This month we celebrated my daughter’s birthday with her very favorite meal: spaghetti! Her nickname is Spaghetti Stella for a reason.

This girl can throw down some spaghetti! Every year for her special day I make a different version of spaghetti to keep it fun.

So today I am sharing all of Stella’s favorite spaghetti recipes. From traditional pasta with marinara sauce and cheese to more unique recipes

like casseroles and pizza, these spaghetti recipes are delicious, hearty, and kid approved! 

Year 1 to year 6. How time flies!

She sure is cute ..and yes she still likes to get messy!

Spaghetti Stella had to take spaghetti photos for her first birthday. It was just too perfect!

A throwback to the many faces of my baby girl.

Photos by the talented Lisa Anne Photography. 

Now for the recipes…

Spaghetti and Meatballs on a Stick 

Thinking outside of the box for this year’s spaghetti birthday dinner, I made Spaghetti and Meatballs on a Stick and they were our favorite meal yet!

Spaghetti Pizza with Garlic Bread Crust

This Spaghetti Pizza Pie will blow your mind! It’s a delicious combo of pasta, garlic bread, and pizza.

It holds together well after baking and after you cut it into slices it is surprisingly easy to eat!

Asian Spaghetti and Meatballs with Peanut Sauce 

This is an Asian dish inspired by a classic Italian dish. I made my favorite juicy and tender chicken meatballs and jazzed them up with Asian ingredients like ginger and cilantro.

Then I used Yaki Soba stir fry noodles in place of spaghetti and a delicious homemade peanut sauce instead of the traditional marinara pasta sauce.

Spaghetti Casserole

Everything you love about spaghetti- rich sauce, gooey cheese, and delicious pasta – all baked together in a casserole!

One Pot Taco Spaghetti

Happy Taco Tuesday! For my daughter’s birthday this year I combined her two favorites, spaghetti and tacos, to make the ultimate delicious meal- Taco Spaghetti.

The Pioneer Woman’s Chicken Spaghetti Casserole 

This warm and comforting casserole is adapted from The Pioneer Woman. It is perfect for serving at potlucks and when you have family visiting during the holidays!

Cowboy Pork Spaghetti 

This is the definition of a true man’s meal and that’s why it’s named after a real manly man: Cowboy Spaghetti!

Spaghetti Pie 

 This Spaghetti Pie is hearty and delicious and a crowd pleaser for sure! 
Even better it feeds up to six people and costs just $10 to make!

Spaghetti Stuffed Garlic French Bread 

Made in under 30 minutes!

Spaghetti pasta is tossed with new RAGU Homestyle Pasta Sauce and three creamy cheeses and baked in a garlic French bread loaf.

My messy but sweet Spaghetti Stella! 

The post Stella’s Best Spaghetti Recipes appeared first on For the Love of Food.

Taco Tuesday sure is delicious this week!

I decided to try something different because not only was it Taco Tuesday but it was also my daughter Stella’s birthday!

We call her Spaghetti Stella because this kid loves a big ol’ plate of spaghetti so she requests it on her birthday every year. I try to come up with a different recipe to make it fun, so this year I combined spaghetti with another family favorite- tacos to make Taco Spaghetti! It turned out amazing and everyone gobbled it up. Even better it is made in just one large pot so it is easy and saves on clean up! 

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One Pot Taco Spaghetti

Makes 4 servings

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef or pork
• 1 1 oz packet taco seasoning
• 1 cloves garlic minced
• 1/2 cup yellow onion diced
• 1 15 oz can crushed tomatoes
• 1 can rotel tomatoes mild
• 2 cups water
• 8 oz uncooked spaghetti
• 1 cup shredded cheddar cheese
• 2 tbsp green onions diced

Instructions

• Add ground beef to a large deep skillet and cook over medium heat, crumbling, until browned. Drain fat.
• If needed add a swirl of olive oil to the pan then add diced onion and garlic, stirring until fragrant.
• Now add the 2 cups of water, taco seasoning, and 8oz (1/2 a box) of spaghetti noodles.
• Pour both the can of Rotel tomatoes and the can of crushes tomatoes on top of the noodles and toss to coat.
• Cover with a lid and simmer over medium low heat for 15 minutes.
• Remove the lid, take off the heat, and stir well.
• Top with one heaping cup of shredded cheddar cheese.
• Sprinkle on chopped green onions.
• Scoop on to plates and serve hot.

Add ground beef to a large deep skillet and cook over medium heat, crumbling, until browned. Drain fat.

If needed add a swirl of olive oil to the pan then add diced onion and garlic, stirring until fragrant. 

Now add the 2 cups of water, taco seasoning, and 8oz (1/2 a box) of spaghetti noodles. 

I use both crushed tomatoes and Rotel diced tomatoes in this recipe.

Pour both cans of tomatoes on top of the noodles and toss to coat. 

Cover with a lid and simmer over medium low heat for 15 minutes. 

Remove the lid, take off the heat, and stir well. 

Top with one heaping cup of shredded cheddar cheese. 

Sprinkle on chopped green onions.

Want to taco ’bout it?

Scoop on to plates and serve hot. 

Happy Taco Tuesday, friends! Hope you enjoy this awesome meal as much as we did!

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Every year Stella asks for spaghetti for her birthday dinner. I try to be creative and make it different each time. This year we had spaghetti and meatballs on a stick and it was her favorite so far!

She still is the world’s messiest eater…but so darn cute I let it slide!
{Photo from 2013 on her 1st birthday!}

My happy little foodies with Stella’s fun birthday meal.

Happy 4th birthday to my sweet Stella Rose aka Spaghetti Stella! Here’s a throwback to our Prego baby announcement by Keys Photography : NOVA & DC Newborn & Family Photographer and her 1st birthday spaghetti photo shoot by Lisa Anne Photography.

Check it out here: We’re Prego Announcement

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Spaghetti and Meatballs on a Stick

Makes 40 spaghetti and meatballs on a stick 

Ingredients

• 1 lb ground beef {I used ground sirloin 90/10}
• 1 lb ground pork
• 2 eggs beaten
• 1/4 cup panko seasoned breadcrumbs
• 1/4 large yellow onion grated
• 3 garlic cloves pressed
• salt/cracked black pepper to taste
• 1/2 box spaghetti
• 2 tbsp butter melted
• 1/4 cup grated parmesan cheese
• 1/2 jar marinara sauce warmed

Instructions

• Preheat oven to 375 degrees.
• In a large bowl, mix together ground beef and pork, eggs, panko, onion, garlic, and salt and pepper.
• Stir until well combined.
• Using a large scoop or your hands {my preferred method} roll large palm sized meatballs.
• Place in rows on a lined baking sheet. You should have about 20.
• Bake for 25-30 minutes until cooked through.
• Meanwhile, bring a large pot of salted water to a boil.
• Once boiling add spaghetti and cook for ten minutes.
• Drain and then toss with melted butter and parmesan cheese. Set aside.
• Once meatballs are done, remove from oven and set aside to cool slightly.
• Using small 5 inch skewers, wrap 4-5 pieces of spaghetti around the bottom point of the skewer.
• Add meatball under the pasta then dip the bottom of the meatball in marinara.
• Place on a platter and repeat until all meatballs and pasta are skewered.
• Serve and enjoy!

In a large bowl, mix together ground beef and pork, eggs, panko, onion, garlic, and salt and pepper.

Using a large scoop or your hands {my preferred method} roll large palm sized meatballs.

Place in rows on a lined baking sheet. You should have about 20.
Bake for 25-30 minutes until cooked through.

Meanwhile, bring a large pot of salted water to a boil.
Once boiling add spaghetti and cook for ten minutes.

Once meatballs are done, remove from oven and set aside to cool slightly.

Drain and then toss with melted butter and parmesan cheese. Set aside.

Using small 5 inch skewers, wrap 4-5 pieces of spaghetti around the bottom point of the skewer.

Add meatball under the pasta.

Then dip the bottom of the meatball in marinara.

Place on a platter.

Repeat until all meatballs and pasta are skewered.

Serve warm and enjoy!

“Just let me get one picture.” -me
And this is how they pose!

 Messiest eater EVER.
Happy Birthday Spaghetti Stella.
You clearly enjoyed your meal.

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The Pioneer Woman's Chicken Spaghetti Casserole

Makes 8 servings

Ingredients

• 2 large chicken breasts {or 4 small}
• 16 oz box of Spaghetti uncooked {I used pot sized or you can break in half or thirds}
• 1 can Cream Of Mushroom soup
• 1 can Cream of Chicken soup
• 2 1/2 cups Cheddar Cheese shredded {divided}
• 1/4 cup Green Pepper diced
• 1/4 cup Onion diced
• 1 4 oz jar Pimentos diced and drained
• 1 1/2 boxes of chicken broth {about 6 cups} for poaching chicken
• 1 teaspoon Seasoned Salt
• 1/8 teaspoon Cayenne Pepper optional
• Salt And Pepper to taste
• 3 slices bacon cooked and chopped for topping

Instructions

• Preheat the oven to 350 degrees.
• I cook my chicken by poaching in boiling chicken broth for 15-20 minutes then remove and let cool slightly before chopping.
• You can then cook the spaghetti in the same chicken broth until al dente.
• Drain spaghetti then add to a large bowl and reserve 1 cup of chicken broth.
• Mix in chicken, diced peppers, onions, pimentos, seasonings, soup, and 1 1/2 cups of shredded cheese.
• Stir in 1 cup of the reserved chicken cooking broth until smooth.
• Pour into a greased 9X13 casserole dish.
• Sprinkle on remaining 1 cup of shredded cheese.
• Bake for 45 minutes or until bubbly {cover with foil if it gets too brown}.
• Sprinkle with chopped bacon and cut into servings. Serve warm and enjoy!

Notes

Adapted from http://thepioneerwoman.com/

 Ashton was a fan {no surprise there} and even had seconds!There’s nothing better than a warm and comforting casserole on a cold winter night!

The post The Pioneer Woman’s Chicken Spaghetti Casserole appeared first on For the Love of Food.

• Homestyle Thick and Hearty Traditional Sauce
• Homestyle Thick and Hearty Meat Sauce
• Homestyle Thick and Hearty Four Cheese Sauce
• Homestyle Thick and Hearty Roasted Garlic Sauce
• Homestyle Thick and Hearty Mushroom Sauce

My little loves request pasta, especially spaghetti, for dinner almost every night. I have made them many different tasty versions of spaghetti but for dinner tonight I decided to make a carb lovers delight: Spaghetti Stuffed Garlic French Bread! I know it looks -and sounds-amazing, right?! Even better, it can be made in under 30 minutes and will win over your pasta lovin’ family!

Find more RAGU recipes here. 

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Spaghetti Stuffed Garlic French Bread

Makes 4-5 servings

Ingredients

• 1/2 23 oz jar RAGÚ® Homestyle pasta sauce {I used Homestyle Thick and Hearty Mushroom Sauce}
• 1/2 box {8oz} spaghetti pasta
• 1 cup Mozzerella cheese shredded
• 4 oz cream cheese cubed
• 1 loaf of French bread
• 2 tbsp butter melted
• 1/4 cup Parmesan cheese grated
• 2 tbsp parsley finely chopped
• 1/2 tsp garlic powder

Instructions

• Preheat the oven to 350 degrees.
• Bring a pot of salted water to a boil.
• Add spaghetti noodles and cook according to the package, about 8 minutes. Drain and set aside.
• Add Ragu Homestyle sauce and cubed cream cheese to the pot with the cooked spaghetti and toss to combine and melt cheese.
• Slice about 2 inches deep through the top of the bread, and continue to cut a large rectangle, being careful not to cut through the bottom of the bread.
• Remove top of bread and hollow out middle to create a rectangular bread bowl. Place both the cut loaf and the top piece, side by side, on a baking sheet.
• Spoon spaghetti mixture into prepared French bread and top with shredded mozzarella cheese, 1 tbsp chopped parsley, and 2 tbsp Parmesan cheese.
• Brush melted butter all over the top of the bread and the sides of the cut loaf.
• Sprinkle the top loaf with garlic powder, remaining parsley and Parmesan cheese.
• Bake for 8-10 minutes or until cheese is melted and slightly golden.
• Slice spaghetti filled bread and garlic bread loaf into servings and serve together.

 

 

 

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Our “Prego” announcement and Stella’s 1st Birthday!  Little did we know how much our baby would love pasta

My darling baby girl, Stella Rose turned one this month and I cannot believe how time flies!

To celebrate we had a fun photo shoot with the talented Lisa Anne Photography.

Instead of the traditional cake smash, we let Stella enjoy a big, messy bowl of her favorite food: spaghetti! Then she got to take some adorable bath tub pictures after. I know I am biased but is she not the cutest baby ever?!

 

Stay tuned for the bath tub pics!

Little Miss was all pretty in pearls in the beginning….

 then things got fun…

and very messy!

She’s pretty darn proud of herself!

My girl has a good appetite for sure!

Slurp!

 

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Spaghetti Casserole

Makes 9 servings

Ingredients

• 1 1/2 lbs ground pork or beef
• 1 lb spaghetti broken in half
• 24 oz jar marinara sauce
• 1/2 yellow onion diced
• 2-3 cloves garlic pressed
• 1 1/2 cups mozzarella or cheddar cheese shredded
• 8 oz cream cheese softened
• olive oil for saute
• salt and pepper to taste
• Italian seasoning for garnish

Instructions

• Preheat oven to 350 degrees.
• Start by cooking spaghetti according to package directions. I use the pot size spaghetti or you can break the noodles in half.
• Drain and set aside.
• In a large saute pan, add onions and a swirl of olive oil and cook over medium heat for about five minutes, until they start to soften and brown.
• Add garlic and cook another minute.
• Add ground pork and cook, crumbling with a spoon.
• Season with salt and pepper.
• Once pork is no longer pink, drain any fat and add cubed cream cheese.
• Mix until combined and melted.
• Now stir in marinara sauce.
• In a 9x13 pan, add a ladle or two of sauce on the bottom of the dish, spreading to cover.
• Now add half of the pasta, then half of the remaining sauce, then 1/2 cup shredded cheese.
• Top with remaining pasta, the rest of the sauce, and the last 1 cup of cheese.
• Cover with foil and bake 30 minutes or until bubbly and the cheese has melted.
• Serve hot with bread and a side salad {to be healthy, of course!}.

Start by cooking spaghetti according to package directions.
 I use the pot size spaghetti or you can break the noodles in half.

Drain and set aside.

In a large saute pan, add onions and a swirl of olive oil and cook over medium heat.

 Cook for about five minutes, until they start to soften and brown.
Add garlic and cook for another minute.

Add ground pork and cook, crumbling with a spoon.
Season with salt and pepper.

Once pork is no longer pink, drain any fat and add cubed cream cheese.
Mix until combined and melted then stir in marinara sauce.

 

In a 9×13 pan, add a ladle or two of sauce on the bottom of the dish, spreading to cover.

Now add half of the pasta..

then half of the remaining sauce…

then 1/2 cup shredded cheese.
You can use any cheese you like.
I was low on mozzarella so I used a mix of cheddar and sliced mozzarella.

Top with remaining pasta…

 the rest of the sauce, and the last 1 cup of cheese.

Cover with foil and bake at 350 for 30 minutes.

The cheese should be melted and the casserole hot and bubbly.

Top with a sprinkle of Italian seasoning and scoop onto plates.

This is definitely a messy but good family meal but it is worth it!

Me? Make a mess? No way!

The post Spaghetti Casserole for Spaghetti Stella’s Birthday appeared first on For the Love of Food.

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Spaghetti Pizza

Makes one large pizza

Ingredients

• 8 oz spaghetti pasta
• 1 jar 16-20 oz marinara sauce of your choice
• 1 cup shredded Italian mixed cheese
• 1/2 cup shredded Parmesan
• 1/2 cup olive oil
• 1 clove garlic pressed
• 1/2 tsp Italian seasonings
• 1 Mama Mary's large pizza crust

Instructions

• Preheat oven to 425 degrees.
• In a skillet heat olive oil over medium heat.
• Add 2 cloves pressed garlic and stir continuously for one minute.
• Remove from heat and pour into a bowl.
• Brush the garlic infused olive oil on the entire one side of large Mama Mary's pizza crust.
• Sprinkle 1/2 tsp Italian seasonings on top of crust.
• Bake for 3 minutes at 425 degrees.
• Meanwhile bring a pot of salted water to a boil.
• Add spaghetti pasta and cook until done, about 8-10 minutes.
• Drain pasta and set aside.
• Pour jar of marinara sauce into a saucepan and warm up over medium.
• Alternatively, you can pour it into a bowl and warm in the microwave.
• Toss the pasta with 1/2 of the warm sauce.
• Spread the remaining sauce on the pizza crust.
• Next, cover the sauce with 1 cup shredded Italian mixed cheese then top with pasta, spreading to cover and piling high!
• Finally, top with 1/2 cup shredded Parmesan.
• Bake for 6 minutes at 425 degrees then cut with a pizza cutter into pieces and serve warm!

For this recipe I used Mama Mary’s Thin and Crispy Pizza Crust.

I like that Mama Mary’s includes freshness bags in each package of 2 large crusts.
 Use one crust and seal one in the enclosed bag for baking later! 

What pizza is your favorite? 

Comment below with your choice  and like both Facebook pages to be entered to win!  

a Rafflecopter giveaway

The post It’s a Spaghetti Pizza Pie with Garlic Bread Crust appeared first on For the Love of Food.

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Cowboy Pork Spaghetti

Ingredients

• 12 oz spaghetti pasta
• 1 lb ground pork
• 2 tbsp olive oil
• 1 diced yellow onion
• 3 cloves minced garlic
• 15 oz can of tomato sauce
• 1 tbsp Worcestershire
• 1 tbsp hot sauce
• salt and pepper to taste
• 1 cup shredded cheddar cheese divided
• 1/4 cup diced bacon for garnish
• 4 diced green onions for garnish

Instructions

• Add 1 tbs olive oil to a skillet and heat to medium.
• Add onions and saute until almost translucent, about 5 minutes.
• Then add additional olive oil if needed and the garlic and salt and pepper.
• Stir continually so the garlic does not burn.
• While the onions cook, add the ground pork to a deep skillet over medium heat.
• Crumble and cook until no longer pink, then drain.
• Add the onion mixture to the cooked pork, then add tomato sauce.
• Turn heat to low and add Worcestershire, hot sauce, and additional salt and pepper then let simmer for 10 minutes.
• Bring a pot of salted water to a boil then add pasta and cook according to package, about 11 minutes. Then drain and add to the tomato sauce mixture.
• Mix in 3/4 cup shredded cheddar cheese to the sauce and it's ready to serve!
• Top off each spaghetti serving with a sprinkle of bacon, cheese, and green onions.

Notes

Rachael Ray's version adds 1/2 cup beer to the sauce.

Cook the onions until they are translucent, add garlic, and season with salt and pepper. 

Don’t add the garlic too early. Let the onions caramelize and cook down, then add the garlic. If you add it too early it will burn and stick to the bottom of the pan.

The toppings! Shredded cheddar, crispy bacon, and chopped green onions.

Sprinkle with toppings and serve hot.

Time for dinner!

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