Happy National Spaghetti Day! Spaghetti can be more than long noodles and tomato sauce. Check out these five unconventional spaghetti recipes.



2 pounds ground beef, (80/20 lean muscle to fat ratio)

1 onion, finely diced

2 1/2 teaspoons ground cinnamon

2 1/2 teaspoons ground cloves

2 1/2 teaspoons ground cumin

2 1/2 teaspoons powdered ginger

2 1/2 teaspoons dry mustard

1 teaspoon freshly grated nutmeg

1/2 teaspoon kosher salt

3/4 teaspoon cocoa powder

1 1/2 cups tomato sauce

4 cups low-sodium beef stock

2 tablespoons apple cider vinegar

2 tablespoons Worcestershire sauce

1 pound bucatini noodles, boiled in salted water, drained

1/4 cup freshly grated Parmigiano-Reggiano

In a large saute pan over medium heat, brown the ground beef while breaking the mass into smaller pieces. While the meat is cooking and still a little pink, add the onion and saute until the beef is fully cooked and the onion turns translucent. Drain all of the fat from the pan. Add all the dry spices and cook for 2 to 3 minutes more, then stir in the tomato sauce. Once combined, incorporate the beef stock, vinegar and Worcestershire sauce. Bring to a simmer and cook for 1 hour. Put the cooked bucatini in a serving bowl and add the meat sauce. Garnish with Parmigiano-Reggiano and serve.

1 pound spaghetti

Nonstick cooking spray, for the springform pan

1/2 cup grated Parmesan

1/4 cup milk

1 teaspoon garlic powder

1 teaspoon kosher salt

2 large eggs, beaten

2 cups shredded mozzarella

2 cups pizza sauce

Favorite pizza toppings, such as pepperoni, cooked sausage, bell peppers, onions, mushrooms, etc.

1/2 teaspoon dried Italian herbs

1. Cook the spaghetti according to the package directions, then drain and set aside to cool.
2. Preheat the oven to 350 degrees F. Generously spray a 10-inch springform pan or deep-dish pie pan with cooking spray.
3. In a bowl, mix the cooked spaghetti, Parmesan, milk, garlic powder, salt, eggs and 1 cup mozzarella cheese.
4. Spoon the mixture into the prepared pan and press it down into the pan. Pour on the pizza sauce. Add the preferred toppings and sprinkle with the remaining cup mozzarella. Place the pan on a rimmed baking sheet and bake until golden and bubbly, 35 to 40 minutes.

Spaghetti Rat
maaique, YouTube

16 ounces spaghetti

26 ounces marinara sauce

2 20- ounce loaves of frozen garlic bread

12 ounces SeaPak Popcorn Shrimp

1 cup shredded mozzarella cheese

1 cup grated Parmesan cheese

1. Prepare spaghetti according to package directions until cooked al dente and drain.
2. Add pasta to large bowl and stir in half of marinara sauce.
3. Prepare garlic bread and SeaPak Popcorn Shrimp per package directions.
4. To assemble sandwiches, cut garlic bread into eight equal pieces.
5. Top half of garlic bread slices with desired amount of spaghetti and dividing evenly, pour on additional marinara sauce over spaghetti or use desired amount.
6. Divide mozzarella evenly and add to top of each sandwich. Repeat with shrimp and Parmesan cheese.
7. Top each sandwich with remaining slice of garlic bread.

Nonstick cooking spray, for greasing the pan

Kosher salt and freshly ground black pepper

1 pound spaghetti

1 pound ground beef (85 percent lean)

1 tablespoon olive oil

1 medium yellow onion, chopped

2 cups marinara sauce, homemade or store-bought (I like Rao's)

1/2 cup whole-milk ricotta cheese

2 tablespoons minced fresh flat-leaf parsley

3 large eggs

1/2 cup plus 2 tablespoons grated Parmesan

1 cup shredded mozzarella

1. Preheat the oven to 350 degrees F. Grease a 9-by-3-inch cake pan with cooking spray.
2. Bring a large pot of salted water to a boil. Add the spaghetti and cook for 3 to 4 minutes less than the package recommends, so that it is very al dente. Drain and reserve.
3. In a large skillet over medium-high heat, brown the beef, 5 to 8 minutes; season with salt and pepper. Transfer the beef to a paper towel-lined plate to drain. Wipe the skillet clean with a paper towel. Heat the olive oil in the skillet over medium heat and saute the onions until translucent, 4 to 5 minutes. Set aside.
4. In a large bowl, whisk together the marinara, ricotta, parsley, eggs, 1/2 cup of the Parmesan, 1 teaspoon salt and 1/4 teaspoon pepper. Add the cooked spaghetti, beef and onions and toss to evenly coat. Transfer to the prepared pan, top with the mozzarella and sprinkle with the remaining 2 tablespoons Parmesan.
5. Bake until the cheese is bubbling and golden brown, 25 to 30 minutes. Let rest for 5 minutes, then cut into wedges and serve.

1 pound ground hamburger

1 tablespoon olive oil

2 teaspoons kosher salt plus about 1/8 cup reserved

3 cloves garlic pressed or minced

1/2 yellow onion chopped

2 carrots peeled and chopped

3 ribs celery chopped

1/4 cup white wine

1/4 cup low-fat milk

2 15- ounce cans crushed tomatoes

2 15- ounce cans tomato sauce

1/4 cup tomato paste

1 tablespoon dried oregano

2 tablespoons balsamic vinegar

1 cup zucchini grated

1/4 cup fresh shredded parmesan or fresh mozzarella

1 pound spaghetti noodles

12 white corn taco shells

1. In a dutch oven or a large heavy-bottom sauce pan, heat olive oil over medium high heat. Add hamburger and garlic and cook for 5-8 minutes.
2. Add onion, carrots and celery and cook for another 5 minutes or until onion is transparent.
3. Add wine and cook for 4-5 minutes or until cooked down.
4. Add milk and cook 4-5 minutes or until cooked down.
5. Add tomatoes, tomato sauce, tomato paste, oregano, balsamic vinegar and bring to a low boil. Add grated zucchini. Reduce heat to simmer, cover and cook for 1 hour, stirring occasionally.
6. About 15 minutes before sauce is done, bring a large stock pot of water to a boil. Add enough salt (about 1/8 cup) to make water taste like the ocean and cook spaghetti noodles until al dente, about 8 -10 minutes. Add noodles to sauce and mix well. Remove from heat.
7. Heat oven to 400 degrees. Place taco shells on a baking sheet and toast for 3-4 minutes or until golden. Remove from oven.
8. Fill taco shells with spaghetti noodles and sauce and garnish with cheese.

Bon Appétit!


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