND CHEESE SPAGHETTI



Mac and Cheese Spaghetti image

Make and share this Mac and Cheese Spaghetti recipe from Food.com.

Provided by threeovens

Categories     One Dish Meal

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

1 1/2 cups panko breadcrumbs
2 tablespoons parmesan cheese, grated
1 tablespoon butter, melted
1 lb spaghetti
2 cups green peas, thawed if frozen or 2 cups broccoli florets
2 tablespoons butter, melted
1 teaspoon Dijon mustard
8 ounces sharp cheddar cheese, shredded (2 cups)
4 ounces American cheese, shredded (1 cup)
prosciutto (optional) or ham, shredded (optional)

Steps:

  • Preheat oven to 425 degrees F.
  • Place bread crumbs, Parmesan cheese, and 1 tablespoon butter in a baking dish; bake for 5 minutes, remove from oven, stir and set aside.
  • Meanwhile, cook spaghetti in salted water according to package directions; add peas or broccoli during last 3 minutes of cooking.
  • Drain, reserving 2 cups of the pasta water; keep spaghetti warm.
  • Place 1 cup of reserved water to pot and bring to a boil.
  • Add 2 tablespoons butter, mustard, and cheeses; stir to combine.
  • Add more reserved water, if needed, to thin sauce.
  • Stir in spaghetti and veggies, sprinkle with bread crumb mixture and prosciutto or ham, if using.

SPAGHETTI WITH FRESH BASIL, PINE NUTS, CHICKEN AND CHEESE



SPAGHETTI WITH FRESH BASIL, PINE NUTS, CHICKEN AND CHEESE image

Categories     Cheese     Chicken     Pasta     Sauté

Yield 4 servings

Number Of Ingredients 10

8 ounces spaghetti
1 tablespoon olive oil
1 garlic clove, crushed
2 chicken breasts, diced
1 cup shredded basil leaves
1/2 cup chicken stock
1/2 cup freshly grated Romano cheese
1/4 teaspoon salt
1/4 cup pine nuts (about 1 ounce), toasted in a small, dry skillet over medium heat
Black pepper to taste

Steps:

  • Add oil to skillet over medium heat. When the oil is hot, add garlic and chicken and cook until cooked through. Reduce heat to low. Stir in shredded basil leaves and allow them to wilt - approximately 30 seconds. Pour in the stock and simmer liquid gently while you cook the pasta. Cook the pasta until al dente. Drain pasta and add it to the skillet with the basil. Toss well to coat the pasta. Add the pine nuts, cheese, salt and some pepper, and toss again. About 20 minutes prep time.

SPAGHETTI AND CHEESE



Spaghetti and Cheese image

While visiting my husband's brother and sister-in-law in Montgomery, TX, she made this one night and we loved it. I requested that my sister-in-law, Debbie, add this recipe to our family cookbook project.

Provided by Gail Welch

Categories     Pasta Sides

Time 15m

Number Of Ingredients 4

1 pkg (12 oz) spaghetti
1 pkg (8 oz) velveeta cheese
1 c milk
pinch salt and pepper, to taste

Steps:

  • 1. Prepare spaghetti according to package. After spaghetti is cooked, strain water and return spaghetti to pot.
  • 2. Stir in milk and add cheese (over low heat). Stir until cheese has melted.
  • 3. Add salt and pepper to taste.

Tips:

  • Use a large pot to cook the pasta so that it has plenty of room to move around and cook evenly.
  • Add a generous amount of salt to the pasta water to help flavor the pasta.
  • Cook the pasta according to the package directions, or until it is al dente (tender but still slightly firm).
  • Drain the pasta and rinse it with cold water to stop the cooking process.
  • Use a variety of cheeses in the sauce to create a rich and flavorful sauce.
  • Add some cooked vegetables to the sauce for a healthy and colorful dish.
  • Serve the spaghetti and cheese immediately, topped with freshly grated Parmesan cheese.

Conclusion:

Spaghetti and cheese is a classic dish that is loved by people of all ages. It is a quick and easy meal to make, and it is also very versatile. You can add different cheeses, vegetables, and meats to the sauce to create a dish that is tailored to your own taste. Whether you are looking for a simple weeknight meal or a special occasion dish, spaghetti and cheese is a great option.

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