Recipes with spaghetti

Cincinnati four-way chili with cinnamon, allspice, and warm spices over spaghetti, topped with cheddar and raw onions. Ready in 30 minutes.

Hearty Italian spaghetti with ground beef, tomato sauce, tomato paste, black olives, and green peppers simmered 90 minutes. A slow-cooked Sunday sauce topped with Parmesan cheese.

Carbonara-style pasta with ground beef, mushrooms, and parmesan in a silky egg-coated sauce. No tomato, no cream, just pantry ingredients and a quick stir at the end.

Oven bag Italian chicken baked in spaghetti sauce with green peppers. Just 5 ingredients and 30 minutes for a hands-off weeknight chicken dinner served over spaghetti.

Turkey casserole layered with spaghetti, a savory tomato-mushroom sauce, and creamy white sauce. A comforting leftover turkey bake with Italian-inspired flavors.

Cold peanut noodles tossed in a blended peanut sauce with soy, garlic, sesame oil, and cayenne. Topped with steamed carrots, snow peas, cucumber, and green onions.

Spaghetti with shrimp and mushrooms tossed in a creamy Parmesan egg sauce with anchovy paste and dry mustard. A carbonara-style pasta dinner with stir-fried seafood and scallions.

Turkey tetrazzini made in the microwave with spaghetti, mushrooms, sherry cream sauce, and Parmesan. A quick, creamy way to use leftover turkey in 30 minutes.

Classic spaghetti carbonara with crispy bacon, Romano and Parmesan cheese, eggs, and a splash of dry white wine tossed over low heat until silky and coated.

Whole wheat spaghetti tossed with crisp asparagus, smoky mozzarella, prosciutto ribbons, garlic, and fresh basil. A 25-minute Italian pantry pasta with bold flavors and a hint of springtime.

Turkey divan casserole with spaghetti, broccoli, mushrooms, and a homemade cheddar cheese sauce. A hearty baked pasta dish that's great for using leftover turkey.

Light shrimp spaghetti in a white wine and tomato sauce with garlic, basil, and oregano. Low-fat weeknight pasta with bright, clean flavors.

Spaghetti with garlic and oil (aglio e olio) made richer with butter and white wine. Three tablespoons of garlic sauteed low and slow for maximum flavor in 20 minutes.

Spaghetti with green tomatoes sauteed in garlic and extra-virgin olive oil, tossed with Parmesan. A bright, tangy twist on classic Italian pasta using unripe tomatoes.

Cincinnati five-way chili over spaghetti, layered with kidney beans, raw onions, and a heavy snowfall of shredded cheddar. The Ohio classic with cinnamon, cocoa, and a touch of vinegar in the simmer.

Sicilian-style spaghetti with eggplant sauce built from salted cubed eggplant, plum tomatoes, anchovies, olives, and capers. A rustic Mediterranean pasta with briny depth and a hint of heat.