@typeWebSite
@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
publisherObject (type: stdClass)
potentialActionObject (type: stdClass)
@typeOrganization
@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
logoObject (type: stdClass)
sameAs
  • https://www.facebook.com/12Tomatoes
  • https://twitter.com/12tomatoes
  • https://pinterest.com/12tomatoes
@typeRecipe
@contexthttp://schema.org/
@idhttps://12tomatoes.com/leftover-remix-spaghetti-marinara/#recipe
headline
nameCheesy Spaghetti Loaf and Veggie Minestrone
descriptionPeople won't even realize these are leftovers!
urlhttps://12tomatoes.com/leftover-remix-spaghetti-marinara
inLanguageen-US
isPartOfObject (type: stdClass)
authorObject (type: stdClass)
Ingredients
  • Pasta Loaf:
  • 8-10 oz. leftover, cooked spaghetti
  • 5 eggs, beaten
  • 1/2 cup mozzarella cheese, grated, plus more for garnish
  • 1/2 cup parmesan cheese, grated, plus more for garnish
  • 1/2-1 cup heavy cream or half-and-half
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 2 slices bacon, cooked and crumbled, optional
  • Soup:
  • 3 cups leftover marinara sauce
  • 1 (32 oz.) container low-sodium-chicken or vegetable broth
  • 1 onion, diced
  • 3 carrots, diced
  • 3 ribs celery, diced
  • 3 cloves garlic, minced
  • 1/2 tablespoon Italian seasoning
  • 2 tablespoons olive oil
  • kosher salt and freshly ground pepper, to taste
Preparation
  1. Preheat oven to 350º F and lightly grease a 9x5-inch loaf dish.
  2. In a large bowl, whisk eggs and heavy cream until beaten and combined, then stir in mozzarella and parmesan cheeses, then season with onion and garlic powders and Italian seasoning.
  3. Season to taste with salt and pepper. If desired, stir in chopped bacon.
  4. Add cooked spaghetti to bowl and mix until noodles are thoroughly coated, then transfer to greased loaf pan.
  5. Place in oven and bake for 30 minutes. After 30 minutes, sprinkle with cheese, if desired, and bake for another 15-20 until melted and golden.
  6. Remove from oven and let cool at least 15 minutes.
  7. While pasta is in the oven, heat olive oil in a large stock pot and sauté onion, carrot and celery until softened. 6-8 minutes.
  8. Add garlic and Italian seasoning and cook for another 1-2 minutes, or until fragrant.
  9. Stir in marinara sauce and chicken broth and bring to a boil, then reduce heat let simmer for 15-20 minutes.
  10. Serve hot with slices of pasta loaf and enjoy!
People won't even realize these are leftovers!
Course:

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Cheesy Spaghetti Loaf and Veggie Minestrone

Cheesy Spaghetti Loaf and Veggie Minestrone

Servings: Serves 6-8
Author: Decatur Macpherson
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • Pasta Loaf:
  • 8-10 oz. leftover, cooked spaghetti
  • 5 eggs, beaten
  • 1/2 cup mozzarella cheese, grated, plus more for garnish
  • 1/2 cup parmesan cheese, grated, plus more for garnish
  • 1/2-1 cup heavy cream or half-and-half
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 2 slices bacon, cooked and crumbled, optional
  • Soup:
  • 3 cups leftover marinara sauce
  • 1 (32 oz.) container low-sodium-chicken or vegetable broth
  • 1 onion, diced
  • 3 carrots, diced
  • 3 ribs celery, diced
  • 3 cloves garlic, minced
  • 1/2 tablespoon Italian seasoning
  • 2 tablespoons olive oil
  • kosher salt and freshly ground pepper, to taste

Preparation

  1. Preheat oven to 350º F and lightly grease a 9x5-inch loaf dish.
  2. In a large bowl, whisk eggs and heavy cream until beaten and combined, then stir in mozzarella and parmesan cheeses, then season with onion and garlic powders and Italian seasoning.
  3. Season to taste with salt and pepper. If desired, stir in chopped bacon.
  4. Add cooked spaghetti to bowl and mix until noodles are thoroughly coated, then transfer to greased loaf pan.
  5. Place in oven and bake for 30 minutes. After 30 minutes, sprinkle with cheese, if desired, and bake for another 15-20 until melted and golden.
  6. Remove from oven and let cool at least 15 minutes.
  7. While pasta is in the oven, heat olive oil in a large stock pot and sauté onion, carrot and celery until softened. 6-8 minutes.
  8. Add garlic and Italian seasoning and cook for another 1-2 minutes, or until fragrant.
  9. Stir in marinara sauce and chicken broth and bring to a boil, then reduce heat let simmer for 15-20 minutes.
  10. Serve hot with slices of pasta loaf and enjoy!