Spaghetti Pizza Lasagna

INGREDIENTS

1 pound spaghetti 1 pound lean ground beef 1 cup milk 2 eggs, beaten salt and pepper to taste 1 (32 ounce) jar pasta sauce 1 teaspoon dried oregano 1 teaspoon garlic powder 1 tablespoon dried minced onion 1 (8 ounce) package sliced pepperoni sausage 3 cups shredded Cheddar cheese

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet over medium heat, cook beef until brown; drain.
Beat milk and eggs together until well combined; season with salt and pepper. Place pasta in a 9x13 inch baking dish. Pour milk mixture evenly over pasta. Pour pasta sauce over that. Distribute beef evenly over pasta sauce and sprinkle with oregano, garlic powder, minced onion and pepperoni slices. Top with shredded cheese.
Bake in preheated oven until hot and bubbly, 30 minutes.

Cold Peanut Noodles

INGREDIENTS

Noodles
1 lb spaghetti
1 cup shredded carrots
1 cup chopped scallions
1/2 cup thinly sliced red bell peppers
1/4 cup chopped cilantro ( can use parsley)

Sauce
1/3 cup smooth peanut butter
1/4 cup reduced sodium soy sauce
2 tablespoons rice vinegar
3 tablespoons sesame oil
2 tablespoons brown sugar
1/4 teaspoon black pepper
1/4-1/2 teaspoon ground ginger
1/4-1/2 teaspoon hot sauce, I use red pepper flakes


DIRECTIONS

Bring a large pot of boiling water to a boil. Cook spaghetti noodles according to package directions; drain; rinse in very cold water and drain again.

Place cooled noodles in a large bowl and toss with the carrots, scallions, bell pepper slices and cilantro.

In a small bowl, whisk together the sauce ingredients until smooth.

Drizzle the sauce over noodles mixture; toss to coat well.

Serve room temp or cold.

Spaghetti With Tomato Garlic Sauce

INGREDIENTS

500 g Spaghetti
1 Onion, Larged chopped into rings
2 Tomatoes, cubed
1 Tablespoons tomatoes pasta
3 Tablespoons olive oil
1/2 Teaspoon sugar
2 Chilli peppers
1 Dash ground cinnamon
1 Dash ground nutmeg
1 Dash ground cloves


DIRECTIONS

Heat the oil and sauté until onions turn translucent. Add the garlic and cook for 1-2 minutes. Add the tomatoes, the tomato paste, the sugar and the chilies. Cook until it boils and then reduce the heat on low. Add the spices 5-10 minutes before turning the heat off. Meanwhile cook and drain the pasta. Add the cooked pasta hot at the sauce and let them stand for 2-3 minutes. Ready to serve. I like to add some pepper on my plate!