Best 4 Spaghetti Florentine Recipes
Embark on a culinary journey to the heart of Florence, where flavors dance and traditions intertwine. Prepare to tantalize your taste buds with our exquisite Spaghetti alla Fiorentina, a symphony of simplicity and elegance. This classic Italian dish, born in the vibrant streets of Florence, Tuscany, marries the vibrant flavors of fresh spinach, creamy béchamel sauce, and perfectly al dente spaghetti.
In this article, we present not just one, but three tempting variations of Spaghetti alla Fiorentina, each offering a unique twist on this beloved dish. Our classic recipe stays true to the traditional Florentine roots, while our sun-dried tomato and artichoke variation adds a burst of Mediterranean sunshine. But if you seek a vegetarian delight, our roasted butternut squash version will transport you to a realm of autumnal flavors.
Whether you're a seasoned chef or a culinary novice, our step-by-step instructions, insightful tips, and vibrant photos will guide you effortlessly through the cooking process. Learn how to create the perfect béchamel sauce, achieving that velvety smooth texture that lovingly embraces each strand of spaghetti. Discover the art of wilting spinach, preserving its vibrant green hue and delicate flavor. And master the technique of al dente pasta, ensuring every bite is a delightful symphony of texture.
So, gather your ingredients, don your apron, and let's embark on this culinary adventure together. Prepare to be captivated by the timeless charm of Spaghetti alla Fiorentina, a dish that embodies the essence of Italian cuisine—simple, flavorful, and utterly irresistible.
FLORENTINE SPAGHETTI BAKE
This hearty sausage entree will appeal to just about everyone. My daughter serves it often to her hardworking family on their wheat ranch in Montana. -Lorraine Martin, Lincoln, California
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, cook sausage and onion, crumbling meat, until sausage is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in pasta sauce and mushrooms. Bring to a boil. Reduce heat; cover and cook until heated through, about 15 minutes., Drain pasta. Combine the egg with the next 5 ingredients. Spread 1 cup sausage mixture in a greased 13x9-in. baking dish. Top with spaghetti and remaining sausage mixture. Layer with egg mixture and mozzarella cheese., Cover and bake 45 minutes. Uncover; bake until lightly browned and heated through, about 15 minutes longer. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 446 calories, Fat 23g fat (9g saturated fat), Cholesterol 76mg cholesterol, Sodium 1172mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 4g fiber), Protein 25g protein.
INSTANT POT® SPAGHETTI AND MEATBALLS FLORENTINE
There's a lot your Instant Pot® can do to make family dinner easier, but one of its best tricks is making this homemade spin on spaghetti and meatballs into a truly delicious one-pot meal. Part of the magic comes from combining the sauté and pressure-cooking functions. Herbed turkey meatballs get seared and the insert gets deglazed, so the browned bits left behind by the meatballs infuse the entire dish with savory flavor. Then, meatballs, pasta and sauce ingredients are put under pressure, which turns three steps into one: making the cheesy sauce, finishing the meatballs and cooking the pasta. After a short time under pressure, all that's left to do is stir in fresh spinach until it's silky. A final dusting of Parmesan and pepper, plus a squeeze of lemon will make this dish truly perfect.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- In large bowl, mix turkey, bread crumbs, onion, egg, garlic, Worcestershire sauce, salt and 1/4 teaspoon of the pepper. Shape mixture into 12 (2-inch) meatballs.
- On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat oil in insert until very hot. Add meatballs; cook 4 to 5 minutes without moving, until meatballs release easily from bottom of insert. Turn; cook 2 to 3 minutes or until browned on second side. Turn one more time; cook 2 to 3 minutes on third side, until browned. Select CANCEL. Using slotted spoon or tongs, transfer meatballs to plate.
- Stir broth and whipping cream into meatball drippings in insert. Stir mixture to loosen browned bits from bottom of insert. Stir in spaghetti; coat in sauce mixture.
- Place meatballs evenly over spaghetti mixture. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 8 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
- Gently stir cream cheese and Parmesan cheese into mixture 1 to 2 minutes or until cheese is melted and spaghetti is completely separated. Spaghetti will appear to be stuck together but will separate while stirring. Stir in remaining 1/4 teaspoon pepper, the spinach and lemon juice until spinach wilts. Top with additional Parmesan cheese.
Nutrition Facts : Calories 610, Carbohydrate 65 g, Cholesterol 120 mg, Fat 3 1/2, Fiber 3 g, Protein 35 g, SaturatedFat 11 g, ServingSize 1 1/2 Cups, Sodium 1200 mg, Sugar 3 g, TransFat 1/2 g
SPAGHETTI FLORENTINE
Make and share this Spaghetti Florentine recipe from Food.com.
Provided by iewe7726
Categories Spaghetti
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix broth, flour, Italian seasoning, garlic and pepper in saucepan. Add the spinach. Cook and stir until mixture boils and thickens. Remove from the heat.
- Stir in the yogurt and the tomato. Toss with the spaghetti and sprinkle with cheese.
Nutrition Facts : Calories 349.8, Fat 5.4, SaturatedFat 2.4, Cholesterol 9.5, Sodium 499.3, Carbohydrate 57.7, Fiber 5.4, Sugar 4.1, Protein 17.9
FLORENTINE SPAGHETTI BAKE
Steps:
- 1. In large skillet - cook sausage, onion and garlic until sausage is no longer pink, stirring often, drain.
- 2. Stir in tomato sauce, 1/2 teaspoon seasoned salt, basil and oregano, bring to a boil.
- 3. Reduce heat, simmer 15 minutes.
- 4. In medium bowl, combine spinach, cottage cheese, egg, parmesan, 1/2 teaspoon seasoned salt and pepper, mix well.
- 5. Prepare spaghetti.
- 6. Spread 1 cup meat mixture in 9 x 13 inch pan.
- 7. Layer cooked spaghetti, remaining meat sauce, spinach mixture and mozzarella.
- 8. Cover and bake in 375 degree oven about 40 minutes.
- 9. Let stand 5 minutes before serving.
Tips:
- To save time, you can use frozen spinach in place of fresh spinach. Just be sure to thaw it and squeeze out any excess water before using. - If you don't have heavy cream on hand, you can use milk instead. Just be aware that the sauce will be thinner. - To make a vegetarian version of this dish, simply omit the chicken. You can also add more vegetables, such as mushrooms or zucchini. - Serve this dish with a side of crusty bread or garlic bread to soak up the delicious sauce. - For a more flavorful dish, use freshly grated Parmesan cheese. - If you want a spicier dish, add a pinch of red pepper flakes to the sauce. - To make the dish more kid-friendly, you can omit the spinach and add a little bit of sugar to the sauce.Conclusion:
Spaghetti Florentine is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover chicken or spinach, and it can be easily customized to your liking. So next time you are looking for a quick and easy meal, give Spaghetti Florentine a try!
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