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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 502.0
  • Total Fat: 27.6 g
  • Cholesterol: 111.6 mg
  • Sodium: 1,059.0 mg
  • Total Carbs: 27.8 g
  • Dietary Fiber: 0.8 g
  • Protein: 34.2 g

View full nutritional breakdown of Broken Spaghetti Risotto calories by ingredient
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Broken Spaghetti Risotto

Submitted by: CAMAROLYN

Introduction

Borrowed this from Racheal Rays 1/6/09 show - for her version please visit her website to find it - it's spaghetti soto....anywho - it's yummy and can be altered to suit your tastes - add chicken instead of ground beef or however you'd like. We are a family of 6 and this lasted us for almost 2 days and only cost about $10! Isn't that great! Borrowed this from Racheal Rays 1/6/09 show - for her version please visit her website to find it - it's spaghetti soto....anywho - it's yummy and can be altered to suit your tastes - add chicken instead of ground beef or however you'd like. We are a family of 6 and this lasted us for almost 2 days and only cost about $10! Isn't that great!
Number of Servings: 10

Ingredients

    2 pound box of speghetti
    1 1/2 of ground beef
    2 -3 small onions
    1 pound of sliced mushrooms
    5 Cups (roughly) of chicen broth a big box should do it
    1 pound of shredded mozzerella
    1 clove garlic more or less to your taste
    1 pat of butter
    1/4 cup of EVOO - more or less to your taste
    salt & pepper to taste
    basil and sage to taste

Directions

chopp onions and mushrooms and sautee' in a large pot with butter and a dash of EVOO until onions are tender - add garlic. Add spehetti or other pasta of your choice and toss untill it is golden brown.

Meanwhile in another sause pan warm the chicken broth - ladel the broth in the big pot little by little add more as the pasta absorbs the liquid. Once all the liquid has been absorbed the pasta is done.

In a seperate pan brown ground beef or other meat of your choice. Add it to the pasta mixture and mix. Mix in shredded cheese and serve...wala - dinner is served in less than a 1/2 hour.

Number of Servings: 10

Recipe submitted by SparkPeople user CAMAROLYN.






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