Best 3 Spaghetti Sizzler Recipes

**Prepare to tantalize your taste buds with a culinary journey to Italy as we present the delectable Spaghetti Sizzler, a symphony of flavors that will leave you craving for more.** This irresistible dish combines the classic flavors of spaghetti, succulent chicken, and a medley of vegetables, all enveloped in a rich and flavorful sauce. Embark on a culinary adventure as we explore three enticing variations of this beloved dish: the classic Spaghetti Sizzler, the tantalizing Chicken Spaghetti Sizzler, and the vegetarian-friendly Vegetable Spaghetti Sizzler. Each recipe offers a unique twist on this iconic dish, ensuring there's something to satisfy every palate.

**The classic Spaghetti Sizzler** features tender spaghetti tossed in a robust tomato-based sauce, accompanied by succulent chicken pieces and a vibrant mix of bell peppers, onions, and mushrooms.

**The Chicken Spaghetti Sizzler** takes this classic dish to new heights with a creamy mushroom sauce blanketing the spaghetti, chicken, and vegetables, creating a luscious and indulgent experience.

**The Vegetable Spaghetti Sizzler** caters to vegetarians with its delightful combination of fresh vegetables, including zucchini, carrots, and broccoli, all sautéed to perfection and tossed with spaghetti in a light and flavorful sauce.

**No matter your preference, the Spaghetti Sizzler in all its variations promises an explosion of flavors that will transport you to the heart of Italy. So, gather your ingredients, prepare your taste buds, and let's embark on this culinary adventure together.**

Check out the recipes below so you can choose the best recipe for yourself!

JO MAMA'S WORLD FAMOUS SPAGHETTI

Jo Mama's World Famous Spaghetti image

My kids will give up a steak dinner for this spaghetti. It is a recipe I have been perfecting for years and it is so good (if I may humbly say) that my kids are disappointed when they eat spaghetti anywhere else but home! In fact they tell me I should open a restaurant and serve only this spaghetti and garlic bread. In response to requests, I have posted the recipe for Recipe #28559 that uses approximately 1/2 of the sauce from this recipe. Have spaghetti one night and lasagna later! Thanks to all of you who have tried my recipe and have written a review. I read and appreciate every one of them! Chef Note: After I posted this recipe I remembered a funny incident--my dear husband usually has a nice bottle of wine handy so when I make a batch of spaghetti I just help myself to a splash of it. On one occasion, there wasn't a bottle opened, but there was a bottle sitting on the counter so I got out the corkscrew and helped myself. For some reason, the spaghetti that night was the best ever. My husband asked what wine I put in it and I showed him the bottle. He nearly fell off the chair. I had opened a rather expensive bottle he had bought to give his boss. Goes to show you--don't use a wine for cooking you wouldn't drink. You get the best results from a good wine!

Provided by SharleneW

Categories Spaghetti

Time 1h20m

Yield 4 quarts, 10-14 serving(s)

Number Of Ingredients 16

Ingredients

2 lbs Italian sausage, casings removed (mild or hot)
1 small onion, chopped (optional)
3 -4 garlic cloves, minced
1 (28 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
2 (15 ounce) cans tomato sauce
2 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)
3 teaspoons basil
2 teaspoons dried parsley flakes
1 1/2 teaspoons brown sugar
1 teaspoon salt
1/4-1/2 teaspoon crushed red pepper flakes
1/4 teaspoon fresh coarse ground black pepper
1/4 cup red wine (a good Cabernet!)
1 lb thin spaghetti
parmesan cheese

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 SIZZLER

Spaghetti Sizzler image

Make and share this Spaghetti Sizzler recipe from Food.com.

Provided by Mandy

Categories Breakfast

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

30 g butter
2 slices bacon, chopped
1 onion, finely chopped
2 tomatoes, diced
440 g canned spaghetti in tomato sauce
2 tablespoons parsley, chopped
3/4 cup tasty cheese, shredded
1 1/4 cups corn flakes

Steps:

Melt butter & saute bacon & onion in pan until tender.
Add tomatoes, spaghetti & parsley, heat through.
Pour into an ovenproof dish.
Combine cheese and corn flakes & sprinkle over spaghetti mixture.
Bake at 180.C for approx 10 mins or until cheese melts.
Serve on buttered toast.

Nutrition Facts : Calories 342.5, Fat 20.4, SaturatedFat 11.1, Cholesterol 49.7, Sodium 737.7, Carbohydrate 29.4, Fiber 1.4, Sugar 3.9, Protein 11.8

SPAGHETTI WITH SPINACH & GARLIC

Spaghetti with spinach & garlic image

A quick and satisfying after-work meal which is superhealthy too

Provided by Barney Desmazery

Categories Dinner, Main course, Pasta

Time 20m

Number Of Ingredients 8

Ingredients

500g pack wholewheat spaghetti
500g leaf spinach
3 tbsp olive oil , plus extra to serve
4 garlic cloves , finely sliced
2 tbsp red wine vinegar
handful pine nuts
50g parmesan , half grated, half shaved
chilli flakes , to serve

Steps:

Cook the spaghetti according to pack instructions. Meanwhile, boil the kettle and tip the spinach into a large colander. Pour on boiling water until it's completely wilted (you may need 2 kettles of water), then cool under cold water and press the spinach into a ball, squeezing out all the water. Roughly chop the spinach and set aside.
Very gently heat the oil and garlic in a small pan for a few mins until it just starts to brown, then add the vinegar. Bubble for 1 min, then turn off the heat. When the spaghetti is cooked, reserve some of the water, then drain. In a large bowl, toss the spaghetti with the garlicky oil, spinach, pine nuts and the grated Parmesan. Add enough water to loosen everything. Serve in bowls along with the Parmesan shavings and chilli flakes, plus more olive oil for drizzling.

Nutrition Facts : Calories 549 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 7 grams sugar, Fiber 13 grams fiber, Protein 21 grams protein, Sodium 0.86 milligram of sodium

Tips:

To make the perfect spaghetti, use a high-quality spaghetti noodle. Look for noodles that are made with durum wheat flour and have a slightly rough texture.
Cook the spaghetti according to the package directions. Be sure to salt the water before adding the noodles.
While the spaghetti is cooking, prepare the sauce. In a large skillet, heat some olive oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
Add the tomatoes, tomato sauce, and Italian seasoning to the skillet. Bring to a simmer and cook for about 15 minutes, or until the sauce has thickened.
Once the spaghetti is cooked, drain it and add it to the skillet with the sauce. Toss to coat.
To make the sizzler, heat a large cast iron skillet over medium-high heat. Add some olive oil and swirl to coat the pan.
Add the spaghetti and sauce to the skillet. Spread it out evenly and then top with the cheese.
Cover the skillet and cook for about 5 minutes, or until the cheese is melted and bubbly.
Serve the spaghetti sizzler immediately, garnished with fresh parsley.

Conclusion:

Spaghetti sizzler is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover spaghetti. With its combination of flavors and textures, spaghetti sizzler is sure to be a hit with everyone at the table.