This first page gathers five different spaghetti dishes, from baked casseroles to quick stovetop pasta and chilled salad. Each one uses spaghetti in a distinct way, with methods that range from layering and baking to slow cooking and tossing cold.
The recipes here feature chicken, beef, sausage, vegetables, and creamy or tomato-based sauces. Together they offer a varied starting set for a larger spaghetti collection.
Find your recipe
- Baked Spinach Chicken Spaghetti
- 5-Ingredient Slow Cooker One Pot Spaghetti
- California Spaghetti Salad
- Chicago Spaghetti
- Chicken Spaghetti
Baked Spinach Chicken Spaghetti
Baked Spinach Chicken Spaghetti combines cooked spaghetti with shredded chicken, chopped spinach, and Alfredo sauce, then layers that mixture with a ricotta filling. The ricotta layer includes sour cream, part of the mozzarella, beaten egg, garlic, basil or oregano, and a little salt and pepper, which helps create a rich baked casserole with distinct layers.
The assembled dish is spread into a greased 9×13-inch baking dish, topped with the remaining mozzarella, and baked at 350°F until the cheese is bubbly and golden brown. Letting it cool for a few minutes after baking helps the layers set before serving.
Get the full Baked Spinach Chicken Spaghetti recipe
5-Ingredient Slow Cooker One Pot Spaghetti
5-Ingredient Slow Cooker One Pot Spaghetti starts with browned ground beef, marinara sauce, beef broth, and Italian seasoning cooked together in the slow cooker. The dry spaghetti is added later, broken in half so it fits, and pressed down into the sauce and liquid to help it cook evenly in the same pot.
The pasta is stirred in about 45 to 60 minutes before dinner, then cooked on HIGH until tender but not mushy. If the mixture looks dry, extra broth or water can be added; if it seems too loose, the lid can be left off briefly after cooking to thicken it before serving.
Get the full 5-Ingredient Slow Cooker One Pot Spaghetti recipe
California Spaghetti Salad
California Spaghetti Salad pairs cooled thin spaghetti with cherry tomatoes, cucumber, green and red bell peppers, red onion, and sliced black olives. The pasta is cooked until al dente, then rinsed under cold water right away so it stops cooking and stays cool for the salad.
The dressing combines Italian dressing with Parmesan cheese, sesame seeds, paprika, garlic powder, celery seed, salt, and black pepper. After tossing the dressing with the pasta and vegetables, the salad is covered and refrigerated for at least 2 hours, or overnight for best flavor, then stirred again before serving.
Get the full California Spaghetti Salad recipe
Chicago Spaghetti
Chicago Spaghetti brings together thick spaghetti with Italian sausage, ground beef, onion, garlic, and green bell pepper in a meat-based tomato sauce. The sauce is built by browning the meats first, then seasoning with tomato paste, sugar, garlic powder, onion powder, oregano, basil, and cayenne pepper before crushed tomato and water are added.
After simmering for 30 minutes, parmesan is stirred in and the cooked spaghetti is added to the pot. Tossing everything together at the end coats the pasta well and finishes the dish in one pan.
Get the full Chicago Spaghetti recipe
Chicken Spaghetti
Chicken Spaghetti uses chicken cooked in salted, peppered water, and that same cooking liquid is then used to cook the spaghetti. The sauce starts with butter, onion, and bell pepper softened in the pot, followed by Rotel tomatoes, cream of chicken soup, cream of mushroom soup, and bite-size pieces of chicken.
Once the spaghetti is tender and drained, it is stirred into the chicken mixture and coated evenly. Velveeta is added last and melted over low heat, and the finished dish can be served with freshly grated Parmesan, salad, and hot garlic bread.
