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How to Cook Traditional Spaghetti with Prego and Rotel

Updated on April 06, 2016
3.5 stars from 99 ratings of spaghetti

There are many different ways to make speghetti but I thought I would share how I like to make it myself!

It serves roughly 6-10.

(Depends on how much sauce you prefer on your noodles.)

Ingredients

  • 1 box Thin Spaghetti noodles
  • 2 - 24 oz jars Prego - 'Traditional' and 'Tomato Basil Garlic', Feel free to try other flavors, I prefer these.
  • 1 can Rotel, Mild or Original
  • 1 pack McCormick brand Spaghetti Seasoning
  • 1 pound Ground Meat
  • 1 small box Garlic Bread of your choice

Instructions

  1. Start off by heating a large pan of water for your noodles. Heat to boiling and put your noodles in. Cook until noodles are at your desired tenderness. - TIP: I put salt and vegetable oil in the mix to keep the noodles from sticking together!
  2. While waiting on your noodles to cook, take your ground beef and cook it until brown. While you are browning the meat, take the McCormick Spaghetti Seasoning and sprinkle half of it on the meat, leave the other half for later. -Don't forget to keep checking your noodles and make sure you don't over cook them! :)
  3. Mix your Prego sauce and Rotel in a separate pan. Place on a simmering heat and add the remaining spaghetti seasoning into the mix.
  4. If you opted to also enjoy Garlic Bread with this meal, around this point is where you probably want to start cooking it - depending on what brand you purchased and it's cook time.
  5. When your meat is done mix it with the Prego and Rotel and let simmer for a couple minutes.
  6. Once your noodles and Garlic Bread are finished... Serve and enjoy!

Comments

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      Ardrial 4 years ago

      That sounds tasty :D

    • profile image

      Derdriu 4 years ago

      Missa, This belongs on a kitchen refrigerator so that everyone in a household sees for a fact how easy it is to produce scrumptious spaghetti: just follow your clear instructions. In particular, I like your tip-sharing, like about the anti-sticky roles of salt and vegetable oil.

      Respectfully, and with a big welcome to HubPages and with many thanks for sharing, Derdriu

    • missa72542 profile image
      Author

      Melissa White 4 years ago from Arkansas

      Thank you very much! :)

      My boyfriend made this for the first time last night. He had never made spaghetti at all before and made it like I do and it was really good, lol. He liked it.

      Thank you for the comment :)

    • expertscolumn profile image

      Stanley Soman 2 years ago from New York

      Hi, how long do i cook the spaghetti?

    • missa72542 profile image
      Author

      Melissa White 21 months ago from Arkansas

      Expertscolumn, as with all pasta: Cook until your desired tenderness.

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      Melanie 13 months ago

      I am going to try this recipe tonight

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      Jason 11 months ago

      Hi Missa, thank you for sharing.

      What size jar of Prego did you use for this recipe?

    • missa72542 profile image
      Author

      Melissa White 11 months ago from Arkansas

      Hello Jason!

      I usually grab 2 of the 24 oz jars now and have updated the recipe to reflect that.

      It makes a lot of the sauce at once, so you might consider cutting the ingredients by half if you only want to make a couple servings at once!

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      dennis 8 weeks ago

      it turned out great. thanks

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